1 Gallon Ginger Beer Food

HOMEMADE ALCOHOLIC GINGER BEER RECIPE (WITH GINGER BUG)

Steps:

• Recover the zest and juice from the citrus fruits. Put the peels in the compost.
• Pour all the ingredients into the blender with one or two cups of water.
• Blend until a homogeneous consistency is obtained. Add water as needed. If you do not have a blender, finely chop the ingredients with a knife or food processor.
• Filter with a fine sieve. Pour the liquid into a perfectly clean jar.
• Add water until you reach 2-3cm below the jar mouth.
• Cover the jar with a lid with an airlock.
• Fill the airlock to the line with water or alcohol.
• Allow to ferment at room temperature until there are no more bubbles left for at least a week. This can take up to 1 to 3 months.
• Bottle in pressure-resistant bottles. Leave sediments in the bottom of the jar. Keep the bottles in the dark for at least 1 month to develop the sparkling and enhance the flavours.

REFRESHING NON-ALCOHOLIC GINGER BEER

Steps:

• Combine 1 1/2 cups plus 2 1/2 tablespoons water, 2 teaspoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1/8 teaspoons yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours.
• "Feed" the bug daily for 7 days by adding 1 teaspoon sugar and 1 teaspoon ground ginger.
• Strain the bug through muslin cloth, pouring the liquid into a separate large container.
• Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew.
• Dissolve 3 1/4 cups plus 2 1/4 tablespoons sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.

HOMEMADE GINGER BEER

Steps:

• Place ginger in a food processor, and process until finely chopped.
• Transfer to a large pot, and add boiling water.
• Allow to stand for 1 hour.
• Drain with a fine sieve lined with a double thickness of damp cheesecloth.
• Discard solids.
• Add lime juice and sugar, and stir to dissolve.