Ginger Beer
Ingredients
· 2ltr of cooled boiled water
· 400g of sugar
· lemon juice & zest
· Either a dessertspoon of ginger powder or two inches of fresh ginger
· Ginger Beer Plant or yeast
Equipment
· Fermentation vessel capable of handling more than 2ltr of water (could be
bowl)
· muslin cloth
· elastic band
· 2l plastic bottle or several flip top beer bottles
· general kitchen equipment like a tea spoon, scales, fine grater etc
· Saucepan if using fresh ginger
· Sterilizing solution
Preparation
method
1.
Before you start, all your equipment needs to be sterilized, so follow
the instructions on your sterilizing bottle.
2.
This step is only for those using fresh ginger root. The reason for
scalding is to kill any bugs. Give it a quick wash then drop it in a saucepan
of boiling water for a minute or less. Grate the ginger finely.
3.
Pour water to the fermenting vessel.
4.
Add 2 teaspoons of lemon juice to the water
5.
Add sugar to water and stir until dissolved
6.
Put the ginger and lemon zest into a muslin cloth, pull the
sides together and secure the corners into a package with the elastic band. Add
to the water.
7.
Add the ginger beer plant or yeast
8.
Cover the fermenting vessel (or add air lock if using a
demijohn)
9.
Leave to ferment for a two days, then remove the ginger muslin
and strain/siphon off the yeast.
1.
I put the ginger beer into sterilized plastic bottles filled to
¾ level, then squeeze out the air. This way you can see if the pressure has
built up and can release it easily, or you can also use the glass flip-top
bottles.
1.
The ginger beer will continue to ferment in the bottle. If using the plastic bottles this will cause
them to ‘pop out’ again. You can now
either refrigerate to stop further fermentation, or squeeze the gas out and
repeat the process. This will make a
stronger, drier drink. I usually leave
it for a couple of weeks, squeezing out a little air each day
