Fermented Ginger Beer

Anything that is fermented has some alcohol content (even over ripe bananas have some alcohol content). If you make and consume this beverage within a few weeks it has very little alcohol content. However if you let it sit for extended periods of time the alcohol level will increase. I had a batch in a mason jar that sat for several months and I got a little buzz off of it. Major tools you will need to make 3 gallons of Ginger Beer - Note this is the BASE RECIPE. I did things a little differently in the video (namely using less sugar and using a wine yeast, and adding juniper berries & Galangal root) Pot big enough to cook the ginger in 1 gallon of water A container big enough to hold 3 gallons of liquid Grolsch Style bottles (3 gallons yield ~ 24 500ml bottles) Strainer Liquid thermometer (optional) Depending on your style of preparing the ginger you can use: 1.Grater (optional) 2. Food Processor or heavy duty blender (optional) 3.Knife 4. Teaspoon for peeling ginger (you would use for eating not for measuring) Ingredients ~ 9inches of Ginger Root (yields about 2 cups of grated ginger) (optional) - you can replace or add Galangal root to the recipe to taste 3 gallons of Water 6 Lemons (juiced) 6 Cups Granulated Sugar ¼ tsp bread yeast (I used Lalvin EC-1118 which is a wine yeast in the video) Simple Directions: Put cut or grated ginger root into 1 gallon of low boiling water for 12-20min In a separate container put 2 gallons cool water, lemon juice & sugar Strain out ginger and add to cool water mixture In a separate small container or cup put in some of the warm mixture and add the yeast (temp should be around 80 degrees F for bread yeast). When it foams up a bit, add to big mixture Stir vigorously to aerate Fill Bottles and keep in a warm dark place. Ferment for 24-48 hrs then refrigerate. Enjoy The bottles I used are like these on Amazon: https://www.amazon.com/dp/B0064ODUDK/...