Ginger Beer #3
1.00 oz Fresh ginger root, chopped
1.00 Lemon, thinly sliced
2.00 c Sugar
1.00 g Water
0.13 ts Yeast
Simmer ginger and lemon for 30 minutes, add sugar and stir to
dissolve. Cool to lukewarm. Stir in yeast, cover pot and let stand
for 1 hour. Bottle and seal.
Note: The directions do not say this, but I would strain the stuff
before adding the yeast. Also, I'd store it for a few days at room
temperature, then transfer to a cooool place, lest you have glass
Source: Aug/Sept 1990 issue of "The Herb Companion".