Ingredients
3 ¾ cups (930 ml) still or filtered water, cold
½ cup (115 g) cane sugar
⅓ cup (50 g) fresh ginger, peeled and chopped
3 tbsp (45 ml) lemon juice
¼ tsp instant yeast
Preparation
In a small pot, bring ½ cup (125 ml) of the water and the sugar to a boil. Stir to dissolve the sugar. Pour the mixture into a 5-cup (1.25 litre) glass jar or pitcher and add the ginger. Let cool for 30 minutes.
Add the remaining water to the jar along with the lemon juice and yeast, making sure that the water is no warmer than 122°F (50°C). Ideally, it should be between 77 and 86°F (25 and 30°C). Stir with a clean utensil. Place the lid or a piece of plastic wrap on the jar without tightening it. Let the mixture ferment for 24 hours on the counter at room temperature. You will notice some bubbles forming in the liquid and the ginger will begin to float up and down.
Strain the mixture through a small sieve set over a funnel directly into a 4-cup (1 litre) glass bottle with a swing top or a screw top lid. Tightly seal the bottle. Let the mixture ferment for another 12 hours on the counter. During this time, allow any excess carbonation to escape by partially and slowly opening the bottle every hour, being careful to cover the lid with a dishcloth as you do so. Reseal the bottle after each manipulation.
Refrigerate for 4 hours or until the ginger beer is nicely chilled (see note). The ginger beer will keep for 5 days in the refrigerator. Make sure to open the bottle to release excess carbonation once a day. As a precaution and to minimize splattering, cover the lid with a dishcloth as you slowly open the bottle, letting the gas escape little by little (as you did during the 2nd fermentation).
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