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After a successful attempt at homemade ginger beer syrup I’ve decided to go one step further and try fermenting my own bubbles with yeast!  Here’s the step-by-step:

Wash out a standard 2-litre pop bottle - this is our brewing vessle.

 Add 3 cups of the aforementioned ginger beer syrup

Add a pinch of baker’s yeast

(although I’m told champagne yeast yields the best results)

 Top up with water, leaving about an inch of head space.

Cap tightly and leave in a warmish place (like on top of the fridge) for 2-3 days.

You’ll know it’s done when the bottle is rock-hard.  Check it frequently and place in the fridge as soon as it’s done or risk a gingery explosion (fermentation slows to a crawl in the fridge).  It’s normal for the finished product to have a cloudy sediment a the bottom - just pour gently to avoid it and consider tossing the last inch or so.  I’m told this method will result in about 0.5% alcohol but without a way of measuring it’s probably best kept from pregnant women and children.

This recipe tastes great and produces a more complex and subtle ginger beer than mixing the syrup with soda water.  The bubbles are smaller and more delicate too.  All told I really enjoyed the process and won’t shy away from making another batch!