450g (1lb) Sugar
\n4.5lt (8 pints) Water
\n1 Lemon
\n40g (1\u00bdoz) Root Ginger
\n25g (1 oz) Cream of Tartar
\n25g (1 oz) Brewers or Wine Yeast<\/p>\n
Bruise the ginger (wrap in a clean cloth – hit with hammer) to release flavour.
\nFinely peel the lemon, removing only the outer waxy layer and squeeze the juice.
\nPlace the ginger, lemon rind and cream of tartar into a bucket or large bowl.
\nPour over the boiling water, add the lemon juice and stir well.
\nAllow to cool to about 21\u00b0C (70\u00b0F), remove a little of the liquid and mix with the yeast, stir the yeast mixture into the liquid.
\nCover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic.
\nLeave in a warm place 21\u00b0C (70\u00b0F) for 24 hours.
\nStrain the liquid through a fine cloth or skim off the froth and use a jug to bale out the liquid (being careful not to disturb the sediment).
\nPour the ginger beer into strong bottles and cork.
\nSecure the corks with wire, leaving a little play (for possible expansion)
\nStore the bottle in a cool dark place.
\nIf the corks begin to rise, release the wire slightly and re-secure.
\nThe beer should be ready to drink after 2 – 3 days.<\/p>\n","protected":false},"excerpt":{"rendered":"
450g (1lb) Sugar 4.5lt (8 pints) Water 1 Lemon 40g (1\u00bdoz) Root Ginger 25g (1 oz) Cream of Tartar 25g (1 oz) Brewers or Wine … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[7],"tags":[65,24],"class_list":["post-201","post","type-post","status-publish","format-standard","hentry","category-drinks","tag-beer","tag-ginger"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t