Home Brewed Ginger Beer

Preparation Time: 5 minutes: production time: 8 days, settling time: 5 days
Serves: Makes 6½ litres

Ingredients
1 cup water
½ teaspoon dried yeast granules
4 teaspoons sugar
4 teaspoons powdered ginger

Syrup
4 cups sugar
½ cup lemon juice
6 litres water

Method

STEP ONE – MAKING THE PLANT

1. Into small jug, put the water with the yeast and ½ teaspoon each of powdered ginger and sugar. Cover with a piece of muslin or a clean Chux cloth and tie securely. Set aside for 24 hours.

STEP TWO – FEEDING THE PLANT
On the following day, add ½ teaspoon each of ginger and sugar and cover again for a further 24 hours. Repeat this process for a further 6 days.

STEP THREE – MAKING THE GINGER BEER

1. Stir together the sugar, lemon juice and half the water over a moderate heat until the sugar has dissolved. Remove from the heat and add the remaining water. Pour the ginger liqud off the ginger beer plant into the syrup. Bottle into sterlised dry jars and seal. Stand in a cool place for 5 days before serving over crushed ice. If the ginger beer is being stored in a summer pantry where it is warm, use after 3 days.

Cooks Tips

– Make ginger beer in small batches and ensure it is used soon after making, lest the fermentation continues too long and the bottle do the unthinkable and explode!

STEP FOUR – KEEPING THE PLANT ALIVE
– To make further batches of ginger beef from the sediment or ginger beer plant, halve the remaining mixture and place in a jar with 1 cup of water, 1 teaspoon ginger and 1 teaspoon sugar. Then, on every day for the next 7 days, add ½ teaspoon ginger and ½ teaspoon sugar to each jar. There is no need to add yeast again. There are no comments for this recipe. You can leave a comment below.

Tags: Ginger, ginger beer, ginger recipes, Gingerbeer, gingers