Thread: Alcoholic ginger beer

Mrs Shearer says she has made alcoholic ginger beer a couple of times but not very successfully. Its a different process to old fashioned ginger beer as it needs to be fermented like beer in a fermenter (big bucket with an airlock). The yeast tends to use up all the sugar making it pretty explosive in the bottle, No actual explosions but when you take the cap off the whole bottle fountains out quite spectacularly. If she was going to do it again, she says she would use a mixture of fermentable and non-fermentable sugars (dextrose, maltose, maltodextrin and lactose), root ginger and brewers yeast. Might be worth another crack though