Raw Sugar
This natural granulated...
Details page sections
Sweets
Ginger Beer
48 hours
Easy
20
Make your own ginger beer that has rich flavours and a personal touch.
Keep my screen awake
- Ingredients
- Method
Ingredients
Bug
- Warm water
- 2 tsp active dried yeast
- 2 tsp Chelsea Raw Sugar
- 2 tsp ground ginger
Ginger beer
- 3 cups Chelsea Raw Sugar
- 2 tsp cream of tartar
- 1L boiling water and
- 5L cold water
- Juice of 2 lemons, strained
Chelsea Products in Recipe
Reviews
37
What did you think of this recipe?
Jade.T
Was very good but exploded when we opened it
4
Lois
I'm keen to do this ginger beer recipe.One question I see that we feed the next bug daily as with the first one but do we also add a 2 tsp of yeast at the beginning as we did in the first bug?
4
Victoria
Really easy! Made in the summer. Ginger bug fizzes a little from time to time but if it's cool it will just bubble occasionally. Managed to keep it going 2 weeks so far. As others have said, there's a problem with the maths, but I left some cold water out and made 4.5 litres. I added vanilla paste, aniseed, and heaps of grated fresh ginger. I used some muscovado sugar as some of the sugar. Made it dark and caramelly. I also only fermented it for 2 days because it's summer and the bottles would have exploded otherwise. I let some of the gas out very carefully every few hours because the bottles were rock hard. It tasted very gingery, slightly beery/yeasty, and slightly sweet.
4
Lou
oh dear, it was not good. It had no ginger flavour at all. It was very fizzy though. won't be recommending
1
Matt
The maths is all wrong. 5L cold plus 1Lhot =6LYet recipe claims to make 6x 750ml (4.5L)Where does the remaining 1.5L magically disappear? It doesn't, it's left over.Hence why if you follow the recipe you end up with a weak watered down ginger beer. I make it 3.5L plus 1L hot. Then it is correct
1
Alesha
Just like my childhood
5
ernest
good: }
5
Method
Bug
Fill a large glass jar ¾ full with warm water. Add the yeast, Chelsea Raw Sugar and ginger. Cover loosely with a lid or tea-towel - do not screw tight or it won't be able to breathe. Sit in a warm place, such as the kitchen table or similar.
Feed your bug every day for seven days with 1 tsp Chelsea Raw Sugar and 1 tsp ground ginger.
After a week, you are ready to make your first batch of beer.
Ginger Beer
In a large bowl or bucket, put the Chelsea Raw Sugar and cream of tartar, then add the boiling water. Stir to dissolve the sugar before adding the cold water. Get your bug and pour all the liquid (not the sludge in the bottom) into a bucket and add the lemon juice.
Stir well and then pour into your clean bottles - it makes six 750ml bottles.
Store in a cool, dark place for two weeks before drinking. Make sure you open the bottle in the kitchen sink as it might overflow. Open the cap bit by bit to allow the air to escape.
Restore and Reuse
Take the jar with the sludge in it and fill with water to the top. Tip out half or give to a friend so that they can make their own bug. Fill back up to ¾ and feed for another week.
Don't Neglect It
If you are too busy to make a batch of ginger beer one week, don't just keep feeding and hope for the best, as your bug won't survive. Pour it out after a week - as you would if you were making some ginger beer - and follow the above instructions for restoring your bug all over again.
Recipe republished from foodtolove.co.nz
Chelsea Products in Recipe
Raw Sugar
This natural granulated...
Reviews
37
What did you think of this recipe?
Jade.T
Was very good but exploded when we opened it
4
Lois
I'm keen to do this ginger beer recipe.One question I see that we feed the next bug daily as with the first one but do we also add a 2 tsp of yeast at the beginning as we did in the first bug?
4
Victoria
Really easy! Made in the summer. Ginger bug fizzes a little from time to time but if it's cool it will just bubble occasionally. Managed to keep it going 2 weeks so far. As others have said, there's a problem with the maths, but I left some cold water out and made 4.5 litres. I added vanilla paste, aniseed, and heaps of grated fresh ginger. I used some muscovado sugar as some of the sugar. Made it dark and caramelly. I also only fermented it for 2 days because it's summer and the bottles would have exploded otherwise. I let some of the gas out very carefully every few hours because the bottles were rock hard. It tasted very gingery, slightly beery/yeasty, and slightly sweet.
4
Lou
oh dear, it was not good. It had no ginger flavour at all. It was very fizzy though. won't be recommending
1
Matt
The maths is all wrong. 5L cold plus 1Lhot =6LYet recipe claims to make 6x 750ml (4.5L)Where does the remaining 1.5L magically disappear? It doesn't, it's left over.Hence why if you follow the recipe you end up with a weak watered down ginger beer. I make it 3.5L plus 1L hot. Then it is correct
1
Alesha
Just like my childhood
5
ernest
good: }
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt