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2 oz Fresh ginger 1 lb Sugar
2 Lemons 1 ga Boiling water
1 ts Cream of tartar 1 oz Yeast
1 servings
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.
2 Lemons 1 ga Boiling water
1 ts Cream of tartar 1 oz Yeast
1 servings
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.
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