Nathan's Ginger Beer
Source: Nathan's Ginger Beer
I've been making this for many years. It is very carbonated, and quite
refreshing. Also, because it has a limited shelf life (after which it
explodes), it prompts lots of impromptu ginger beer parties. I call
several friends to say "I'm setting off a dozen ginger beers tomorrow
afternoon. Wanna come?"
- 1/2 pound, fresh ginger, peeled and grated
- 1 lemon
- 5 teaspoons, cream of tarter
- 5 cups, white sugar
- 2-1/2 gallons, water
- lager yeast
This stuff is dangerous---do not make it. WARNINGS: Use only real
champagne bottles, beer bottles will explode. If left out of fridge more
than 4 weeks, bottles will explode. Do not leave in fridge more than 4
weeks after bottles start to scare you, otherwise, bottles will explode.
Set off outside---corks go 60-70'. Do not let bottles sit around too
long---I'm not kidding!
Peel and grate ginger. Grate lemon, squeeze, and cut remainder into
slices. Boil all ingredients, mixing. Cool to 80 degrees or less and add
lager yeast. Ferment 3-7 days, then bottle in champagne bottles. Wire
down plastic corks. Leave out 1 week, then move to cool area. Chill and
test open 1 bottle each week until they start to scare you, then put all
bottles in fridge and drink within weeks.
- Primary Ferment: 3--7 days
- Secondary Ferment: Couple weeks