Ginger Beer

Fermented food recipes Ginger beer is a traditional fermented drink that can be made as either a soft drink or an alcoholic drink. Make it in a carboy with more sugar or malt extract and with longer fermentation time to get alcoholic ginger beer.

Source and licence

"Ginger Beer" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ginger_Beer, revision 4507047), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ginger_Beer&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4507047

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

100–300 grams fresh ginger root, peeled and grated
1 whole lemon, zested and juiced OR 2 tsp cream of tartar mixed with lemon extract or zest to make a lemon juice substitute.
500 grams sugar
Water
Fermentation starter (see note)

Method

Simmer the ginger, lemon zest and sugar in about 1.5 L water for about 10 minutes.
If using yeast as the fermentation starter, rehydrate the yeast in a glass of warm water for 5 minutes.
Add the lemon juice and enough water to get 10 L to the fermenter (see note).
Let the mixture sit in the fermenter until it has started bubbling well, which should take 8–12 hours with yeast or longer with kefir grains.
Bottle into PET bottles or other food-safe bottles.
When the bottles are hard (not just firm) from the carbonation, put them into the fridge for storage.
Serve cold.