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Ginger Beer

Homemade Ginger Beer

makes 4 x 1.25 litre bottles

Yeast mixture

1 teaspoon dried yeast (not Surebake type) 1 tablespoon sugar 1 cup warm water

Ginger Beer

2 cups sugar 2 tablespoons ground ginger 1 teaspoon tartaric acid 2 litres hot water juice and grated rind of 2 lemons 2 litres cold water

  • Stir the yeast mixture ingredients together in a small bowl or cup and leave to stand for 10 minutes.
  • Place the sugar, ginger, and tartaric acid in a clean bucket.
  • Pour in the hot water and lemon juice, and stir to dissolve the sugar.
  • Add the cold water, cool to lukewarm, and add the yeast.
  • Leave in the bucket (covered with a towel) for 24 to 36 hours.
  • Strain into 4 thoroughly clean 1.25 litre softdrink bottles.
  • Fill the bottle to within 5cm of the top with extra cold water.
  • Put 1 teaspoon of sugar in each bottle and screw on washed tops.
  • Shake to dissolve the sugar.

Leave the bottles to stand in a warm place until they feel absolutely rigid when squeezed (this takes between 2 to 5 days to happen) then refrigerate. If the bottles are fizzy, loosen then tighten the lids several times. Consume within 2 to 3 weeks.

4 to 8 day Ginger Beer

plastic bottles to hold 8 litres 2 tsp dried yeast 4 cups sugar 2 Tblspn dried ginger 2 tsp lemon essence 2 tsp tartaric acid 2.5 litre hot water 5 litres cold water

  • mix yeast with ¼ cup warm water and 1 tsp sugar in a small container.
  • measure the sugar, ginger, essence, and tartaric acid into a clear plastic bucket.
  • stir in the hot (tap) water until sugar is dissolved, then add the cold water.
  • stir in the yeast mixture.
  • mix well and pour into clear plastic soft drink bottes.
  • pour boiling water over the caps before screwing on tightly

Leave bottles at room temperature for 4 to 5 days. When a bottle is fizzy (tight when squeezed) store in the fridge.

Drinks for a Southern Summer

Lively Ginger Beer

50gm root ginger 2 litre water 150gm sugar juice of half a lemon 1 heaped tsp cream of tartar ½ tsp dried yeast 3 tsp egg white

  • Bruise the ginger
  • Add ginger to the water and boil for 15 to 20 minutes
  • Strain through a sieve
  • Add sugar and lemon juice
  • Sir to dissolve
  • Cool to body tempurature
  • Add cream of tartar, yeast and egg white
  • Stir and allow to stand for 12 hours.
  • Bottle and seal firmly.
  • Store in a dark place for at least a week before serving

Mild Ginger Beer

30 gm root ginger 1.5 litre boiling water 120 gm sugar half a lemon sliced 3 cloves ½ level teaspoon dried yeast

  • bruise the ginger
  • pour the boiling water onto the ginger, sugar, sliced lemon, and cloves
  • cool to body temperature
  • add yeast
  • stir and stand for 12 hours
  • strain through a sieve
  • bottle and seal firmly
  • store in a dark place for at least a week before serving

Cold Water Ginger Beer

2 litres water 150gm sugar 1 heaped tsp citric acid 1 heaped tsp cream or tartar 2 heaped tsp ground ginger 1 tsp lemon essence 1 tsp dried yeast

  • Activate the yeast (cover with a little warm water for a few minutes in a warm place)
  • Add dry ingredients to a bowl and stir well
  • Add the water and mix until sugar is dissolved
  • Add yeast and allow to stand for 2 hours
  • Bottle and seal firmly
  • Store in a dark place for at least a week before serving

Easy Peasy Ginger Beer

150gm fresh ginger 4 tblsp brown sugar 2 to 3 lemons 1 lt soda water or sparkling mineral water

  • Coursely grate the ginger with skin on
  • Put all ginger in bowl and sprinkle with sugar
  • Peel rind off lemons and add to bowl and stir
  • Squeeze jouce and add to bowl
  • Pour in liquid and allow to sit for 15 minutes
  • Sweeten to taste
  • Sieve into jug and add ice and sprigs of mint
  • Serves 4 to 6

Instant Ginger Beer

  • put 2 litres of cold water in a 5 litre container
  • using a funnel add 2 tsp yeast
  • and 1 Tblspn ground ginger,
  • then ¾ cup sugar dissolved in a 1 litre of hot water
  • top up to 5 litres with cold water
  • leave in a warm place for several hours to work

Place jar uncapped in fridge to drink

Quick cold water ginger beer

5 litres cold water 3 cups sugar 2 to 4 teaspoons ground ginger 1 tsp dried yeast 2 tsp cream of tartar 2 tsp citric acid 2 tsp lemon essence 3 1.5 litre plastic bottles

  • mix very well in a large basin
  • stand for about two hours until sugar is dissolved
  • mix again
  • funnel into 3 x 1.5 litre bottles filling nearly to top and squeezing till liquid is at brim
  • cap while squeezing
  • leave in a cool, dry, dark place until bottles cannot be squeezed
  • place in fridge
  • drink when cool

Homemade Ginger beer (Craig)

Makes 2 2.25L bottles and 1 1.5L bottle

5 litres of cold water 3 cups of sugar 2½ tsp yeast 2½ tsp citric acid 2½ tsp cream of tarter 2½ tsp ginger 2½ tsp lemon essence

  • in a large bowl combine the dry ingredients
  • add lemon essence to the bowl
  • add cold water, stir it together till the sugar is dissolved
  • leave for a couple of hours
  • bottle in plastic soft drink bottles

Warning: bottles may explode

Page last modified on 2017 Jun 24 03:21

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