I have made this and it is good :!: Kahuna Ginger Beer
1 1/2 ounces gingerroot, cut into 3 pieces
1 1/4 pounds sugar
1 tablespoon cream of tartar
2 lemons peeled and thinly sliced
1 gallon spring water, boiling
1/2 ounce yeast, creamed with 1 teaspoon sugar.
Bruise the pieces of ginger to release the essence and combine
in a large bowl with the sugar, cream of tartar and the peel and pulp of the
lemons.Add the boiling water and stir well to dissolve the sugar, set aside
to cool. When lukewarm, add the yeast . Cover the bowl with a clean cloth
and set aside in a warm place for 24 hours. Skim strain and bottle the
liquid making sure that the bottles are securely corked, consume after 3
days.
1 1/2 ounces gingerroot, cut into 3 pieces
1 1/4 pounds sugar
1 tablespoon cream of tartar
2 lemons peeled and thinly sliced
1 gallon spring water, boiling
1/2 ounce yeast, creamed with 1 teaspoon sugar.
Bruise the pieces of ginger to release the essence and combine
in a large bowl with the sugar, cream of tartar and the peel and pulp of the
lemons.Add the boiling water and stir well to dissolve the sugar, set aside
to cool. When lukewarm, add the yeast . Cover the bowl with a clean cloth
and set aside in a warm place for 24 hours. Skim strain and bottle the
liquid making sure that the bottles are securely corked, consume after 3
days.