Yest

 Equipment

Spoons

Kettle

Bowl

Cloth sieve

Funnel 

Plastic (PET) bottle and cap

Bug (for a group of 3)

50 ml warm water

½ tsp active dried yeast

½ tsp ground ginger

Ginger beer for 1 Litre

¾ cups of sugar 

½ tsp cream of tartar

1 L cold water

Juice ½ lemon

1 tsp ginger beer bug

Method

1. In a large bowl, put the sugar and cream of tartar, then add the warm water. 

2. Stir to dissolve the sugar before adding the cold water. 

3. Add the ginger beer bug to the large bowl of cold water.

4. Stir well and then pour into your clean bottle.

5. Label your bottle with your group names.

6. Place all the bottles in the class container.

7. Store in a cool, dark place for one week before drinking.

8. Make sure you open the bottle in the kitchen sink as it might overflow. Open the cap bit by bit to allow the air to escape.

The ginger beer must be drunk over the 6 days

You must provide your own bottle.