Number Of Ingredients 6 Steps:
Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved. In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it’s looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be. After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.
Time 25m Yield Serves 4-6 Number Of Ingredients 7 Steps:
Put the ginger in a saucepan set over a low heat with the lemon peel, sugars and 500ml water and stir until the sugars have dissolved. Increase the heat to medium, then simmer for 15-20 mins, or until reduced and syrupy. Remove from the heat and leave to cool completely. Strain the syrup into a jug through a sieve lined with muslin. At this stage, you can transfer the syrup to a small sterilised bottle or jar and keep in the fridge for up to two weeks. Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.
Time P3DT1h Yield 2 Litres, 6-8 serving(s) Number Of Ingredients 5 Steps:
Take about a half-cup of warm water, and mix with sugar. Then sprinkle yeast on top. Let sit. Boil about 2 litres of water. Peel the ginger root and cut into smaller pieces. When water has been brought to a boil, add the ginger root, cloves, and anise. I like to put the cloves in a small tea ball so i can remove them easily later. Boil for 30 minutes. Then remove ginger root and cloves. Dissolve 3/4 - 1 cup of sugar in the brew. Let the brew cool until it is tepid (ie won’t kill the yeast). Then add they yeast mixture to it. Now pour the mixture into a 2 litre plastic bottle. Top up with water. Make sure you leave between 5-8cm of air in the top. Play with this amount – you’ll find you get more pressure if you leave the air inches. Now leave in a warmish place for about 1 day. Watch it carefully the first time - wait until the pressure has built up, then refrigerate. Leave in the fridge for at least 2 days. If you leave it in longer, you’ll get more pressure – I usually leave it at least 2 weeks, but it can stay in there for 2 months. Still, it will continue to gain pressure in the refrigerator. When you open the bottle, be very CAREFUL! The pressure should be very high by this time. It’s best to do it over the sink or outside, and do NOT aim at anyone! If you cover the cap while you open it, it will muffle the “pop”. Instead, don’t cover the top of the cap, but only touch the sides of the cap while you open it. In this way, it will fire like a gun. If you’ve got good pressure, it will bubble out like champagne, so have glasses on hand ot pour right away!
Time P3DT15m Yield 16 Number Of Ingredients 6 Steps:
Remove 1/2 cup of the boiling water and set aside to cool to lukewarm. Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container. Mix the 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until the yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover container and let sit for 3 days. Skim foam from top, strain liquid, and pour ginger beer into clean storage containers; chill.
