Alcoholic Ginger Beer Recipe Homebrew 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.

THE BEST JAMAICAN GINGER BEER RECIPE

Steps:

• Thoroughly wash the ginger removing the dirt then chop into small pieces.
• Puree the ginger in a blender with 2 cups of water
• Pour the mixture in a large container 8 cups of boiled water. (Use 6 cups of boiling water if you intend to add the carbonated water) then leave it to steep for 2-4 hours. For best result, steep overnight.
• Strain using a fine strainer.
• If you are using carbonated water, add it at this point (2 cups). Add the lime juice and sweeten to taste with sugar.
• Put to chill, best serve cold

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.

HOMEBREW GINGER BEER

Steps:

• Take about a half-cup of warm water, and mix with sugar. Then sprinkle yeast on top. Let sit.
• Boil about 2 litres of water.
• Peel the ginger root and cut into smaller pieces.
• When water has been brought to a boil, add the ginger root, cloves, and anise. I like to put the cloves in a small tea ball so i can remove them easily later.
• Boil for 30 minutes. Then remove ginger root and cloves.
• Dissolve 3/4 - 1 cup of sugar in the brew.
• Let the brew cool until it is tepid (ie won't kill the yeast). Then add they yeast mixture to it.
• Now pour the mixture into a 2 litre plastic bottle. Top up with water. Make sure you leave between 5-8cm of air in the top. Play with this amount -- you'll find you get more pressure if you leave the air inches.
• Now leave in a warmish place for about 1 day. Watch it carefully the first time - wait until the pressure has built up, then refrigerate.
• Leave in the fridge for at least 2 days. If you leave it in longer, you'll get more pressure -- I usually leave it at least 2 weeks, but it can stay in there for 2 months. Still, it will continue to gain pressure in the refrigerator.
• When you open the bottle, be very CAREFUL! The pressure should be very high by this time. It's best to do it over the sink or outside, and do NOT aim at anyone! If you cover the cap while you open it, it will muffle the "pop". Instead, don't cover the top of the cap, but only touch the sides of the cap while you open it. In this way, it will fire like a gun.
• If you've got good pressure, it will bubble out like champagne, so have glasses on hand ot pour right away!