Ginger Beer

grub16, Dec 10, 3:21am
Does anyone have a Ginger Beer recipe that you make up and can drink it straight away its a recipe you do not need to feed each day thanks

smallwoods, Dec 10, 4:36am
Google is your friend.

lindylambchops1, Dec 10, 4:50am
TradeMe Message Board Search function is your friend! (See on left of screen, type subject then change Date posted to Last year)

Ginger Beer in a Bottle
Take a 1 litre or a 1.5 litre plastic bottle.
Fill half way with warm water.
Use a funnel & add 1/4 teaspoon baking yeast
3 teaspoons ground ginger
1/2 teaspoon cream of tartar
2 tablespoons lemon juice
1 cup or less of sugar (I only use 1/3rd of a cup)
Fill bottle to nearly full leave gap.
Put lid on & shake well.
Leave on bench in kitchen for 24 hours.
Then refrigerate. Slowly release cap before opening.
I Make two bottles at a time. One for drinking & one in fridge on stand by.
lindylambchops1 (34 ) 2:57 pm, Sat 9 Mar #6

valentino, Dec 10, 6:15am
Hmmm, found this recipe recently and looking to give it a try, liked the idea of the syrup and have so one can just make instantly.

Anyway the recipe that I have copied.

Homemade Ginger Beer
1 cup granulated sugar
1/2 cup water
2 tbsp grated fresh ginger
1/8 tsp active dry yeast
Ginger syrup (above)
3 tbsp freshly squeezed lemon juice
7 cups filtered water
Clean 2-litre plastic soda bottle, funnel
Servings: 2 litres
Peel a chunk of the ginger with the tip of a teaspoon—the papery skin scrapes right off—and grate it, using the fine side of your grater. Place the ginger, sugar, and water in a saucepan over medium heat and stir until the sugar is dissolved. Turn off the heat and allow the mixture to steep for an hour.

Strain the mixture (discard the ginger solids) and allow to cool.

You’ve now made ginger syrup (or gingerette, as the Brits call it). Stop right here if you’re looking for a short-cut to ginger ale and you don’t want to mess around with the fermentation process. Pour three or four tablespoons (more or less depending upon how gingery you like it) of your syrup over ice and add 240ml of seltzer water or club soda. Bottle the rest of the syrup and store it in the refrigerator.

For the full ginger beer experience, place a funnel in the top of the bottle. Sprinkle the yeast in, followed by the syrup, lemon juice, and water.

Put the lid on the bottle and shake the concoction until the yeast is dissolved. Stow it on a shady shelf or in your pantry out of direct sunlight for 2-3 days, or until fizz is achieved. At this point it is ready to drink, and must be stored in the refrigerator to prevent further fermentation. Don't forget about the bottle, or the pressure will build up so much that it may explode!

As with any yeast-powered beverage, the fermentation process continues unless you prevent it from happening. Refrigerating will slow the process down but not stop it completely, that's why it’s best to treat ginger beer as a perishable beverage. Consume within 1-2 weeks. CAUTION: be sure to open the bottle every day to release the extra gas, otherwise the bottle might explode and you’ll have a big mess on your hands! Note that as the beverage ferments, sediment will settle at the bottom of the bottle. You can strain it out if you wish.
Serve over ice and savour the spicy taste of your very own homemade ginger beer!

nauru, Nov 24, 11:51am
The recipe in post #3 is the way to go. It's very easy and makes a great drink too.

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