Ginger Beer 2
Homemade naturally-carbonated ginger beer made with fresh ginger, brown sugar, lime juice, and champagne yeast.
Ingredients
| 3/4 cup | 180 ml | packed brown sugar (adjust to taste) |
| 1 1/2 cups | 360 ml | fresh ginger, peeled and minced |
| 2 quarts | 1.9 l | cold water, divided |
| 2/3 cup | 160 ml | freshly squeezed lime juice |
| 1/4 teaspoon | 1.3 ml | dried champagne yeast |
Instructions
Mix sugar, ginger, and 4 cups water in saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat, cover, and let stand 1 hour to steep. Strain syrup through strainer and funnel into 2-liter soda bottle. Add lime juice. Fill with cold water to within 2 inches of top. Cap and cool in refrigerator or ice bath until about 65Ā°F. Add 1/4 teaspoon champagne yeast. (Reserve remaining yeast for next batch.) Cap bottle and let stand at room temperature for about 2 days, checking bottle pressure intermittently by squeezing it or releasing the cap slightly and briefly. When ginger beer has achieved desired carbonation level, refrigerate. Serve and enjoy!