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Martin B

Ginger Beer

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number 1. probably the easiest


1/4 lb Fresh ginger

4 tbl Lime juice

Peel of 1 lime

3/4 lb Sugar

2 pt Boiling water


Method :

Peel the fresh ginger and grate it into a large bowl. Place lime juice, peel, and sugar in the bowl and then pour in the boiling water. Cover the bowl and let stand in a warm draft-free place for 2 days. Then strain through a fine sieve into a bottle. keep at room temperature for 3 days or longer. Serve chilled mixed with ginger ale, club soda, or over crushed ice.

Makes 2 1/2 pints


number 2

1 oz Ginger root, well-bruised

1 1/2 lb Sugar

2 x Lemons

1/4 tsp Cream of tartar

1 gal Water

Yeast & nutrient


Method :

Put into a large bowl or jar the sugar, the rinds (thinly peeled), add the juice of the two lemons, and the well-bruised ginger. Add the squeezed halves of the lemons to the water as it comes to the boil. When it reaches boiling point, pour it over the ingredients in the bowl. Remove lemon halves, stir well and cover. When tepid add the yeast, previously dissolved in a small amount of the warm liquid. Use a small bottle for this, dropping crumbled yeast in and shaking it to dissolve; leave it half-an-hour or more before adding it to the liquor. Lastly, stir in the cream of tartar. Cover and leave for 24 hours. Strain and bottle, and tie down the corks. NEVER use screwstoppers or the bottles may burst. Store in a cool place and drink fairly soon. Take care when opening the bottles, or they are apt to froth



number 3

1 x Ginger root

1 x Lemon, grated rind only

2 oz Cream of tartar

1 1/2 lb Sugar

1 gal Boiling water

1 pkt Yeast


Method :

Grate and thoroughly mash the ginger root in a bowl. Place in a large pot and add all ingredients except the yeast. Stir until sugar and cream of tartar is dissolved. Allow mixture to cool, then add yeast which has been started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours, then filter first through a tea strainer or similar, then through cloth.

Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for two weeks. Chill fully before opening to drink.

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