I found a post on Pinterest for making your own Alcoholic Ginger Beer
and I have decided to give it a try. The process should take 3 weeks starting from today so I will be updating on the progress.
Here is the first phase:
- Added in ingredients: 1 tbsp grated ginger, chopped jalapeño, 1 tbsp granulated sugar, hand squeezed juice from 1 lemon and 2 limes (this is what I had at the time), 1 packet of champagne yeast and a cup and a half of warm filtered water. (See the instructions in the link above).
- This will be stored at room temperature and each day for a week I will mix in more sugar and more ginger.
As this is the first time I am attempting this I wanted to try out a couple of methods to see what works better and also to make sure that at least one batch works out. So I made a second one using my juicer to extract juice from 3 limes and some ginger. I put this juice into the water, yeast, sugar and also added a bit of the lime (zest) and ginger fibres to ensure flavour. This one also does not contain jalapeño.
One week in and I have four bottles of this:
Two weeks to go to ferment…
Ginger beer turned out stronger than I thought it would be. It is dry and is nicely carbonated, sparkling and very gingery tasting. I will try to measure the alcohol content on the next batch but my guess is that this is between 6 to 8%.
As this first batch was successful and our friends started asking for more so I decided to make a new batch. I made 4 plants this time so I should get about 8 x 2 litre bottles worth of ginger beer. This time I juiced a large piece of ginger and 6 lemons. I mixed the ginger and lemon juice into the warm water/champagne yeast then stirred in 2 x tablespoons of sugar for each plant and the fibrous leftovers of ginger and lemon from the juicing process. I will be feeding my plants for a week then proceed with the process.