Old-fashioned Ginger Beer

From Recidemia English
Jump to: navigation, search


It is quite a long process but well worth the effort. The amount of sugar in the final stage can be varied according to taste.


For The Starter[edit]

  • ½ oz yeast
  • 2 tsp sugar
  • enough water to swell to between three and four tablespoons full (45-60 ml)

To Feed the "Plant"[edit]

To Flavour[edit]


  1. Stir the starter ingredients, cover and leave in a warm place for 24 hours. This is your starter "plant".
  2. Feed the "plant" with 1 teaspoon each of ground ginger and sugar each day. After 7 days, strain through a fine sieve.
  3. Dissolve the sugar in 2 pints of water.
  4. Add the lemon juice and the liquid from the "plant".
  5. Dilute with 5 pints of water, mix well and store in corked bottles for at least 7 days.
  6. Use strong bottles as pressure may build up which will cause thin bottles to explode.
  7. For the same reason use corked bottles rather than those with a more secure closure that will not "give" under pressure.