Not too sweet. Good recipe. -Laura
- 1 lb loaf sugar
- 1 oz root ginger
- 1 gallon water
- 1 oz cream of tartar
- 1/2 oz yeast
- 1 lemon
- Boil the sugar with 2 quarts water and the ginger. In a large jug, put the cream of tartar, and one quart of water and on it pour the boiling water and ginger. Add the juice of the lemon and stir in the yeast (temperature of water should be around 110 degrees only -Laura). Leave to stand till next day, then skim off the yeast and bottle.
- Personally, I grate the ginger and strain later. Regular white sugar works. I also loosely cover my large glass jar--I did not use a jug--with it's lid. If too sweet, leave in jug or jar another day.
- Note: Then, I put the ale in a plastic bottle with lid tightly screwed on, in the fridge for a couple of days, to build up the carbonation.