Alcoholic Ginger Beer Recipe Walsall
8th April 2010
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Ginger Beer Recipe


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)


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


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