Dry Ginger Beer Recipe

jubbly

New Member
This is the recipe I use for ginger beer and if done right it can produce a lovely subtle ginger ale with a decent alcohol content.

Firstly take a pint of warm water, in a glass jar, and add 2 teaspoons of powdered ginger and 2 teaspoons of sugar and 2 teaspoons of bread yeast. stir vigorously, cover with a cloth or something similar and put on the window sill where it will get sunlight and be warm enough.

Every day, for one week, uncover the jar and add 2 more teaspoons of sugar and 2 more teaspoons of ginger powder and stir.

After one week, boil up a litre of water and add 500 grams of sugar. Mix that with a further 3 litres of cold water in your fermenting vessel/bucket. Add the juice of 2 oranges or limes or lemons (you can choose). When the mixture is about 20 degrees celsius, add the ginger liquer you made earlier after straining it through muslin. At this stage you could add a little bit more yeast as an insurance policy.

Ferment for about 3 days in a warm place and then bottle in plastic cola bottles which are partially squeezed to allow for expansion. Allow to ferment a little more in the bottles and then put in the fridge ready to serve.

This is difficult to get right but as I say, it produces a wonderful ginger ale.
 
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