• 25g Root Ginger
  • 450g Sugar
  • 15g Tartaric Acid
  • 15g Citric Acid
  • 15g Baker’s Yeast

Boil the bruised root ginger with 2.25 litres of water for 20 minutes,then decant on the sugar and both of the acids. Add a further 2.25 litres of cold water and the yeast. Allow to ferment in a demijohn fitted with a airlock until there are no signs of escaping gas then place in bottles in primed with half a teaspoon of sugar. Cap the bottles. Stand in a warm place for 3-4 days when it will be ready for drinking.