Hinds Homemade Ginger Beer
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SERVING SIZE
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- 6 cups white sugar
- 24 cups water
- 90 ml Hinds Pure Ground Ginger
- 15 ml Buffalo Cream of Tartar
- 15 ml yeast
- 6 medium pineapples peeled and diced
METHOD
- Place the sugar and 500 ml (2 cups) water in a saucepan.
- Bring to the heat and stir until the sugar is dissolved.
- Add the Hinds Pure Ground Ginger, Buffalo Cream of Tartar and yeast.
- Bring to the boil and simmer for 10 minutes or until thickened and golden.
- Add the syrup to the remaining water in a large bucket with lid.
- Add the pineapple.
- Stand in a warm spot for two days, opening the bucket every 12 hours to allow the gas to escape
- Strain and chill before serving.