Herbal Ginger Brew Recipes

Steps:

• Wash ginger root but do not peel. Chop roughly and process in food processor until reduced to a textured paste. Put ginger in a large non reactive container and pour boiling water over it. Stir in the lime juice, zest and cream of tartar. Cover and stir occasionally as mixture cools. When lukewarm, mix the yeast with the warm water, pressing out lumps, and add to container. Cover and let stand for 6 hours. Stir the sugar into the ginger beer until completely dissolved and immediately pour into sterilized bottles, making sure the stoppers are well sealed and airtight. The ginger beer will keep for 3 to 4 days in a cool place. To keep longer, add rum.
• To serve, strain and pour into glasses (over shaved ice if desired), with a sprig of mint and thin slice of lime.

Steps:

• Combine 1 1/2 cups plus 2 1/2 tablespoons water, 2 teaspoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1/8 teaspoons yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours.
• "Feed" the bug daily for 7 days by adding 1 teaspoon sugar and 1 teaspoon ground ginger.
• Strain the bug through muslin cloth, pouring the liquid into a separate large container.
• Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew.
• Dissolve 3 1/4 cups plus 2 1/4 tablespoons sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.

Steps:

• -funnel sugar and yeast into the bottle.
• -grate 2 tbsp of ginger.
• -extract juice from lemon.
• -mix juice and ginger in a small bowl. funnel this into the bottle w/dry ingredients.
• -add water. fill 90% and shake until the sugar dissolves. top off the bottle, leaving 3 fingers empty.
• -cap tightly and keep in a warm place. wait 36-40 hours for the yeast to activate. (the bottle will most likely inflate under the pressure, so rest it on it's side).
• -refridgerate overnight.
• WARNING: open very slowly and carefully. i was careless with the first one and nearly blew my thumb off. the bottle is under a lot of pressure.

Steps:

• for syrup combine water and ginger in saucepan, simmer for 30 minutes.
• cool slightly and strain.
• add maple syrup, stir to mix.
• stir 2 tbsp of syrup into carbonated water, add lemon juice and peel.