Ginger Beer

3/4 cup (1/4 pound) grated ginger root,
2 tablespoons lime juice,
1/2 teaspoon cream of tartar,
12 cups (3 quarts) plus 1/4 cup water,
2 1/4 ounce packages active dry yeast,
2 cups sugar,


In a large bowl, combine grated ginger root, lime
juice and cream of tartar and stir well.

In a large kettle, bring 12 cups water to a boil over high heat.

Carefully pour hot water over ginger mixture and set aside to cool.

In a small bowl, combine yeast, 1/4 cup water and 1/2 cup sugar.

 Stir to make a smooth paste.

When ginger mixture is lukewarm, add yeast mixture and stir well.

Cover bowl loosely with plastic wrap and let stand for 3 days. (But the longer you let it stand, the stronger it gets!)

Pour ginger mixture through a sieve with another  large bowl underneath to catch the liquid.

Add remaining sugar to ginger beer and stir well.
Serve chilled over ice.