Here's a simple recipe for ginger beer, with no other flavour additives (I'm still experimenting with those).
- Fresh ginger root (I use one chunk, about the size of my palm)
- Sugar (1 cup)
- Yeast (½ teaspoon)
- Water (2 litres)
- Clean your bottles. I use two plastic 1-litre bottles that were originally for sparkling water. You can really use whatever size you want, as long as they're plastic.
- Chop up the ginger in to small (half centimeter, or whatever you want) cubes
- Place in a pot with 2 litres of boiling water, and boil for 30 minutes
- While the water is boiling, mix some of your sugar with a cup of warm water, and sprinkle the yeast on top
- After 30 minutes, strain the ginger out of the water (I didn't strain the one in the picture) and let it sit until tepid
- Once the water is cool enough to not kill the yeast, add said yeasty water to the mix
- Carefully pour into your pop bottle(s) and cap them tightly
- Leave the bottles somewhere warmish in your house for 24 hours
- The bottles will become rock hard from the pressure inside (which is why you don't use glass bottles)
- After 24 hours, put them in the fridge
- After 2-5 days, slowly open, and drink!
- Open the bottles very slowly if you don't want a mess
- The amount of sugar can be varied. 1 cup will end up being roughly the same amount of sugar that is in Coca-Cola, but it works with less
- The amount of ginger can be varied too!
- I usually make it on Wednesday or Thursday night, so it's ready for me to take to work and drink on Monday