Chop up and then liquidise the ginger in batches, add water so it pours out easily. Each time you feed it, give it a little stir and listen to the sounds of it bubbling and foaming gently. I went for third time lucky and decided to adapt Brian’s recipe in Recipes from Brixton Village to combine it with my fresh ginger plant and create a fizzy ginger beer with a kick. ABV about 6.5-7.5% !! But I discovered you can make a ginger beer ‘plant’ with ginger and yeast and it will fermented to make both bubbles and booze you can drink. Grate the ginger on the largest holes of a box grater and again, don’t worry about it being peeled. I accidentally added all 8 teaspoons of the sugar to the “plant” at once in the beginning. At Home in the CountryUnit 1B, Dearne Park Industrial EstatePark Mill WayClayton WestHuddersfieldHD8 9XJ, Copyright © 2020, At Home in the Country. Alcoholic Ginger Beer (makes 3 litres) For the plant: 750ml warm water; 1.5 teaspoons champagne yeast; 250g grated fresh ginger; 8 teaspoons sugar; For the ginger beer: 3 litres water; 500g grated fresh ginger; 1 kg sugar; The whole recipe will take about 2 weeks to make from start to finish, including creating your plant and fermenting the ginger beer. Just wondering if there is a way to save the ginger plant to reuse in another batch or is this a one shot only kind of deal? Sorry, your blog cannot share posts by email. I definitely need to drink the rest of mine before anything explodes. I took mine to the top of the label, allowing lots of room for expansion. If you up the total sugar to 350g per litre overall, then you might be able to push that to 18%. Put the boiling and sugar into a bowl and stir until the sugar is dissolved add the cold water and stir in the lemon juice After two or three days (if you can wait that long!) Unfortunately there was no flavour or fire from either the fresh or dried ginger and the whole thing was unpleasantly bland. Pour the ginger syrup into a large serving jug. Instead of just relying on the plant for flavour, I steeped fresh ginger and sugar in water overnight as well and it was perfect. Pour the steeped ginger beer through a sieve or muslin cloth to separate out the ginger. On the sixth night, put 3 litres of cold water into a large saucepan and bring it to the boil. Alcoholic Ginger Beer Recipe (for 5L) 1/ Bring to boil and simmer for about 15 mins: 200g ginger – chopped or sliced (I use a food processor with a bit of water). Simply use more bottles. Barbara: that description made me laugh. Or did it turn out alright? Full of flavour and fizz and just alcoholic enough to warm the cockles further, it was well worth the experimenting. Is it ruined? Oooooh, this looks so good. Small funnel to avoid lots of spillage and mess when bottling! Too much sugar during the fermentation process results in large amount of gas build up. You will see them start to expand and bulge and you may hear them crackle slightly. Add the drained plant liquid into the ginger beer and stir well to mix. Mine almost sounded like it was sighing in pleasure when I fed it and I grew quite fond of it. Wonder if you could use some sort of vacuum device like you use for wine bottles? My only taste of ginger beer as a nipper was the occasional can of Idris Fiery Ginger Beer and this also confused me as to how the Famous Five could make fizzy drinks at home. Is my project ruined? Carefully twist the lids open a little at a time to allow the pressure to escape. (reading needs to be 0.000), Using your funnel add 1 teaspoonful of sugar into each pint bottle then Sieve the ginger beer through a muslin or tights into bottles.