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"Ginger Ale Mildly sweet and spicy with a hint of lemon (prepare 3 days prior to drinking) * 2 Tbsp + 1 tsp cream of tartar * 1-1/2 cup sugar * 3 inch portion of ginger club, grated * 1 lemon, juiced and grated for zest * 1 small piece sassafras root (approximately 1/4 tsp) *optional* * 1 Tbsp yeast * 1 gallon water 1. Boil water. Add all ingredients except yeast and let steep for 2 hours. 2. Once water is between room temperature and 100F, add yeast and stir. 3. Cover liquid and let rest for one day. 4. On the next day, strain liquid with cheesecloth or fine mesh strainer. 5. Pour liquid into clean, sterile bottles and close tightly. 6. Store in cool, dark place for two days. 7. Chill to stop fermentation and enjoy over ice! **sassafras contains safrole which has been shown to cause cancer in lab rats when consumed in high doses. You can purchase safrole-free sassafras extract or use the leaves which do not contain safrole if you have concerns."