Making Ginger Beer - Week 2

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Making the ginger beer, using the ginger beer bug prepped one week ago.


1 Ginger beer bug
3 cups raw sugar
2 tsp. Cream of Tartar
1L boiling water
5L cold water
Juice of 2 lemons, strained
Clean bottles - either cleaned out plastic soft-drink bottles, or specially designed beer bottles


1. In a large bowl or bucket, put the sugar and cream of tartar, then add the boiling water. Stir to dissolve the sugar before adding the cold water. Get the Ginger beer bug, and pour in all the liquid (not the sludge in the bottom). Add the lemon juice.
2. Stir well and then pour into the clean bottles - makes approximately six 750ml bottles.
3. Store in a cool, dark place for two weeks before drinking.
Make sure to open the bottles in the kitchen sink, as they may overflow. Open the cap a little bit to allow air to escape.

If you want to keep the bug going, take the jar with the sludge in it and full with water to the top. Tip our half, or give to a friend so they can make their own. Fill back to 3/4 full and feed for another week.

NOTE: Don't neglect the bug - if you are too busy to make a batch of ginger beer one week, don't just keep feeding the bug and hope for the best, it won't survive. Pour it out after one week, as you would if you were making the ginger beer, and follow the above instructions for restoring your bug all over again.


  • Ginger beer

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