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Recipe Name: Ginger Pop (beer!) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beverages Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Sugar
8 Pints of water
2 lemons
1 Teaspoon(s) Granulated yeast
1 1/2 Ounce(s) Ginger root, well-bruised
1/4 Teaspoon(s) Cream Of Tartar
Put into a large bowl the sugar, rinds (thinly peeled) and the juice
oftwo lemons, also the well-bruised ginger. Add the squeezed halves
ofthe lemons to the water as it comes to the boil. When boiling pour
overthe ingredients, remove the lemon halves, stir and cover. When cool
addthe yeast, previously dissolved in a small amount of the warm
liquid.Use a small bottle for this, leave the mixture for half an hour
beforeadding it to the liquid. Lastly stir in the cream of tartar.
Cover andleave for 24 hours. Strain and bottle, tie down the corks,
NEVER usescrew top bottles. Store in a cool place and drink soon.Ginger
beer plant: Put 2 ozs baker's yeast into a jar and add 1/2 pintof
water, 2 level teaspoons of sugar, and 2 level teaspoons of
groundginger. Feed it each day for the next seven to ten days, add 1
teaspoonof sugar and 1 teaspoon of ground ginger, your plant will grow
day byday. (This sounds just like feeding sour dough starter). Strain
itthrough a piece of muslin, (keep the sediment) and add to the liquid
thejuice of two lemons, 1 lb sugar and 1 pint of warm water. Stir until
thesugar is dissolved, then make up to 8 pints with cold water.Put the
ginger "pop" (their words not mine) into bottles, stand bottleson a
piece of wood cork lightly, keep for seven to ten days beforedrinking.
DO NOT USE SCREW TOP BOTTLES. The sediment you have left isdivided into
two and put into separate jars, you are back to the startof the feeding
again! Give the second plant to a friend, to yoursediment add 8 ozs of
cold water and carry on from "feed it each day".Regards, Bob.P.S.
Having given this some extra thought I would think the aboverecipes
have no more or even less alcohol than sour dough starter has. The
Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLENPosted to
MC-Recipe Digest V1 #704 by Lisa Clarke <> on Aug1, 9

Scale this recipe to Servings [?]