Ginger Beer Recipe Homemade
A real ginger beer recipe homemade from an active ginger bug starter, no commercial yeast or soda stream needed. Naturally carbonated over 2-3 days into a sharp, fizzy, honestly low-alcohol soda.
Servings 8 bottles
Calories 45kcal
Cost $4
Equipment
- 1 Large saucepan
- 8 Swing-top pressure-rated bottles 1-liter or 16 oz size
- 1 Fine mesh strainer
- 1 Funnel
Ingredients
For the Ginger Syrup
- 1 cup fresh ginger peeled and grated, about 4-6 inches
- 1.5 cups cane sugar
- 8 cups filtered water divided
- 0.25 cup fresh lime juice about 2 limes
For Carbonating
- 1 cup active ginger bug strained liquid only, see ginger bug recipe
- 8 tsp cane sugar 1 tsp per bottle, for the second ferment
Instructions
Make the Ginger Syrup
- Combine the grated ginger, 1.5 cups sugar, and 6 cups of the water in a large saucepan. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Strain the syrup through a fine mesh strainer into a large bowl or jug, pressing on the ginger to extract as much liquid as possible. Let cool to room temperature.
Build the Ginger Beer
- Stir the cooled syrup, lime juice, remaining 2 cups water, and 1 cup of active strained ginger bug together in a large jug.
- Using a funnel, divide the mixture evenly among 8 swing-top bottles, leaving about 2 inches of headspace in each for carbonation.
Ferment and Carbonate
- Seal the bottles and leave at room temperature (70-75F) for 2-3 days.
- Once a day, crack each cap for a second to release built-up pressure, then reseal immediately. This prevents bottle bombs.
- Once the bottles feel firm and the ginger beer tastes lively and fizzy when opened, move all bottles to the refrigerator to stop fermentation.
- Serve cold, straight from the bottle or over ice. Drink within 2-3 weeks for the best flavor.
Notes
Use swing-top bottles rated for pressure -- regular screw-cap bottles can crack under carbonation pressure. If a bottle feels rock-hard within 24 hours, refrigerate it immediately even if the others need more time. Trace alcohol content stays under 0.5% ABV in this short fermentation window, similar to kombucha.
