4 Tbsp fresh ginger, grated (you can adjust this based on how ginger-y you want it)
For the ginger beer:
7 cups filtered water
⅛ tsp active dry yeast (like what you make bread with)
Ginger syrup (above)
3 Tbsp freshly squeezed lemon juice
Clean 2-liter plastic soda bottle
Funnel is helpful too
Instructions
For the ginger syrup:
Place the sugar, water and grated finer in a saucepan over medium heat, stirring until the sugar is dissolved. Turn off the heat and let the mixture steep for an hour.
Strain the mixture (I’m still trying to figure out something yummy to do with these sugar-soaked ginger shards) and allow to cool.
For the ginger beer:
Add water to clean 2-liter pop bottle. Sprinkle in the yeast and add the ginger syrup and lemon juice.
Put the lid on the bottle and shake until the yeast is dissolved. Stow it out of direct sunlight for 2-3 days or until fizz is achieved. At this point it’s ready to drink or can be stored in the refrigerator to slow down the fermentation. If you’re not going to drink it right away, open the cap every couple days to release any extra carbonation. Drink within 2 weeks.
If you like your ginger beer very fermented-tasting, you can leave it as is for a few days before bottling. If you prefer a fresher-tasting soda, bottle it as soon as it is bubbly by placing a funnel in a two-liter soda bottle and pouring ginger beer through. Cap tightly and leave at room temperature until carbonated, anywhere from 1-3 days: you will know when soda is carbonated when the plastic bottle resists squeezing. Once carbonated, refrigerate ginger beer and drink within two weeks. As it sits a sediment will form in the bottom which can be strained out before serving if you like.
Recipe by Bistro OneSix at https://bistroonesix.com/diy-ginger-beer/