It reminds me of holidays spent at my aunt's farm.
She brewed ginger beer with a starter.
During the night we would hear the occasional top pop off -
it always seemed magical!
I found a much simpler and quicker recipe.
(And, if I overfill the bottles, there is still the occasional pop!)
2 1/2 litres warm water
1 1/4 cup sugar
1/2 cup honey
1/2 teaspoon ground ginger
1/2 teaspoon active yeast
1/2 citric acid
1/2 cream of tartar
1/2 teaspoon lemon essence
Place all the ingredients in a large non-reactive container.
Mix well and leave to stand for 2 hours, stirring occasionally.
Pour into clean glass bottles with tight fitting lids.
Allow some space at the top of the bottles before sealing.
Leave for 3 days or more in a cool, dark cupboard.
Shake bottle gently before serving.