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How to make Ginger Beer – easy peasy recipe



ingredients and demonstration of ginger beer making – for 2.5 litres of ginger beer: zest and juice of 4 lemons; dessert spoon dry ginger; finger of grated ginger root; teaspoon of yeast with teaspoon sugar; 1 1/2 cups of honey or sugar.

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46 comments

  1. Making this today! Thanks!

  2. Cheers. Can't wait to give this a go.

  3. Hi, I just use the same yeast as I use for bread making
    cheers

  4. Hello mate, which yeast do you use? I hear that you need to use brewers yeast. Or can I just use yeast I use for bread?

  5. – sorry, I'm not an expert on fermentation but there is a useful answer in this thread from 'saabcrow' 11 months ago which appears to explain all about the fermentation process – hope that helps,

  6. Any idea what the alcohol content of this is?

  7. I think my accent is a bit of a mongrel accent really. I did live in Horncastle for four years in my early childhood so you are probably right (brought up on a diet of sugarbeet that fell from the overloaded lorries speeding on their way to the sugar processing factory at Bardney)

    "what's for tea, mum?"

    "sugarbeet, son"

    "the one I got from out in the road?"

    "I have washed it"

    ….. ahhh, the good old days

  8. Do i detect a lincolnshire accent?

  9. Why are people like the idiot 1GodOnlyOne who wrote a negative comment below such low class? Why the foul language? I don't believe "God" wants you to talk in that manner. Use what little brain you have left & learn to talk or write politely. The gentleman making the video is wonderful, he explains everything very nicely & if "you" The 1GodOnlyOne think you can do better then get you own channel & make your own videos don't bash others try to learn kindness….if it's in you to do so.

  10. Hi, I've just 'googled' what the optimum temperature is for yeast to ferment and it appears to be between 30 degrees centigrade and 38 degrees – which, in Egypt, is probably cooler than normal air temperature and hotter than an air-conditioned room ….. so I'm not sure where you should leave it to ferment ..

  11. – just leave it somewhere at room temperature so the yeast continues fermenting; once the gases have built up, I release the pressure from the bottle, re-cap it and then store the bottle in the fridge – which slows down the fermentation process. I have kept a bottle for up to a couple of weeks in the fridge and it remains drinkable.

  12. I don't know if your trolling me or is that you can't figger out how to use Google.

    Google sweeteners first link "Sugar substitute – Wikipedia, the free encyclopedia"
    Also still don't believe me replace your sugar or honey with another "sweetener" in your next home brew and see the results. Try splenda or Canderel

  13. More sugars, aka sugar and Honey, the yeast will eat this to make alcohol and reproduce.

  14. Sweeteners are Sugar Replacements, they have no sugar in them. Which is what the yeast use to my alcohol.
    You would use Sweeteners if when bottling a brew it was too bitter for your liking. Because it will make things sweetener but will not cause the yeast to create more alcohol.

  15. Ahh "sweetener" will not make it stronger, you need to add more sugars, (sugar or honey something like that)

  16. I just made it with soda water, lemon, ginger and sugar.

  17. GingerSupremeDrinks com

  18. be sure to sanitize and rinse your fermenting container well, or other stuff besides yeast will grow in there

  19. thanks for the info

  20. "don't take over" I mean. Doh.

  21. No, if you put more in it just costs you more than it need. The yeast will grow rapidly within the first few hours to take up the available resources. You just need enough to get it going so other bacteria/yeasts take over.

  22. Why bother adding the yeast then? Where there is yeast and sugar and production of carbon dioxide there is alcohol; might be not enough to get you drunk given the time frame but it's still being produced.

  23. Obviously it won't let me post a link so google for "Dave's Dreaded Actual Specific Gravity Calculator". Good luck.

  24. Yes there will be alcohol present. Actually 70% of most fermentations (this is a gross generalisation) occur with in the first 4 days. So you can assume that roughly up to half the fermentation has occurred by the time you drink it. It's hard to say unless you take readings. Here is a link to a great web calculator to work out the ABV (don't worry too much about the temperature if it's close to 20-30C that's ok):

  25. Can I just add it's highly unlikely you'd hit the optimum conditions so anyone worrying about 6.8% shouldn't; it takes time and careful consideration to feeding the yeast with appropriate nutrients. You're most likely to get about 4% which is generally about right.

  26. I saw a question about alcohol content. There will definitely be alcohol in the resulting product but how much depends on the sugar content and time allowed. Assuming a cup is 150g and an average of 3/4 ratio of honey to sugar 450g of honey ~ 340g sugar which could produce under optimum conditions 170g alcohol and over 2.5 litres that's an ABV of about 6.8% max, if I've got my sums right that seems about right. But you're not going to hit that because you stop it early so <4-5%. Hope that helps

  27. It would certainly be alcoholic. The question would only be how much. Yeast undergoes anaerobic respiration, producing carbon dioxide and ethanol (alcohol). If there is carbon dioxide present, which there obviously is as it is quite fizzy, then it would also contain alcohol.

  28. This doesn't have enough time to ferment into anything. There's no alcohol in there.

  29. yeah, thanks – the power outlets are a great idea, especially in older houses where there is a lack of powerpoints.

  30. Hi, I would suggest the strength is about the same as 'store bought' ginger beers – best of luck with your brew!

  31. – good luck with the next batch

  32. Thanks for the reply. My first attempt wasn't too good I'm afraid. When I attempted to try it, I got a very watery, sweet, sour/bitter taste . So unfortunately the first batch went down the sink. I'm thinking this time around, ill go careful with the sugar. I think I got the bitter taste purely because I never used real lemon juice but in fact "Jif" (that lemon juice you put on pancakes etc). Round 2 will start tomorrow lol 🙂

  33. Hi, the short answer is …. I don't know.
    I hope it is non-alcoholic and believe it so because it's ready to drink after 12-24 hours which is probably too short a time for fermentation. I tried testing a batch with a hydrometer but couldn't work out how to interpret the readings …… so, I believe it to be non-alcoholic, but I cannot guarantee it.

  34. thanks – as far as I understand, bread yeast just has a few additives to help the bread dough rise (such as ascorbic acid / vitamin C), but I would be interested to know if bread yeast works with this recipe.

  35. hi, I'm not sure that adding more yeast would reduce the sweetness. You could try adding more water to dilute your mixture and let it ferment a bit more, and / or you could try adding more lemon juice which, being tart, might counter-act the sweetness of the mixture.
    Just to let you know, it took me a couple of attempts to get the balance right to a taste that Iiked.

  36. Inlay made my beer. However it's very sweet. If I add more yeast, would it take away some of the sweetness? Thanks

  37. Finally made my beer, but it's rather sweet. Is there anyway I can make it less sweet? For example add more yeast? Thanks

  38. This video was very helpful 😀 I'm hoping i won't have any accidents with the bottle exploding lol. I seemed to have used bread yeast rather than brewers yeast. I'll let ya know how I get on to whether it was a success or a fail 🙂

  39. I just think you sound a bit like Bill Bailey part of the time. A bit… "ARR"-ey. Didn't mean to pigeon hole you.

  40. I don't think so ……. I've lived in lots of different parts of the UK and picked up the local dialects to a greater and lesser degree, so it's probably a 'hybrid' accent 🙂

  41. Is that a west country accent?

  42. hi, I've looked on the internet and found some information at the 'whatscookingamerica' website.
    It states, "Multiply the amount of instant yeast by 1.25 for the equivalent of active dry yeast".
    So it looks like you can use instant yeast, but be a bit more generous with the amount.
    I would suggest that so long as the yeast froths up after a while, when you add warm water and sugar then instant yeast should be okay.
    Ascorbic acid is vitamin C, so it should make little difference
    hope this helps

  43. ouch! I forgot to mention that I put the bottle in the garage to ferment, so if there are any explosions there is minimal damage – but I've had no explosions so far.

  44. nice video, really helpful

  45. @chsforyou – thanks for the comment; it's my first attempt at making a demonstration video and I only realised after I finished that all I needed to do was to stop recording for a half hour and then start recording again at the end to show the full process – d'oh! Anyway, I hope you have success with your ginger beer making.

  46. Thanks for showing how to make this beer without it being complicated 🙂 , it's a pity you didn't finish showing it to the very end. Nevertheless I'm going to make some ginger ale straight away, after looking so long for a good demonstration. I really find yours the best. Again thank you.

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