- 1 oz fresh ginger root, chopped coarsely
- 1 lemon, thinly sliced
- 2 cups sugar
- 1 grams water
- ⅛ tbsp yeast
- Simmer ginger and lemon for 30 minutes, add sugar and stir to dissolve.
- Cool to lukewarm.
- Stir in yeast, cover pot and let stand for 1 hour.
- Bottle and seal.
The directions do not say this, but i would strain the stuff before adding the yeast. Also, I'd store it for a few days at room temperature, then transfer to a cool place, lest you have glass grenades.