Makes 7L
4tsp ginger powder
2tbsp whole black peppercorns
1 cinnamon stick
2tsp cardmom pods
6 cloves
½tsp cayenne pepper
1kg sugar
2tsp cream of tartar
2tsp dried yeast
1 lemons, sliced
7L water
Dissolve 2 tsp of sugar in a cup of warm water, then sprinkle the yeast on top. Leave for 15 minutes for the yeast to activate.
Boil the other the ingredients for 15 mins, then place in a sink full of cold water to cool to 37°C. Strain the liquid into a sterilised bucket or demijohn, stir up the yeast and mix into the liquid.
Leave for 4-6 hours to produce enough gas – you can check this by removing a glass of liquid, bubbles should form on the sides of the glass. When ready, decant into sterilised bottles, leaving a small gap at the top of the bottle.
Leave for around 12 hours at room temperature, until the bottles have built up a good pressure, then put in the fridge. Don't leave them out longer than this, as the bottles may burst and ruin your nice new kitchen.
Leave for a day or so in the fridge, then drink.