South African Ginger Beer

Steps

1. Heat the sugar and 1⁄470 ml water in a saucepan, stirring continually until the sugar has dissolved without coming to a boil.
2. Add ginger, tartaric acid and bring to a simmer.
3. Simmer for 7 minutes, or until the mixture has thickened.
4. Mix the syrup with the remaining water and transfer to a 2 litre container or bottle
5. Place in a warm place for two days, and open the bottle every 12 hours to allow some gas to escape.
6. Once fermented, strain and chill drink. Serve with ice.