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GINGER BEER               
  Ginger Beer
Ingredients:              Making the Plant
 11/2 tsp dried yeast      2 tsp ground ginger     2 tsp sugar  600ml lukewarm water.
Mix the ingredients in a large glass jar, cover with a cloth and let stand for 24 hours
                                 Feeding the plant
Feed the plant every day for 10 days with  1 tsp ground ginger and 1 tsp sugar
Ingredients:              Making the Beer
3.5 ltrs water     500g sugar    Juice of two lemons
Method:
In a large stockpot put 1 litre of water and the sugar and heat gently stirring all the time until the sugar dissolves. Take off the heat and add the rest of the water and lemon juice. Without disturbing the sediment, strain the ginger beer plant liquid through 2 thickness of scalded muslin.
Add this liquid to the sugared water. Stir well and add the mixture into pre prepared clean 1.5 litre coke plastic bottles and cap tightly.
Leave to stand for two days or until it starts to fizz and the bottles go very hard. Then keep refrigerated and use within a week.
Hints:
When filling the plastic bottle, don't fill to the top. Leave a gap of about two inches Squeeze the bottle to expel air and screw cap on immediately.
Placing the bottles in the fridge stops the fermentation process and any explosive mess <snigger>
Ginger Beer                     Version Two  ~  No Yeast
 Plant:
Into a large clean jar,  put 2 cups warm water  8 sultanas  juice and pulp of 2 lemons. Loosely screw lid on jar and leave for 3 days..
Day  1  3   5   7   give 4 teaspoons white sugar (don't stir)
Day  2  4   6        give 2 rounded teaspoons of ground ginger.
Day  8   make up beer.
 Making the Beer:
In a clean bucket, dissolve 4 cups sugar into 4 cups boiling water. Add juice of 4 lemons. Strain the liquid off the bug and add to the bucket.
Add 24 cups (6 litres) cold water to bucket and stir. Put into clean glass or plastic screw type bottles.  Put date on top of lids.
Store in a safe dark place for around 10 days. Place in fridge .Halve the remaining plant, add 2 cups warm water and start feeding again at day 1.
Ginger Beer                    Version Three  ~  No Bug Needed     Ready in 4 - 8 days.
Makes 8 litres.   2 tsp dried yeast  1 tsp sugar  Mix in small container.  Into a clean plastic bucket or preserving pan,  Add  4 cups sugar, 2 tblsp ground ginger
2 tsp lemon essence, 2 tsp tartaric acid. Stir in 12cups hot (tap) water. Then add 20 cups cold water. Stir in yeast mixture. Mix well and pour into clean plastic bottles, screw caps on tightly. When one of the bottles are fizzy (about 4 days later) store them all in the fridge. Don't shake before opening them.
Ginger Beer                     Version Four ~  Ready in 4 days 
6 Litres of water   5 cups of sugar  2 tsp cream of tartar  1 tsp citric acid  1 tsp yeast  1 tsp ground ginger   juice of 3 lemons
In a stockpot, mix altogether and leave tea towel covered for 24 hours. Pour into clean plastic coke bottles, and add ONE sultana to each bottle
When filling the plastic bottle, don't fill to the top. Leave a gap of about two inches Squeeze the bottle to expel air and screw cap on immediately.
When one of the bottles are fizzy (about 3 ~ 4 days ) store them all in the fridge. Don't shake before opening them.
Ginger Beer                       By the Bottle
1 tbsp ground ginger  6 ~ .8 litres water  4 cups sugar  juice of 4 lemons  Stir all ingredients well, put into clean screw cap bottles and put a few raisins into each bottle. When the raisins sink, the ginger beer is ready to drink. (can use sultanas as well)
Instant Ginger Beer            By the Jug
2 Cups Sugar  1 tsp ground ginger  1tsp cream of tartar  1tsp lemon essence  1 tsp tartaric acid  4 litres water.
Pour 2 cups boiling water over sugar and stir till dissolved. Add cold water to make 4 litres total.
Mix other ingredients to smooth paste with a little cold water and add stirring in well   Chill well before serving
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