How To Make Naturally Carbonated Ginger Beer At Home. The process of making a wild yeast ginger beer recipe or naturally fermented , naturally carbonated ginger beer is pretty easy once you've made the ginger bug. This is a naturally fermented ginger ale recipe, a spiced ginger beer recipe. So if you are interested in brewing ginger beer alcoholic this is how to make naturally fermented ginger beer, How To Make Ginger Beer At Home.

Ingredients:
4L water
400g ginger
500g sugar
3 star anise
30 black peppercorns
12 allspice berries
12 cardamom pods
3 cloves
200 mL ginger bug
Our Ginger Bug Recipe: https://youtu.be/bbgd-RS_tJ0

Our non-alcoholic Ginger beer / ale syrup recipe: https://youtu.be/IkZGpUAOiFo
Ginger Cake with the leftover pulp: https://www.youtube.com/watch?v=OLGi_EC4o1Y

Method:
In a blender or food processor grind the ginger with a bit of the water from the recipe.
Pour the ginger and all of the water along with the sugar and spices into a heavy pot and bring to a simmer.
Simmer for at least 10 minutes, but up to 30 minutes is great, stirring to dissolve the sugar.
Turn off the heat, cover and allow to cool to room temp.
Once at room temp strain out the solids through a (cheesecloth lined) fine mesh strainer.
Mix in the ginger bug.
Pour into sealable bottles or jugs that are ‘pressure rated’ - Beer or pop bottles are great.
Let stand on your countertop at room temp (21ºC - 23ºC) for 1-3 days, depending on the level of carbonation and alcohol** you are looking for.
Refrigerate and enjoy!
Makes about 4L.



**tested alcohol levels:
1 day on countertop: 0.2% alc by volume
2 days on countertop: 1% alc by volume
3 days on countertop: 1.5% alc by volume
4 days on countertop: 1.6% alc by volume
How we tested for alcohol amounts: https://youtu.be/Y4BENv0Y9DY

Carbonation will continue in the fridge, just at a slower pace. If you want to stop the carbonation you have 2 options:
1) When the bottles reach a carbonation level you like - pastuerise the bottles. Pasteurising will kill the yeast.
2) Ferment the batch in a carboy until fully fermented (about 2 weeks), then bottle and use a small amount of dextrose to bottle condition / carbonate.

But really this method gives you a few bottles that you should consume quickly - this isn't a style that is for long term storage of more than a couple of weeks.

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