Yield: 1 Servings
|1 ounce||Ginger root; well-bruised|
|¼ teaspoon||Cream of tartar|
|Yeast & nutrient|
I have never tried these recipes myself. I found them in my recipe database. Have Fun!
Put into a large bowl or jar the sugar, the rinds (thinly peeled), add the juice of the two lemons, and the well-bruised ginger. Add the squeezed halves of the lemons to the water as it comes to the boil. When it reaches boiling point, pour it over the ingredients in the bowl. Remove lemon halves, stir well and cover. When tepid add the yeast, previously dissolved in a small amount of the warm liquid. Use a small bottle for this, dropping crumbled yeast in and shaking it to dissolve; leave it half-an-hour or more before adding it to the liquor. Lastly, stir in the cream of tartar. Cover and leave for 24 hours. Strain and bottle, and tie down the corks. NEVER use screwstoppers or the bottles may burst. Store in a cool place and drink fairly soon. Take care when opening the bottles, or they are apt to froth over.
From: First Steps In Winemaking, Author: C.J.J Berry ROBERT.FOSTER@...
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .