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Who doesn't love ice cold ginger beer on a hot summer's day?

This instructable will show you the easiest recipe for ginger beer I have ever seen using everyday household items.

Step 1: What You Need

You will use:
1. Two buckets that can take more than 5 liters each
2. A piece of cloth
3. A funnel
4. Measuring spoons/cups
5. Bottels


Ingredients:
4,5 Liters of Water
750 ml Sugar
12,5 ml Cream of Tartar
10 ml Ginger
7 ml Instant Yeast
250 g Raisins

Step 2: Add Everything

Measure out all the ingredients and add it together in one of the two buckets.
As you can see in the photos, I added the dry ingredients first and then the water.

DO NOT USE WARM WATER, adding warm water might destroy the yeast and it will not work. A friend of mine was constantly worried about whether or not the sugar will dissolve in the cold water, do not worry it will dissolve. If you really feel like you need to do something, give the mixture a slight stir.

Step 3: Let It Be

This is probably the most difficult part if you can be as impatient as I can be sometimes.
Leave the bucket after adding everything together and allow the yeast to do its job for 12 hours.

After 12 hours your ginger beer should have undergone the transformation as seen above. There will be a foamy layer on top along with floating raisins.

Step 4: Sifting the Fluid

Place a clean piece of cloth over the second bucket like in the picture and ask someone else to hold it firmly in place. Now slowly pour the mixture through the cloth to remove all the particles from the ginger beer. Be careful not to pour too much of the mixture at a time, because the cloth will cause a buildup of fluid and you don't want to spill.

If the flow of liquid becomes too slow, remove the raisins from the cloth, you can even replace the cloth or rinse out your old cloth to speed up the process. After sifting all of the liquid from the mixture it will look , uch more pleasant and drinkable.

Step 5: Bottle the Beer

Place a funnel in a bottle and slowly pour some of the ginger beer into the bottle. Do not fill the bottle to much, because there will be a pressure buildup in the bottle.

You can add a few raisins to the bottle for some extra flavour.

Step 6: Serve and Enjoy

Place your bottles in the fridge to cool down the ginger beer.

Serve it ice cold and enjoy!

PS the recipe shown in this instructable is quite soft on the pallet and very sweet. Feel free to experiment and give feedback! next time I am making this, I want to use a little less sugar and a bit more ginger or just a stronger type of ginger. Will let you know how it turned out!

Also, I made this in my dorm room, so 1 please excuse the background and 2 it is that easy!
<p>I recommend using food grade buckets (white). With a day of fermentation you can consider it to be non alcoholic. Given more time to ferment and use up all the sugar it could be closer to 12%-15% and will develope more ginger flavours.</p>
What would you guess the alcohol percentage is on this ginger beer?
<p>We put a small balloon (water balloons work best) on the top of our containers (reused clean glass bottles) we store our homemade brews in. Draw a funny face and poke a small hole in the top for excess gases to escape. Once the &quot;face&quot; droops, beer is ready to drink. Once that happens you can cap or cork.</p><p>You can also try replacing some of the sugar for honey and it will give you ginger mead. BE careful, as this is more <em>powerful</em> than beer.</p><p>Enjoy responsibly, peeps!</p>
<p>We put a small balloon (water balloons work best) on the top of our containers (reused clean glass bottles) we store our homemade brews in. Draw a funny face and poke a small hole in the top for excess gases to escape. Once the &quot;face&quot; droops, beer is ready to drink. Once that happens you can cap or cork.</p><p>You can also try replacing some of the sugar for honey and it will give you ginger mead. BE careful, as this is more <em>powerful</em> than beer.</p><p>Enjoy responsibly, peeps!</p>
<p>I would recommend covering while doing your initial, 12 hour fermentation. Just drape a clean dish towel over the top to prevent dust from settling inside. Dust can contain junk that would spoil your brew. I would also store it in a really cold fridge after a day of room temperature carbonation. You want the yeast to go dormant or you'll have a super fizzy brew that will overflow half it's liquid into the sink when you open the bottle.</p>
Thanks for the tips! I'll be sure to use them during my next batch!

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Bio: Hi, my name is Ulrich Retief. I am currently a third year medical student at the University of Stellenbosch in South Africa. Although I am ... More »
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