| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Welsh |
Beverage |
1 |
Servings |
INGREDIENTS
| 2 |
oz |
Fresh ginger |
| 2 |
|
Lemons |
| 1 |
ts |
Cream of tartar |
| 1 |
lb |
Sugar |
| 1 |
ga |
Boiling water |
| 1 |
oz |
Yeast |
INSTRUCTIONS
I have never tried these recipes myself. I found them in my recipe
database. Have Fun!
This home-brew remains a favorite party drink in a Welsh household for
both adults and children. You will need eight pint bottles or four quart
bottles. They should be of a strong material and have firm caps with metal
springs to imprison the effervescent liquid - it's more explosive than
champagne. Makes 1 gallon.
Roughly crush the ginger root. Wash and slice the lemons into thick
rings. Put the ginger, lemon, cream of tartar and sugar in a large bowl.
Pour the boiling water over. Stir and leave to cool to blood temperature.
Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast.
Strain and bottle the liquid. Leave for three days before broaching it.
Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed
for you by Karen Mintzias
ROBERT.FOSTER@NASHVILLE.COM
(ROBERT FOSTER)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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