Homemade Ginger Beer

0 Flares 0 Flares ×


  •    2 gallon water
  •    2 lemon, thinly sliced
  •    1/4  tsp. cream of tartar
  •    2 lbs. sugar, granulated
  •    2 oz ginger — chopped
  •    1/2 tsp. yeast


  • Boil the water in a stainless steel or enamel pot.
  • Add all remaining ingredients except the yeast. (I use a muslin bag to keep all ingredients together, making it easier to get out when bottling)
  • Simmer 20 minutes.
  • Cool to lukewarm (100 deg or below).
  • Dissolve yeast in one cup of the mixture and stir back in.
  • Cover and allow to ferment 34-36 hours at 65-70F
  • Siphon or pour into sterlized bottles removing any lemon slices.
  • After capping condition the bottles upright for one week at 60-65F then store in the refrigerator or basement cool room below 60F.
Chopped Lemons
Chopped Ginger
Turbinado Sugar
Cream of Tartar
Muslin Bag
Standard Bread Yeast
Proofing the yeast
Swingtop bottles
Did you enjoy this article?
Get Free Updates
0 Flares Twitter 0 Facebook 0 Pin It Share 0 0 Flares ×