diff --git a/drinks/ginger_beer.tex b/drinks/ginger_beer.tex
index 46dac1c..9d21249 100644
--- a/drinks/ginger_beer.tex
+++ b/drinks/ginger_beer.tex
@@ -4,16 +4,18 @@
 \documentclass{../recipe}
 
 \recipeName{Ginger Beer}
+\recipeMakes{3}{gallons}
 \recipeSourceWeb{How to Make Alcoholic Ginger Beer from Scratch}{Food52.com}
 
 \begin{document}
 \begin{ingredients}
-\addIngredient{2\half cups}{warm water}
+\addIngredient{5 cups}{warm water}
 \addIngredient{1 packet}{champagne yeast}
-\addIngredient{\half cup}{lemon juice}
-\addIngredient{1}{jalapeno pepper, sliced (optional)}
-\addIngredient{7 tablespoons}{ginger, peeled and grated (divided)}
-\addIngredient{7 tablespoons and 3 cups}{sugar (divided)}
+\addIngredient{1 cup (5 lemons)}{lemon juice}
+\addIngredient{2}{jalapeno peppers, sliced (optional)}
+\addIngredient{14 tablespoons (8 ounces)}{ginger, peeled and grated (divided)}
+\addIngredient{14 tablespoons and 6 cups}{sugar (divided)}
+\addIngredient{32}{Carbonation drops (optional)}
 \end{ingredients}
 
 \begin{steps}
@@ -21,16 +23,22 @@
 	 Add \ingredient{yeast} and stir until dissolved.
 	 Stir in \ingredient{lemon juice}.
 	 (Optional) Stir in \ingredient{jalapeno} slices.}
-\addStep{Add \textbf{1 tablespoon} \ingredient{ginger} and
-	 \textbf{1 tablespoon} \ingredient{sugar} to the jar, stirring to
+\addStep{Add \textbf{2 tablespoons} \ingredient{ginger} and
+	 \textbf{2 tablespoons} \ingredient{sugar} to the jar, stirring to
 	 combine.  Cover jar with paper towel or a piece of cheesecloth.
 	 Repeat every day for \textbf{1 week}.}
-\addStep{Fill \textbf{three 2-liter} bottles with \ingredient{water} and add
-	 \textbf{1 cup} of \ingredient{sugar} to each bottle.
-	 Add \textbf{\third}of the \ingredient{ginger mixture} to each bottle.}
-\addStep{Seal bottles and let sit until they become too difficult to squeeze.
-	 Refrigerate.}
-\addStep{For an alcoholic drink:  let sit for a total of \textbf{1 -- 2 weeks},
-	 releasing built up pressure daily.}
+\addStep{Fill \textbf{3 gallon carboy} with \ingredient{water} and add
+	 \textbf{6 cups} \ingredient{sugar}.  Add \ingredient{ginger mixture}
+	 to the carboy, using a strainer to catch large pieces.}
+\addStep{Seal carboy with a \textbf{bored bung} and \textbf{airlock} and wait
+	 for fermentation to finish.}
+\addStep{Add (optional) \ingredient{carbonation drops} to \textbf{32}
+	 sterilized \textbf{12oz} bottles.  Using a siphon, transfer
+	 \ingredient{ginger beer} into bottles leaving at least \textbf{1 inch}
+	 from the top.  Store in a cool place for at \textbf{2 weeks}.}
 \end{steps}
+
+\addNote{Nonalcoholic Variant}{Allow to ferment for 2 - 3 days, and bottle
+	 immediately.  Do not use carbonation drops.}
+
 \end{document}