Ginger Beer Recipe

Ginger Beer Recipe D.I.Y.

Craisin Brandy Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Ginger Beer Recipe? Look no further than you have found what you have been looking for! Below is the most extraordinary tasting Ginger Beer Recipe in the world.

Ingredients

  • 4ounces freshly grated ginger
  • 4 ounces lemon juice
  • 6 ounces simple syrup
  • ⅛ teaspoon commercial baker’s, brewer’s or Red Star Pasteur Champagne yeast
  • 20 ounces of non-chlorinated water (filtered, distilled or spring)
  • 1 to 4 grams of cream of tartar (not necessary, but traditional, to help the yeast and bacteria thrive).

Instructions

  1. Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound of sugar into 1 cup hot water until fully dissolved
  2. In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Opening once or twice a day to avoid an explosion. The alternative put a balloon over the neck, then put a pinhole in the balloon. Cap after fermentation.
  3. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it’s looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be.
  4. After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

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