Homemade Ginger Beer recipe
25g Grated Ginger more can be used depending on flavoursome you want it, 500g Sugar, 2 lemons (juice and grated rinds), 1/4 teasponn Cream of Tartar, 4.5 litres Hot Water, 5g Yeast, Yeast Nutrient
Start this homebrew by dissolving 1 teaspoon of sugar in 50ml warm water, add the yeast, mix and leave to stand in a warm place for 15 minutes
Put sugar, juice and rinds of the lemons and the ginger into a brewing bucket
Put water into a pan and just before boiling point add the remains of the lemons, let the water come upto boiling point, remove from heat and pour onto the ingredients in brewing bucket
Remove lemon halves (carefully as hot), stir and cover the bucket
When the liquid has cooled, approximately 20C, add yeast, yeast nutrient and stir in cream of tartar
Cover and leave for 24 hours for low alcohol ginger beer or leave for 3 more days stiring daily
Strain the ginger beer into beer bottles leaving a 1 inch gap, put tops on, refrigerate or find a cold place to store them to stop the yeast working
Please note once you have bottled your ginger beer they need to be kept cold, as leaving them in the warmth could cause to much pressure build up which could cause the tops to blow off or the bottles to burst. Very Messy and Sticky
