I would not go so far as to say ALL, but most South Africans enjoy homemade ginger beer. During the warm summers it is definitely the drink to serve as an ice cold thirst quencher! Warning: this is the real traditional ginger beer that becomes stronger the longer it is kept…not for the faint hearted!
4 litres warm water
45ml ground ginger
7,5ml cream of tartar
10g instant yeast
4 X 250ml sugar (i.e. 1000ml sugar)
10ml fresh ginger, grated
Add all the ingredients to a large container (I use my stock pot) and stir until the sugar has dissolved.
Cover the container with a large tea towel and leave to stand in a warm place, but not in direct sunlight, for 24 hours.
Pour the mixture through muslin cloth (or a clean tea towel) to strain.
Pour the ginger beer into clean bottles and add 5 fresh\new raisins to each bottle. DO NOT secure the cap of the bottle; simply place the cap onto the bottle for the first two days as the ginger beer will ferment and the gas in the bottle will expand.
Store in the refrigerator for three days before drinking.
Serve ice cold.