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Make the 'plant' by combining water, yeast, ginger powder, sugar, lemon juice, and raisins in a jar and let it ferment for about a week.
Mix the plant liquid with sweetened water, strain, and bottle the mixture in 20 oz bottles, leaving space for carbonation.
Store the bottles in a warm area and monitor the pressure daily to prevent explosions.
Let the ginger beer ferment for at least 2 weeks until it reaches the desired dryness.
Enjoy chilled.