Many of us have memories of some bottles from a batch of ginger beer exploding before we could drink them. These were the days when we bottled ginger beer in glass bottles and capped them with the sort of tops on beer ad soft drink bottles. Nowadays you still need to be careful but using plastic bottles with screw tops make it much easier. The most painful part is waiting for your first batch of ‘bug’ to mature.
Ingredients for ginger beer bug
750 mls warm water
2 teaspoons active yeast
2 teaspoons raw sugar
2 teaspoons ground ginger
- Take a 1 litre preserving jar or wide necked plastic container (an icecream container will work)
- Pour the warm water into the container
- Add yeast, sugar and ginger
- Keep the container sitting on the kitchen bench
- Feed it every day for one week with 1 teaspoon raw sugar and 1 teaspoon ground ginger.
3 cups of raw sugar
2 tsp cream of tartar
1 litre of boiling water
5 litres of cold water
juice of two lemons
ginger beer bug
- You will need a large bowl and 7 or 8 x 1 litre plastic soft drink bottles
- Put sugar and cream of tartar into the bowl
- Add boiling water first, followed by the cold water
- Add lemon juice.
- The container of ‘bug’ will have sludge in the bottom and liquid on the top.
- Pour the liquid part into the bowl.
- Stir well and pour into well washed soft drink bottles.
It pays to write the date on the bottles at this stage because you need to wait two weeks before drinking.
Open carefully as sometimes the ginger beer takes on a life of its own and may burst out everywhere when opened, especially if the bottles are hard.
With the leftover bug fill the jar with water and throw half away or give it away to a friend.
Fill the jar back up to 3/4 full and start again.
Thanks Robyn for this recipe.