GINGER BEER
| 💛 With Classic |
| 🍽 Servings: 3 x 500 ml |
| ⏱ Working time: 5 minutes |
| ⏱ Rest time: 8 - 24 hours |
| 📈 Difficulty: Easy |
| 🌱 Vegan |
INGREDIENTS
- 360 ml Ginger Shot Classic
- 70 gram sugar
- 1/4 tsp dry yeast
- approx. 1 L tap water
PREPARATION
- First, rinse out a soft 1 1⁄2-liter plastic bottle, then pour in Ginger Shot, sugar and yeast.
- Then fill the bottle up to 3 cm below the rim with cold tap water and close it. Turn the bottle several times to mix the ingredients thoroughly. The bottle should still be soft when you press on it.
- Then leave the bottle at room temperature until fermentation begins - this can take 8-24 hours, depending. When the bottle is under pressure - i.e. no longer yields - the ginger beer is ready and can be chilled.
PS: If the bottle remains more than 2 days in the refrigerator, you should release the pressure every now and then. To do this, open the bottle very slowly, close it again and then refrigerate it again.
- Serve ginger beer ice cold and garnish with ice cubes, limes or lemons depending on your mood!
ATTENTION: The Ginger Beer can be kept in the refrigerator for a maximum of one week.
The finished ginger beer
