Ginger beer

Forgot to mention that I have also made a quick, 24 hour, made in the bottle ginger beer. We were going to try it at lunchtime - it's not alcoholic - but have only just opened it. For such a quick brew, and so simple, it's surprisingly good and we will be making more. Much better than shop bought fizz with all it's e-numbers

What to do.....

you need a plastic pop bottle,  either 1.5 or 2 litres.  Fill 3/4 full with water and add 1 cup of sugar (I use a dry funnel to get it in without a mess) 1/2 teaspoon of dried yeast,  the juice of 1 lemon and between 1.5 to 2 tablespoons of grated fresh ginger (no need to peel it). 

Shake the bottle well, until the sugar has dissolved, top up to within 1" of the top and leave in a warm place for 24 - 48 hours or until the bottle feels hard.  Then put it in the fridge - this stops the yeast working and chills it.  Strain and serve.  If you don't drink it all, leave out in a warm place and the yeast will start again, the bottle will harden and then you re-fridge it to cool it again.

I did try re-using the ginger to make a second batch but it had lost it's 'kick'.

If you want to see how our brewing is doing go to

http://www.johnbray.com/wp/