As a kid, there was nothing better than sipping on a cold old fashioned ginger beer to cool off from the mid-summer heat. This easy to make recipe has all the good stuff in it; natural ingredients and natural probiotics! Plus it tastes delicious too!
This is a 2 step process. You will make the ginger ‘plant’ first, and then a week later you will complete the ginger beer syrup and bottle your brew.
GINGER PLANT - PART 1
8 raisins (or sultanas as they say in Australia)
Juice 2 lemons
1 Teaspoon Lemon Pulp
2 Teaspoons Ginger (fresh ground or powdered)
2 cups cold water (use natural dechlorinated filtered water)
4 Teaspoons Sugar
Large Jar with Lid
10 mins to prep. 7-10 days until complete fermentation.
Combine all ingredients into a sterilized screw-top jar. Put the lid on and leave out on the counter for 2-3 days. In warm weather, the mixture should start to ferment. ( To sterilize the jar and lid, boil in water for 5-10 mins or place in the oven for approx 20 minutes )
Then each day for 1 week, add 2 teaspoons of ground ginger (or powdered), and 4 teaspoons sugar into the jar. This is referred to as ‘feeding the plant.’
Dissolve sugar into boiling water, add lemon juice. Place a piece of muslin or stocking into your strainer and pour the PLANT through the strainer adding it into the boiling water/lemon juice mix. Squeeze the muslin/stocking dry and put the remanence of the PLANT to the side. Bring the entire mixture to boil, then turn off the heat.
Sterilize your bottles. You can do this by either; 1) Dipping in a rolling water bath for 5-10 minutes. 2) Putting them in the oven for 20mins (be sure to remove plastic rubber from caps). 3) Cleaning them in bleach or disinfectant… Here is a helpful link to correctly sanitize your bottles to avoid any bacteria buildup. https://www.morebeer.com/articles/sanitizingmethods.
Add 1.65 gallons of cold water into your mix. Use a measuring jug and funnel to pour the mixture into the clean, dry bottles. Seal the bottles securely and keep for 3 days before using. Store your bottles in a cool dark environment.
After 3 days carefully uncap your bottles to release the carbon dioxide build up, and then recap. Do this every day for 5-7 days. This will ensure that your bottles will not explode from the Carbon Dioxide pressure that will naturally occur from the fermentation.