Ginger Beer

Ingredients

• 2 gallons water
• 2 pounds brown sugar
• 1.5 ounce cream of tartar
• 1.5 ounce ginger
• 0.5 pint yeast
• 1–2 lemons
• 1 quart molasses

Instructions

1. Pour two gallons of boiling water over two pounds brown sugar, one and a half ounce of cream of tartar, and one and a half ounce of pounded ginger. Stir them well and put the mixture in a small cask.
2. When the mixture has cooled to milk warm, add half a pint of good yeast. Shake the cask well and stop it close.
3. After twenty-four hours, the beer will be ready to bottle. Cork the bottles very well.
4. In ten days, it will sparkle like Champagne. For added flavor, one or two lemons cut in slices may be added during the initial fermentation. For economy, molasses may be substituted for the sugar, using one quart in place of two pounds.