Recipe: C.J.J. Berry’s Ginger Beer

• Crushed large portions of ginger 1oz
• Fileted lemon peels with no pith
• Belle Saison Yeast
• Yeast Nutrien

Add in pot and muddle together ginger, lemon peel, and 1lb of sugar & 1/2oz of tartar. Boiled 1 gallon of water and poured over onto muddled mix. Stirred until sugar was dissolved and placed in basement over night. Squeezed in lemon, activated yeast and yeast nutrient.  Pitched into the pot and let sit in the 3 seasons room for 48 hours. Room temperature got cooler, 60-70s. After the 48 hour period strained out the ginger and peals and put into a jug with screw cap. Next day heard the bottle squeeling at the seems, released the pressure. Let sit for 4 days.

The taste of this was way to lemony for our tastes. Going to attempt a second round without so much lemon in it.