Ginger Beer

I've really been loving Ginger Beer recently - Bundaberg  is my favourite drop.
I thought I'd give making my own Ginger Beer a go so here's a reasonably simple recipe from delicious magazine.

This is a quick recipe for traditional ginger beer – the perfect drink for a picnic in the sun. Serve with crust-off sandwiches filled with canned red salmon, light mayonnaise, a squeeze of lemon and cucumber slices.
Makes just under 2.5 litres
Takes 20 minutes to make, plus overnight standing, 12-36 hours' fermenting and chilling
Ingredients
1 tbsp finely chopped fresh ginger
1 unwaxed lemon, thickly sliced
250g golden caster sugar
1/2 tsp cream of tartar
3/4 tsp dried fast-action yeast
Method: How to make old-fashioned ginger beer
1. Put the ginger, lemon, sugar, cream of tartar and 750ml cold water into a large pan over a medium heat. Slowly bring to the boil, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes. Add 1.5 litres cold water and sprinkle over the yeast. Cover with a lid and set aside in a cool place overnight.
Tip
You'll need 2 x 1.5-litre plastic bottles. Never use glass bottles as the pressure builds up and they will explode!
2. The next day, sterilise the bottles by cleaning them in hot soapy water. Rinse and set aside.
3. Strain the ginger beer through a nylon sieve and divide between the bottles – leave a 5cm gap at the top to allow for the build-up of gases. Screw on the lids tightly and leave in a cool place. Check every few hours, unscrewing the cap a little as the pressure builds up, to allow the gases to escape.
4. The ginger beer is ready to drink when fizzy, which will be within 12-36 hours, depending on how hot the weather is. Chill, then serve with plenty of ice and drink within 3 days (don't drink if it smells old and yeasty).