yeast and ginger beer

Yeast has been used for hundreds of years

Yeast needs to be worke up from  hibernation state.

Emuipment

• Spoons​
• Kettle
• Bowl
• Beaker
• Cloth Sieve 
• Funnel
• Plastic (PET) bottle and cap

Materials

Bug  (for a group of 3)

• 50ml warm water
• 1/2 tsp active dried yeast
• 1/2 tsp sugar
• 1/2 tsp ground ginger

Ginger beer ( for 1 Litre)

• 3/4 cup sugar
• 1/2 tsp cream of tartar
• 1L cold water
• Juice of 1/2 lemon
• 1 tsp ginger beer bug

Method

1. In a large bowl, put the sugar and cream of tartar, then add the warm water. 
2. Stir to dissolve the sugar before adding the cold water. 
3. Add the ginger beer bug to the large bowl of cold water.
4. Stir well and then pour into your clean bottle.
5. Label your bottle with your group names.
6. Place all the bottles in the class container.
7. Store in a cool, dark place for one week before drinking.
8. Make sure you open the bottle in the kitchen sink as it might overflow. Open the cap bit by bit to allow the air to escape.
9. The ginger beer must be drunk over the 6 days
10. You must provide your own bottle.