Ginger Beer

Weekly Recipe: 

¾ cups brown sugar (packed, you can adjust to taste)

1 ½ cups fresh ginger (peeled and minced)

2 quarts filtered, cold water (divided)

2/3 cup lime juice (freshly squeezed)

1/4 teaspoon yeast (dried champagne)

Mix sugar, ginger, and 4 cups water in a saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat, cover, and let stand 1 hour to steep. Strain syrup through strainer and funnel into 2-liter soda bottle. Add lime juice. Fill with cold water to within 2 inches of top. Cap and cool in refrigerator or ice bath until about 65 degrees. Add yeast. Cap bottle and let stand at room temperature for 2 days, checking bottle pressure intermittently by squeezing it or releasing the cap slightly and briefly. When ginger beer has achieved desired carbonation level, refrigerate. Source: