Ginger Beer

[beejaybee]

Has anyone got an easy recipe for home made Ginger Beer please. Thanks

[patacake]

try this one from the foody website

Ginger Beer

450g (1lb) Sugar
4.5lt (8 pints) Water
1 Lemon
40g (1�oz) Root Ginger
25g (1 oz) Cream of Tartar
25g (1 oz) Brewers or Wine Yeast

Bruise the ginger (wrap in a clean cloth - hit with hammer) to release flavour.
Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.
Place the ginger, lemon rind and cream of tartar into a bucket or large bowl.
Pour over the boiling water, add the lemon juice and stir well.
Allow to cool to about 21�C (70�F), remove a little of the liquid and mix with the yeast, stir the yeast mixture into the liquid.
Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic.
Leave in a warm place 21�C (70�F) for 24 hours.
Strain the liquid through a fine cloth or skim off the froth and use a jug to bale out the liquid (being careful not to disturb the sediment).
Pour the ginger beer into strong bottles and cork.
Secure the corks with wire, leaving a little play (for possible expansion)
Store the bottle in a cool dark place.
If the corks begin to rise, release the wire slightly and re-secure.
The beer should be ready to drink after 2 - 3 days.

[nickmo]

1 Ginger root
1 Lemon, grated rind only
2 oz Cream of tartar
1 � lb Sugar
1 ga Water; boiling
1 Envelope yeast

Grate and thoroughly mash the ginger root in a bowl. Place in a large pot and add all ingredients except the yeast. Stir until sugar and cream of tartar is dissolved. Allow mixture to cool, then add yeast which has been started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours, then filter first through a tea strainer or similar, then through cloth. Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for two weeks.

Copied from 1 of 12 recipes at: http://astray.com/recipes/?search=ginger+beer or see: http://www.recipesource.com/side-dishes/beverages/ginger-beer1.html which is even more simple.

[ACB312]

These recipes look good - the first one being very similar to the one I use. The main thing to watch is that once you have bottled the ginger beer the yeast can still be active on the remaining sugar. This will produce the carbon dioxide for the fizz but too much will result in exploding bottles! It is good practice to release the excess pressure after one or two days then store in a very cool place or fridge if you have the space. Screwtop bottles (ex wine or lemonade) work well for several brews. You can use the sediment from one batch to start off the next lot once it comes back to room temperature - possibly called a ginger beer 'plant' of old. Hope this helps. Cheers.

[beejaybee]

Thanks a lot.

[jeanette1976]

Tried those but even better is...

5oz of fresh root ginger

2-3 lemons

1ltr or 3/4 pints of sparkling mineral water

springs of fresh mint

Grate ginger with or without skin, if desired, place in bowl and sprinkle with the sugar. Remove rind of lemon, add to bowl and bash/squash with motar or rolling pin for about 15 secs or so, just enough to mix flavours. Pour in sparkling water, allow to sit for 15 or so mins and taste. If this is too sour, add more sugar, too sweet, add more lemon juice. You can either use the mint as a garnish, or finely chop and use as part of the mixture. Delicious!

[jeanette1976]

By the way, that concoction is courtesy of Jaimie Oliver.

[beejaybee]

Thanks for your easy one Jeanette. Sounds lovely & a lot less time to wait for it to be ready. Lol