Tudor Recipe for Ginger Beer

Tudor Recipe for Ginger Beer

5 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    14 d 30 m
SUEB34
Recipe by  SUEB34

“This is a family recipe supposedly going back in a straight line at least to the Tudors (I'm English). The ingredients and method make it possible - even probable. It goes back at least 5 generations to my certain knowledge.”

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Ingredients

Adjust Servings

Original recipe yields 1 gallon approximately

Directions

  1. In a sterile 2 quart jar, blend together the yeast, 2 teaspoons of castor sugar, and 2 teaspoons of ground ginger. Stir in the cold water until well blended. Cover with a clean cheesecloth, and let sit in a convenient corner at room temperature where it will be out of the way for the next seven days.
  2. Every morning for the next seven days, feed the yeast mixture by stirring in 1 teaspoon of castor sugar, and 1 teaspoon of ground ginger.
  3. On the eighth day, give the mixture a good stir, then strain it through a clean tea towel into a large new plastic bucket, bin, or glass carbuoy. Wring all of the liquid out of the cloth, and set aside. You will be dealing with this later.
  4. Dissolve the white sugar in 5 cups of boiling water by stirring vigorously. Pour the cold water into the bucket with the ginger juice, then stir in the sugar syrup and lemon juice.
  5. Siphon the mixture into sterile screw top bottles, filling to within 2 inches of the top. Old cleaned out soda bottles will do. Screw on the tops tightly. Store the bottles of ginger beer in a cool dark place where they can remain undisturbed for 7 days. Be very careful upon opening as the beer is very fizzy.
  6. Go back to the cloth now. The residue looks disgusting! However, lay the towel out flat with the disgusting side up. Use a knife to scrape the stuff to the center, then divide in half, and place each half into a separate sterile jar. Top each jar with 2 cups of cold water, and you are ready to go again. Twice! Begin with step 2 for subsequent batches. Unless you are very thirsty, I suggest you give one of them away.

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Reviews (5)

Rate This Recipe
FLOPEZ1
55

FLOPEZ1

This is exactly what I was looking for. Although at a first glance the recipe looks complicated, when you get started it all makes sense. Choose plastic bottles that were sold with carbonated drinks in them as my recycled milk bottle exploded. Having made this recipe four times now, I leave the bottles on the side from day 8-14 and carefully unscrew the top to release the pressure every day. It is amazing how fizzy this drink gets. Don't try and reduce the sugar, it really tastes better with the full amount as stated in the recipe. My guests have loved this and it is a great talking point.

Country Witch
37

Country Witch

I'm only on Day 8, but I just thought I would post a tip suggesting NOT to try to strain it through coffee filters. At this rate it might sit on my counter for another week dripping if I don't figure something else out. It smells good though :) Edit note: Added a star, final product was delicious. Straining through coffee filter killed some of the carbonation, so we pour it off into a glass careful not to disturb sediment. I used plastic water bottles and didn't lose a single one. I was sometimes letting air out 2x a day. Watch the bottles very carefully. The kids wouldn't drink it, they said it smelled alcoholic, and it did taste very mildly so. But I will be making it again.

Raven
28

Raven

This is the recipe my Mum used to make as I remember it/ Very yummy summer drink. THo my Mum always said when you make a new bug you feed it for two weeks - when you get half of someone elses bug or using half of your last bug you only need feed it for a week.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 50.8 g
  • 16%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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