You will need
Preserving pan, saucepan or other receptacle with a lid and at least 3lt capacity
4 x 2lt plastic orange juice bottles or similar
4 cups white sugar
6 tablespoons of finely sliced ginger
1 scant teaspoon dried yeast
juice and some zest of 4 big lemons (use more lemons if they are small)
sultanas or sugar
- Place the ginger, lemon juice zest and sugar in recptacle of choice (I use my jamming pan).
- Add some water and cook until sugar is dissolved.
- Allow to sit for a while after coming off the heat - this will lead to a stronger ginger taste.
- Add enough cold water to bring the temperature down to tepid.
- Add the yeast and stir.
- Cover with lid and leave somewhere for about 24 hours or until there is good yeast activity - the top will bubble a bit.
- Strain the mix. I use a colander and then a fine strainer.
- Divide between the four bottles and add cold water leaving a little room at the top of the bottle.
- Add a teaspoon of sugar (I use brown sugar at this point for the colour but it doesn't matter) or a couple of sultanas.
- Screw the lids on tightly and put on a shelf somewhere. This is when the yeast action together with the pressure of a closed lid will cause carbonation. I've found it takes a bout a day and that the bottle will be bulging.
- At this point pop the bottles in the fridge to slow the process down and chill for drinking. The ginger beer is ready to drink at this point but will taste even better in a few days.