Ginger Beer II

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  1. Simmer ginger and lemon for 30 minutes, add sugar and stir to dissolve.
  2. Cool to lukewarm.
  3. Stir in yeast, cover pot and let stand for 1 hour.
  4. Bottle and seal.


The directions do not say this, but i would strain the stuff before adding the yeast. Also, I'd store it for a few days at room temperature, then transfer to a cool place, lest you have glass grenades.