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Ingredients Edit

Directions Edit

  1. Simmer ginger and lemon for 30 minutes, add sugar and stir to dissolve.
  2. Cool to lukewarm.
  3. Stir in yeast, cover pot and let stand for 1 hour.
  4. Bottle and seal.

Note Edit

The directions do not say this, but i would strain the stuff before adding the yeast. Also, I'd store it for a few days at room temperature, then transfer to a cool place, lest you have glass grenades.

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