Homemade Ginger Beer (sweet and a little punch of spice)

Name: Homemade Ginger Beer (sweet and a little punch of spice)
Total time: 1800 s
Yield: 1 litre
Cuisine: American
Ingredients: 890 ml water; 50 g white sugar; 45 g brown sugar; 19 g ginger; 25 g lemon juice; 1 pinch lemon zest (less is more); 3-5 drops vanilla essence; 1/8 tsp yeast; 1 pinch cream of tartar

Rio Carter @cook_115465529

This ginger beer is amazing: sweet and spicy, and very refreshing. Its bubbles complement the experience of this ginger beer.

Rio Carter @cook_115465529

This ginger beer is amazing: sweet and spicy, and very refreshing. Its bubbles complement the experience of this ginger beer.

Saved

Ingredients

30 minutes

1 litre

890 mlwater
50 gwhite sugar
45 gbrown sugar
19 gginger
25 glemon juice
1 pinchlemon zest (less is more)
3-5 dropsvanilla essence
1/8 tspyeast
1 pinchcream of tartar

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Steps

30 minutes

1

Weigh the ginger before grating it into a pot. Add the lemon juice, cream of tartar, vanilla, the water, and lemon zest. Use the smallest amount of lemon zest you can measure; less than 1/8 tsp.
2

Boil the mixture, then add the sugars and stir until dissolved. Take off heating element/fire and wait for it to cool to 30 degrees Celsius (86 degrees Fahrenheit).
3

Add the yeast, stir, and cover with a kitchen towel. Leave for 1-2 hours.
4

Stir the pot, then, using a sieve and a funnel, pour into a 1.5 Litre bottle. Cap the bottle.
5

After 12 hours or overnight, relieve the pressure from the bottle. Wait another 12 hours, then, if the bottle is very hard, put in the fridge. If it is not very hard, wait until it is, then put in the fridge.
6

After 6 hours in the fridge, once the bottle is very cold or 4 degrees Celsius, you may drink.

Tips

Make sure you wait until the water is cooled to 30 degrees before putting in the yeast. Also, make sure after a week you discard the ginger beer as it lasts for a week in the fridge. You could continue to drink after 1 week but be warned it may not be safe and may contain alcohol (ethanol or potentially methanol if not anaerobically brewed).