Alcoholic Ginger BeerBeer type
mid-strengthBeer type Beer description A thirst quenching, traditional bevy with a hint of spice and plenty of bite. A kilo of raw sugar makes it alcoholic or priming sugar in the bottles only for the non-alcoholic variety. Flavour profile
- Approx. Alcohol Level:
- 3.5% ABV
- Naturally Carbonated:
- 980g Coopers Ginger Beer
- 1kg Raw Sugar
- Coopers Carbonation Drops
STEP 1: Mix
Mix the contents of the can and 1 kg of Raw Sugar in a fermenter with 2 litres of hot water.
Add 17 litres of cold water and stir vigorously.
Sprinkle the yeast over the surface and fit the lid.
STEP 2: Brew
Ferment the brew in the range of 21C - 27C.
Ginger Beer brews often take longer than standard brews to finish fermenting.
After 6 days check for Final Gravity (FG). FG is determined when two separate specific gravity readings (using a hydrometer) are the same over two days.
STEP 3: Bottle
Gently fill clean PET bottles to about 3cm from the top.
Bottle the brew using 2 carbonation drops per 740ml-750ml bottle (that is a priming rate of 8g per litre)
Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon).
Store the bottles upright in a location out of direct sunlight at or above 18C.
STEP 4: Enjoy!
Store the bottles at or above 18C for at least two weeks to allow secondary fermentation to take place.
After a couple of weeks, place your bottles in the fridge and enjoy!
Expect the alcohol content to be around 3.5% ABV.
You may find that your brew benefits from further conditioning and can be stored for 3 months or more.