Comments on: Homemade Ginger Beer: The Happy Birthday Drink Food on Your Face Tue, 27 Jun 2017 17:25:50 +0000 hourly 1 By: Mona Lenz Mon, 14 Mar 2016 12:54:24 +0000 Thank you so much for sharing this recipe, I love it.
I pass this on to my two daughters.
I checked out some of your other remedies, and will try some of them.

Thank you

By: copper mug Mon, 17 Mar 2014 15:26:12 +0000 Your homemade ginger beer seems very good. Homemade ginger beer is always my first choice for Moscow Mule. It is more powerful than that on market.

By: Greg Fri, 14 Mar 2014 18:41:23 +0000 In reply to Chris.

I too was surprised at the use of Brett. I am guessing that the sugar/fermentation levels weren’t high enough to get the Brett taste, especially since Brett doesn’t activate or ferment as quickly as Sacch. I will second that if anyone is planning to leave it longer or go with a higher alcohol content version – be wary of using Brett. Also, I would agree with Jessica — stay away from bread yeast as you will more likely get bread-y aromas.
American Ale is probably the easiest and clearest, I don’t know much about wine yeasts but I have heard they also do well in ciders though. Safbrew brand US-50 or T-58 are cheap and should be available at any home brew supply store.

By: CrunchyGingeryG Sat, 25 Jan 2014 19:53:50 +0000 hmm…i think it will be a ‘dark and stormy’ night around here for a bit! no worries, as long as i have this recipe, i’ll be good to go!

By: Preacher Thu, 17 Oct 2013 15:00:00 +0000 One of the highlights of my yearly missionary trip to Kenya, East Africa is to drink Stoney ginger beer. Cold or warm most of the time it is a delightful treat for me and not available in the United States. I’ve tried to duplicate it here in the U.S. with no success until I found this sight. I juice my ginger root and lemon but then put both the juice and the by product into the water, sugar, and yeast for 24 hours at room tempature.
God bless you all who have been developing this blog Pastor jim

By: Dawn Sat, 03 Aug 2013 17:47:06 +0000 OMG this is my new fav for the summer! I read the post, got up, chopped about 1 cup organic ginger with skin on (love that!), chose 1.5 cups dark treacle sugar, juice of two fresh lemons, and 2 litres boiling water… stirred that all well. Then got itchy and used the stick blender to get the ginger even finer… left it till the temp was luke, and added 1tsp of local bread yeast and stepped back….
12 hours later I had a wee taste and fell totally in love! 24 hours later and i’m over the engagement and ready for marriage. Seriously. It’s that good…
And everyone who came for a braai (barbecue) today agreed, I’m like the new ginger beer heroine!
Love it love it love it!
Crunchy Betty you rule.
xx Dawn from SA

By: woozy Tue, 19 Mar 2013 03:55:00 +0000 Hmm, me again. I reread your recipe and realize two significant differences between your recipe and mine.

First mine uses 2 cups of sugar but it makes a gallon. Yours makes a little over two quarts. This means yours is much sweeter than mine. You can probably get by with only 1 cup of sugar as you did express concern.

Second difference is that I only use 1/8 tsp of yeast for the entire gallon. I’m not sure exactly what affect this has. I *imagine* that I have to wait longer (2 to 3 days) for mine to properly carbonate whereas yours is ready over night. Mine is probably less alcoholic than yours. (In fact, ignore what I wrote above; quite possibly half your sugar *was* consumed. But if you want less sugar use less sugar and less yeast.) I’ll have to try your recipe and see what happens.

By: woozy Tue, 19 Mar 2013 03:40:00 +0000 “Unfortunately, I don’t see a way to make this without sugar, because
it’s the sugar that the yeast eats.”

Ah! But as ginger beer is non-alcoholic (that is to say negligeably alcohol) very little of the sugar is actually consumed. So you can actually use just a 1/4 cup of sugar (it’d probably help if you put the yeast directly in the sugar and a cup or so of water before adding to the rest) and use artificial sweetener for the rest. Or so I’ve been told; I’ve never done this myself and to be honest I have my doubts.

“The good news is, the yeast will eat
the sugar and convert it, so there’s not even remotely 2 cups of sugar
left when you’re done.”

Whoa! This isn’t at all true. The actual amount of sugar consumed is so very little that nearly, but not, all of the sugar will remain. Sorry.

Basically, the sugar converts to alcohol and CO2 is the side product. The more sugar eaten the more alcohol in the end. And vice versa, the less alcohol in the end means less sugar having been consumed.

So *theoretically* if you let it sit for a long time so that you give the yeast a chance to eat all the sugar you’ll get a drink with not much sugar but lots of alcohol. (In other words, you’d have beer.)

By: DJ Mo Money Sat, 09 Mar 2013 20:00:00 +0000 My old boss made this and she said it was great… I’m going to make mine today because the yeast I purchased is finally here.. Going to let it sit in a growler for 24 hours and will then let everyone know how it turned out…

By: Creative Simple Life Mon, 17 Dec 2012 01:22:00 +0000 I had no idea it was this easy! I’m a big fan of ginger beer so this places “next” on my to-do list. I’m curious…how fizzy does it wind up being when it’s ready to drink?