2lb (900 grams) Sugar
2 Gallons (9 liters) water
1 cup water
1 tspn Tartaric acid
1 Tblspn Ground Ginger
1 tspn Cream of Tartar
1 tspn compressed Yeast
pinch of salt.
Method
Disolve the sugar in the 2 gallons of water.
Mix together the other ingredients, add to the water/sugar mixtute, and allow to stand overnight.
Strain through a fine muslin cloth into bottles.
The Ginger Beer will be ready in a fe days; BUT is best stored in the refrigerator to prevent explosions after two days of standing.
