Directions

1. 1

   In a large pot, combine 4 cups of spring water, cream of tartar, grated fresh ginger, and lemon juice. Bring the mixture to a rolling boil over high heat.

2. 2

   Reduce heat to medium and add the granulated sugar. Stir continuously until all sugar is completely dissolved.

3. 3

   Add the remaining 5 cups of cold water to the pot and allow the mixture to cool to approximately 75°F (23°C). Once cooled, sprinkle the active dry yeast over the surface and stir well to combine. Cover the pot loosely with a clean kitchen towel.

4. 4

   Place the covered pot in a dark location (such as a cupboard or closet) and allow it to ferment undisturbed for 3 hours.

5. 5

   After fermentation, pour the liquid through a fine strainer into a pitcher, discarding all solids and ginger pieces.

6. 6

   Transfer the strained ginger beer into clean 2-liter plastic bottles (or divide between two 1-liter bottles), filling each only three-quarters full to allow room for carbon dioxide gas to accumulate during continued fermentation.

7. 7

   Seal the bottles with caps and place them in a warm, dark location for 2 to 3 days. Use 2 days if you prefer a sweeter ginger beer, or 3 days for a drier, more fermented flavor.

8. 8

   Once or twice daily during fermentation, carefully and slowly unscrew the bottle caps just slightly to release built-up pressure—do not fully open the bottles. Be cautious and never point the bottles toward your face or anyone else's face during this pressure-release step.

9. 9

   After fermentation is complete, immediately refrigerate the bottles to chill the ginger beer and significantly slow further fermentation. Store in airtight bottles in the refrigerator for up to 10 days.

10. 10

    Pour into a glass and enjoy chilled as is, or add a splash of rum and fresh lime juice to create a Dark n' Stormy cocktail.