|Right: Ginger Beer|
Left: Sourdough Starter
The mixture is bottled on the 7th day. To do this you add your ginger and sugar mixture one last time then strain the ginger beer starter through a cheese cloth into a container big enough to hold at least 20 cups of water. After straining the ginger beer starter into the container I start another batch with half of the grated ginger that is left in the cheesecloth from the present batch (throw half away or give to a friend). I then stir in 20 cups of water, the juice of 2 lemons and 3 cups of sugar. Next, put the mixture into plastic bottles (clean and sterile!) to set for 2 to 3 days until bubbly (the plastic may swell a little, if this happens put in the fridge immediately! This slows the fermentation) Do not use glass as it could explode when the gasses form, then put in the fridge. For a more detailed Ginger Beer recipe or find our more about its origins etc.... click here and here.