- some chunks of root ginger (about 2 1/2 tablespoons grated)
- the juice of 1 1/2 lemons
- a cup of sugar (according to taste)
- 1/3 teaspoons dried yeast (I used bread making yeast)
- 2 litre bottle of spring water (don't use tab water as the chlorine interferes with the yeast's fermentation)
- an empty 2 litre plastic bottle (you can use the spring water bottle if you empty it in a container first)
Pour the sugar and yeast into a clean 2 litre plastic bottle. Grate the ginger until you've got about 2 1/2 tablespoons of grated ginger and mix with the lemon juice.
Pour the mixture into the bottle with the sugar and yeast. Now add the spring water until the bottle is about 3/4 full, shake the bottle to dissolve all the sugar and top up with a little more water making sure you leave a gap of about an inch or two to avoid a messy explosion once fermentation has started.
All you have to do now is put your bottle in a warm place (I put mine in the airing cupboard) and wait for about 24 - 48 hours - depending on the temperature. The ginger beer is ready when the bottle is very hard, not just firm but really hard so you can't squeeze it at all. It's now time to move the ginger beer into the fridge a) to chill it and b) to stop it from fermenting any further. Once chilled strain through a sieve but open the bottle very carefully or else you'll be in for a sticky ginger beer shower as there is quite a lot of pressure in the bottle now. And that's all there is to making ginger beer. Sit back and enjoy a refreshing glass of fizzy ginger beer.
Oh, yeah, I forgot to mention this is so much tastier than the stuff you can buy in shops and also less sweet depending on the amount of sugar you add. Mine was quite fiery as I used a lot of ginger but refreshing nonetheless.