Three Day Ginger Beer
Fermented foods and fresh ginger get together to deliver a delicious one-two punch in the gut. Perfect on its own, poured over ice or mixed with your favorite vodka with a squeeze of lime.
Servings 10
Cost $4
Equipment
- Plastic 2 Liter Bottles OR glass water bottles with rubber stoppers
- 1 large pot for boiling water
Ingredients
- 9 cups pure filtered or spring water
- 1/2 tsp cream of tartar or baking powder
- 3/4 cup fresh ginger Grated. Add more for a stronger ginger flavor
- 1/3 cup fresh lemon juice
- 1 cup granulated cane sugar
- 1 tsp active dry yeast
Instructions
- Pour 4 cups of spring water into pot. Add cream of tartar, grated ginger and lemon juice to the pot. Bring to a boil.
- Turn the heat down to low and add the sugar. Stir until dissolved.
- Turn off heat and add the remaining 5 cups of cool water. Allow mixture to cool to a
temperature at or below 75° - After the mixture has cooled add the yeast and stir into the brew. If the water is too hot the yeast will die and the ginger beer will not ferment and become carbonated. The yeast does not dissolve. Just mix well for about 30 seconds.
- Cover with a towel and place the pot in a dark corner for 3 hours.
- At the end of three hours strain mixture through a fine mesh sieve and into a large pitcher. Discard ginger bits. Ginger bits.
- Using a funnel, pour the brew into clean bottles. Leave extra room in the bottle for the brew to expand as it builds up gas.Note: I personally use glass bottles because I like to keep my brew clean and free of plastics while it undergoes fermentation. IF you choose to ferment in glass bottles, do so at your own risk! I release the gasses from the bottles very frequently to prevent the bottles from exploding. About every 3-5 hours. The bottles will explode, if you do not release the gasses, breaking the glass everywhere. Be sure to point the bottle away from your face EVERY TIME you release the pressure.
- Place the bottles in a dark, warm room for 2-3 days releasing the pressure every few hours. The longer it ferments the more sugar is consumed by the yeast. 2 days will make a sweet brew. 3 or more days of fermenting will yield a lighter and less sweet beverage.
- After 3 days, store the ginger beer in the refrigerator. This will slow the fermenting process but you will still need to release some pressure every day or so. Your brew will not go flat. It stays bubbly for a long time.
- Serve over ice with fresh fruit or lime wedges. Make a Dark and Stormy by adding rum. Make a Moscow Mule by adding vodka. Or just enjoy as a fresh treat to cool you off and make your tummy delightfully happy.