Sprinkle the yeast in, followed by the syrup, lemon juice and water.
Put the lid on the bottle and shake the mixture until the yeast is fully dissolved, store it on a shaded shelf out of direct sunlight for 2-3 days, or until yeast is achieved.
At this point, it is ready to drink, and must be stored in the fridge to prevent further fermentation.
Do not forget about the bottle, though, as the pressure may build to a point that it explodes.
As with any yeast-powered drink, the fermentation process will naturally continue unless you prevent it from happening.
Refrigerating the drink will slow down the process but not stop it completely, that’s why ginger beer should be treated as a perishable drink.
Make sure to consume within one-two weeks of making the beer.
Be sure to open the bottle every day to release the extra gas. Unless you know you will check on it every day, it’s best to avoid using a glass bottle.