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Ginger Beer, Non-Alcoholic Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
Bug:

1 ½ cups water
2 ½ Tblsp. water
9 tsp. white sugar, divided
9 tsp. ground ginger, divided
1 ¾ tsp. brewers' yeast
⅛ tsp. brewers' yeast

Ginger Beer:

3 quarts cold water
2 lemons, juiced
3 ¼ cups white sugar
2 ¼ Tblsp. white sugar
1-quart boiling water
1 Tblsp. finely grated ginger

Directions:
Directions:
Combine 1 1/2 cups plus 2 1/2 Tblsp. water, 2 tsp. sugar, 2 tsp. ground ginger, and 1 3/4 plus 1/8 tsp. yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours.

"Feed" the bug daily for 7 days by adding 1 tsp. sugar and 1 tsp.ground ginger.

Strain the bug through muslin cloth, pouring the liquid into a separate large container.

Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew.

Dissolve 3 1/4 cups plus 2 1/4 Tblsp. sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.

Cooks' Notes:
Brewer's yeast is available from home brewing stores. Don't use bread yeast with added dough enhancers.

If you want to keep the bug going for further brews, halve the solid, add 1 1/2 cups plus 2 1/2 tablespoons (400 ml) water and start again. Keep the bug loosely covered in a warm place.

 

 

 

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