Homemade ginger beer can be a thing of wonder. Making ginger beer at home might mean the end of your store bought ginger beer days. The fermentation process is so much easier than you think. If you are going to make homemade ginger beer you will just need brewer's yeast and more than 48 hours meaning this can take up to a week. But you shouldn't be worried as this ginger beer recipe doesn't ask more from you. Just get it started and you'll be on your way to the best ginger beer you've ever had.
There are two types of people in this world. There are people who like their ginger beer sweet,subtle and unassuming, and people who like their ginger beer to kick them hard in the back of the throat. There are also people out there who dont like ginger beer , but for now I will pretend as if such people dont exist.
Without taking time let's begin.
• 2 1/2 cups of warm water( make sure the water is not too hot or you will kill the yeast)
• 1 1/2 teaspoons champagne yeast
• 1 tablespoon freshly grated ginger, more to taste
• 1 teaspoon granulated sugar, more to taste
• 2 lemons, juiced
• 1 jalapeno sliced( but this is optional)
• 1 large glass jar
• 2 clean soda bottles
This recipe makes 1 litre only.
1. Stir the yeast into the warm water until dissolved. Add in 1 teaspoon freshly grated ginger, 1 tablespoon sugar, the lemon juice, sliced jalapeno and stir to combine. Pour into a glass jar, one that's large enough for the liquid to fit comfortably, with a bit of extra space. Cover with a clean, dry kitchen towel and secure it over the jar with a rubber band. Place the jar in the warmest place in your house.
2. Every day for the whole week you'll have to feed your ginger beer. Take off the towel and add another teaspoon of grated ginger , and another tablespoon of sugar. Do this everyday for a week.
3. After a week , you will start seeing small bubbles floating to the surface.
4. Now it's time to bottle . Make sure to use plastic soda bottles. Glass bottles could explode from carbonation. Estimate how much water you'll need to fill these bottles 3/4 of the way full, then boil to purify.
5. Seal the bottles with their caps and place the back to the warm place.
6. After a week and a half to two weeks, the yeast should have eaten up most of the sugar in the bottle. This means your ginger beer is ready to open up and taste. Make sure to consume the whole of the bottle within 24 hours after opening it.
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