Step 3: Bottle your Ginger Beer

Picture of Bottle your Ginger Beer
When bottling use sealable bottles.  Screw-top recycled plastic bottles, rubber gasket  style or gallon jug jars can be used.

Transfer from mason jar to sealable bottle using a funnel.  Leave to ferment in a warm place for about two weeks

Refrigerate before opening.  Carbonation. The force is strong.
jrossetti4 years ago
You allow it to ferment in a sealed container? Where did you find those clear swing-top bottles?
Ikea sells them. Also there is a type of French sparkling lemonade that comes in swingtop bottles.
You can buy ceramic swing tops and bottles at most homebrew stores.
Some commercial beer comes in swing-top bottles; you can reuse those. I'm also surprised that this step implies all the fermentation is done in a sealed bottle. Is that right? Usually you ferment in something that isn't sealed, then after 2 weeks or so the fermentation stops, so you add a little more sugar and then seal it to make it ferment a bit more to carbonate it.
I've bought some of those in Ikea
mikeltv13 years ago
Is it okay to use limes instead of lemons? Does it even make a difference?

Also I used a glass gallon jug with a screw top lid. Will it help ferment?
As far as their acid content goes, limes are functionally the same as lemons. It might make a slight difference in taste.
I have a (possibly stupid) question. Is this an alcoholic ginger beer, or is it a soft drink?
Editor_adp4 years ago
I just found a couple of swing-top bottles like these at a store called Tuesday Morning. It's a secong-hand store like Ross, TJ Max, etc. that sells miscellaneous stuff other department stores couldn't sell. So the best part is, they were about $2 each. With shipping the same are about $8 ea on Amazon.
nrwright4 years ago
Am I missing something? Where are the pro-biotic ingredients?
Wouldn't the yeasty fermentation add to the yeastiness of the gut?
I'm not sure I understand.
Yeah, the yeast is naturally found in the skin of the ginger. Not sure if it actually is yeast or a different bacteria, but the effect is the same.
The ginger IS a probiotic. The yeast used in fermentation is from the initial ginger bug, there's no additional yeast added.
Thanks, I was struggling to understand that myself! :-)