Ginger beer is can be a pricey grocery treat. But it is such an important piece of so many amazing things: the Dark & Stormy, Moscow Mules, and most importantly mead.
I discovered this recipe after searching for solutions to my explosive mead experiments. The wild yeasts in this worked perfectly for creating homemade mead without the explosive punch of others made with wine yeast.
- Wide mouth jar
- Cheese cloth
- 2 cup water
- 1 T. fresh ginger (skin on), chopped
- 1 T. sugar
- 1 large pickle jar
- Water to fill pickle jar
- 2 lemons
- 2 cups sugar
- Fill the wide mouth jar with the water, ginger, and sugar.
- Mix well and cover with cheese cloth. Place next to an open window.
- Daily, add 1 more tablespoon of ginger and sugar each. Mix and cover.
- Once the mix has begun to produce bubbles, it is ready to create the larger mixture.
- Add one more tablespoon of ginger and sugar each.
- Drain the ginger from the liquid, pouring the liquid into the large pickle jar. (This liquid is your ginger starter.)
- Add the juice of two lemons, 2 cups sugar, and water to fill the jar. Mix well.
- Cover the jar with the cheese cloth and place next to an open window. (At this step, I usually separate the larger jar contents into smaller jars to better accommodate refrigerator space. If you do the same, cover each separate bottle with cheese cloth and follow the recipe steps through.)
- Once the mixture begins to produce bubbles along the wall of the jar, cover with the jar’s lid and refrigerate.
- Refrigerate until the mixture is cool and bubbles appear on the wall of the jar.
- The Ginger Beer is now ready to enjoy.
What are some of your favorite ways to use Ginger Beer?
The Dark & Stormy is a personal favorite. But you’ll soon find out, this ginger starter is a favorite for homemade mead as well! Stay tuned for the details.