This evening the first batch of ginger beer was prepared. The process involved boiling a liter of water and adding 50g of ginger, 100g of cane sugar, and a few teaspoons of citric acid for flavor. After straining the mixture, it was poured into sanitized bottles and left to cool.
Next, approximately 60ml of water was mixed with the ginger bug. Half of the ginger bug was then strained through a sieve and added to the bottles along with the rest of the mixture.
