science hypothesis and procedure

Ingredients-


2 tblspns warm water
1/2 tspn sugar
1/4 tspn dried yeast granules
-
1 cup sugar
juice of 2 lemons
rind of 2 lemons
1 tspn to 1 tblspn dried ginger




Equipment-


Sharp knife and chopping board
Lemon zester or grater
Lemon squeezer
Rolling pin
Large spoon
Kettle for boiling water
Thermometer
Large bowl or jug
Clean tea towel to cover bowl
Sieve and
Plastic (PET) bottle and cap. Do not use glass bottles!




Steps-


Step 1-First measure the sugar in warm water to dissolve, add yeast and stir. Place in warm place to start working.


Step 2-Finely grate or slice rind from 2 lemons and place in a heatproof container with the 1 cup of sugar and the dried ginger.


Step 3- Pour over 1 cup of boiling water and leave to steep for 10 minutes. Strain into 1.5 L plastic bottle in which the ginger beer will be made. Top up bottle with cool water to near top so that final temp is 2

approx.


Step 4- Add yeast to bottle as soon as it shows signs of working, ie. it foams. Cap bottle tightly. Mix thoroughly and put in a warm place. Leave until bottle becomes undentable. Depending on the yeast this can take anything from 12 hours to 3 days, but best to check regularly, as I guess there is a risk of explosion with this! Refrigerate until thoroughly chilled and OPEN WITH GREAT CARE!
Hypothesis-


The more sugar you add, the more bubbles will be generated which will make the liquid appear more cloudy and may produce some alcohol .
If you add brown sugar instead of white sugar it might lead to more bubbles, a different colour and more cloudy.




By Monica Sullivan.