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Ginger Beer Softdrink

This lemonade actually has a tiny bit of alcohol but it will only be 0.5% or less so it is a "soft" drink.

You will need
• A 25 or 30 litre fermenter *
• Enough bottles for 20 litres of lemonade
• Homebrew sterilizing compound *
• Beer or screw top softdrink bottles
* available from Liquorcraft

Ingredients:
• 300g malt extract *
• 1kg lactose *
• 100g to 200g crushed or grated fresh ginger (vary to suit your own taste)
• Up to 4 lemons, sliced or chopped fine including peel (optional)
• 5g yeast nutrient *
• 1 sachet SAFale yeast *
• Water to make up 22 litres of wort *
* available from Liquorcraft


Method
• Heat 5 litres of water then add malt, lemons & ginger & simmer for 20 minutes.

• Sterilize your fermenter according to directions on the sterilizing compound.

• Add about 12 litres of cold water into your fermenter. Pour the hot mixture through a straining bag (available at homebrew suppliers) into the fermenter.

• Top up with cold water to the 22 litre mark add the yeast nutrient & stir well.

• Make sure the temperature is 30C or less & add the yeast, fit a fermentation lock in the lid of the fermenter & half fill it with water.

• The fermentation should start within 24 hours although it usually ony takes a couple of hours to start. When it starts, bubbles should be rising through the ginger beer & stream through the water in the airlock. It is ready to bottle as soon as it starts fermenting. If you delay the bottling, the ginger beer will be flat.

• Stir the mixture & fill each bottle to about 50mm from the top then seal it firmly with a crown seal or screw cap.

• Store these bottles in a warm place for a week or 2 to allow them to condition (become fizzy). They will now be ready to drink.