Ginger Beer Part Two

This week my Ginger Beer Plant arrived from the UK. The instructions I received with it advised that the GBP will be quite stressed after the time spent travelling (8 days) so it is best to treat it to a lemon bath to revive it. For this mix up a jar of water and sugar till it is sweet like tea, add the juice of a lemon and the GBP. Let it sit for a day or so then drain off the water the add fresh water, sugar and lemon. Repeat this until you begin to see bubbles coming off the GBP (shouldn’t take more than a couple of days). After two days I did the first water swap and tested the mixture, it had a nice zing to it, a bit like flat lemonade which is a promising start! This time when I topped the water up I didn’t add any lemon and used cane sugar, having read that this gives the mixture a caramel flavour. By Sunday the mix was starting to bubble, so I gave it one more wash, this time with lemon juice, cane sugar and white sugar in preparation for making Ginger beer on Monday (giving it time to ferment over the week while I’m away). What I’m planning on doing is splitting the plant into two batches, one with ginger and one without.