4.5 litres water
30g root ginger, crushed
500 ml white sugar
15 ml active dry yeast
Boil the water, then add the ginger and sugar.
Remove from the stove and cool till lukewarm. Add
the yeast and leave, covered, for 1 to 2 days.
Strain the beer and bottle in sterilized bottles
and seal. Refrigerate and serve chilled, will keep
in the fridge for a week.