BEST ALCOHOLIC GINGER BEER RECIPES

Steps:

• Recover the zest and juice from the citrus fruits. Put the peels in the compost.
• Pour all the ingredients into the blender with one or two cups of water.
• Blend until a homogeneous consistency is obtained. Add water as needed. If you do not have a blender, finely chop the ingredients with a knife or food processor.
• Filter with a fine sieve. Pour the liquid into a perfectly clean jar.
• Add water until you reach 2-3cm below the jar mouth.
• Cover the jar with a lid with an airlock.
• Fill the airlock to the line with water or alcohol.
• Allow to ferment at room temperature until there are no more bubbles left for at least a week. This can take up to 1 to 3 months.
• Bottle in pressure-resistant bottles. Leave sediments in the bottom of the jar. Keep the bottles in the dark for at least 1 month to develop the sparkling and enhance the flavours.

Steps:

• Ginger beer plant happens to be quite resilient but it is safest to ensure that everything in the kitchen is clean.
• The grated ginger should be tied in a small piece of muslin. It should be placed in a large jug with the cream of tartar, lemon juice, sugar and water. It should be stirred until the sugar has dissolved. The ginger beer plant should be added to the jug and it should be covered with a cloth or lid.
• The ingredients should be left in the jug for about 5 days or until it tastes slightly sweeter than the finished ginger beer should be. The liquid from the jug should be poured into plastic pop or swing top bottles using a funnel and sieve. Note: The sieve will contain quite an amount of ginger beer plant. It should be removed from the muslin and rinsed in freshwater so that it can be used to make another ginger beer batch.
• The ginger beer will be ready to drink within 2 to 3 days; though it will be fizzier if is left for one week. Any further fermentation can be stopped by chilling the ginger beer in the refrigerator once satisfied with the level of fizz and sweetness.