Ginger Beer

 

To start the bug:

 

8 sultanas

Juice of 2 lemons

1 teaspoon lemon pulp

4 teaspoons sugar

2 teaspoons ground ginger

1 pint ( 600 ml ) cold water

 

Place this in a large preserving jar and stir well. Cover with a piece of cotton fabric and screw on the preserving ring to hold it down.

 

After a few days it should start to ferment ( it will have bubbles on the top)

Once it starts to ferment feed it every day for 7 days with

 

4 teaspoons sugar

2 teaspoons ground ginger

Just drop it on top and don’t stir.

 

To Bottle

 

After 7 days of feeding dissolve 2 pounds( 900g) sugar in 2 pints (1.2 litres ) boiling water.

Add a further 14 pints ( 8.4 litres) cold water.

 

Add the juice of 4 lemons to the bug.

Strain the bug with the lemon juice through fine muslin or cotton cloth into the sugar solution and stir well.

 

Pour into clean used plastic soft drink bottles leaving a generous gap at the top for the gas.

Store in a cool place and check after a week, if the bottles are distended and gas escapes when opening they are ready to be chilled for drinking. Best drinking about 1 ½ weeks.

 

To contine brewing

 

Using a spatula to remove the bug from the cotton cloth and divide it into 2.

 

Give one half away to a friend and return the remaining half to the preserving jar and feed for 7 days as directed above before bottling another batch.

 

If you wish to stop but want to keep the bug. After bottling place the bug with a little water in the refrigerator when you need to start it again add 4 sultanas and start feeding it again and it should start bubbling again after a few days.

 

For more recipes by Lisa Loveday buy her book here