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Alcoholic Ginger Beer Recipe

How to Make Alcoholic Ginger Beer Ingredients: To make the starting ‘ginger beer plant’: 600ml of Warm Water 2 tsp of Champagne Yeast 8 tbsp of Grated Ginger 8 tbsp of Granulated Sugar 2 Lemons Ingredients: To make approximately 1 litre of ginger beer: 750ml of Water 550g of Sugar 225ml of Ginger Beer Plant Method: To make the Ginger Beer Plant, add the warm water and champagne yeast into a large glass jar Stir gently until the yeast has fully dissolved Add 1 tablespoon of ginger and 1 tablespoon of sugar to the glass jar Using a reamer add the juice of the lemons to the glass jar Gently stir the mixture to combine the sugar, ginger and lemon juice to the water and yeast Cover the top of the jar with a clean tea towel and secure it using an elastic band Store the jar in a warm place for example next to a radiator, or in the airing cupboard Everyday for a week, you will need to feed the ginger beer. To do this check the glass jar, it should feel warm to the touch. Too cold and the yeast will hibernate, and too warm and the yeast will die Once you’ve checked the temperature of the jar take off the tea towel and another tablespoon of sugar and grated ginger Stir gently to combine Add a tablespoon of sugar and a tablespoon of grated ginger every day for a week After a week you should start to see small bubbles floating to the surface, the ginger beer is now ready to be bottled Method: To make the Ginger Beer Take a litre or two litre plastic bottle and make sure it’s clean Add 750ml of water to a saucepan and add 550g of sugar and bring to the boil Stir gently to dissolve If the mixture isn’t quite sweet enough, keep adding tablespoons of sugar until it’s as sweet as you would like it Strain the ginger beer plant through cheese cloth or a fine strainer into a large measuring jug Using a funnel pour about 225ml of the plant liquid into the clean plastic bottle, ad can add more than the 225ml if you like a stronger ginger beer. If you have any left over plant you can readd the strained ginger and place back into the large glass jar and put it back in the warm place and keep it for another batch of ginger beer Top up with the warm sugar water and stir gently to combine Seal the bottle tightly and place the plastic bottle in the same warm place you kept the plant Squeeze the bottle once a day to test how they are carbonating. After a few days they should be hard to compress Once they are impossible to compress gently release the cap until the carbonation starts releasing. Do this whenever they are impossible to compress After a week and a half to two weeks the ginger beer is ready to taste When taste testing you can add some lemon juice or sugar if you think it needs it Once opened consume within 24 hours