This recipe is my adaption of Glen and Friends Cookings Ginger beer recipe (https://youtu.be/AN_lCyc7D64), tweaked to make a really fiery ginger beer. Links to the equipment I used are at the end of the recipe
Ingredients
1 litre of Water
100g of root ginger
125 grams of caster or granulated sugar
2 cardamon pods
5 black pepper corns
60 ml of ginger bug (check out my recipe and video here: https://www.lexmakes.com/home/brewing-1-ginger-bug)
Enough sterilised bottles for about 1.3 litres of ginger beer (3 pint bottles or 4 regular sized bottles, brown glass is best)
Method
First finely chop (by hand, with a blender or food processor) the ginger.
Put the sugar, ginger, pepper corns and cardamon into a heat proof container.
Boil the water and pour into the container with the ginger.
Stir gently until the water has fully dissolved.
Cover the container and leave to cool until the contents are no hotter than 30 degrees Celsius.
Once the ginger mix has cooled enough, strain the mixture into another container that you can also use to pour into bottles.
Strain and add the ginger bug to the strained ginger mix and stir well
Pour the mix into sterilised bottles upto the top of the shoulder of the bottle and seal the bottles.
Leave somewhere that is room temperature (around 20 degrees Celsius) out of direct sunlight.
After 3 days (depending on place into the fridge to halt the fermentation.
Carefully pour (there will be some sediment) the ginger beer and enjoy.
Equipment I Used
Kenwood Food Processor (https://amzn.to/33cqp3y)
Bottle capping machine (https://amzn.to/2GKZMsR)
Bottle caps (https://amzn.to/2GLfYKG)
A medium saucepan
A large glass jug
