Makes: 6.75 Litres
Preparation Time: 20 Minutes – excluding fermentation time
Ingredients
| 5 | ml | Sugar |
| 500 | ml | Lukewarm water |
| 10 | g | Anchor Instant Yeast ( 15 ml – 1 packet ) |
| 1 | kg | Castor sugar |
| 10 | ml | Cream of tartar |
| 250 | ml | Pineapple juice |
| 3 | ℓ | Boiling water |
| 3 | ℓ | Cold water |
Method
- Dissolve the 5ml sugar in 500ml lukewarm water. Sprinkle the Anchor Instant Yeast over and set aside until frothy, about
10 minutes. - Mix the remaining dry ingredients with the correct liquid and juice together with the activated yeast mixture and stir until well mixed.
- Cover with a damp cloth or plastic wrapping and leave in a warm place for about 24 hours.
- Strain the mixtures through a muslin cloth and pour the beer into bottles with tops. Leave in a cool place for
3 days. Chill before serving.
Hint
As the beer is very fizzy, ensure that the bottles are opened slowly and carefully, allowing the fizz to subside before totally removing the lid. It must be stored in a cool place or else the yeast will ferment too quickly and the bottles will explode (preferably use plastic bottles).
