I have had great success with this!. You will need: 1x demijohn with rubber bung/air lock 1x funnel 1x saucepan 1x jug 225g of granulated sugar 4 level teaspoons of ground ginger 1 level tablespoon dried yeast Juice of 1 lemon. Method: In a saucepan gently heat 2 pints of water. Once nearly boiled, remove from the heat and add the sugar/ stir to dissolve. In a jug mix the yeast, ginger and lemon juice, add 1-2 tablespoons of water to turn into a paste. Add this to the saucepan. Stir again, making sure there are no lumps in the mixture. Place funnel into the demijohn and pour the solution inside. Fill up the rest of the demijohn with cold water. Place runner bung in the top and shake for a good 5 minutes. Fill the airlock halfway with water and fit it to the rubber bung. Leave the demijohn for around 8days or until all fermentation has stopped. As the fermentation period for this recipe can be rapid, I remove the bung every 2 days to release pressure and stop the demijohn from exploding. After 8 days syphon the mixture into sterilised plastic or glass bottles. Put half a tea spoon of caster sugar in each bottle before filling. I use ordinary coke bottles with screw caps as you can easily realise pressure if needed. After 24 hours it's ready to drink, but will be best if left for 2 days to mature.