[Hpn] Apple Ginger Beer

Preach-Ur preachur@CrUsThAvEn.every1.net
Tue, 05 Sep 2000 21:47:59 -0700 (PDT)


1 gallon apple juice
1 sliced lemon
2 ounces ginger root, bruised
1/2 package active yeast
4 cups sugar
1 sliced orange
1-1/2 ounces cream of tartar
Boil all of the ingredients together, except the yeast, until well 
mixed. 
Allow to cool to lukewarm and add the yeast (disolved in tepid 
water) Stir 
only enough to mix in yeast, then cover pot with a thick 
towel and let 
sit. This mixture usually starts to bubble within 3 
hours. Strain off the 
orange and lemon the next day. (some people 
save this pulp for fruit conserves.) 
Allow to sit for another 24 
hours before straining and bottling. Screw 
top bottles are best 
because they allow you to bleed off excess pressure 
from fermentation 
periodically (once a day is good for the first week.) 
Ginger beer may 
be drunk immediately, but is best served within two weeks 
to a month 
of making or it tends to become sour. 



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