To make homemade ginger beer, you need 2 ounces of grated fresh ginger, 4 ounces of lemon juice and 6 ounces of simple syrup, along with 1/8 teaspoon of Red Star Pasteur Champagne, commercial baker's or brewer's yeast. You also need 1 to 4 grams of tartar cream and 20 ounces of distilled, filtered or spring water. This method does not require sterilization.
Pour 1.5-liters of spring water into a clean pitcher. Make a simple syrup by stirring 1/2 pound of sugar into a cup of hot water until it dissolves.
Put all the ingredients into a large measuring cup, and stir them well. Use a funnel to put them into a plastic bottle, and close it tightly. Store in a warm, dark place for between 24 and 48 hours. The bottle will expand at the top and become tight; if that happens, release the pressure carefully. You can also ferment without using the cap or by placing it loosely at the top for the gas to escape.
At the end of the 48 hours, stop the fermentation through refrigeration. Dead yeast and pulp will form at the bottom when it becomes chilled, and you should remove it. It makes one liter, and it can be kept in the refrigerator for up to one week.