INGREDIENTS

INSTRUCTIONS

Boil the water in a stainless steel or enamel pot. Add all remaining
ingredients except the yeast. Simmer 20 minutes. Cool to lukewarm and
taste. Add more ginger for a livelier flavour. Dissolve yeast in one cup of
the mixture and stir back in. Cover and allow to ferment 34-36 hours at
65-70F, i.e. mix it in the morning and bottle the next evening. When a
slight white skin of foam appears on the top of the brew it is ready to
bottle. Siphon or pour into sterlized bottles removing any lemon slices.
After capping age the bottles upright for one week at 60-65F then store in
the refrigerator or basement cool room below 60F. NB: This cool 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. The resulting
beverage was very fizzy and seemed to become more fizzy the longer it was
stored. Our supply was gone in a month and by the end the caps were almost
removing themselves from the bottles!
Recipe by: Harrowsmith Reader Posted to MC-Recipe Digest V1 #641 by Peg
Baldassari <75402.3465@compuserve.com> on 97

A Message from our Provider:

“Trading in futures? What about yours in heaven?”