8pcs	Sultanas
130ml	Lemon juice (approx. 2 lemons)
1 tbsp	Lemon pulp
2 tbsp	Sugar (White or Raw Cane)
2 tbsp	Ground ginger (Keep skin after wash)
400ml	Cold water (Filtered but not distilled)

1. Put all ingredients in a screw top jar and stir vigorously for a minute. (open top; cover it with a cheese cloth).
2. Leave it in kitchen (open area but not near fire) for 2 to 3 days or until mixture starts to ferment.
3. Each day for 1 week add 1 teaspoon sugar and 1 teaspoon ground ginger in the plant.
4. When small White bubble-like are found, that means part A is ready to use.

**This part A is good enough to make 6 Litres ginger beer. After making the 1st batch, add 200ml water; 2tbsp sugar; 2tbsp gound ginger, stir vigorously for a minute. Then keep it in the fridge for next time.**

1 cup	Grated ginger
2.6Ltr	Water
12 tbsp	Sugar (White or Raw Cane or Molasses)
200ml	Lemon juice (approx. 3 lemons)
200ml	Part A

1 hour

1. Peel off ginger skin and then grate it.
2. Put grated ginger and 1.5 Litres of water in a large pot and bring to boil (high heat)
3. When boil, add sugar. Reduce heat, simmer for 20~30mins.
4. Turn off heat, add lemon juice and rest of the water.
5. Until part B is cooled down (must not be warm), add Part A into mixture and stir.
6. Strain mixture with fine cloth/cheesecloth and squeeze dry.
7. Bottle mixture in glass bottles with 1 sultana in each bottle. Keep in fridge.
8. Ginger beer will be ready to drink when sultana flow.

**250ml bottle is perfect size according to my experience. If the glass bottle is 500ml or 1Ltr, it is better to leave the cap open (even inside fridge). If too much gas accumulated, the bottle might explode.**