Ginger beer

Instructions

1. Mix the water and sugar in a large pan until the sugar is completely dissolved.
2. Meanwhile, finely grate the ginger (including the peel). Add the ginger and brewer's yeast to the sugar water and homogenise. Make sure that the water is not too warm (not ~ >42 °C).
3. Disinfect the brewing container, preferably rinse with boiling water and rinse with strong alcohol (e.g. undenatured 99% ethanol from the pharmacy)
4. Pour into a sanitised brewing container and seal with a brewing airlock.
5. Leave to brew at room temperature for approx. one week.
6. As soon as no more bubbles rise from the brewing container, you can start bottling.
7. Boil the swing-top bottles for approx. 10 minutes before filling.
8. Filter the ginger beer to remove the ginger.
9. To get carbon dioxide into the drink, completely dissolve the additional sugar in the ginger beer before bottling.
10. Fill into swing-top bottles and leave to ferment and mature for approx. 2 weeks.