|10.00 ml||Superbake Instant Yeast|
|20.00 ml||ginger — ground|
|5.00 ml||Cream of tartar|
|5.00 ml||Tartaric acid|
Blend the yeast and 10 ml sugar in a little lukewarm water. Stand for 20 minutes. Combine the remaining ingredients and add the yeast. Stir well. Stand for 24 hours. Strain into bottles through a clean cloth. (Screw-top bottles are best.) Seal and refrigerate for 3 days before drinking. Makes 10 x 750 ml bottles of ginger beer.