Ginger Beer Recipes

Steps:

• -------TO GET BUG WORKING-------.
• Mix the yeast, ground ginger, 2 tspns of sugar and lukewarm water together in a large glass jar.
• Cover with a cloth (the sort of material that you would use to strain jelly through as the bug needs to breathe).
• Let stand for 24 hours.
• After this feed the bug every day for 10 days with 1 tspn of ground ginger and 1 tspn of sugar.
• ---------TO MAKE THE BEER----------.
• Put 1 litre of the water and the sugar in a saucpan.
• Heat gently while stirring until the sugar dissolves.
• Take off the heat and add the rest of the water and the lemon juice.
• Without disturbing the sediment, strain the ginger beer bug liquid through 2 layers of scalded muslin.
• Add this liquid to the sugared water.
• Pour the mixture into clean bottles, cap tightly and leave to stand for 2 days, or until it starts to fizz.
• After this, it must be kept in a cool place or the fridge to prevent the tops blowing.
• I use a sterilizing powder obtained from home brew shops to sterilize my bottles.
• After making the beer divide the sediment in the jar into two.
• You now have 2 bugs to feed and can double the beer recipe.
• As you double the bugs each time you increase the number of bottles you can produce.
• After all available surfaces are covered with bug jars and you are swamped with beer you can give the extra bugs away to get others on the treadmill.

Steps:

• Put the ginger in a saucepan set over a low heat with the lemon peel, sugars and 500ml water and stir until the sugars have dissolved. Increase the heat to medium, then simmer for 15-20 mins, or until reduced and syrupy. Remove from the heat and leave to cool completely.
• Strain the syrup into a jug through a sieve lined with muslin. At this stage, you can transfer the syrup to a small sterilised bottle or jar and keep in the fridge for up to two weeks.
• Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.

Steps:

• Grate enough ginger using Microplane to measure 3 1/2 tablespoons, then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding.
• Place funnel in neck of bottle and pour in 3 tablespoons ginger juice (reserve any remaining for another use). Add sugar, lemon juice, yeast, and a pinch of salt.
• Fill bottle with water, leaving about 1 1/2 inches of space at top. Remove funnel and screw cap on tightly. Gently shake bottle to dissolve sugar.
• Let stand at room temperature until plastic feels hard and no longer indents when squeezed, 24 to 36 hours.
• Chill ginger beer until very cold.

Steps:

• to make the plant put all the ingredients in a screw top jar. Cover tightly then put in a warm place for about 3 days or until the plant is bubbling gently.
• Feed the plant as given every day for 1 week.
• after 1 week, make the ginger beer. Put the boiling and sugar into a bowl and stir until the sugar is dissolved add the cold water and stir in the lemon juice
• Strain the ginger beer plant through a double thickness of muslin, squeezing out all the liquid. Do not throw out the residue. Stir the liquid into the bowl. pour the ginger beer into bottles seal and keep 3 days in a cool place before drinking
• the residue is now divided in half, give half to a friend in the screw top jar to stat again. add 1/2 pint cold water and feed, feed for 1 week as before

Steps:

• Take about a half-cup of warm water, and mix with sugar. Then sprinkle yeast on top. Let sit.
• Boil about 2 litres of water.
• Peel the ginger root and cut into smaller pieces.
• When water has been brought to a boil, add the ginger root, cloves, and anise. I like to put the cloves in a small tea ball so i can remove them easily later.
• Boil for 30 minutes. Then remove ginger root and cloves.
• Dissolve 3/4 - 1 cup of sugar in the brew.
• Let the brew cool until it is tepid (ie won't kill the yeast). Then add they yeast mixture to it.
• Now pour the mixture into a 2 litre plastic bottle. Top up with water. Make sure you leave between 5-8cm of air in the top. Play with this amount -- you'll find you get more pressure if you leave the air inches.
• Now leave in a warmish place for about 1 day. Watch it carefully the first time - wait until the pressure has built up, then refrigerate.
• Leave in the fridge for at least 2 days. If you leave it in longer, you'll get more pressure -- I usually leave it at least 2 weeks, but it can stay in there for 2 months. Still, it will continue to gain pressure in the refrigerator.
• When you open the bottle, be very CAREFUL! The pressure should be very high by this time. It's best to do it over the sink or outside, and do NOT aim at anyone! If you cover the cap while you open it, it will muffle the "pop". Instead, don't cover the top of the cap, but only touch the sides of the cap while you open it. In this way, it will fire like a gun.
• If you've got good pressure, it will bubble out like champagne, so have glasses on hand ot pour right away!