- 10 litres water
- 1 kg sugar
- 15 ml Jamaica ginger
- 50 g cream of tartar
- 250 ml lemon juice
- 1 sachet (10 g) instant yeast
- 250 ml sultanas
Bring the water to the boil and add the sugar, ginger, cream of tartar and lemon juice. Mix well. Remove from the heat once it is boiling quickly.
Allow to cool to room temperature. Add the yeast and sultanas and stir through. Pour into a large plastic bucket and cover with a lid.
Let stand for 3 days at room temperature. Open after 3 days and decant into two-litre plastic bottles. Keep them in the fridge.