Serves/Makes:about 13 cups
- 1/8 tsp (1 ml). champagne yeast
- 3/4 cup (175 ml) lukewarm water (95 - 100 degrees)
- 2-1/4 cups (525 ml) sugar
- 12 cups (2825 ml) hot water (120 - 125 degrees)
- 4 tsp (20 ml). ginger beer extract
- Add the yeast to the lukewarm water, 95 degrees (35 C.) to 100 degrees (40 C.), and stir just enough to moisten the yeast.
- Set aside for 10 minutes uncovered
- Combine the sugar and hot water, 120 degrees (50 C.) to 125 degrees (50 C.), in a large (at least 3-quart) non-reactive bowl or pot.
- Stir until sugar is totally dissolved, then stir in the extract.
- Add the yeast mixture and combine thoroughly.
- Using the funnel, transfer to the soda bottles, leaving at least 1 inch at the top of each bottle.
- Cap the bottles.
- Stand the bottles upright in a warm place (70 degrees (20 C.) to 80 degrees (25 C.) for 5 to 6 days, until the soda is effervescent).
- Refrigerate before serving.
- The ginger beer should be ready to drink as soon as it has chilled.
- Notes: Use empty soda bottles for this recipe, as they are designed to withstand the pressure of the yeast reaction. Rinse them out thoroughly with very hot tap water first; glass bottles can also be put through the dishwasher. If the bottles do not have screw-on resealable caps, substitute "crown" caps.
Reduce the amount of sugar if you wish, but don't increase it, as this could alter the nature of the reaction and cause the bottles to explode.