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Recipe Name: Ginger Beer Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beverages Comments:
Preparation Time:
Number of Servings: 20

2 (s) Boiling water, 256 oz.
2 Lemon, thinly sliced
1/4 Teaspoon(s) Cream Of Tartar
2 Pound(s) Sugar, granulated
2 Ounce(s) Ginger, chopped
1/2 Teaspoon(s) Yeast
Boil the water in a stainless steel or enamel pot. Add all
remainingingredients except the yeast. Simmer 20 minutes. Cool to
lukewarm andtaste. Add more ginger for a livelier flavour. Dissolve
yeast in one cupof the mixture and stir back in. Cover and allow to
ferment 34-36 hoursat 65-70F, i.e. mix it in the morning and bottle the
next evening. Whena slight white skin of foam appears on the top of the
brew it is readyto bottle. Siphon or pour into sterlized bottles
removing any lemonslices. After capping age the bottles upright for one
week at 60-65Fthen store in the refrigerator or basement cool room
below 60F. NB: Thiscool storage is very important.NOTES : Instead of
sliced lemons you may use 4 tbsp. lemon juice.Instead of chopped ginger
you may use 4 tsp. powdered ginger. Theresulting beverage was very
fizzy and seemed to become more fizzy thelonger it was stored. Our
supply was gone in a month and by the end thecaps were almost removing
themselves from the bottles! Recipe by:Harrowsmith Reader Posted to
MC-Recipe Digest V1 #641 by Peg Baldassari<>
on 97

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