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Ginger beer recipe by Anchor Yeast

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Ginger beer recipe by Anchor Yeast

Serves: 9 Litres

Cooking Time: 20 Minutes- excluding fermentation time

Ingredients

5ml sugar
500ml lukewarm water
10g Anchor Instant Yeast (1 packet)
700g brown or white sugar (875ml)
5ml tartaric acid
30ml ground ginger
10ml cream of tartar
8.5l lukewarm water

Instructions

Dissolve the 5ml sugar in 500ml lukewarm water. Sprinkle the Anchor Instant Yeast over and set aside until frothy, about 10 minutes.

Mix the remaining dry ingredients and the lukewarm water together with the activated yeast mixture and stir until well mixed.

Cover with a damp cloth or plastic wrapping and leave in a warm place for about 12 hours.

Strain the mixtures through a muslin cloth and pour the beer into bottles with tops. Leave in a cool place for 3 days. Chill before serving.

Notes

As the beer is very fizzy, ensure that the bottles are opened slowly and carefully, allowing the fizz to subside before totally removing the lid. It must be stored in a cool place or else the yeast will ferment too quickly and the bottles will explode (preferably use plastic bottles).