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Family Recipes – my Grandmother’s Home Made Ginger Beer

January 30, 2011

I remember a ‘ginger beer plant’ sitting on the window sill in my grandmother’s kitchen when I was a child.  I remember her making the ginger beer. And I remember drinking it.  My mum dug out her collection of old recipes and found this one in Manny’s own handwriting.  Except for the “not likely” at the end, the comments in brackets are mine.  This is not a ginger beer plant recipe, it’s a quick one.  I’ll try to find a copy of the ginger beer plant recipe and post that as well, later.

Manny’s Home made Ginger Beer recipe:

2 gallons of water (7.56 litres)

2lb sugar (2 pounds of sugar) (1kg)

2 dessertspoons of ground ginger (the powdery kind)

2 teaspoons cream of tartar

2 teaspoons tartaric acid or a cup of strained lemon juice

1 level teaspoon granulated yeast

Dissolve the sugar in warm water in a household jug.  Half fill a cup with this warm syrup and add the yeast to it and leave it to stand for about 25 minutes.

Add ginger, cream of tartar and tartaric acid (or lemon juice) and the yeast in syrup to the syrup.  Transfer them to a two gallon jug or bucket and stir.  Cover with a tea towel and let stand overnight, bottling next day.

Strain through a clean tea towel into a jug for bottling.  Makes a dozen bottles.  (sterilise bottles) Cork & seal type of cap are satisfactory.  Ready to drink in a week, sometimes less.  Should be chilled if kept more than a fortnight (not likely).

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