• Empty the starter paste (plant) into approx 200ml of cooled boiled water in a glass jar.
• Cover the jar with kitchen paper or cloth and secure with an elastic band (avoid tight fitting lids as you do not want explosions)
• Leave in a warm place for 24 hours
• “feed” the plant with 1 teaspoon each of dry ginger powder and 1 teaspoon of sugar every day for 7 days.

Stage 2

After feeding the plant every day for 7 days,

• put the liquid through a tight mesh sieve or or muslin cloth
• put the liquid to one side and keep the solid paste/sediment safe.
• Dissolve 500g* of sugar in 250ml of boiling water
• add 50ml of lemon juice
• dilute with 2 litres of cold water

• Add the liquid that you put to one side earlier and mix well

• Pour carefully or siphon the liquid in to storage bottles (plastic PET bottles or fermenting bottles are best, avoid other bottles as the risk of explosion can be high if the wrong bottles are used)

• Store in bottles for approx 4 days, check regularly for taste and release gas from the bottles daily.

*The amount of sugar used in this stage can be varied according to taste. We would however caution that if you do not add enough sugar the ginger beer may fail to ferment. We would not advise that you go to less than 300g

Storing the plant/paste

• Split the sediment into 2 separate ginger plants, now you can start again.
• If you want to rest the plant (for up to 3 weeks) just refrigerate the plant and when you are ready to brew again feed with a couple of teaspoons of sugar , then brew as normal (starting at stage 1).
• If you need to rest the plant for longer, remove from the fridge and feed for 7 days (as per the normal instructions) and then return to the fridge HOWEVER please do this with caution as the bacteria In the plant like a warm room temperature and may die off if kept in a cold environment for a prolonged period.