18 litre water
100 g minced ginger
1 cup sultana raisins
90 g baking yeast (packets)
2 kg sugar
Start to mix 100 g sugar and 1 cup luke warm water and yeast in a tall glass.
Let stand about 10 min untill yeast activates and frothed to the top.
Dissolve 2 kg sugar in 18 litres of luke warm water.
Add raisins, ginger and activated yeast. Give it a good stir.
Close the top with a wine making bubbler or a cap with a hole in for gas to escape.
Let stand for 5 days at room temperature
More than 36 hours will give it a beer fermented taste with higher alcohol.
Strain ginger beer twice to remove raisins and sediment.
Fill glass bottles that can handle pressure with sealable tops, or use plastic Cola bottles.
Soft plastic bottles need the cap to be left on loose for gas to escape.
Refrigerate and enjoy.
Prepared, tried and tested by: Roy Crossman Snr.