It's not really beer, but it is fermented...
I got this recipe ~15 years ago from a friend and have not yet made a batch
Maybe it can be modified??? I don't know how, I started my first brew 3 days ago.
- Lemons, 2
- Sultanas, 8 (+/- some. No preservatives please, they are here to aid in starting fermentation)
- Water, 2 cups
- Sugar, 32 teaspoons
- Ground Ginger 14 teaspoons
Put lemons and sultanas in a jar with 2 cups of cold (room temperature) water. Place a cloth over it for 2 - 3 days. After this time remove the cloth and fit the lid to the jar. Feed the plant daily for a week with 2 teaspoons of ginger and 4 teaspoons of sugar. It should begin fermenting.
- Sugar, 4 cups
- Lemon juice, 4 lemons' worth
- Water - boiling, 4 cups
- Water - cold, 28 cups
Dissolve sugar in boiling water. Pour sugar-water and lemon juice into a bucket, adding 28 cups of cold (room temperature) water. Strain the contents of the plant into a bucket, retaining the sediment (for future use, if desired). Bottle mixture from the bucket. Ginger Beer is drinkable after 2 weeks and shouldn't be left much longer.
To begin a new plant, halve the sediment left in the straining cloth and place it back in the jar with 2 cups of cold (room temperature) water. Feed for a week with sugar and ginger, as per prior instructions. Giving away the other half of the plant is a great gesture of friendship. It is best to bottle in plastic, 2 or 1.25 litre soft-drink bottles; these swell under the pressure of fermentation instead of exploding dangerously as glass bottles have a habit of doing. Refrigerate for a few hours before drinking. Store in a safe place, just in case hot weather still causes the bottles to explode. Make ginger beer during the summer, the heat aids in fermentation and it makes a very refreshing drink in hot weather.