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Coopers Ginger Beer

*Shake content vigorously before opening.

Method for alcoholic Ginger Beer (3.5% ABV)


1.
Empty the contents of can into a fermenter with 2 litres of hot water (not boiling) and 1 kg of raw sugar - dissolve thoroughly
2. Add 17 litres of cold water and mix. Sprinkle in the yeast then seal the fermenter.
3. Ferment at 21C - 27C for approximately 6 days.
4. After 6 days check for Final Gravity (FG). FG is determined when two separate specific gravity reading are the same over 2 days.
5. Add one carbonation drops to bottles and seal.
6. Store bottles for at least 3 weeks above 18C.
7. Chill before serving.

Method for Non-Alcoholic Ginger Beer

1. Empty the contents of can into a fermenter with 2 litres of hot water (not boiling) - stir thoroughly.
2. Add 17 litres of cold water and mix. Sprinkle in the yeast then seal the fermenter.
3. Leave to rest for 2 - 3 hours, then vigorously stir the brew.
4. Add one carbonation drop per 375ml (two per 740ml) bottle then fill and seal.
5. Store for at least 3 weeks above 18C.
6. Chill before serving.

 

 

 

 


 
 
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