Ginger Beer
1. Buy 6 bottles of Grolsch or Bernard dark (depending on preference, it's the bottle with the swing top wire openy thing you want so the beer flavour doesn't matter)
2. Purchase some ground ginger and some sugar, pinch a teaspoon of yeist from someone who makes their own bread (if you keep making the beer this is the only teaspoon you will ever need, so pointless buying any)
3. Day 1: In an old jam jar mix about half a pint of water, a tablespoon of sugar, the teaspoon of yeast and a teaspoon of ground ginger. Drink a bottle of beer, save the bottle.
4. Day 2: Drink a bottle of beer,save the bottle, and add a teaspoon of ground ginger and a teaspoon of sugar to the jar
5. Day 3: as day 2
6. Days 4,5 and 6 as day 2
7. Day 7. Take empty beer bottles and wash well. Dissolve 1 lb of sugar in 2 pints of warm water and add the juice of a lemon. Add another 3 pints of water. Then sieve the gingery gloop from the jam jar through a clean tea towel into the sugary water.
Tip the residue from the cloth back into the jam jar, add another half pint of water and go back to stage 3 (day1)
8. Poor the gingery sugary water into the bottles and seal up. Leave the bottles at room temperature for two days, then move to the fridge.
9. Once the bottle of beer is cool open CAREFULLY, they have been known to froth over. I would not keep the ginger beer in the bottles for more than a couple of weeks because I am afraid the pressure will become to much and they may explode. The ginger beer will be mildly alcoholic, and the longer you keep it the stronger it will become.
NB. Once you have about 12 bottles you can re use them so dont need to keep purchasing beer. and if you keep the ginger "plant" going it will get bigger and bigger so you can start to split it and share it with friends after the sieve stage.
Mr Bluefish
...coff coff... what was that recipe again? 
