Assumed audience
- Reading level: general adult.
- Background: no fermentation experience required.
- Goal: make a safe, fizzy ginger beer at home.
Ingredients
- Fresh ginger (100 to 150 g)
- Sugar (150 to 200 g)
- Water (1 to 1.5 L)
- Lemon or lime juice
- Yeast (pinch of baking or brewing yeast)
Equipment
- Large pot
- Strainer
- Glass bottles that can handle pressure
- Funnel
Steps
- Boil water and dissolve sugar.
- Add sliced ginger and simmer 5 to 10 minutes.
- Cool to room temperature.
- Add citrus juice and a pinch of yeast.
- Bottle and leave at room temperature for 24 to 72 hours.
- Burp bottles daily to release pressure.
- When fizzy, refrigerate to slow fermentation.
Safety notes
- Use bottles rated for carbonation.
- Burp bottles to prevent explosions.
- If a bottle is rock hard, release pressure immediately.
Troubleshooting
- Not fizzy: wait longer or add a tiny amount of yeast.
- Too sweet: ferment longer in a cool place.
- Off smells: discard and sanitize equipment.