Ginger Beer

This is my late fathers recipe that he had made it on and off for over 50years. I have made some revisions to reduce the sugar levels.

To make Bug:

1/2 cake of compressed yeast (or 1 tablespoon of granulated yeast)

1 dessert spoon sugar

1 dessert spoon ground ginger

2 large breakfast cups of warm water.

Stir or shake to mix.

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Feed the bug for 1 week: -

Sunday - 2 teaspoons sugar

Monday - 2 teaspoons ginger

Tuesday - 2 teaspoons sugar

Wednesday - 2 teaspoons ginger

Thursday - 2 teaspoons sugar

Friday - 2 teaspoons ginger

Saturday - Make up......

or alternatively a simpler method is as follows:

1 teaspoon sugar and 1 teaspoon ginger each morning and evening everyday until the bug is needed.
This produced the same results.

To Make up Drink:

2 cups of sugar

4 cups of hot water

2 teaspoons of cream of tartar

Juice of 1 or two lemons

Stir until the sugar is dissolved.

Add 14 cups of cold water, stir.

Strain the liquid off the bug through any fine weave cloth.

Add the liquid from the bug to the above.

Bottle, cap and leave for about 6 weeks in a warm place.

WARNING: Chill before serving as this is explosive with bubbles.

The bug can be kept going by splitting it in half and adding 2 breakfast cups of warm water to one half and discarding (or giving away the other half)   Continue to feed as above and you can make a batch of ginger beer every Saturday until you get banned from the kitchen!