Mimi's Ginger Beer

• 14 lb fresh ginger, peeled and cut into small pieces
• 1 quart boiling water
• 12 cup floral honey
• 1 cinnamon stick (1 inch piece)
• 5 -8 whole cloves
• 12 cup fresh lemon juice or 12 cup lime juice
• 12 lemons, zest of or 12 lime, zest of
• ice
• citrus fruit juice
• dark rum

1. Put ginger in food processor with enough cold water to process.
2. Scrape puree into large heatproof glass or ceramic bowl or pitcher.
3. Add boiling water, honey, cloves, cinnamon, zest and juice.
4. Cover loosely with towel and keep mixture in a warm pace for about 4 hours, skimming off the foam as it accumulates.
5. Stir in 1 quart cold water and taste for sweetness, adding more honey or lemon or lime juice.
6. Strain and pour into ceramic or glass bottles.
7. Cap tightly and refrigerate.
8. Can be served as soon as it's chilled, or wait 2-3 days for it to ferment and become fizzy.
9. Use within one week.

ginger, water, honey, cinnamon, cloves, lemon juice, lemons, fruit juice, dark rum

Taken from www.food.com/recipe/mimis-ginger-beer-522091 (may not work)