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Title: Ginger Pop (Beer!)
Categories: Polkadot Faylen Beverages Brewing
Yield: 1 Servings
| 1 | lb | Sugar |
| 8 | Pints of water | |
| 2 | Lemons | |
| 1 | ts | Granulated yeast |
| 1 1/2 | oz | Ginger root, well-bruised |
| 1/4 | ts | Cream of tartar |
Put into a large bowl the sugar, rinds (thinly peeled) and the juice of two lemons, also the well-bruised ginger. Add the squeezed halves of the lemons to the water as it comes to the boil. When boiling pour over the ingredients, remove the lemon halves, stir and cover. When cool add the yeast, previously dissolved in a small amount of the warm liquid. Use a small bottle for this, leave the mixture for half an hour before adding it to the liquid. Lastly stir in the cream of tartar. Cover and leave for 24 hours. Strain and bottle, tie down the corks, NEVER use screw top bottles. Store in a cool place and drink soon.
Ginger beer plant: Put 2 ozs baker's yeast into a jar and add 1/2 pint of water, 2 level teaspoons of sugar, and 2 level teaspoons of ground ginger. Feed it each day for the next seven to ten days, add 1 teaspoon of sugar and 1 teaspoon of ground ginger, your plant will grow day by day. (This sounds just like feeding sour dough starter). Strain it through a piece of muslin, (keep the sediment) and add to the liquid the juice of two lemons, 1 lb sugar and 1 pint of warm water. Stir until the sugar is dissolved, then make up to 8 pints with cold water.
Put the ginger "pop" (their words not mine) into bottles, stand bottles on a piece of wood cork lightly, keep for seven to ten days before drinking. DO NOT USE SCREW TOP BOTTLES. The sediment you have left is divided into two and put into separate jars, you are back to the start of the feeding again! Give the second plant to a friend, to your sediment add 8 ozs of cold water and carry on from "feed it each day".
Regards, Bob.
P.S. Having given this some extra thought I would think the above recipes have no more or even less alcohol than sour dough starter has.
* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN By fatfree-request@fatfree.com on Jun 16, 1997
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