Ginger Beer Recipe
Ingredients
300g Ginger Root Dependant on Taste, Grated
500g Sugar
1 Lemon Sliced
1/4 Tsp. Cream of Tartar
1 Pkt Champagne Yeast
Approx 4.5 ltrs of bottled water (or tap water dependant on your water)
Instructions
Sanitise and rinse all equipment
Boil as much water as you can get in your stock pot, peel the lemons (avoiding pith) then throw in the peel and squeeze in the juice
Grate the ginger (skin too) and throw in along with the cream of tartar
Add sugar and reduce temp to simmer for 30 mins
Add 60g of sultanas to the fermenter then pour the liquid on top and fill up to 4.5ltrs with water. Once cooled to fermentation temp sprinkle the yeast on top
Cover and ferment until complete (usually 5-7 days)
Bottle in strong glass bottles adding 1/4 tsp of priming sugar to each
If you wish to make larger batches then adjust the ingredients accordingly. This will make a drink of approx 6% abv. Reduce the sugar if you want to lower the abv.
Open with care as they can be a bit lively.
All equipment and ingredients can be purchased from:
Barrel & Bottle, 4 Victoria Avenue, Bloxwich
