Ginger Beer

1. 1

   Bruise the ginger and slice the lemons.

2. 2

   Mix the boiling water, cream of tartar and nearly all of the caster sugar with the ginger and lemons.

3. 3

   When the mixture has cooled to be luke-warm, add the beaten egg white, then the yeast mixed with the reserved sugar, and stir well.

4. 4

   Let it stand for 24 hours, then bottle.

5. 5

   CAUTION - Although I haven't made this myself, I suspect that the fermentation will continue in the bottle.

6. 6

   This means that gas and pressure will build up.

7. 7

   Use bottles with corks instead of a fixed top.

8. 8

   That way, if pressure builds up, the cork will shoot out (releasing the gas and some of the ginger beer) and (hopefully) the bottle will not explode.

9. 9

   I have been caught out by exploding bottles of elderflower champage before, and it isn't an experience I would recommend to others!

10. 10

    UPDATE - A correspondent has confirmed that you should put the ginger beer into bottles with corks, release the pressure a few times, and store them in a cool dark place with doors so that if a bottle explodes the resultant chaos will be confined.

No additional tips available.