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Ginger Pop (beer!)

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CATEGORY CUISINE TAG YIELD
Dairy Beverages, Brewing, Faylen, Polkadot 1 Servings

INGREDIENTS

1 lb Sugar
8 Pints of water
2 Lemons
1 t Granulated yeast
1 1/2 oz Ginger root, well-bruised
1/4 t Cream of tartar

INSTRUCTIONS

Put into a large bowl the sugar, rinds (thinly peeled) and the juice
of two lemons, also the well-bruised ginger.  Add the squeezed halves
of the lemons to the water as it comes to the boil.  When boiling  pour
over the ingredients, remove the lemon halves, stir and cover.  When
cool add the yeast, previously dissolved in a small amount of  the warm
liquid. Use a small bottle for this, leave the mixture for  half an
hour before adding it to the liquid.  Lastly stir in the  cream of
tartar. Cover and leave for 24 hours.  Strain and bottle,  tie down the
corks, NEVER use screw 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  pint of water, 2 level teaspoons of sugar, and 2 level teaspoons
of  ground ginger. Feed it each day for the next seven to ten days, add
1  teaspoon of sugar and 1 teaspoon of ground ginger, your plant will
grow day by day. (This sounds just like feeding sour dough starter).
Strain it through a piece of muslin, (keep the sediment) and add to
the liquid the juice of two lemons, 1 lb sugar and 1 pint of warm
water. Stir until the sugar is dissolved, then make up to 8 pints  with
cold water.  Put the ginger "pop" (their words not mine) into bottles,
stand  bottles on a piece of wood cork lightly, keep for seven to ten
days  before drinking. DO NOT USE SCREW TOP BOTTLES. The sediment you
have  left is divided into two and put into separate jars, you are back
to  the start of the feeding again! Give the second plant to a friend,
to  your sediment 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 above  recipes have no more or even less alcohol than
sour dough starter has.  The Polka Dot Palace BBS 1-201-822-3627.
Posted by FAYLEN  Posted to MC-Recipe Digest V1 #704 by Lisa Clarke
<lisa@gaf.com> on  Aug 1, 9

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