How to Make delicious Homemade Alcoholic Ginger Beer

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Making your own alcoholic ginger beer is a fun and easy project. It only takes two days to start a batch of ginger beer and you will enjoy the results for several months to come. In this recipe, all things is variable, so feel free to experiment and improvise.

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Assemble the tool and ingredients.
First you will need a ten liter (approx 2.6 gallon) plastic container, sterilized with boiling water. A pail with a lid works fine. You will also need 2 kilograms (approx 4.4 lbs) or sugar, a join thumbs of ginger root (cleaned and shredded), a teaspoon of cream of tartar, and misc spices (cloves, cinnamon, orange peel), a large spoonful of molasses, and a packet of instant bread yeast.

The next step is to boil all of the ingredients except for the yeast. You will basically be development a very sweet syrupy tea. Boil the ingredients long enough for the sugar to dissolve and to allow all of the flavors to mingle. Feel free to improvise with other spices during this step. You can also even add tea bags or fruit juice. Depending on the size of cooking pots you have available, you may have to do this in several batches. When you are finished, pour all things into your fermentation jug or bucket.

Allow the compound to cool down for several hours until it reaches room temperature. Once it reaches room temperature, then you can add the yeast. Naturally sprinkle the yeast over the compound and then loosely cover the container. Make sure you do not have an airtight seal on the container. The beer will produce a lot of gas as it ferments and you don't want to risk a messy explosion.

Now you just have to wait. The yeast will gradually change the sugar into alcohol. After a week or two you can filter out the solids by pouring the compound through a cloth. Wait an additional one 2-3 weeks and then start tasting it. At first it will taste very sweet. But as time goes by it will reach a drinkable equilibrium of sweetness and alcohol. Don't be alarmed if you consideration any sediment at the lowest of your container. This is a natural byproduct of the yeast.

The final step is to bottle your creation. When the beer is still slightly too sweet, strain the compound one last time into an additional one bucket. Try to leave all of the sediment behind. Pour the filtered mix into several empty soda or water bottles and tightly screw on the lids. This will allow the beer to Naturally carbonate over a few days. Check the bottles frequently. They bottles will come to be hard with all of the carbonation. Be true here. The yeast is still active and the beer will come to be more and more alcoholic over time. You may have to removal some of the pressure periodically to avoid an explosion.

That is all there is too it. Put the bottles in the refrigerator for a few hours and then serve your appetizing homemade ginger beer to your friends.

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