How To Make Ginger Beer Trinidad Style

If it seems like either your ginger starter or ginger beer is taking a long time to come to life , don’t worry. This is likely the result of the temperature of your home, and it may just take some extra time. As is always the case with probiotic beverage, be cautious when opening a bottle after secondary fermentation as pressure builds and the drink will be fizzy. Never point a bottle at your face while opening, and never hand a bottle to a child to open. When properly sealed in bottles, plain ginger beer can last for up to one month in the refrigerator. For best results, drink within 2 weeks of brewing.

Add the juice of a whole lemon to the grated ginger. Strain the liquid from the ginger bug, and add the liquid bug to the cooled tea. Ginger is covered with wild yeasts, much in the same way that grapes and apples are. For this reason, it is sometimes peeled before being put into kraut and other lactic ferments, so as not to contaminate the bacterial action with yeast. This same property can be used to our benefit, when we make a ginger bug.

Add 20 grams of grated ginger and 30 grams of granulated sugar to a mason jar. Add 300ml of water, and place a cheesecloth on the lid. Store in a place where it will not get disturbed.

Grate the ginger root on a fine cutting grater to produce 2 tablespoons of grated root. Use the side of the grater with the finest teeth. Measure out 1/4 teaspoon of fresh granular active baker's yeast.

I read all of the comments before making this and wanted to add growing ginger my thoughts to help others, too. I did use Splenda and it works just fine. Just add as much or as little, to taste. My concentrate also turned pink, as someone else had noted. I have a Vitamix and I think because it blends so fast, it actually cooks the ginger a bit…I had steam coming out of mine.

Stir with a clean item to mix up. Reopen and fill the bottle to the neck with fresh, cool, clean water. Leave about an inch of head space, then securely screw the cap down to seal. The head space is necessary to leave room for gasses that will be produced during fermentation. Invert the bottle repeatedly to thoroughly dissolve sugar.Check the bottom of the bottle because the sugar tends to stick in little pockets there.

Ginger beer is a fermented non-alcoholic beverage made simply from fresh ginger, sugar, water, lemon juice, and yeast. It is very similar to ginger ale, but with a more pronounced spicy “ginger” flavor, less carbonation, and my version is decidedly less sweet. Place it on top of a clean, plastic 2-liter bottle and pour in the syrup. Then, add the yeast, lemon juice and remaining 7 cups of water .

I use a sugar substitute exclusively now & it still tastes great. Thanks for your question, Allison, I hope this helps. If it’s carbonating in the initial brew, it should be fine to bottle.

The more you do this, the higher the ABV your brew will be. When purchasing your yeast, do not buy "brewer's yeast," as this is typically inactive yeast left over from the brewing process. It is dead yeast, and will not work. For best results, buy yeast from a beer and wine maker's supply store. For an interesting variation, simmer a piece of well-bruised root ginger in water for an hour as an alternative method of extracting the flavor.

Once a day for 4 to 10 days, add one teaspoon of sugar and one teaspoon of grated fresh ginger to the jar and stir well. This ensures your ginger starter stays fed and grows, similar to sourdough starter. Stir a couple of times per day. During this process, natural yeasts are released and create a white substance at the bottom of the jar.