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Ingredients

300g root ginger
500g sugar
1 lemon
1/4 teaspoon cream of tartar ("weinstein")
1 tablespoon (champagne) (solid or liquid) yeast
4.5 ltrs of water
60g sultanas

Equipment

5 litre plastic jerry can
airlock (with suitable cork for jerry can)
clear plastic tube
wide necked sieve
normal sieve
plastic coke bottles (do not use glass)

Method

Sanitise all equipment (washing up liquid is generally anti-bacterial)
and rinse well.

Fill your biggest pot with water and boil.

Peel
lemon, avoiding the pith, and add it to the water.

Squeeze the lemon
and pour in the juice.

Grate ginger (use a blender and don't
peel the ginger) and add it.

Add the cream of tartar.

Add the sugar
and reduce temperature.

Simmer for 30 minutes.

Add the sultanas.

Pour it all into the jerry can and add cold to make it up to 4.5 litres.

Wait for it to cool.

Add the yeast and seal the jerry can
and shake well.

Replace the seal with the airlock.

Wait 3-5 days
for fermention to start.

Wait 7-10 days for fermentation to finish.
Siphon the beer into the plastic bottles, keeping the end of the tube
between the scum on the surface and the sediment at the bottom.

Leave
5cm of air at the top of each bottle.

Add 1/2 teaspoon of sugar to
prime it (to make it fizzy) and seal the bottles.

Wait until the
bottles become pressurized.

Drink!