Summary

Ingredients

• 250 g iner, peeled
• 2 lime (s)
• 1 kg sugar
• 15 g yeast (dry yeast)
• 15 g wine acid (pharmacy)
• 4 ¾ liters water

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Instructions

1. Scrape the ginger roots into a large bowl. Cut the limes into thin slices and add them along with the tartaric acid and sugar. Branch off 200 ml of water, bring the remaining water to the boil and pour over the ginger mixture. While the brew cools down a bit, heat the 200 ml water and beat with the yeast to a paste. Stir into the ginger stock.
2. Cover and leave for 2 days. Then strain and fill into bottles.
3. The ginger beer keeps chilled for up to a week.