High Strength Ginger Beer with Ginger Syrup Recipe

DISCLAIMER: Distillique does not believe in providing and selling recipes, as this goes against the Craft of producing your own products. The recipes we share have been sourced from clients and other sources, and as such, Distillique takes no responsibility and makes no guarantees regarding the quality, accuracy or safety of these recipes. Recipes are used at own risk, and are for the purpose of experimentation, inspiration and guidance

This recipe is going to be a combination of our two previous Ginger Beer recipes.  This recipe can be used to make a High Strenght Ginger Beer flavoured with Ginger Syrup instead of Lannon Jamaika Ginger. Keep in mind that the key to producing a High Strenght Beer / Wine lies in the type of yeast that you use. Strains such as Wine Yeast, Champaign Yeast and Distillers Yeast has a high alcohol tolerance, enabling you to make a product with high alcohol content. 

This recipe will be making approximately 4,5 L of ginger beer. Please note that this recipe is a dry style of ginger beer. 

Consumables

1) For yeast rehydration 

• 5 mL sugar
• 250 mL lukewarm water (30 – 35 degrees Celsius) 
• 5 grams of yeast - Any wine/Champaign/ distillers yeast (Rhone 4600, EC 1118, Distillers yeast)

2)  For the Ginger Syrup 

• 2 L water 
• 25 grams of ginger root (crushed or grated)
• 2 cups (500ml) sugar 

3) White sugar according to the table below, 

4) 2,25 L of lukewarm warm water (30 – 35 degrees Celsius)

5) Prepared Ginger Syrup 

6) Up to 30 mL lemon juice (according to taste)

7) 40 grams sugar for priming

Equipment

1) Saucepan (should be able to hold at least 2,5 L of liquid)

2) Wooden spoon 

3) Straining cloth and kitchen strainer

4) Glass bowl (should be able to contain at least 500 ml of liquid)

5) 2 x 5-litre fermentation bottles

6) Fermentation lock with bung/cloth and elastic band

7) Syphoning tube 

8) Funnel 

9) 6 x 750 swing-top bottles 

Instruction

Sugar syrup

1) Boil the water and add the crushed ginger and sugar. Stir until all the sugar has dissolved. 

2) Turn off the heat and allow the mixture to cool for at least one hour.

3) Place your sieve over a clean bowl, and line it with your straining cloth. Once the syrup has steeped for at least once hour, it can be strained in order to remove the ginger. 

Yeast Rehydration

1) Add the yeast to the 250 mL of lukewarm water. Wait until you see some activity before adding the 5 mL sugar. Set aside for 5 -10 minutes.

Fermentation

1)  In your 5 L fermentation bottle: Dissolve the remaining sugar (according to the table) into the remaining 2,25 L of water. Add the rehydrated yeast and ginger syrup and stir well.

2)  Close your bottle with the screw cap containing the fermentation lock (bubbler). Remove the red cap on the bubbler and fill the bubbler with water to the indicated mark. Replace the red cap onto the bubbler and place the fermentation bottle in a comfortable (21-25 °C) room, out of the sun. If you do not have a fermentation lock, you can cover the opening with a cloth and secure it with an elastic band. 

Your fermentation will start in the next two days. You would notice bubbles of CO2 gas escaping from the “bubbler”, this is a sign that the fermentation has started. If you do not have a bubbler, shake the bottle lightly, any sign of foaming is an indication of fermentation.

3) Allow the beer to ferment for at least 3 - 5 days. 

4)  After the fermentation period, taste it and see how it is doing. If it is still relatively sweet, allow it to ferment for another couple of days, or until it is completely dry.  

5)  Rack your beer

• Remove the cap on your fermentation bottle and insert the syphoning tube gently into the beer without it touching or disturbing the yeasty sediment at the bottom of the fermentation bottle.
• Suck on the open end of the tube until the beer almost reaches your mouth. Then pinch the tube closed and lower it into the second, clean 5 L bottle (lower than the fermentation bottle) to start the syphon. 
• Keep on syphoning until the beer level in the fermentation bottle almost reaches the sediment at the bottom of the fermentation bottle. 
• The syphoned beer will now be much clearer. 

6)  Adjust the acidity of your beer by adding up to 30 ml of lemon juice for the total of the 4,5 L. Add 40 grams of sugar and dissolve completely. 

7)  Bottle carbonate

• Transfer the beer into individual swing-top bottles (or any bottle that can be sealed without allowing the CO2 to escape), using the funnel.
• Allow to ferment up to 3-7 days. 

8)  After the second fermentation, place your beer in die fridge and enjoy!