Recipe By : Harrowsmith Reader
Serving Size : 20 Preparation Time :0:00
Categories : Alcohol
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ga Water -- boiling
2 Lemons -- thinly sliced
1/4 ts Cream of tartar
2 lb Granulated sugar
2 oz Ginger -- chopped
1/2 ts Yeast
Boil the water in a stainless steel or enamel pot. Add all remaining
ingredients except the yeast. Simmer 20 minutes. Cool to lukewarm and
taste. Add more ginger for a livelier flavour. Dissolve yeast in
1 cup of the mixture and stir back in. Cover and allow to ferment 34
to 36 hours at 65 to 70 F, i.e. mix it in the morning and bottle the
next evening. When a slight white skin of foam appears on the top of
the brew it is ready to bottle.
Siphon or pour into sterlized bottles removing any lemon slices.
After capping age the bottles upright for one week at 60 to 65 F then
store in the refrigerator or basement cool room below 60 F.
NB: This cool storage is very important.
Instead of sliced lemons you may use 4 tb lemon juice. Instead of
chopped ginger you may use 4 ts powdered ginger.
The resulting beverage was very fizzy and seemed to become more fizzy
the longer it was stored. Our supply was gone in a month and by the
end the caps were almost removing themselves from the bottles!
