Ginger Beer

Planet Atheism people: nothing to see here, please move along.
Summer is here, so its time for me to make ginger beer again. Every year I forget the recipe and have to look it up. Each year I look it up I get a different variation, but they're all mainly the same.
You make a ginger starter. This baby is where most of the flavour comes from. After a week of brewing you expand the starter with water and sugar to get about 2.5 litres (5 pints) of ginger beer. This gets bottled and does some more fermenting in the bottles. This gives it fiz.
The Starter.
In a jar put:
2 teaspoons brown sugar (or white if it's all you've got)
The juice of 2 lemons
some of the lemon pulp
some of the lemon zest
grated or finely sliced fresh ginger root. (Use a whole root, why not?)
2 teaspons ground ginger
1 teaspoon active dried yeast. (can be brewer's or baking, I don't give a monkey's)
Here were my ingredients this morning:

The Pineau and the saucisson are optional and are NOT to go in the jug. They go in your tummy.
Cover the jug with a cloth or kitchen roll. I used kitchen roll and an elastic band. We don't want those nasty little fruit fly things hovering around.

Put the jar in a dark place, but not cold. This baby wants warmth to do its magic.
Then, for the next seven days, add 2 teaspoons of sugar, and 2 teaspoons of ground ginger. Stir it up to dissolve the sugar and recover. The starter should be bubbling by mad within hours. Smell that ginger! mmmm.
The next steps, of diluting and bottling will be blogged here.