Recipe

Ginger Beer 2 Recipe

Add Step-by-Step Photos	Capedread / All my dishes 2 months, 3 weeks ago Ginger beer has a certain nostalgic quality and is often associated with picnics and the good old days. Prep:15m Cook:20m Servings:20	Capedread
	cheap easy

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Ingredients

Two lemons

450gms sugar

8 pints (4.4litres) of water (enough to fill a demi-john)

Flat teaspoonful of Dried Yeast

100gm Fresh root ginger

Two heaped tea spoons of tartaric acid (Cream of Tartar)

Equipment

A large pan that can boil four and a half litres of water

1 gallon demijohn (a glass bottle with handles traditionally used in winemaking)

A bubble seal for the demijohn

a glass jug

A lemon juicer

A lemon zester

A fine sieve

9 plastic bottles of 500ml volume with screw caps (eg plastic coke bottles)

Directions

While the water is coming to the boil...

scrape the zest from one of the lemon

grate the ginger on the coarse cheese grater

add the sugar to the ginger and lemon zest in a bowl

cut the lemons in half and squeeze the juice into the jug

add the tartaric acid to the lemon juice

put the yeast into some warm water with a little sugar in a glass

When the water has boiled ....

add the sugar, ginger and lemon zest to the water, turn off the heat and stir

allow the water to cool to roughly blood heat, stirring occasionally

add the lemon juice and tartaric acid to the water

add the yeast mixture

Use the jug to pour the mixture into the demi-john

Seal the demijohn with the bubble seal (I use salt in the water to sterilise the seal)

Stand the demijohn in a warm place for 48 hrs at a bubble rate of 40/minute

After 48 hrs pour the mixture through the sieve into the jug and fill the bottles leaving an air gap for the pressure to build up in. Screw the caps tightly onto the bottles (8 pints (4.5l) should fill 9 bottles)

Leave the bottles at room temperature for 24 hrs (to generate the fiz)

Put the bottles in the fridge for 2-3 days to allow the yeast to settle (failure to do this may result in an explosion!)

TO DRINK Glass of gingerbeer

Open the bottles slowly to release the gas

Pour the whole of a bottle into glasses, as any gingerbeer remaining in the bottle will contain quite a lot of yeast.

The ginger beer made this way should be fizzy and fairly sweet.

If you ferment the mixture in the demijohn for longer than 48 hrs then the alcohol content will increase at the expense of the sweetness - try different times to suit your taste.

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