Last night I started a batch and here's the approximate recipe. I say approximate because I don't measure all that closely. My rule of thumb is half a cup of sugar to every litre of water and one lemon or three limes to every two litres.
Bugbear's Lemon Molasses Ginger Beer
1gallon/4l pickle jar
clean dish cloth
long wooden spoon
elastic that will fit over the mouth of the pickle jar
enough screw top plastic bottles and screw tops to bottle about 4000ml
1 tbsp Ginger Beer Plant (exact quantity doesn't really matter)
2 cups of white sugar
1/4 of molasses
juice of 2-4 lemons
1 tsp of cream of tartar
5 inches of ginger root
Thoroughly wash all the apparatus in hot soapy water ensure that each item is fully immersed for about 30 seconds or so (excluding the freshly laundered dish cloth and the plastic bottles). Thoroughly rinse all the soap off the apparatus and dry. Add two litres/half a gallon of non-chlorinated and non-softened water. Chlorine will kill your plant and the residual salt in water from a water softener may damage or kill your plant over time. Stir in the sugar, molasses, cream of tartar and lemon juice. Peel and grate the ginger, place the ginger and any juice from the grating the jelly bag and squeeze the juice into the gallon jar. Stir, top up the jar to just above the 'shoulder' and add the ginger beer plant.
Cover with the jar with the dish cloth and use the elastic to seal the cloth over the mouth of the jar. Place the jar out of the sun on the counter. Depending on the ambient temperature it may take anywhere from 1 to 5 days for the ginger beer to reach the desired flavor.
Wash the strainer plastic bottles and lids as per the aforementioned procedure. Strain out the ginger beer plant and bottle the ginger beer leaving space for the carbon dioxide to build up pressure. Leave the bottle at ambient temperature for 24 hours or until the sides of the bottle feel firm. Refrigerate the ginger beer, generally keep for about two weeks.
Don't forget to feed your plant and refrigerate until the next batch.
Some Ginger Beer Links
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The Guardian has and Article: