2 oz Fresh ginger
2 Lemons
1 ts Cream of tartar
1 lb Sugar
1 ga Boiling water
1 oz Yeast
This home-brew remains a favourite party drink in a Welsh household
for both adults and children. You will need eight pint bottles or
four quart bottles. 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.
Source: Elisabeth Luard in "Country Living" (British), April 1989.
* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
