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    (The whole process takes 16 days, but its great!)


   2 oz. fresh-active yeast (I usually find it in the
   refrigerated section near the cream cheese)
   2 Tbsps. superfine sugar
   2 Tbsps. fresh ground dried ginger
   (I grind my own in the Cuisinart)
   1 1/4 C. water


   10 tsps. superfine sugar
   10 tsps. fresh ground dried ginger


   19 C. water
   Juice of 2 Lg. lemons
   2 1/4 C. superfine sugar
 To start the process-  Mash the yeast and sugar together

in a bowl until it gets runny (trust me-it gets runny). Add the 2 Tbsp. ginger and stir in 1/4 c. water-hot to the touch but not too hot or you'll kill the yeast. Stir well and add the remaining cup. Pour the mixture into a glass jar and put it in a warm place, uncovered, (I keep it in the drawer of my waterbed) to allow it to ferment.

   Everyday feed this mess with 1 tsp. sugar and 1 tsp.

ginger. Sprinkle it evenly over the top.

   At the end of ten (10) days take a pan and heat the

3 3/4 c. water and dissolve the 2 1/4 c. sugar in it. Take a LARGE clean bucket or pan and pour in the sugar/water. Add 2 1/2 c. cold water and the lemon juice. Then add the remaining 12 1/2 c. cold water. Strain the starter,into the bucket,thru several layers of cheesecloth to remove the sludge. Set aside. Using a funnel pour the almost beer into clean 2 liter plastic bottles, leaving a 2" airspace at the top of each bottle. Screw on tops lightly BUT DON'T TIGHTEN THEM DOWN !!!! until the next day.

   Let them sit for four (4) days unrefrigerated. Keep an

eye on them as I have a friend who said one exploded. If they look like they might burst let a liitle fizz out.

   Chill 24 hrs. there will be sediment on the bottom- try

to keep from shaking it in. Open CAREFULLY as it tends to spew a bit. I've found the best way to deal with this little problem (after dousing myself twice…) is too have a lg. pitcher in the sink, put on an apron (just in case) open the top as fast as I can and up-end it into the pitcher before it blows. Speed is the key. Drink what you want, rinse the bottle out and pour the beer back in to store it. If it goes flat you can sometimes set it in a warm spot for a day or so and it will ferment back up.

   To start a second batch take the sludge you set aside,

devide it in half, add 1 1/4 c. warm water and start feeding for 10 days following the above directions.

   I don't know the alcohol content but it tastes great on

a hot day! Enjoy….

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