I'm trying to get my head round this whole ginger beer process. In the first stage you mix water, yeast, ginger and sugar to make a sort of ginger beer plant, then you feed it more sugar and ginger every day for a week.
So during that stage I guess the yeast multiplies and turns the sugar into a weak alcohol solution, and the whole liquid takes on the flavour of the ginger.
After a week you strain the solids off the liquid, then dilute the liquid with 7 pints of water, 1 1/2 lbs of sugar and the juice of 2 lemons. Then you bottle it and keep it in a warm place for another seven days.
During this stage the yeast will continue to turn some of the sugar to alcohol and liberate carbon dioxide gas. The gas can't escape because it is in sealed bottles, so will dissolve in the drink and make it fizzy. That's why I chose plastic fizzy drinks bottles to store it in (more of the glass beer bottles in the shed have exploded, by the way).
I kept the solid part after I strained the ginger beer plant, and mixed it with more water and sugar to make the next batch. It has revived very well and gets frothy when I mix it with more sugar every day. I wonder how much ginger was still present in it. Maybe the next batch will be more fiery than the first batch.
We can drink it in a week. I can't wait.
This week's cartoon is from Climate Cartoons. Click on the panel to enlarge it.