In a quart jar put the raisins, squeeze the juice of one lemon and scrape the pulp. Add 2 teaspoons sugar, 1 teaspoon of grated ginger and 300 ml of water. Cover with gauze and leave in a warm dark place for 3 days. Need to mention - the first time my starter did not ferment and turn sour, because heat was not enough, so the second time I was afraid, and raisins put more, 6 PCs in my house turned so that either the warm or dark. Helped usual tight black plastic bag wrapped around the cans delivered to the battery.

After 3 days the mixture will start to ferment. For some reason, this leaven is called "beetle". Beetle alive, you have to feed it, so for the next 7 days every day to add to the jar 2 teaspoons sugar and 1 teaspoon of grated ginger.

On the 10th day boil 600 ml of water, pour it on 0.5 kg of sugar, stir until sugar is dissolved. To squeeze the juice of two lemons. The solution is to drain and squeeze the starter-the"bug". Pour the solution into a container with 3.5 litres of cold water. Mix well, pour into plastic bottles (glass bottles can explode). The bottle is completely filled.

Leave in a warm dark place for 4 days, the bottles will become like a stone. Then transfer to the fridge.

It turns out very sweet and the ginger. If left to lie in the refrigerator, El will slowly wander and become more heady and less sweet, this is not for everybody.

On the one hand, such as to do for a long time, but the process is addictive :)

P. S. For me, the sugar can be abated, but the husband is asked to leave everything as it is :) And, have thought, as did sugar can caramelizing to get the beautiful color of the drink. March 17 - St. Patrick's day. Note the El? ;)