Sufficient to fill 4 dozen ginger-beer bottles.

Seasonable: This should be made during the summer months.

  1. 2-1/2 lbs. of loaf sugar
  2. 1-1/2 oz. of bruised ginger
  3. 1 oz. of cream of tartar
  4. the rind and juice of 2 lemons
  5. 3 gallons of boiling water
  6. 2 large tablespoonfuls of thick and fresh brewer's /li>
  • Peel the lemons
  • Squeeze the juice, strain it
  • Put the peel and juice into a large earthen pan, with the bruised ginger, cream of tartar, and loaf sugar.
  • Pour over these ingredients 3 gallons of boiling water
  • Let it stand until just warm, when add the yeast, which should be thick and perfectly fresh
  • Stir the contents of the pan well, and let them remain near the fire all night, covering the pan over with a cloth
  • The next day skim off the yeast
  • Pour the liquor carefully into another vessel, leaving the sediment
  • Bottle immediately, and tie the corks down
  • In 3 days the ginger beer will be fit for use

  • For some tastes, the above proportion of sugar may be found rather too large, when it may be diminished; but the beer will not keep so long good.
    Source: The Book of Household Management by Isabella Beeton (1859)

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