Ginger Beer

Curl up with the warm sensation of ginger.

Serves: 6-8


(for 8 bottles - 11/2 pint size)

  • 2 ozs Root Ginger
  • 3 tsps Cream of Tartar
  • 11/2 lbs sugar
  • 11/2 gallons boiling Water
  • 2 tsps Citric Acid
  • 1 level tbsp Dried Yeast


  1. Bruise the ginger by hitting with a hammer. (Put the ginger in a plastic bag).
  2. Put into a plastic bucket with cream of tartar and sugar.
  3. Pour on boiling water, stir well, cover and allow to cool overnight.
  4. Add citric acid and yeast and allow to ferment for 24 hours. (In cold weather, leave for 48 hours).
  5. Remove any scum and syphon into strong bottles. Cork loosely. (Do not use screw tops or bottles may burst).
  6. Ready after 3 days.