Naturally Carbonated Ginger Beer
After a successful attempt at homemade ginger beer syrup I’ve decided to go one step further and try fermenting my own bubbles with yeast! Here’s the step-by-step:
Wash out a standard 2-litre pop bottle – this is our brewing vessle.
Add 3 cups of the aforementioned ginger beer syrup
Add a pinch of baker’s yeast
(although I’m told champagne yeast yields the best results)
Top up with water, leaving about an inch of head space.
Cap tightly and leave in a warmish place (like on top of the fridge) for 2-3 days.
You’ll know it’s done when the bottle is rock-hard. Check it frequently and place in the fridge as soon as it’s done or risk a gingery explosion (fermentation slows to a crawl in the fridge). It’s normal for the finished product to have a cloudy sediment a the bottom – just pour gently to avoid it and consider tossing the last inch or so. I’m told this method will result in about 0.5% alcohol but without a way of measuring it’s probably best kept from pregnant women and children.
This recipe tastes great and produces a more complex and subtle ginger beer than mixing the syrup with soda water. The bubbles are smaller and more delicate too. All told I really enjoyed the process and won’t shy away from making another batch!
