Take of good Jamaica ginger, 2½ oz.
Moist sugar, 3 lbs.
cream of tartar, 1 oz.
the juice and peel of 2 middling sized lemons,
brandy ½ pint,
good solid ale yeast, ¼ pint,
water, 3½ gallons.
This will produce 4½ dozen of excellent ginger beer, which will
keep twelve months. Bruise the ginger and sugar, and boil them
for 20 or 25 minutes in the water, slice the lemon and put it and
the cream of tartar into a large pan; pour the boiling liquor
upon them, stir it well round, and when milk-warm, add the yeast;
cover it over, let it remain two or three days to work, skimming
it frequently; then strain it through a jelly-bag into a cask, add
the brandy, bung down very close, and at the end of a fortnight or
three weeks, draw it off and bottle, and cork very tight; tie the
cork down with twine or wire. If it does not work well at first,
add a little more yeast, but be careful of adding too much, least
it taste of it.