Recipe - Ginger Beer

I remember brown glass bottles with cork tops. They were set upon the windowsill in the passage (south facing - cool) as they matured for the two days.

Mix together in the evening - and note the time.
8 cups sugar
1/2 small cake yeast
4 tsp Moirs lemon essence
1 small packet cream of tartar
2 handsful washed raisins
1 1/2 tblspns ground ginger
16 pints cold water
(16 pints = 8 litres. 1 pint = 2 cups = 500ml.)

Mix well. Cover with towel and cushion - I use cake cooler to keep the towel out of ginger beer.

12 hours later (note time) syphon ginger beer off carefully. (I cover cheese grater with clean flour bag and put syphoning tube down slowly into large pot or bucket of ginger beer, being as careful as possible not to disturb settled ginger.)
Bottle tightly and keep in cool place - preferably fridge - until ready for use in two days' time.