Thanks for that info.

From some of the recipes I've seen online it is basically water, sugar,
yeast and root ginger. If I was to make this alcoholic, I would basically
make in the same way as I would normal beer? Do I need a kit or would I be
good making it from scratch using these ingredients?

I guess that the less sugar you put in, the less alcoholic? How about the
amount of yeast?

"Peter.QLD" <a@b.c> wrote in message
news:Xns9653A6AEC5056rzis@203.50.5.233...[color=blue]
> "PieOPah" <simon.argent@gmail.com> wrote in
> news:d5r0ep$ihe$1@nwrdmz03.dmz.ncs.ea.ibs-infra.bt.com:
>[color=green]
>> How easy is it to make Ginger Beer? Also, how would I carbonate
>> it?
>>
>> If somebody could point me to a good recipe it would be much
>> appreciated.
>>
>> BTW, not looking to make this alcoholic - just something for the
>> kids :D
>>
>> Thanks,
>> Simon
>>[/color]
> I bought a can of extract the other day for this, it says to make
> non-alcoholic you don't add sugar, I think this produces a very low
> alcohol rather than none though. It'll be down to your discretion if
> that's too much for your kids.
>
> As for carbonation, I'd do it the usual way and accept the bit of
> alcohol that results. I did a bit of trawling around for recipes and
> I've seen a few that recomend bottling very quickly so the primary
> fermentation runs in the bottle and carbonates. That strikes me as a
> bit dangerous, you'd want to make sure you've worked out how much
> more fermentation will happen with that method.
>
> I've just gone and found the can, it says for non-alcoholic:
>
> add 4L of hot water, can and 150g of raw sugar, disolve
>
> top up to 23L
>
> when it's 35C or below vigorously stir in yeast and nutrient
>
> seal and leave for 2 to 3 hours then bottle
>
> stir gently before bottling, do not add sugar to bottles, store for a
> minimum of 3 weeks before drinking
>
> For alcoholic it's more or less a normal ferment, 1kg of raw sugar, 1
> week in the fermenter, primed bottles.
>
> Now that I've read the instruction the non-alcoholic method sounds a
> bit safer, you know how much fermentable material will be in there,
> the 2-3hrs will just be to let the yeast breed a bit. I wonder about
> their 35C maximum, sounds a bit high.
>
> peter[/color]