Ginger beer

• 5-8 ginger roots, raw or dried
• 10 L (40 cups) water
• 2 teaspoons tartaric acid or lemon juice
• 2 teaspoons cream of tartar
• 2 teaspoons yeast
• 1 handful raisins
• 8 cups white sugar

1. Boil half of the water, sugar and most of the ginger for a few minutes to disolve the sugar and help the flavour extraction of the ginger.
2. If you use raw root then you should cut and or smash it first.
3. Place the rest of the water in a 20 l bucket, rest of the ingredients (but NOT the yeast) and the boiled solution.
4. Wait for the water to cool down till it is lukewarm before you add the yeast.
5. Let it ferment for a day or three at room temperature
6. Syphon the solution through a cloth into 2 l plastic cool drink bottles and add 5 raisins from the solution and 5 new raisins to each bottle.
7. Let the bottles rest in the fridge for a day or so before use.
8. Serve cold

ginger roots, l, tartaric, cream of tartar, yeast, handful raisins, white sugar

Taken from cookpad.com/us/recipes/473897-ginger-beer (may not work)