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How To Make Ginger Beer.
What you will need.
- 1 x Jar capable of holding more than 2 Litres
- An elastic band or string
- Some kitchen paper/cloth for top of jar
- Some kitchen cloth/ muslin for ginger
- A fine stainless steel or plastic sieve
Ingredients.
- about a tablespoon of ginger beer plant (the exact amount isn't vital)
- 200 - 300 g of sugar
- 2 litres of chlorine free water (1)
- 1/2 teaspoon of cream of tartar (2) (tartaric acid)
- a pinck of citric acid and ascorbic acid or the juice of a lemon (3).
- 2-5 inches of fresh ginger (a teaspoon of dried ginger)
Method
Before you start make sure your kitchen has had a scrub down, you don't want any bad bacteria getting into your brew. In general the GBP is very good at keeping itself clean but if you have a sump of bacteria somewhere, for example for a kitchen sponge that is past its best, a pool of water under trivet, also make sure your jar has been washed in hot soapy water and rinsed clean. Normal kitchen hygiene is adequate, there's no need to sterilise everything. The the GBP is very good at keeping away bad bacteria but GBP that is stressed, for example, after being stored, is not as active as normal and will need some help.
Prepare and measure out all ingredients ready to go. If you're using fresh ginger it's best to scald the root first, this washes the ginger root to help ensure a clean brew. If you have a blender chop the ginger and along with some of the water from the recipe add it to the blender and blend the ginger to fine mash. Add the rest of the water to the brewing jar and get the sieve ready. Poor the ginger pulp into the sieve and gently press the juice out of the ginger. I squeeze the ginger and then discard it. You can put it in a muslin bag (just a piece of muslin tied with a band or string) continue with this until you've added all the ginger. How much ginger is really up to you the more you add obviously the more fiery the brew. If you don't have a blender don't worry just grate the ginger onto a piece of muslin over a plate, when you've grated all the ginger tie up the muslin with a band or string, tightly so it doesn't come undone and pop it in the brewing jar.
Next
- Chlorine free water - The juice of a fresh citrus fruit contains enough ascorbic acid to remove the chlorine from a couple of litres of water.
- Cream of Tartar - This is not essential but it will buffer the acidity (pH), that is it will release acid or lock it in keeping the pH steady
- Lemon Juice - if you can't get a fresh lemon then having some citric acid and ascorbic acid (vitamin c) in is very useful you only need a pinch of ascorbic acid to remove the chlorine from a couple of litres of water.
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