BACK

PAT’S GINGER BEER

Serves 9 litres

Ingredients

9 L Water 

9 cups (1.8kg) Sugar 

10g Dry yeast (instant) 

¼ cup Ginger, powdered

½ cup Raisins

2 T Tartaric acid

Method

  1. Mix all the ingredients together in a large plastic or glass container. 
  2. Cover with a cloth and let it stand for 24 hours. 
  3. Bottle the ginger beer (with lids off) and refrigerate. 

Tip

Only use room temperature, clean, filtered tap water. Do not use refrigerated or warm water. 

Don’t close the lids on the bottles as it can cause an eruption.