Get an empty 1 gallon jug (Polyethylene or glass) (Gallo,
milk, iced tea)
1 teaspoon of yeast
2 cups of sugar
Juice of 1 or 2 lemons (Acid gives it bite)
Big hunk of ginger
Teaspoon of cream of tartar if you have it. (smoothness
it out)
1. Get the yeast going in a cup with some
water, and a tad of sugar.
2. Grate the ginger.
3. Put the sugar and lemon juice and
ginger in the gallon container. Add water til about half full.
Shake to dissolve and mix. Add yeast and add water to fill
(allow some expansion space).
4. Put top on loosely and stand
on counter. When fermentation starts, allow it to bubble away for
about a day or two.
5. Then using a strainer and funnel,
fill the PET bottles.
Put caps on tight. Leave out and allow fermentation to re-start.
Once the bottles feel "tight". Pop them in the fridge to
slow/stop further fermentation.
Drink cold on hot days.
Note: I tried to get some ale yeast, but my local
homebrew store keeps odd hours, so I just use bakers yeast.
Seeing as bakers used to used to be ale yeast, I'm not too
concerned.