A simple recipe for making your own ginger beer that is fizzy and tastes great with tang and spice. An option that is better for you than pop!
– 9 cups spring or well water– ½ teaspoon cream of tartar*– 1/3 cup fresh ginger peeled and grated– 1/3 cup fresh lemon juice**– 1 cup granulated cane sugar***– 1 teaspoon active dry yeast****You Also Need:– 1 2-liter plastic bottle with screw top (a soda water bottle that has been carefully cleaned works great)– A medium to large sized pot for heating water
Ingredient
Direction
1
In a big pot, combine 4 cups of water, cream of tartar, lemon juice, and fresh grated ginger. Boil thoroughly.
2
Drop the heat to medium and add the sugar. Stir the sugar in until it's all mixed in.
3
Pour in the remaining cold water and let the pot cool to 75 degrees F (23 degrees C). Stir in yeast and cover pot with a kitchen towel. Leave pot in darkness for 3 hours.
4
Put the juice through a fine strainer into a pitcher to get rid of all the ginger pieces.
5
Pour the brew into a clean 2-liter plastic bottle (or two 1-liter bottles) but leave room for gases to build up because the fermentation will produce carbon dioxide.
6
Place the bottles in a dark, warm area for 2–3 days (two for sweeter ginger beer, three for drier).
7
To relieve pressure without opening bottles, slowly unscrew the caps one to three times a day. Remember not to point bottles towards people or your face.
8
Brew ginger beer and chill. Fermentation slows.You can drink it plain or make a Dark n' Stormy with rum and lime. Airtight ginger beer bottles last 10 days in the fridge.