Imperial Pop

Ingredients

• 3 ounces Cream of tartar (About 6 tablespoons)
• 1 ounce Brown sugar, lightly crushed (About 2 tablespoons)
• 1.5 pounds White granulated sugar (About 3 cups)
• 1 ounce Fresh lemon juice (About 2 tablespoons, from 1 large lemon)
• 1.5 gallons Boiling water (6 quarts)
• 2 tablespoons Active dry yeast (Fresh yeast for fermentation)

Instructions

1. 1In a large heat-proof container, combine the cream of tartar, bruised brown sugar, white sugar, and lemon juice.
2. 2Pour 1.5 gallons of boiling water over the sugar mixture and stir well until all the sugar and cream of tartar are completely dissolved.
3. 3Allow the mixture to cool to lukewarm temperature (about 95-100°F). This is crucial as hot liquid will kill the yeast.
4. 4Once the mixture is lukewarm, add 2 tablespoons of active dry yeast and stir gently to combine. Let stand for 5 minutes to activate the yeast.
5. 5Pour the mixture into clean, sterilized bottles suitable for carbonation (such as flip-top bottles or plastic soda bottles), leaving about 2 inches of headspace at the top. If using cork bottles, secure corks tightly and tie them down with wire or string.
6. 6Store bottles at room temperature for 24-48 hours to allow fermentation and carbonation to develop. Check bottles daily - they should feel firm when carbonated. Do not over-ferment as bottles may burst.
7. 7Once carbonated, transfer bottles to the refrigerator to stop fermentation. Chill thoroughly before serving. Open carefully over a sink as the pop will be fizzy. Consume within 1 week.