Luxor4u

Just starting to make my ginger beer, remember making it as a child, hope it works.

Oooh Carrie, that brings back memories, I used to have a Ginger Beer Plant (as it was known) a big jar with all that slimey looking stuff lurking in the bottom and 'feeding' it every day, my problem was I never had enough pop bottles.

Will you be putting photos and your method? That will be very interesting - - - all I have ever made was elderflower champagne. 12 bottles in the shed, and seven of them exploded. I asked friends in to drink it as I was afraid of touching the bottles ! - - it was deee licious-

Jay you do need really strong bottles for your Elderflower champagne because it is continuing to ferment and creates a pressure in the bottles.

As to a picture of a ginger beer plant, well it would just look like a jar with some sludgy stuff in the bottom and half full of murky looking water. I cannot fully remember the process, but I do recall it was best to get your own started by having half the sediment that gets thrown away by someone else when they are making their own ginger beer. After that you have to keep adding ground ginger and sugar on a regular basis until the liquor is ready to be diluted and put into bottles, I think that adding lemon juice came into it somewhere, but perhaps Carrie can enlighten us better.

A mate here makes some pretty good strong ginger beer, pretty potent stuff I'm trying cider again soon...

I heard there'd been a dramatic reduction in the ginger beers locally.

Keep up the good work

Who2 wrote:A mate here makes some pretty good strong ginger beer, pretty potent stuff I'm trying cider again soon...

Don't think I know the method for it being alcoholic, but it sounds like a good idea.

I heard there'd been a dramatic reduction in the ginger beers locally.

You know what a 'ginger is in rhyming slang I hope, ....

I've never made ginger beer but I definitely love the taste of all things ginger.

Ginger tea - grated ginger root in a pot with as much sugar as you like with added milk and brought up just to an almost boil - super dee-licious

Who2 wrote:You know what a 'ginger is in rhyming slang I hope, ....

We do and that's why he said it.

2 litres water. 250 grams sugar, 1 tbsp. yeast, 2/3 inches of ginger peeled and grated. Squeeze of lemon.
Mix all together in a large jug and leave for 4/5 days. I am at the leaving stage. Non alcoholic.
Will let you know how things turn out. It may be a disaster.

I used to drink a lot of the 'old fashioned' ginger beer that was available in the UK, love the stuff although too much did give me heartburn. The locally brewed ginger ale and the cider, especially the cider, is very good, glad to see its on the boil again.

Plain old ginger ale is the BEST!

@Carrie - when your brew is done what are you going to store it in? Does it need to be bottled and capped? refrigerated? Kept dark? (so can you use clear bottles? or ???)

Carrie your method is different from how we used to do it when I was a kid, our method required the jar to be fed every so often with only one spoonful of sugar and one of ground ginger. Then after a certain length of time you finished up with a strong (none alcoholic) liquor that you diluted with water, but to be honest I have forgotten most of the process although it did involve halving the residual sludge in the bottom each time the cycle was completed, that was the way you got your 'starter' mix so to speak from someone who had a viable jar.

Yeah Horus that's the ginger beer "plant" when after 5 days if my ginger beer is Ok then I will start to feed the dregs and that's my plant ready to go again. Bit like a starter when you make yogurt.