Homemade Ginger Beer Recipe (2024)

Instead of capping the bottle, put a balloon over the neck, then put a pinhole in the balloon. Cap after fermentation.

I'm confused. The recipe calls for 6 oz of simple syrup but gives instructions for making twice that much if you really use 1/2 lb sugar (~1 3/4 c. of brown sugar or ~1 1/8 c. granulated sugar) as it states. Are those amounts correct? 1/2 lb of sugar? 6 oz of simple syrup?
Does the recipe assume you'll save the simple syrup for the next brew?

First time I made it as written and thought it was more of a lightly gingery lemonade than a true ginger beer. Second time I doubled the ginger and used half lime, half lemon juice and thought it was EXCELLENT! Looking forward to experimenting more in the future...pineapple juice maybe?I burped the bottle once a day and had no problems with fermentation/explosions.I find Reed's to be extremely sweet (33g of sugar per serving!) so this was a wonderful alternative.

Safety from exploding bottles: use soda pop plastic containers not plastic water bottles! (Plastic water bottles are not designed for pressure; soda plastic bottles are.) Squeeze the filled soda plastic bottle daily to check for degree of firmness. When sufficiently firm, refrigerate for 24 hours before opening. When opening, point plastic bottle away from self and others.

Little tip.. Take 1/8 tsp unflavored gelatin stir in 2 tbsp hot water, stir until gelatin disolves, pout into your gingerbeer. Let set 2 to 3 days, siphon clear gingerbeer into a clean bottle, add 1/4 tsp sugar, Cap. Let ferment 7 to 10 days *for alcoholic ginger beer* or do not add the sugar and cap right away for lower alcohol. The yeast has a + charge the gelatin a - charge, so the yeast clumps and settles to the bottom. This is how you clarify home brew as well, but on a larger scale.

Better and more complex flavor if you leave the ginger skin onUse champagne yeast (quicker and lighter) or make your own ginger starter called a "Bug" (longer and stronger)Use plastic screw top bottles and "bleed" off excess gas by unscrewing and re-screwing top each day.You put the time and effort in, not to save money, but to achieve a far superior product than store bought, although buying spring water is unnecessary. Just boil and cool to kill chlorine which effects fermentation.

20oz of water or 1.5 L of water?

First batch, I followed the recipe. It was great but a bit sweet. I wanted it drier. Second time, I used less sugar and the resulting beverage was better than anything I've ever purchased or made previously. Champagne yeast is superior, and I definitely did not peel my ginger--it seems unnecessary since it's all filtered. I also added citrus zest and select spices to add nuance. 12 hours in a gallon glass jug at room temp produced a spicy, sweet, fizzy drink with a nice bite.

20 oz. You won't use all of the water from the bottle, you really just need a 1.5 L bottle.

Go the 'whole hog' and start your own "ginger beer plant". The results can be "explosive" but always tasty and refreshing, especially with some grated ginger root added to the process. Nurture a good "plant" for a week or so and you can get up to two gallons of really good ginger beer.
Like sourdough some experimentation with mixes may be necessary to find what tastes best for you.
Look in old cookbooks and household guides for recipes.

Use a teaspoon to peel the ginger! Just scrape the skin off with it. I couldn't believe it either when a friend told me, but it makes peeling ginger soo much easier!

Should the ginger be measured in fluid ounces or weight ounces?

We have been on a Moscow Mule binge and locally available ginger beer was fine but pricey and somewhat lackluster. This recipe results in a balanced blend of sweet and tart and bright. I first tried regular baking yeast but the switch to champagne yeast (shipped in to me as I live overseas) made it much better. I no longer peel my ginger and do not bother with grating it either, opting instead to chop it very finely with a mini chopper after cleaning the ginger.

Fantastic and easy.

If you don’t want to cap the bottle, and you don’t have a balloon, a condom will suffice. Makes checking the fermentation that much more fun.

LOL do not open in your newly renovated kitchen without holding a bowl over it! That's what I did the first time years ago and it exploded because it was just too warm in the house. Learn from my mistake!I've been steeping the ginger, water, & sugar first, filtering before adding the lime & champagne yeast, then fermenting. It tastes great but does anyone have quick filtering tips?

how much alcohal content?

Made this in large brown Mason jars with fermentation lids. Husband said it lacked some of the spice elements of Reed's Extra. Next time I'll add some cinnamon and use pineapple along with lime juice in addition to the lemon juice. I'll also maybe double the ginger as he likes it very gingery.

I substituted honey for the sugar, one to one. I also doubled the ginger and used lime rather than lemon. The flexible recipe worked and the result was tasty. The only issue was the unexpected explosion of liquid when I opened the cap. The bottle was cold and not shaken.

Made this for the first time exactly as written. Peeled the ginger-won’t bother to do that next time. Added approx. 2-3 grams cream of tartar. Probably will omit next time. Used champagne yeast. Fermented for 48 hours, give or take. Finished product was disappointing, in that it tasted like straight up soap. What went wrong? I LOVE ginger!! My go-to for dark and stormys or Moscow mules is Fevertree (refreshingly light) at 30 calories ea. and less sugar than anything else on the market.

So easy! I used champagne yeast and cream of tartar and it was ready within 24 hours. Even with the solids filtered out it continues to generate some pressure in the bottle while in the fridge. For the next batch I will cut back on both the citrus and syrup, and up the ginger. BTW, if you're not planning to use your oven for a day or two, leaving the bottle in there with the light on is a good way to generate a bit of warmth (works well for yogurt and kimchi also).

Does this method of fermentation create any alcohol in the finished product? I want to make sure it’s safe for the kids to consume!

Am I reading the recipe correctly? Does it really call for a 1/2 lb of sugar to 1 cup of water?!(I’m late to this party)

First batch, I followed the recipe. It was great but a bit sweet. I wanted it drier. Second time, I used less sugar and the resulting beverage was better than anything I've ever purchased or made previously. Champagne yeast is superior, and I definitely did not peel my ginger--it seems unnecessary since it's all filtered. I also added citrus zest and select spices to add nuance. 12 hours in a gallon glass jug at room temp produced a spicy, sweet, fizzy drink with a nice bite.

A little lemony the first time but I slightly fudged the proportions up anyway. Would make again! I used a glass mason jar and burped it once after it sat overnight. Made Friday night and finished it Saturday morning. Should be incredibly lovely with bourbon and lime

138 ml

We have been on a Moscow Mule binge and locally available ginger beer was fine but pricey and somewhat lackluster. This recipe results in a balanced blend of sweet and tart and bright. I first tried regular baking yeast but the switch to champagne yeast (shipped in to me as I live overseas) made it much better. I no longer peel my ginger and do not bother with grating it either, opting instead to chop it very finely with a mini chopper after cleaning the ginger.

Should the ginger be measured in fluid ounces or weight ounces?

A commercial ginger beer I consume uses 41 g of sugar per 12 oz. can. That's the ratio I use. Ex. For 1 gallon (128 fl oz), 437 g sugar.

This was excellent. SO much fresher and better-tasting than the commercial brands. Will be making it all the time now. Bravo!