Homemade Ginger Beer Recipe (2024)

FAQs

What is the best sugar for ginger beer? ›

Brown Sugar – this works well for ginger beer but is harder for the SCOBY to break down. It will contribute a more caramel/molasses flavour. Coconut Palm Sugar or Syrup – this will work well but may give sour or bitter flavours due to the high level of minerals.

Bottle in sealable bottles: Recycle plastic soda bottles with screw tops; rubber gasket “bail-top” bottles that Grolsch and some other premium beers use; sealable juice jugs; or capped beer bottles, as described in chapter 11. Leave bottles to ferment in a warm spot for about 2 weeks. Cool before opening.

Ingredients: • 2 lbs peeled, diced ginger root • 5 lbs organic cane sugar • 5 limes (zest and juice) • Water to make 5 gallons • Yeast nutrient (dose per manufacturer instructions) • 1 packet S-04 yeast Boil 2.5 gallons of water, then remove from heat. Stir in sugar and yeast nutrient until well dissolved.

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

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).

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.

Let ginger beer ferment too long, it's very dry and has no sweetness at all. Almost unpleasant.

Mad Millie Ginger Beer Yeast is the perfect starter for Alcoholic and Non-Alcoholic Ginger Beer. 3 sachets of Ginger Beer Yeast will make up to 3 batches (13.5 L/3.5 US Gal) of alcoholic or non-alcoholic old-fashioned ginger beer.

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.

Allow the mix to ferment for at least 5 days – this is a minimum and extra time in the fermenter won't hurt it. You can leave it to ferment for up to 2 weeks without issue. The airlock should have stopped bubbling before bottling. Once the fermentation is done, it's time to bottle up the ginger beer.

Can you make ginger beer in a mason jar? ›

Put 1 tablespoon finely grated ginger in a mason jar. Add 1 teaspoon sugar and stir in 3 tablespoons of the water. Cover jar with cheesecloth or a coffee filter secured with twine. For the next three days, add 1 tablespoon ginger, 1 teaspoon sugar and 3 tablespoons of water to the jar each day and mix well.

Rum & Ginger Beer co*cktails

Whether it's white rum, dark rum or spiced rum, the rich taste of rum gives an added depth of flavor to our zingy Ginger Beer.

The above process should yield ginger beer with an ABV of circa. 3.5%. If you like your Ginger Beer more alcoholic, say 6%, then just add an additional 1kg of Dextrose or raw sugar at the start – easy! It is easy – follow the directions as above but do not add the Dextrose or raw sugar and do not ferment for 5-7 days.

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!

The airlock isn't always the best way to determine fermentation activity. So, if you find that it isn't bubbling, it doesn't mean that it isn't fermenting. If you open the lid and check for visible signs of fermentation, you should see a foam developing across the surface (called Krausen).

We recommend starting with corn sugar or table sugar, and then start experimenting from there. We hope this article helps clear up any confusion you may have had and let us know how we can be of further help!

Pure sucrose is the reference standard for all fermentable sugars because it contributes 100% of its weight as fermentable extract. It does not contain the 5% moisture as glucose does. One pound of sucrose dissolved in enough water to make one gallon (3.8 L) yields a solution with a specific gravity of 1.046.

The white sugar had an average height of only 15.5 centimeters, the raw sugar had an average height of 17.5, and came close to the brown sugar, and the sugar substitute had an average growth of 10.5 centimeters. Therefore, brown sugar is the best sugar to use during fermentation.

The best sugar for brewing beer are “simple sugars” or monosaccharides, which include fructose, glucose (also known as dextrose) and galactose. Fructose is found naturally in fruit. Dextrose is derived from corn. Galactose, though not readily found in nature, can be found in milk.