4.85L water
3 cups white sugar
1tsp Jamaica ginger
1tsp dry yeast dissolved in a cup of warm water.
Dissolve sugar in ~2L hot water.
Once dissolved, add the remainder of the water cold.
Add dissolved (frothy) yeast and Jamaica ginger (optionally add a few raisins).
Stir well then let stand for 24 hours.
Bottle and cork, then place in fridge to beserved chilled.
Watch out for excess gas build-up!
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