Ginger beer recipe by Anchor Yeast
- 5ml sugar
- 500ml lukewarm water
- 10g Anchor Instant Yeast (1 packet)
- 700g brown or white sugar (875ml)
- 5ml tartaric acid
- 30ml ground ginger
- 10ml cream of tartar
- 8.5l lukewarm water
Dissolve the 5ml sugar in 500ml lukewarm water. Sprinkle the Anchor Instant Yeast over and set aside until frothy, about 10 minutes.
Mix the remaining dry ingredients and the lukewarm water together with the activated yeast mixture and stir until well mixed.
Cover with a damp cloth or plastic wrapping and leave in a warm place for about 12 hours.
Strain the mixtures through a muslin cloth and pour the beer into bottles with tops. Leave in a cool place for 3 days. Chill before serving.
As the beer is very fizzy, ensure that the bottles are opened slowly and carefully, allowing the fizz to subside before totally removing the lid. It must be stored in a cool place or else the yeast will ferment too quickly and the bottles will explode (preferably use plastic bottles).