Ginger beer

Aim: To look at how yeast is used in foods.

Equipment

• Mortar and pestle
• Large spoon ​
• Kettle for warm water
• Large bowl or jug
• Sieve and funnel for straining liquid into bottles
• Plastic (PET) bottle and cap. 

Materials

Bug ( for 5 Litres)

• Warm water
• 2 tsp active dried yeast
• 2 tsp sugar
• 2 tsp ground ginger

Ginger beer ( for 1 Litre)

• 3/4 cup sugar
• 1/2 tsp cream of tartar
• 200L warm water 
• 1L cold water
• Juice of 1/2 lemon, strained
• 1 tsp ginger beer bug.

Method

1. In a large bowl, put the sugar and cream of tartar, then add the warm water. 
2. Stir to dissolve the sugar before adding the cold water. 
3. Get your ginger bug and pour all the liquid (not the sludge in the bottom) into a bucket and add the lemon juice.
4. Stir well and then pour into your clean bottle.
5. Store in a cool, dark place for two weeks before drinking.
6. Make sure you open the bottle in the kitchen sink as it might overflow. Open the cap bit by bit to allow the air to escape.

• The ginger beer must be drunk over the 6 days
• You must bring the bottle back to school next term.