Do you like ginger ale? Do you like doing and making things for yourself? Then you'll love this.
¼ cup dried ginger
¼ cup lemon juice (fresh or bottled, your preference)
1 tbsp molasses
1.5-2 cup white sugar
1/8 tsp yeast nutrient
1 gal water (approx.)
1 pkt yeast
Place 1 qt water, ginger, molasses, and ½ cup sugar in pot or pan, and heat gently to a low boil. Boil for 15 minutes.
While the boil goes on, add yeast nutrient, lemon juice, remaining sugar, and 1 qt water to a 1 gallon jug (plastic or glass).
When the boil is done, place the pot in a cold water bath, and cool below 110 degrees.
Add this to the 1 gal. jug, and add water to bring it to a gallon.
Add yeast, and seal with an airlock. Wait one week, or more (until bubbles stop appearing, and beer begins to clear).
Gather 5 bottles (with tops), of 750 ml to 1 liter, and divide your ginger beer evenly amongst them.
Add ½ tsp white sugar to each bottle, and seal tightly.
Wait one week for the bottles to carbonate, and enjoy.
Options – If you have brown sugar, you can use brown sugar instead of the white sugar and molasses.
There are several options for an airlock. There are airlocks available that fit into a drilled stopper. You can also use a balloon with a hole pierced.
I used dry ginger powder, because that’s what I have. You can also use fresh ginger. Just peel it, grate it, and double the amount used.
Again, I used yeast nutrient, because I had some. You can also use 1 tsp of cream of tartar, or 3 raisins. The idea is to provide the yeast with needed trace elements.
Your choice of yeast is up to you. Standard bread yeast works fine. You could also use any variety of brewing yeast, for beer or wine.