I have previously tried brewing my own ginger beer (Ginger Beer and Apple Ginger Beer) but they have always been recipes for alcoholic ginger beer. This recipe is for a non-alcoholic version that you make without the first ferment that produces the alcohol but rather just ferments in the bottles with a small amount of sugar to produce the fizz (and a very small amount of alcohol if you are being pedantic). The fermenting jar is just used for mixing in this case so you can use another large container if you don’t have a fermenting jar.
And I am so excited that I am able to make this recipe with my very own homegrown ginger that I dehydrated and powdered (such a great smell).
The original recipe said that if you preferred you could use fresh grated ginger steeped in 250ml of boiling water but it didn’t say how much grated ginger you should start with
and I found the ginger beer very weak and watery. I will try it again with 250ml of ginger juice.
15 g dried ginger
1 sachet Ginger Beer Yeast
4.25 litres water at 30ºC
1/2 cup lemon juice
White sugar for carbonation
Sterilise a 5 litre fermenting jar, 6 x 750 mL glass bottles, a small jug and a funnel with boiling water.
Mix the ginger and lemon juice in 2 L of warm water and add to the fermenting jar.
Top up the fermenting jar with 2.25 L of warm water, around 30°C. Add the yeast and mix well.
Use the 0.75 scoop on a 3-way sugar measurer to add 1 scoop (0.75 tsp) of white sugar to each bottle. Pour the ginger beer into bottles.
Seal and ferment for 1 week at room temperature.
Gently open the bottles to release some gas and taste test a small amount. If the carbonation is good, transfer the bottles to the fridge. If not, ferment for another week.