Method
1. Peel the ginger and cut it into slices 3–5 mm thick. Bruise the slices well by placing them in a strong, clean plastic bag and crushing them with a rolling pin.
2. Place the ginger in a large bowl or jug. Scrape the lemon zest over it, then add the juice from the lemon.
3. Place the remaining ingredients except for the yeast in the bowl, then carefully pour on boiling water. Stir.
4. Cover the bowl with a clean cloth and leave the liquid to cool to 25–30 °C (this can take 60–90 min).
5. While the liquid is cooling, sterilise the PET bottles using the sterilising solution. Ensure that the bottles are thoroughly rinsed with clean water after sterilising.*
6. Add the yeast to the warm liquid in the bowl and stir until it has dispersed.
7. Cover the bowl with a clean cloth and leave it in a warm place for 24 h.
8. Skim off the yeast, leaving the sediment in the bowl. Strain into the sterilised plastic bottles, leaving a 3–5 cm air gap at the top.
9. IMPORTANT! Allow the beer to ferment at room temperature (~21 °C) for no morethan 48 h, then place the bottles in a fridge. Drink within six days.