Ginger Beer

Name: Ginger Beer
Ingredients: 1/8 tsp (1 ml). champagne yeast; 3/4 cup (175 ml) lukewarm water (95 - 100 degrees); 2-1/4 cups (525 ml) sugar; 12 cups (2825 ml) hot water (120 - 125 degrees); 4 tsp (20 ml). ginger beer extract

5 ingredients

10 steps

Ingredients

1/8 tsp (1 ml). champagne yeast
3/4 cup (175 ml) lukewarm water (95 - 100 degrees)
2-1/4 cups (525 ml) sugar
12 cups (2825 ml) hot water (120 - 125 degrees)
4 tsp (20 ml). ginger beer extract

Directions

1

Add the yeast to the lukewarm water, 95 degrees (35 C.) to 100 degrees (40 C.), and stir just enough to moisten the yeast.
2

Set aside for 10 minutes uncovered
3

Combine the sugar and hot water, 120 degrees (50 C.) to 125 degrees (50 C.), in a large (at least 3-quart) non-reactive bowl or pot.
4

Stir until sugar is totally dissolved, then stir in the extract.
5

Add the yeast mixture and combine thoroughly.
6

Using the funnel, transfer to the soda bottles, leaving at least 1 inch at the top of each bottle.
7

Cap the bottles.
8

Stand the bottles upright in a warm place (70 degrees (20 C.) to 80 degrees (25 C.) for 5 to 6 days, until the soda is effervescent).
9

Refrigerate before serving.
10

The ginger beer should be ready to drink as soon as it has chilled.