GINGER BEER RECIPES

Nannas Ginger Beer

This recipe does not require a “ginger beer plant” but uses cream of tartar and yeast. This is quick to make.

INGREDIENTS:

3 pounds sugar (1.25 kg approx)

2 oz (60g) bruised ginger

1 oz (30g) Cream of Tartar

4 lemons sliced

4 gallons (18 litres) boiling water

1/2 oz (15g) compressed yeast

METHOD

Using a very large saucepan or vessel pour the boiling water on the first four ingredients ( sugar, ginger Cream of tartar and lemons) and infuse for at least 3 hours.

Strain through  muslin or cheesecloth and cool.

When nearly cold add the yeast. Let it ferment for 4 hours then bottle.

If using plastic bottles you can test to see when it is ready by the firmness of the bottles. When first bottled they will be pliable to touch but as the gases build up they will harden. This is the sign the ginger beer is ready.

PS: On reading this post I realized that you will need not one but two large vessels if you are going to strain through the cloth from one to another. Could be very interesting with this amount of liquid!
And it probably need two people.

Other Ginger Beer Recipes:

Ginger Beer Recipe No. 1

Ginger Beer Recipe No. 2

School Cookbook Recipe No. 4

Old Fashioned Ginger Beer Recipe No. 5

Super Quick Ginger Beer Recipe No. 6

Ginger Beer Without Yeast Recipe No.7

Filed under: Ginger Beer Recipes