How I Make Ginger Beer Part 2. Making the Bug and Bottling.

How I Make Ginger Beer Part 2. Making the Bug and Bottling.

- in Ginger Beer
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New to this a bit nervous Hope it helps you people so sorry if I mumble a bit
Ingredients:

1/4 Teaspoon Yeast (can be any bakers or brewers).
2 Teaspoons of sugar.
2 Teaspoons Ginger Powder.
1 Cup of room temperature Water.

Give it a stir.
Put on lid.
Feed 1 teaspoon of sugar and 1 teaspoon of ginger per day for 7 days.

2nd Part Bottling.

Equipment and ingredients you need:
Teaspoon or 3.
Bucket (10litre+).
Mixing Spoon.
Funnel.
1/2 Cup Measuring.
Lemon Juice (1/2 Cup).
1kg Sugar (or 4 Cups works).
1 Litre or Hot Water.
7 litres of cold water.
9 litres worth of plastic Bottle eg 6 x 1.5 Litres bottles.
a Muslim or cheese cloth and a rubber band.

Please use plastic bottles as I don’t want to be responsible for glass bottles exploding.
Once bottles are rock hard put in the fridge this will put the yeast to sleep so It will stop creating CO2. Sometimes you have to open in small burbs as it get very carbonated and will fizz everywhere if you don’t. But generally if chilled won’t do this so much.

Also you can experiment if you like with the lemon juice, I have used 125mls of lemon and 125mls of lime and it comes out quite nice.

I filled the bottles more than usual that’s why my math didn’t add up. You can leave a bit less and even out the bottles if you like.
Video Rating: / 5

10 Comments

  1. The Wine Brewer

    Nice, i want to make some homemade ginger beer at some point.

  2. jeremy scriver

    I make minethe sqme way you do and get 4.5% so be carefull with kids

  3. Try half a bug and see how you go. I mite try it too

  4. Also if you want a Ginger Ale drink change the white sugar to brown

  5. I guess you could just make a normal bug and cut down the cold water at the bottling process and half the sugar to 500g or 2 cups and 1/4 cup lemon juice try 3.5 litres of cold. I haven't done that but give it a try just play around with it. Let me know how you get on. Thanks for the question

  6. Hi, if you only want to make half (ie 4.5l not the full 9l) would you use half the bug, or the whole bug still?

  7. And this is a non alcohol version so kids can make it too.

  8. And the bug needs to be at room temperature or between 20-30 Degrees Celsius give or take depends on the yeast. So if it's a bit cold where you are maybe put in a hot water cupboard or something

  9. I forgot to say when you feed your bug just spoon the sugar and ginger into jar you don't need to stir it if you did I am sure it will be ok though.

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