“Traditional recipes, wholesome ingredients, earthy flavors”
: Yields 1 liter (33.8oz)
Ginger Root: 1/2 large organic root (a fist full of ginger) or more if desired
Sugar: 3/4 cup high-quality honey OR 1 cup turbinado OR rapadura
Lemon: Juice of one whole organic lemon
Cream of Tartar: 1/8 tsp (This is found in many of the traditional recipes)
Yeast: 1/4 tsp Pasteur Champagne yeast (Red Star) OR Premier Cuvee yeast (Red Star)
Nutmeg: 1 dash (1/8 tsp) or less. Optional, adds heat, other flavor dimensions.
Cayenne: 1 dash (1/8 tsp) or less. Optional, adds heat.
Water: Roughly 1 liter of chilled, filtered water
Chill filtered water in refrigerator ahead of time.
Puree ginger in blender with 2 cups of the chilled water while reserving rest of water for top off.
Steep ginger puree with honey (or sugars) near 160-180F for 10 minutes. Stir slowly. Cool.
Pour half amount of top-off water into PET bottle.
Add steeped puree to bottle through small weave sieve or cheese cloth and funnel.
Add lemon juice to bottle.
Top off bottle with remainder water to 1 liter mark.
Pitch champagne yeast while liquid is slightly warm.
Cap bottle and shake vigorously.
Place the filled bottle(s) in bucket with a lid - you never know!
Warm fermentation (~85F) for 24-48hrs (If bottle is rock-hard by first day cold crash immediately)
Starting Gravity: 32 (Measured with sugars and or quality honey)
Final Gravity: N/A (Carbonation effects reading)
- A wonderfully strong, well-rounded, old-fashioned ginger drink with a kick.
- Honey adds a much better flavor profile than the raw sugars.
- Separation and cloudiness in final product are of course natural.
- Use only PET plastic bottles as you can moderate the carbonation levels by feel. Never, ever use glass bottles.
Other ingredient possibilities:
- GPB (Ginger Beer Plant) Traditionally used in ginger beer fermentation.
- Raisins for body, mouth feel.
- Cloves for additional flavor.
- Lemon Zest for additional acidity, flavor.
- Lime juice for additional acidity, flavor.