Homemade Ginger Beer Recipes

Steps:

• Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved.
• In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it's looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be.
• After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.

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:

• Place ginger in the bowl of a food processor, and process until finely chopped. Transfer to a large pot or bowl, and add the boiling water. Allow to standfor 1 hour. Drain through a fine sieve lined with a double thickness of damp cheesecloth. Discard solids. Add lime juice and sugar, and stir to dissolve.

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!

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:

• Place ginger in a food processor, and process until finely chopped.
• Transfer to a large pot, and add boiling water.
• Allow to stand for 1 hour.
• Drain with a fine sieve lined with a double thickness of damp cheesecloth.
• Discard solids.
• Add lime juice and sugar, and stir to dissolve.

Steps:

• Grate the ginger on a coarse grater; you can leave the skin on if you like. Put the ginger with its pulpy juice in to a bowl and sprinkle in your muscovado sugar.
• Remove the rind from 2 of your lemons with a vegetable peeler, add to the bowl, and slightly bash and squash with something heavy like a rolling pin or a pestle. Just do this for 10 seconds, to mix up the flavours.
• Squeeze the juice from all 3 lemons and add most of it to the bowl. Pour in the fizzy water.
• Allow to sit for 10 minutes and then taste. You may feel that the lemons are slightly too sour, therefore add a little more sugar; if it's slightly too sweet, add a little more lemon juice.
• Pass the ginger beer through a coarse sieve in to a large jug and add lots of ice and some sprigs of mint.

Steps:

• Place the ginger in the bowl of a food processor, and process until finely chopped. Transfer to a large pot or bowl, and add the boiling water. Allow to stand for 1 hour. Drain through a fine sieve lined with a double thickness of damp cheesecloth. Discard the solids. Add the lime juice and sugar, and stir to dissolve.

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:

• Remove 1/2 cup of the boiling water and set aside to cool to lukewarm.
• Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container.
• Mix the 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until the yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover container and let sit for 3 days. Skim foam from top, strain liquid, and pour ginger beer into clean storage containers; chill.

Steps:

• In a sterile 2 quart jar, blend together the yeast, 2 teaspoons of castor sugar, and 2 teaspoons of ground ginger. Stir in the cold water until well blended. Cover with a clean cheesecloth, and let sit in a convenient corner at room temperature where it will be out of the way for the next seven days.
• Every morning for the next seven days, feed the yeast mixture by stirring in 1 teaspoon of castor sugar, and 1 teaspoon of ground ginger.
• On the eighth day, give the mixture a good stir, then strain it through a clean tea towel into a large new plastic bucket, bin, or glass carbuoy. Wring all of the liquid out of the cloth, and set aside. You will be dealing with this later.
• Dissolve the white sugar in 5 cups of boiling water by stirring vigorously. Pour the cold water into the bucket with the ginger juice, then stir in the sugar syrup and lemon juice.
• Siphon the mixture into sterile screw top bottles, filling to within 2 inches of the top. Old cleaned out soda bottles will do. Screw on the tops tightly. Store the bottles of ginger beer in a cool dark place where they can remain undisturbed for 7 days. Be very careful upon opening as the beer is very fizzy.
• Go back to the cloth now. The residue looks disgusting! However, lay the towel out flat with the disgusting side up. Use a knife to scrape the stuff to the center, then divide in half, and place each half into a separate sterile jar. Top each jar with 2 cups of cold water, and you are ready to go again. Twice! Begin with step 2 for subsequent batches. Unless you are very thirsty, I suggest you give one of them away.