Do you remember buying ginger beer in those returnable stone jugs,they had porcerlain white stoppers with a red rubber seal ring,the stoppers were then held in place with an over center clip.Here is a recipie,its none alcoholic (i think) you make the brew,drain it off,then start all over again,what a great idea!
Many thanks to Ann Buckley who posted the recipie on the Hebburn on Tyne web site,www.hebburn.org
Re: Ginger Beer
1 x half an ounce of brewers yeast
1 x teaspoon of granulated sugar
1 x teaspoon of ground ginger
1 x cup of cold water
Place all the ingredients in a jam jar or preserving jar. Feed the plant for 7 days with 1 teaspoon each of sugar and ground ginger.
After 7 days make the ginger beer by putting the juice of 4 x lemons in a large bowl with 3 x cups of sugar and stir well.
Pour in four cups of boiling water and stir until the sugar has dissolved. Then add 12 x cups of cold water and stir.
The juice of the plant MUST then be strained through muslin and added to the bowl.
The ginger beer is then ready for bottling but must NOT be corked for two hours. (Do not stand on a cold floor)
The plant or sediment left in the muslin, is then divided between two jars and a cup full of water added to each jar. The plants are then ready to be fed again.
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