Homemade ginger beer

2

• 20L water
• 250 ml ground ginger
• 2.5 kg brown sugar
• 20 g instant yeast
• 15 ml bicarbonate
• 15 ml tartaric
• 40 ml lemon essence
• 250 g raisins

Boil 10 liters of water. Add the ginger and boil for a further 5 minutes. Pour the boiled ginger into a bucket that holds 20 liters. Add sugar and stir to dissolve. The water should be tepid. Sprinkle over the yeast and stir. Add the bicarbonate of soda, tartaric acid, lemon essence and the raisins. Mix well. Cover and brew to mature for 12-24 hours.

Strain, decant into sterilised glass bottles and refrigerate.

Serve well chilled.

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