AuthorMike The Whisk(e)y WriterCategoryBrewsDespite its name, the ginger beer plant is not an actual plant, rather it is a jelly-like substance used to prepare ginger beer that is mildly alcoholic. This jelly-like substance actually happens to be a mixture of twenty different species of bacteria and yeasts. It is not possible to prepare “real” homebrew ginger beer without ginger beer plant, and it has the subtlety of flavor that may lack in the non-alcoholic ginger beer made from the above recipe.
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.
Wrap up…
Like many homebrews, watching the fermentation process of ginger beer can be fascinating when following the second recipe. However, it is much easier to make ginger beer following the first recipe though it may not taste the same. Ultimately, the choice is up to homebrewers how they would like to make and enjoy their homebrew ginger beer, depending on how many lashings of it they will need.
Ingredients
Directions
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.
