We've got some burdock growing wild near our place. Want a root (so to speak :oops: )?
Dandelion ... might have some of them too.
Have you got a recipe then?
And in response also to the author of this thread. And don't go for pressure bottles and look to cork them solidly. The pop is too young and too volatile and could be dangerous. The only possible is definite old champagne bottles and the proper plastic bungs or corks, which you can wire down with salvaged and re-formed wire ties. It could get tedious.
A Ginger Beer Plant:
Buy 2 oz of fresh baker's yeast (you'll need a bakery). Put the yeast in a large jar and add half a pint of boiled and cooled water, 2 level teaspoons of sugar and 2 level teaspoons of ground ginger.
Feed your plant for 7 to 10 days by adding each day 1 teaspoon each of ground ginger and sugar.
Strain the mixture thru a piece of muslin or a very fine sieve. Keep the sediment.* Add the liquid to the juice of 2 lemons, 1lb of sugar and 1 pint of
boiling water. Stir till the sugar has dissolved, then make up to 1 gallon with cold water.
Put the ginger pop into bottles, filling to 3 inches from the top. No more than this full. Leave for 2 hours and not on a stone floor, put a plank under if necessary. Then cork
lightly. Keep 7 to 10 days before drinking.
On no account use screw capped bottles - danger!!
*The sediment you saved can be divided into 2 halves and each used to start the process all over again. So now you have twice the potential. Or pass it on to a friend.