OUMA ISSIE’S GINGER BEER

8 liters water
7 cups sugar
1 tablespoon cream of tartar
½ tablespoon tartaric acid
4 teaspoons ground ginger
1 cup raisins
1 tablespoon active dry yeast

Bring the water to boil – now add the sugar, cream of tartar, tartaric acid and ginger to boiling water.
Allow the mixture to cool down for an hour or two.
Now add 1 cup raisins and yeast.
Leave at room temperature until raisins have risen to the surface.
Pour into bottles, close securely and store in refrigerator.
I always store the ginger beer outside the house (bar fridge in the garage) as bottles may explode with the buildup of gases. ALWAYS open away from your face!!!

Recipe and photo: Louise Venter