GINGER BEER (& Plant)
It is preferable to use a stone crock but any jar large enough to hold about 4 litres (2 gallons) will do.
Into the jar, put 1 small cup of warm water, 1 dessertspoon of sugar, 1 teaspoon of ground ginger, 2 teaspoons of compressed yeast dissolved in a little warm water.
Let it all stand for 24 hours. This is the 'plant'. After 24 hours, mix 1 small cup of sugar, 1 teaspoon of ground ginger, 1 cut up lemon, without the white pith.
Add enough hot water to dissolve the sugar, add cold water to make luke warm, then pour onto the plant.
Fill the jar right up, and leave for another 24 hours, then strain & bottle. Cork tightly. We used to tie the corks down with string, but screw tops will be satisfactory if put on with a very firm hand.
Now make up another mixture the same as you did after the first 24 hours, and pour over the plant.
Never leave the plant without adding to it, for more than 24 hours.
If the plant gets too hot it may be divided or thrown out.
Never have more than 6mm (1/4") to 12mm (1/2") of plant in the jar.
Make sure you have plenty of thoroughly clean bottles before you start.
Store bottles in a cool safe place & use the oldest lot first if another batch is done, the bottles can explode if left for months & get too warm.
If you divide the plant you can give the other half to a friend.
It is preferable to use a stone crock but any jar large enough to hold about 4 litres (2 gallons) will do.
Into the jar, put 1 small cup of warm water, 1 dessertspoon of sugar, 1 teaspoon of ground ginger, 2 teaspoons of compressed yeast dissolved in a little warm water.
Let it all stand for 24 hours. This is the 'plant'. After 24 hours, mix 1 small cup of sugar, 1 teaspoon of ground ginger, 1 cut up lemon, without the white pith.
Add enough hot water to dissolve the sugar, add cold water to make luke warm, then pour onto the plant.
Fill the jar right up, and leave for another 24 hours, then strain & bottle. Cork tightly. We used to tie the corks down with string, but screw tops will be satisfactory if put on with a very firm hand.
Now make up another mixture the same as you did after the first 24 hours, and pour over the plant.
Never leave the plant without adding to it, for more than 24 hours.
If the plant gets too hot it may be divided or thrown out.
Never have more than 6mm (1/4") to 12mm (1/2") of plant in the jar.
Make sure you have plenty of thoroughly clean bottles before you start.
Store bottles in a cool safe place & use the oldest lot first if another batch is done, the bottles can explode if left for months & get too warm.
If you divide the plant you can give the other half to a friend.
