INGREDIENTS

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,
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