Ginger beer

Name: Ginger beer
Cuisine: South African
Ingredients: 5-8 ginger roots, raw or dried; 10 L (40 cups) water; 2 teaspoons tartaric acid or lemon juice; 2 teaspoons cream of tartar; 2 teaspoons yeast; 1 handful raisins; 8 cups white sugar

theCJMan @theCJMan

Yeast eats sugar to produce alcohol. So if you like a mad beer then add more sugar. Don't drink and drive!

theCJMan @theCJMan

Yeast eats sugar to produce alcohol. So if you like a mad beer then add more sugar. Don't drink and drive!

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Ingredients

5-8ginger roots, raw or dried
10 L (40 cups)water
2 teaspoonstartaric acid or lemon juice
2 teaspoonscream of tartar
2 teaspoonsyeast
1 handfulraisins
8 cupswhite sugar

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Steps

1

Boil half of the water, sugar and most of the ginger for a few minutes to disolve the sugar and help the flavour extraction of the ginger. If you use raw root then you should cut and or smash it first.
2

Place the rest of the water in a 20 l bucket, rest of the ingredients (but NOT the yeast) and the boiled solution.
3

Wait for the water to cool down till it is lukewarm before you add the yeast.
4

Let it ferment for a day or three at room temperature
5

Syphon the solution through a cloth into 2 l plastic cool drink bottles and add 5 raisins from the solution and 5 new raisins to each bottle.
6

Let the bottles rest in the fridge for a day or so before use.
7

Serve cold