Ingredients for Ginger Beer African
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How to Make Ginger Beer African
- Bring 10 pints (approximately 4.7 liters) of water to a rolling boil in a large, heavy-bottomed pot.
- Add 1 cup (100 grams) finely grated fresh ginger and 2 cups (400 grams) granulated sugar to the boiling water. Stir until the sugar dissolves completely. Remove from heat and let the mixture cool to lukewarm (approximately 100-110°F or 38-43°C).
- Add 1/2 cup (60 grams) raisins and 1 teaspoon of active dry yeast to the lukewarm ginger mixture. Stir gently to combine.
- Cover the pot with a clean cloth or lid and let it sit at room temperature for 24 hours, or until actively fermenting (you will notice bubbles forming). Then, refrigerate for an additional 24 hours to slow fermentation.
- Carefully strain the ginger beer through a fine-mesh sieve or cheesecloth lined strainer into a clean bowl, pressing gently on the solids to extract as much liquid as possible.
- Fill sterilized bottles (leaving about an inch of headspace) with the strained ginger beer. Securely seal the bottles.
- Refrigerate for at least another 2 days to allow for carbonation. The longer it sits (up to a week), the fizzier it will become. Enjoy chilled!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
190g
Fat
0g
Carbs
17g
