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Did enjoy the brew but would like something a bit spicier, anyone tried adding some raw ginger to it. Maybe i'll give it a go next time round. Also anyone got any idea on what the alcohol content maybe?
Is there a non alcholic version of this anywhere?
The 'recipe' below was nicked from http://www.bbc.co.uk/dna/h2g2/A634664.I've never made it but often meant to. My Mum used to make it when I were a lad, and it were beautiful. Of course in them days she used glass bottles, and we had a few very loud explosions in the garage if they got too warm. using plastic pop bottles means you can allow for expansion (see below). Make sure you use pop bottles, i.e. those designed to withstand pressure! Might have to give it a go myself now!Alcoholic Ginger BeerThere are two ways of making ginger beer. The first consists of shredding ginger root and boiling it up with water and sugar. The second involves making a ginger 'plant' which can be re-used time and time again. This makes a batch once a week. The brewing process that will be discussed in this entry is the latter.Equipment and IngredientsEquipmentA jar and lid which is big enough to contain the plant. One pint-sized measuring jugSeveral clean and dry two-litre plastic bottles. TeaspoonsA large panA fine cloth for straining the plantIngredientsDried gingerDried yeastSugarJuice of four lemonsWaterMaking the PlantThe plant is a mixture of dried ginger, yeast, sugar and water. This creates a yeast culture.In the jar, place one teaspoon of dried yeast, two teaspoons of dried ginger, four teaspoons of sugar and a pint (600ml) of cold water. Stir and keep at room temperature.Feed the plant every day with two teaspoons of dried ginger and four teaspoons of sugar. Stir after feeding.The plant will be ready after one week.Making the Ginger BeerPlace 1kg (2lb) of sugar and two pints of boiling water in the large pan. The sugar will dissolve.Add the juice of the four lemons to the pan.Strain the contents of the jar - the plant - through the cloth into the pan. See below for what is to be done with the solid portion of the plant.Add 14 pints of room temperature water. Stir and bottle. Fill the bottles about seven-eighths full as you need to allow for expansion. Squeeze the air out of the bottles to stop them exploding under pressure from their contents.Store the bottles in a safe place at room temperature, and leave for three to four weeks to 'brew'.Discard half of the solid from the plant or give it to someone so they may start their own. Place the remaining half in a clean jar with a pint of water and continue to feed as above.