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Oldfashioned Ginger beer Recipe

Ingredients

How to make it

  • Stir the yeast mixture ingredients in a small bowl or cup and leave to stand for 10 minutes. Place the sugar, ginger and tartaric acid into a clean bucket. Pour in the hot water and lemon juice and stir to dissolve the sugar. Add the cold water , cool to lukewarm and add the yeast. Then leave in the bucket (covered with a towel) for 24-36 hours. Strain into 4 thoroughly clean 1.25 litre soft plastic drinks bottles. Fill bottles to within 5 cm of the top with extra cold water. Put 1 teaspoon of sugar in each bottle and screw on washed tops. Shake to dissolve sugar.
  • Leave bottles to stand in a warm place until they feel absolutely rigid when squeezed (this takes between 2-5 days to happen) then refrigerate. If bottles are fizzy, loosen then tighten lids several times. Consume within 2-3 weeks.

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The Cook

hooch New Zealand, NZ

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