Small Batch Ginger Beer

Ingredients

• Fresh ginger root enough to make 4 oz. juice
• 4 cups water
• 1/2 cup raw sugar or more to taste - beer becomes less sweet as it ferments
• 1 tablespoon raw honey or molasses
• 1/4 cup lemon juice
• 1/4 teaspoon yeast either regular active dry or rapid rise
• 1 container with enough space for fermentation covered

Directions

• Cut ginger into pieces to fit shoot.
• Place ginger juice, water, sugar and honey in a saucepan.
• Bring to a simmer until sugar dissolves.
• Remove from heat and stir in lemon juice.
• Let cool to between 105 and 115 and then stir in yeast.
• Cover but position lid so a tiny bit of air can come in.
• Let ferment at room temperature for 12 hours or up to a day.
• Pour into bottles, leaving air space at the top, seal and store in refrigerator to stop fermentation.
• Drink within 1 week. Delicious as is or used as a cocktail base.