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How To Make Ginger Beer.Take your jar with your GBP, add the water, the rest of the ingredients and stir until the sugar is dissolved, take a piece of kitchen paper, jay cloth or muslin big enough to go over the jar top and using an elastic band secure over the jar opening to keep out insects. Place the jar somewhere it can stay at around 18C / 65F. The temperature can vary quite a bit, it will alter the brew slightly but it isn't worth trying to control the temperature too much as long as it stays below 30C / 85F you'll still get nice ginger beer. Taste your brew every day or so, don't double dip, it should take around 5 days depending how much ginger beer plant you have in your jar. When it tastes just a little sweeter than you would like to dink then it its ready to bottle. Bottling. Make sure your bottle is thoroughly clean. Buy a fine stainless steel sieve and a funnel, put the funnel into the neck of the 2 litre bottle, and put the sieve on the funnel. Poor the ginger beer gently into the sieve. Take care not to poor so quickly that you disturb the funnel and sieve. If the sieve becomes full with GBP just take a break and pop the GBP aside to put back later. Once the bottle is full put on the clean lid and you’re ready to start your next brew. Let the bottle sit in a cool place for about five days or until the bottle becomes hard, if you're using a flip top beer bottle then if when you disturb the bottle you get some signs of bubbles rising then the bottle is ready for drinking, put it in the fridge to chill. Serve with ice and lemon or use it as a mixer for cocktails. You don't have to use ginger at all, you can flavour your brews with fruit juices (not pineapple), tea, oak leaves, mint, rose water, the list is almost endless, be sure what you use to flavour your brew doesn't contain preservative or is in some way antibiotic, You can also make plane brew with no flavouring adding the flavouring at the bottling stage. Always store ginger beer in a cupboard, it is rare but bottles, even plastic, can shatter or tear under pressure if left too long. |
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