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Homebrew Ginger Beer

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Ingredients

Adjust Servings:
1 whole gingerroot
1/2 teaspoon yeast
3/4 cup sugar
15 cloves
1/4 teaspoon anise

Nutritional information

98
Calories
0 g
Calories From Fat
0 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
0.2 mg
Sodium
25.2g
Carbs
0.1 g
Dietary Fiber
25 g
Sugars
0.1 g
Protein
19 g
Serving Size

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Homebrew Ginger Beer

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    Cuisine:

    Just opened this tonight after 2 weeks in the fridge. Mine is more like a light ginger champagne then a strong ginger beer with bite. I wasn't really sure what was called for by "1 whole ginger root" since they come in many sizes. used a 10oz whole root and I'll definately double that next time given how little kick mine had. After reading the reviews I opened mine very slowly. Took about 10 minutes of slowly releasing the preasure, but we didn't spill any!

    • 4400 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Homebrew Ginger Beer,I’ve developed this recipe over a long period of time, but it’s all flexible… start with this recipe, and develop it on your own. Variations abound. NOTE: I always make this recipe in 2 Litre plastic water bottles. Some people say you shouldn’t do this, but I have no idea why – always works perfectly for me.,Just opened this tonight after 2 weeks in the fridge. Mine is more like a light ginger champagne then a strong ginger beer with bite. I wasn’t really sure what was called for by “1 whole ginger root” since they come in many sizes. used a 10oz whole root and I’ll definately double that next time given how little kick mine had. After reading the reviews I opened mine very slowly. Took about 10 minutes of slowly releasing the preasure, but we didn’t spill any!,We only batched this on Wednesday (it’s Friday night now) and forgot it was in the warm place til this morn, then cautiously put it in the fridge. The coke bottle was no longer coke bottle shaped!!! Chilled then opened tonight, it is extremely tangy and drew gasps with the ginger fumes as we took our first sips. Kids really like it. I preferred it with ice, to dilute it down a bit. I think the whole novelty of making their own ginger beer won the kids. Young son delighted that he could produce one very huge burp afterwards! Not sure if I will make this again, seems to be an enormous amount of loss when the lid flies off, but certainly visually a lot of fun. I don’t know if it changed things but we couldn’t buy anise here so used what Zaar says is a substitute, ie fennel. Possibly that’s what made it stronger.


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    Steps

    1
    Done

    Take About a Half-Cup of Warm Water, and Mix With Sugar. Then Sprinkle Yeast on Top. Let Sit.

    2
    Done

    Boil About 2 Litres of Water.

    3
    Done

    Peel the Ginger Root and Cut Into Smaller Pieces.

    4
    Done

    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.

    5
    Done

    Boil For 30 Minutes. Then Remove Ginger Root and Cloves.

    6
    Done

    Dissolve 3/4 - 1 Cup of Sugar in the Brew.

    7
    Done

    Let the Brew Cool Until It Is Tepid (ie Won't Kill the Yeast). Then Add They Yeast Mixture to It.

    8
    Done

    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.

    9
    Done

    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.

    10
    Done

    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.

    11
    Done

    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.

    12
    Done

    If You've Got Good Pressure, It Will Bubble Out Like Champagne, So Have Glasses on Hand Ot Pour Right Away!

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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