Ingredients
2 oz fresh ginger
2 lemons
1 tsp cream of tartar
1 lb sugar
1 gal boiling water
1 oz yeast
How to prepare
They should be of a strong material and have firm caps with metal springs to imprison the effervescent liquid – it’s more explosive than champagne. Makes 1 gallon
roughly crush the ginger root. Wash and slice the lemons into thick rings. Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water over. Stir and leave to cool to blood temperature. Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three days before broaching it. Yield: 1 servings
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