Seasonable: This should be made during the summer months.
Ingredients
2-1/2 lbs. of loaf sugar
1-1/2 oz. of bruised ginger
1 oz. of cream of tartar
the rind and juice of 2 lemons
3 gallons of boiling water
2 large tablespoonfuls of thick and fresh brewer's /li>
Directions
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)
Ginger Beer I
