Just been trying out this recipe for ginger beer, it is so good I had to share it.
Grate 150g fresh ginger into a fermenting bucket, (or other container that holds a minimum of 5 litre/1 gallon), put in the juice of one lemon, 2 2" pieces of orange peel and 2lb of sugar. (sorry for switching between metric/imperial measurements - that's just the reckless way I work). Add a bit (precise measurements here), of boiling water and stir to dissolve the sugar. Top it up to 5 litres with cold/warm water. It needs to be just above body temperature when it is at 5 litres. Crumble in a little bit of fresh yeast, I think this was a bit under 1/4 ounce but it doesn't need to be exact - just a pinch!
Cover with a cloth and leave for 24 hours.#
Come back the next day and strain through a muslin bag and bottle. (use the bottles like the ones in the picture as they hold the fizz in better). Leave for 4 - 5 days then enjoy.
Thanks to Louise for this recipe, it is going to become a regular in our house x