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| If everything goes right, ginger beer in 2-3 days. |
The ingredient ratio comes from The Roasted Root.
Ingredients
1/4 c fresh ginger, peeled and grated
1/2 tsp cream of tartar
1/4 c fresh lemon juice (1-2 lemons)
1 c cane sugar (add additional 1/4 c sugar if you enjoy a sweeter ginger beer)
1 tsp active dry yeast or champagne yeast
4 cups of filtered water + 5 cups of cold filtered water
One 2-liter plastic bottle with a screw top or a 1-gallon carboy with an S-curve airlock
Directions
Start by adding ginger, cream of tartar, and lemon juice to an 8-quart stock pot.
Add 4 cups of chlorine-free filtered water. Bring to a boil and add sugar. Boil until sugar is dissolved. Remove from heat and add remaining 5 cups of chlorine-free filtered water.
Wait until the liquid temperature is between 75-100 degrees F. Then, add the yeast and stir.
Cover and let rest in a dark place for 3 hours. I just covered the pot with its lid and stuck it into the oven. Seems dark enough in there.
Use a fine strainer and pour liquid into a 5-quart bowl, to remove the small bits of ginger.
Use a funnel to fill the carboy. Fill airlock with water and attach to carboy. Place carboy in a dark, warm room.
Wait 2 days (sweeter), or 3 days (drier).
Once the beer has finished brewing (e.g., airlock stops releasing CO2), transfer to glass bottles with flip-top lids and store in the refrigerator. This slows the fermentation process and be careful when opening the bottles.
