*  Exported from  MasterCook  *
                                Ginger Beer
 Recipe By     :  Harrowsmith Reader
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Beverages
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      gallons       boiling water -- 256 oz.
    2                    lemon -- thinly sliced
      1/4  tsp.          cream of tartar
    2      pounds        sugar, granulated
    2      ounces        ginger -- chopped
      1/2  teaspoon      yeast
 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 o
 basement cool room below 60F. NB: This cool
 storage is very important.
                    - - - - - - - - - - - - - - - - - - 
 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 longe
 was stored. Our supply was gone in a month and by the end the caps were almost
 removing themselves from the bottles!