Ginger Ale 2 Liter

[Osias Baptist]

Howto make homemade ginger beer, including photos and a video! This simply recipe is lower in sugar than store-bought ginger beer, contains vitamins and probiotics, and is a healthier alternative to most carbonated drinks because it contains less sugar and no carbonated water.

While this is the least time consuming way of making ginger beer, and definitely comes out tasting great, we can take it a step farther by fermenting ginger beer into a healthful drink so that it contains less sugar but still tastes sweet.

During fermentation, DO NOT use glass bottles, because the glass can explode under pressure (yes, it builds up that much pressure!), be sure to use plastic bottles with screw tops, as noted in the recipe, so that you can relieve pressure during fermentation.

Depending on the time of year and the room temperature, the brew may take more or less time to ferment. If the room is particularly cool, it could take an extra day or two to finish fermenting, whereas if it very warm, it could take less than 48 hours.

It could produce alcohol if allowed to ferment long enough. However, my son makes this frequently and it is NOT alcoholic, and it is absolutely delicious! Light and refreshing, but it could be more gingery to taste.

Thanks for catching that, Tim, and sorry about the confusion! Actually, adding the lemon juice in either step one or two will work, but I changed the recipe so that it says to add it in step 1 ? Many thanks!

I followed your directions but after 2 days of fermentation my ginger beer had too much yeast taste. My senses tell me that I should use less yeast. I added it around 90 deg F but this should not be significant to give us that effect. I shall continue fermentation for another day. Thank you for your reply.

Hi Lesli, I imagine you could use some of the leftover yeast and pulp to start a new batch, although I think you would still need to add more ginger, yeast, sugar and lemon juice. Let me know if you try it, and hope you enjoy!

Hi Jamie, Thanks so much for your input. Yes, you can make naturally fermented ginger beer without using yeast, but it takes quite a bit longer than the method I have described in this post. In my cookbook, Delicious Probiotic Drinks, I give instructions on how to make a ginger plant and a continuous batch of ginger beer using a ginger pant. The purpose of this post was to show how to make a very simple fail-proof ginger beer in only a few days.

I have no idea how much sugar is left either. I would say though, you could experiment with less sugar and then add back sugar after the fermentation. You could also add a no calorie sweetener at the end to taste.

I also made a 1 and 1/2 times the recipe to almost fill my gallon water bottle. I try to release pressure several times a day. I waited too long yesterday morning and I could not loosen the top (the bottle was bulging). When my husband did it very slowly, the top flew, bottle tipped (he picked up immediately, we lost maybe a cup). Next time I will just make two full batches and store them separately.

The ginger beer will last for 1 to 2 weeks in your refrigerator. It will continue to ferment, although at a much slower rate, since temperature effects the activity of bacteria and yeast. Let me know if you have any other questions!

I agree. My first batch was more like bread than ginger beer. I switched my yeast to SafaleUS-05. This is closer to what I get in the UK. I am still adjusting the recipe for my specific desired taste. Keep trying, the recipe works.

it does not take 4-6 weeks to make a ginger bug. It takes 3-7 days. Please stop spreading Ginger Bug Hate speech. Also you should never bottle in glass containers that is a glass bomb ready to go off even in the refrigerator. Very dangerous, google it to see. You should protect your blog readers more carefully from the glass danger.

I know this is an old post, but you can try:

1. Use a whipping siphon for a better and faster flavour extraction without heating anything.

2. You can use a glass mason jar for the fermentation part using one of these:

-pipe/products/pickle-pipe

I am one day into the first part, and have a nice layer of goo building up on the top of the brew, so the yeast is working. What I am wondering is: when I am ready to bottle it, do I stir the yeast mess into the liquid and put it into the bottle with the liquid, or do I skim it off and discard it? does it make a difference?

I used a 64oz glass growler with and airlock purchased from the local brewery supply shop, I also used pale ale yeast. after 5 days I split it into 2 one liter bottles with flip caps and let it sit for another 5 days. came up very sweet and full of ginger flavor

Hello, I made a recipe 3 days ago.

Today I opened the bottles to release the pressure, I did open all the way (I used Perrier plastic bottles). I tried opening just a bit (as I read in your instructions) but by opening just a big there was not pressure being released, so I opened all the way and closed it again.

Do you think I ruined my recipe? Is it safe to drink it after having opened it and closed?

Thank you for your attention;

Love it, thanks for the advice, Lee! I have instructions on how to make a ginger bug in my cookbook, Delicious Probiotic Drinks. It can be more challenging to get a ginger bug to take, as this method is more sensitive to temperature and timing, but the result, as you pointed out, is well worth it! Thanks for the input! xo

i got garbage can from walmart washed it with bleach put few pds ginger an 6 lemons in food thingy ground it up boiled that in canning pan let it cool threw in some old yeast been in fridge since yr one an filled it with water o three 2 pd bags sugar sry um cream of tarter for fizz so up to you i prefer not to eat stuf dont know nothing much about dip cup in or bottle whatever probably better than buying beer for you

Thank you. The only change I made was to add about 8 ice cubes when trying to get temp down to 75 degrees. I was taking several hours because I used room temp water for the 5 cups instead of cold water. I was all stored on one 3L plastic jug.

Using the above recipe with 1-1/4 cups of sugar (as I like sweet drinks) I find it is still fermenting 5 days later and I am still relieving the pressure every 6 hours. Do I have to wait until it has completely stopped fermenting before transferring it to glass bottles or do I bottle it while still fizzy, please?

Hi there, I love ginger beer. I have just read most of the content of your page. I am a Diabetic and as such, I am looking for the lowest sugar content as possible, with out compromising the recipe. Can you help[ me? Kindest regards Mike

I would like to make your easy probiotic ginger beer recipe, but there is no yeast available at this time. I have sourdough starter for making bread, but I am not sure how much to use in place of 1 tsp of active dry yeast in your recipe. Would you have any idea? Hope you can help thanks.

I added the zest of two lemons along with the pulp left over after juicing the lemons to the initial pan with the water, ginger etc and simmered it gently for about 10 minutes after it came to the boil- just to be on the safe side and make sure it was sterile- then added the lemon juice after taking it off the heat.

I might extend that to 15 minutes in future as that seems to be the recommended standard for maximising flavour when brewing beer if you are adding aromatics to the kettle towards the end of the hop boil- such as flavouring a dark stout with root ginger or licorice.

I used ice cubes rather than cold water to bring it up to its final volume- in an effort to force-cool it to the right temperature. Still needed to sit for about 90 minutes but the initial temperature drop was about 60C

Hi I made this and doubled the quantities, all was fine first day, releasing gas a few times a day, on fourth day, when I went to try it, there was no fizz and it tasted like fault gingery, lemony water?

Where did I go wrong?

Is there a way I can revive the batch?

I.e. Add more sugar / yeast?

Many thanks

I love ginger beer! I always buy it in my locall hispanic market but its quite expensive so I love the idea of making it at home. I can make something healthy and save money yeah! will try it tommorow and tell you how it was.

1/2 teaspoon of cream of tartar for an entire batch of ginger beer is not a hell of a lot of potassium. In fact, most people are deficient in potassium, so if anything we could all benefit from adding more. Cream of tartar is completely safe to consume in this amount.

i have started making wine at home and my first effort was ginger wine. it came out well. i am making a second batch now with wine yeast. will definately try this ginger beer. i live in the south of india and the summers are very hot and sultry here. this drink will go very well here ?

This worked incredibly well! Thank you! I tried the ginger starter but failed ? so super glad this worked. I did find that it went pretty flat when I transferred it to another bottle and put it in the fridge. Any tips?

You have two options for carbonating your ginger beer: you can ferment it in the bottle, or you can carbonate on-the-fly with an iSi soda siphon. While the soda siphon is easier to use, for the sake of authenticity you might want your ginger beer fermented in the bottle.

I recently got some D&G Jamaican Pineapple Ginger Soda, and I feel like a fresh version with real pineapple would be much better. Anybody got any ideas on how to integrate fresh pineapple juice? Should I sub in pineapple for some of the citrus? Maybe make it as usual and add the pineapple after?

Notes on my attempt:

1. Threw ginger into a food processor without trimming, pealing, ect. and wrung the resulting pulp out with cheesecloth to great sucess.

2. Ended up boiling all the ingredients (sans yeast) to kill off any wayward bacteria and cooling it down with a wort chiller, then added yeast.

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