For the ginger beer, put the sugar in a large pot and carefully grate the zest of the washed lemon into it. Squeeze the lemon and pour the juice over the sugar.
Peel the ginger and finely grind it in a food processor or blender (cut it into small pieces with a knife if necessary). If the ginger is not too old, the thin peel can easily be scraped off with a spoon.
Put the ginger in the pot and pour boiling hot water over everything. Cover the pot and let everything steep and cool until the ginger broth reaches hand temperature.
Then add the yeast, stir well and beat the liquid with a short fork so that it is enriched with more oxygen. Cover the pot and let it stand for 5-7 hours. When the lid is removed, you should already hear and taste a slight bubbling – a sign that the yeast is fermenting the sugar.
Now stir the entire liquid slightly and fill it into bottles that have been washed well beforehand. To do this, place a funnel in the bottles and hold a strainer over it. Using a ladle, gradually pour in the ginger broth and squeeze out the intercepted ginger pieces a little more.
It is best to use thick-walled glass bottles with swing tops (e.g. used beer bottles). During fermentation, there will be high pressure in the bottles, but beer bottles should be able to withstand it.
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Preparation Tip:
If you want the Ginger Beer to be even more refreshing, simply crush a few mint leaves and let them steep in the pot (after the liquid has cooled) during the pre-fermentation.
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