I have several liter glass bottles with swing tops that I want to brew Ginger Beer in using the following recipe; however, this recipe calls for so much sugar that it will cause the bottles to explode unless I refrigerate them. I had planned on using just a little bit of sugar to carbonate the bottles and sweetening it with Xylitol or some other artificial sweetener.
How much sugar or what Specific Gravity should my mixture be so it will carbonate without exploding?
Makes about 8 cups
(enough to fill a 2-liter plastic soda bottle)
2-inch piece fresh gingerroot
1 cup water, plus more to fill the bottles
9 tablespoons / 4 ounces white granulated sugar, plus more if needed
1/8 teaspoon salt
5 tablespoons freshly squeezed lemon juice (from 2 to 3 lemons), plus more if needed
1/8 teaspoon dry champagne yeast