I am on my second lot of Ginger Beer now. I made a yeast/sugar/ginger plant and then fed it ginger and sugar every day for seven days. The first lot I made, I made with fresh ginger, thinking that would taste better, but I used the same amount as in the recipe and it did not taste gingery at all.
So for the second lot I have used dried ginger and I think it's already tastier. I have to leave it for 7 days to mature.
I am worried that it won't last that long. The first lot, even though it wasn't very tasty was drinkable for about 4 days and then went off. I thought ginger beer would last much longer.
For the first lot I boiled the plant after diluting it with water and adding about 100 g sugar/l. I also added 2 lemons. I assumed that the lemons and sugar would keep the ginger beer from turning and I'll be able to leave it outside the fridge. (I make 1 gallon at a time and can't put it all in the fridge).
For the second lot, not only did I use dried ginger but I tried the dry and sparkling method, adding the same amount of water (1 gallon) but only 2 oz of sugar and instead of lemon juice I added1 teaspoon of ascorbic acid. I filled the ginger beer into washed milk bottles. Maybe I need to use glass bottles?
Does anyone know, what I am doing wrong? Does anyone even understand my ramblings
I am a novice at brewing as you may have guessed, so any tips would be very much appreciated.