Ginger Beer

1. 1

   Add the yeast to the lukewarm water, 95 degrees (35 C.) to 100 degrees (40 C.), and stir just enough to moisten the yeast.

2. 2

   Set aside for 10 minutes uncovered

3. 3

   Combine the sugar and hot water, 120 degrees (50 C.) to 125 degrees (50 C.), in a large (at least 3-quart) non-reactive bowl or pot.

4. 4

   Stir until sugar is totally dissolved, then stir in the extract.

5. 5

   Add the yeast mixture and combine thoroughly.

6. 6

   Using the funnel, transfer to the soda bottles, leaving at least 1 inch at the top of each bottle.

7. 7

   Cap the bottles.

8. 8

   Stand the bottles upright in a warm place (70 degrees (20 C.) to 80 degrees (25 C.) for 5 to 6 days, until the soda is effervescent).

9. 9

   Refrigerate before serving.

10. 10

    The ginger beer should be ready to drink as soon as it has chilled.

* Per serving · 4 servings · Values may vary.

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