Ginger beer plant happens to be quite resilient but it is safest to ensure that everything in the kitchen is clean.
The grated ginger should be tied in a small piece of muslin. It should be placed in a large jug with the cream of tartar, lemon juice, sugar and water. It should be stirred until the sugar has dissolved. The ginger beer plant should be added to the jug and it should be covered with a cloth or lid.
The ingredients should be left in the jug for about 5 days or until it tastes slightly sweeter than the finished ginger beer should be. The liquid from the jug should be poured into plastic pop or swing top bottles using a funnel and sieve.
Note: The sieve will contain quite an amount of ginger beer plant. It should be removed from the muslin and rinsed in freshwater so that it can be used to make another ginger beer batch.
The ginger beer will be ready to drink within 2 to 3 days; though it will be fizzier if is left for one week. Any further fermentation can be stopped by chilling the ginger beer in the refrigerator once satisfied with the level of fizz and sweetness.