This sounds exactly what I am after. Many thanks :D

"KGB (KGB)" <FedUpWithSpam@NoEmailAddre.ss> wrote in message
news:4281c122.478076@nntp.dsl.pipex.com...[color=blue]
> On Tue, 10 May 2005 19:01:45 +0000 (UTC), "PieOPah"
> <simon.argent@gmail.com> wrote:
>[color=green]
>>How easy is it to make Ginger Beer? Also, how would I carbonate it?
>>
>>If somebody could point me to a good recipe it would be much appreciated.
>>
>>BTW, not looking to make this alcoholic - just something for the kids :D
>>
>>Thanks,[/color]
>
> Hi Simon
>
> When I was very young (a long time ago in a Galaxy....etc.) we used to
> make very nice ginger beer from a ginger beer plant. I no longer have
> the recipe but the following, found on the WWW, looks identical:-
>
> ----------------------------------------------------------------------
> Equipment and Ingredients
>
> Equipment
> A jar and lid, which is big enough to contain the plant.
> One pint-sized measuring jug
> Several clean and dry two-litre plastic bottles.
> Teaspoons
> A large pan
> A muslin cloth for straining the plant
>
> Ingredients
> Dried (powdered) ginger
> Dried brewers yeast
> Sugar
> Juice of four lemons
> Water
>
> Making the Plant
> The plant is a mixture of dried ginger, yeast, sugar and water. This
> creates a yeast culture.
>
> In the jar, place one teaspoon of dried yeast, two teaspoons of dried
> ginger, four teaspoons of sugar and a (UK size) pint of cold water.
>
> Stir and keep at room temperature.
>
> Feed the plant every day with two teaspoons of dried ginger and four
> teaspoons of sugar. Stir after feeding.
>
> The plant will be ready after one week.
>
> Making the Ginger Beer
> Place 1kg (2lb) of sugar and two pints of boiling water in the large
> pan. The sugar will dissolve.
>
> Add the juice of the four lemons to the pan.
>
> Strain the contents of the jar - the plant - through the cloth into
> the pan. See below for what is to be done with the solid portion of
> the plant.
>
> Add 14 pints of room temperature water.
>
> Stir and bottle. Fill the bottles about seven-eighths full as you need
> to allow for expansion. Squeeze the air out of the bottles to stop
> them exploding under pressure from their contents.
>
> Store the bottles in a safe place at room temperature, and leave for
> three to four weeks to 'brew'.
>
> You can divide The "plant" sediment left on the muslin into two parts.
> Put each part into a clean jar with a cupful of cold water. The plants
> are then ready to be fed again. Give one to a friend.
>
> ---------------------------------------------------------------------
> A few points:-
>
> This is a UK recipe so pints mean UK sized pints; i.e. larger than US
> pints.
>
> I was probably pre-teenage when I used to make this (under parental
> supervision) and as far as I am aware it is non-alcoholic (or very
> low). Certainly everybody regarded it as being fit for children to
> drink - and they can do most of the work (certainly the daily feeding)
> themselves.
>
> I seem to remember the bottles having a tendency to explode - but that
> could have been my own fault. We also used to use glass bottles with
> a screw top in those days.
>
> As you can see from the recipe, you end up with lots of ginger beer
> plus 2 more plants, so you could end up being inundated with the
> stuff.
>
> Regards
>
> KGB
>[/color]