Ginger Beer Recipe - Alica's Pepperpot (2024)

FAQs

Ginger Beer Recipe - Alica's Pepperpot? ›

Bottling your Ginger Beer

Add 2 cups of sugar to a large clean pot that will hold 4 litres (4 quarts) of liquid. Add 2 cups of boiling water and stir till sugar is dissolved. Add 12 cups of cold water (3.4 ltrs - 3.6 qts) and stir. Add the strained juice of 2 lemons and stir.

Bottling your Ginger Beer

Add 2 cups of sugar to a large clean pot that will hold 4 litres (4 quarts) of liquid. Add 2 cups of boiling water and stir till sugar is dissolved. Add 12 cups of cold water (3.4 ltrs - 3.6 qts) and stir. Add the strained juice of 2 lemons and stir.

This process takes about 1 to 3 weeks, depending on how active your ginger bug is and how warm your home is. Step 3: Bottle the ginger beer and allow it to ferment further – Once the beverage becomes effervescent (fizzy/probiotic-rich) we bottle it and allow it to sit for “secondary fermentation” (more on this below).

The lemon juice may slow down activity of the ferment a little bit due to the pH of the acid, but it's not guaranteed. As you saw with our ginger ale recipe made from fresh ginger, adding lime juice didn't seem to slow down the ferment and it was still very active.

Right, so you know the primary difference lies in the roots used to make the two beverages. One uses, obviously, ginger root. The other uses sassafras.

For ginger beer we recommend brown sugar for Step 1 of your Alcoholic Ginger Beer fermentation. This gives a lovely caramelised note to your end ginger beer. For Step 2 we recommend white cane sugar as it's readily available to produce the best carbonation.

First, keep in mind that you want to stick to the spice itself. That means processed drinks, like ginger ale and ginger beer, which contain loads of added sugar, are off-limits. These options have the opposite of the desired effect, potentially sending blood sugar levels soaring.

When you have a brew that has succumbed to Autolysis it will have this burnt rubber taste and smell to it and will most likely be undrinkable. At that point, you would want to toss it. Now I do want to note that you can keep beer in the fermenter for longer.

YOU MUST LET IT COOL BEFORE PROCEEDING TO THE NEXT STEP. Heat will kill your microbes and your ginger beer won't ferment.

After using this bug for the ginger beer, it is possible to seal it and put it in the refrigerator, where it will lie dormant — and alive — for a few days. But beware, if left long enough, it will go flat because the yeasts will die.

How do I know if my ginger beer is ready? ›

Once bottled, your ginger beer should sit at room temperature for another 24-36 hours. You can pop one to test it, but again, you should see bubbles rising to the top of the bottles. That's your sign to put the bottles in the fridge. They're ready to drink immediately or once cooled!

If you have a well established, very active ginger beer plant, you might be able to get away without acidifying it, but in the long term, you will need to lower the ph. The brew can get smelly or go very slimy if you don't get the ph low quickly enough in the brew. We recommend always using an acidifier.

Because it is fermented in a large vessel for a few days before bottling, you seem to have more control over the fizz. Burping the bottles daily once it is bottled will help to prevent it from exploding later – something we all worry about when we are beginning to experiment with making our own ginger beer!

Moscow mules are delightfully fizzy drinks made with fiery ginger beer, vodka and fresh lime. Moscow mules are refreshing on hot summer days, sure, but they're also holiday-appropriate thanks to the strong ginger flavor. They strike that elusive balance between spicy, sweet and strong, and I'd sip one any day.

Reed's Original Ginger Beer

This world-famous, Jamaican-inspired recipe is crafted with REAL fresh ginger root, natural fruit juices, honey and spices. Perfect straight-up or mixed.

Bottle the brew using 2 carbonation drops per 740ml-750ml bottle (that is a priming rate of 8g per litre) Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon).

Finally, if you want to backsweeten now is the time to add some liquid sugar or lactose (dissolved in 500mL of boiling water) to backsweeten. Start with a smaller amount as you can always add more. Say 250g of Sugar or Lactose to 500mL of Water.

Old Jamaica ginger beer, which tops the list has 52g of sugar per 330ml serving (15.7g of sugar per 100g) - the equivalent of 13 teaspoons of sugar. In comparison, Coca Cola and Pepsi have the equivalent of nine teaspoons of sugar per 330ml serving.

This guy has 50% less sugar than your usual alcoholic ginger beer - with only 4g sugar per 100mL - and even better, it's gluten free and has no artificial sweeteners. How good. A refreshing alcoholic ginger beer that hits the spot without obscene amounts of sugar.