Ginger Beer

Directions

1. 1
   Bruise the ginger and slice the lemons.
2. 2
   Mix the boiling water, cream of tartar and nearly all of the caster sugar with the ginger and lemons.
3. 3
   When the mixture has cooled to be luke-warm, add the beaten egg white, then the yeast mixed with the reserved sugar, and stir well.
4. 4
   Let it stand for 24 hours, then bottle.
5. 5
   CAUTION - Although I haven't made this myself, I suspect that the fermentation will continue in the bottle.
6. 6
   This means that gas and pressure will build up.
7. 7
   Use bottles with corks instead of a fixed top.
8. 8
   That way, if pressure builds up, the cork will shoot out (releasing the gas and some of the ginger beer) and (hopefully) the bottle will not explode.
9. 9
   I have been caught out by exploding bottles of elderflower champage before, and it isn't an experience I would recommend to others!
10. 10
    UPDATE - A correspondent has confirmed that you should put the ginger beer into bottles with corks, release the pressure a few times, and store them in a cool dark place with doors so that if a bottle explodes the resultant chaos will be confined.