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5. Two Ginger beer recipes

From: theyounghegelians
Category: Other stuff
Date: 30 August 2003


Why are all these recipes for things most people don't eat? Be careful with these, they can explode. Can anyone explain why it is not alcoholic?

Old-Fashioned Ginger Beer Recipe


1/2 oz Yeast 2 ts Sugar

To Feed The "Plant"

7 ts Ground Ginger 7 ts Sugar

To Flavour

1 1/2 lb Sugar Juice Of 2 Lemons

Mix starter ingredients with 3/4 pint of warm water in a glass jar. Stir, cover and leave in a warm place for 24 hours. This is your starter "plant". Feed the "plant" with 1 teaspoon each of ground ginger and sugar each day.

After 7 days strain through a fine sieve. Dissolve the sugar in 2 pints of water. Add the lemon juice and the liquid from the "plant". Dilute with 5 pints of water, mix well and store in corked bottles for at least 7 days.

Use strong bottles as pressure may build up which will cause thin bottles to explode. For the same reason use corked bottles rather than those with a more secure closure that will not 'give' under pressure. The amount of sugar in the final stage can be varied according to taste.


Lemon-based Ginger beer Recipe is for 1.5 L plastic bottle 2 tblspns warm water 1/2 tspn sugar 1/4 tspn dried yeast granules - 1 cup sugar juice of 2 lemons rind of 2 lemons 1 tspn to 1 tblspn dried ginger Put first measure of sugar in warm water to dissolve, add yeast and stir. Place in warm place to start working.

Finely grate or slice rind from 2 lemons and place in a heatproof container with the 1 cup of sugar and the dried ginger. Pour over 1 cup of boiling water and leave to steep for 10 minutes. Strain into 1.5 L plastic bottle in which the ginger beer will be made. Top up bottle with cool water to near top so that final temp is approx. body temp. Add yeast to bottle as soon as it shows signs of working, ie. it foams. Cap bottle tightly. Mix thoroughly and put in a warm place. Leave until bottle becomes undentable. Depending on the yeast this can take anything from 12 hours to 3 days, but best to check regularly, as I guess there is a risk of explosion with this! Refrigerate until thoroughly chilled and OPEN WITH GREAT CARE!

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