Homemade Ginger Beer
makes 4 x 1.25 litre bottles
Yeast mixture
1 teaspoon dried yeast (not Surebake type)
1 tablespoon sugar
1 cup warm water
Ginger Beer
2 cups sugar
2 tablespoons ground ginger
1 teaspoon tartaric acid
2 litres hot water
juice and grated rind of 2 lemons
2 litres cold water
- Stir the yeast mixture ingredients together in a small bowl or cup and leave to stand for 10 minutes.
- Place the sugar, ginger, and tartaric acid in a clean bucket.
- Pour in the hot water and lemon juice, and stir to dissolve the sugar.
- Add the cold water, cool to lukewarm, and add the yeast.
- Leave in the bucket (covered with a towel) for 24 to 36 hours.
- Strain into 4 thoroughly clean 1.25 litre softdrink bottles.
- Fill the bottle to within 5cm of the top with extra cold water.
- Put 1 teaspoon of sugar in each bottle and screw on washed tops.
- Shake to dissolve the sugar.
Leave the bottles to stand in a warm place until they feel absolutely rigid when squeezed
(this takes between 2 to 5 days to happen) then refrigerate.
If the bottles are fizzy, loosen then tighten the lids several times.
Consume within 2 to 3 weeks.
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4 to 8 day Ginger Beer
plastic bottles to hold 8 litres
2 tsp dried yeast
4 cups sugar
2 Tblspn dried ginger
2 tsp lemon essence
2 tsp tartaric acid
2.5 litre hot water
5 litres cold water
- mix yeast with ¼ cup warm water and 1 tsp sugar in a small container.
- measure the sugar, ginger, essence, and tartaric acid into a clear plastic bucket.
- stir in the hot (tap) water until sugar is dissolved, then add the cold water.
- stir in the yeast mixture.
- mix well and pour into clear plastic soft drink bottes.
- pour boiling water over the caps before screwing on tightly
Leave bottles at room temperature for 4 to 5 days.
When a bottle is fizzy (tight when squeezed) store in the fridge.
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Drinks for a Southern Summer
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Lively Ginger Beer
50gm root ginger
2 litre water
150gm sugar
juice of half a lemon
1 heaped tsp cream of tartar
½ tsp dried yeast
3 tsp egg white
- Bruise the ginger
- Add ginger to the water and boil for 15 to 20 minutes
- Strain through a sieve
- Add sugar and lemon juice
- Sir to dissolve
- Cool to body tempurature
- Add cream of tartar, yeast and egg white
- Stir and allow to stand for 12 hours.
- Bottle and seal firmly.
- Store in a dark place for at least a week before serving
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Mild Ginger Beer
30 gm root ginger
1.5 litre boiling water
120 gm sugar
half a lemon sliced
3 cloves
½ level teaspoon dried yeast
- bruise the ginger
- pour the boiling water onto the ginger, sugar, sliced lemon, and cloves
- cool to body temperature
- add yeast
- stir and stand for 12 hours
- strain through a sieve
- bottle and seal firmly
- store in a dark place for at least a week before serving
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Cold Water Ginger Beer
2 litres water
150gm sugar
1 heaped tsp citric acid
1 heaped tsp cream or tartar
2 heaped tsp ground ginger
1 tsp lemon essence
1 tsp dried yeast
- Activate the yeast (cover with a little warm water for a few minutes in a warm place)
- Add dry ingredients to a bowl and stir well
- Add the water and mix until sugar is dissolved
- Add yeast and allow to stand for 2 hours
- Bottle and seal firmly
- Store in a dark place for at least a week before serving
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Easy Peasy Ginger Beer
150gm fresh ginger
4 tblsp brown sugar
2 to 3 lemons
1 lt soda water or sparkling mineral water
- Coursely grate the ginger with skin on
- Put all ginger in bowl and sprinkle with sugar
- Peel rind off lemons and add to bowl and stir
- Squeeze jouce and add to bowl
- Pour in liquid and allow to sit for 15 minutes
- Sweeten to taste
- Sieve into jug and add ice and sprigs of mint
- Serves 4 to 6
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Instant Ginger Beer
- put 2 litres of cold water in a 5 litre container
- using a funnel add 2 tsp yeast
- and 1 Tblspn ground ginger,
- then ¾ cup sugar dissolved in a 1 litre of hot water
- top up to 5 litres with cold water
- leave in a warm place for several hours to work
Place jar uncapped in fridge to drink
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Quick cold water ginger beer
5 litres cold water
3 cups sugar
2 to 4 teaspoons ground ginger
1 tsp dried yeast
2 tsp cream of tartar
2 tsp citric acid
2 tsp lemon essence
3 1.5 litre plastic bottles
- mix very well in a large basin
- stand for about two hours until sugar is dissolved
- mix again
- funnel into 3 x 1.5 litre bottles filling nearly to top and squeezing till liquid is at brim
- cap while squeezing
- leave in a cool, dry, dark place until bottles cannot be squeezed
- place in fridge
- drink when cool
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Homemade Ginger beer (Craig)
Makes 2 2.25L bottles and 1 1.5L bottle
5 litres of cold water
3 cups of sugar
2½ tsp yeast
2½ tsp citric acid
2½ tsp cream of tarter
2½ tsp ginger
2½ tsp lemon essence
- in a large bowl combine the dry ingredients
- add lemon essence to the bowl
- add cold water, stir it together till the sugar is dissolved
- leave for a couple of hours
- bottle in plastic soft drink bottles
Warning: bottles may explode
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