High Strength Ginger Beer Recipe (using Lennon Jamaika Ginger)

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. Take note that one of the ingredients used in this recipe is an South-African product, and might be difficult to find in other countries.  

How to make High Strength Ginger Beer

In times like these it is hard to obtain all the proper equipment, consumables, and raw materials for making homemade alcohol. Ginger beer, however, is probably one of the easiest ways to make alcohol with limited resources. All you need is a container for fermentation, some yeast, ginger, and other easy to come by pantry staples. 

In this recipe, we are going to use Lennon Jamaika Ginger. This can be bought from stores such as Dischem and Clicks. If you would like to make your own ginger syrup to flavour your ginger beer, you are welcome to follow the instructions of the next recipe. 

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


1) For yeast rehydration 

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

If you do not have any of these yeast strains, bakers’ yeast can also be used. Keep in mind that you might not be able to obtain a high strength ginger beer due to the yeast’s low tolerance towards ethanol. The maximum alcohol content of baker’s yeast is between 5 – 8 % when pushed to the limit. Baker’s yeast will most likely stop fermenting while leaving some residual sugar behind. 

2) White sugar according to table below. 

3) 4,25 L of lukewarm warm water (30 – 35 degrees Celsius)

4) 7,5 – 9 mL Lennon Jamaika Ginger 

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

6) 40 grams sugar for priming. 

Sugar in grams  Potential alcohol 
420  4%
470 5%
615 7%
770 9%


1) Wooden spoon for mixing 

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

3) 2 x 5 litre fermentation bottles

4) Fermentation lock with bung / cloth and elastic band

5) Syphoning tube 

6) Funnel 

7) 6 x 750 swing top bottles 


1.  Rehydrate yeast: 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.

2.  Dissolve your chosen dosage of sugar into the 5,5 L of lukewarm water. Add your rehydrated yeast, along with the Lennon Jamaika Ginger and stir well. 

3.  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. 

4.  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.

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

6.  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.  

7. 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. 

8. 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. 

9.  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. 

10. After the second fermentation, place your beer in die fridge and enjoy! 

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