How to make really good ginger beer from scratch.
First things first: Start by making a"plant" for your ginger beer. Stir the yeast into the water until dissolved. Add in 1 tablespoon freshly grated ginger, 1 tablespoon sugar, the lemon juice, and the sliced jalapeño, if you're using it. Stir to combine. Pour the mixture into a glass jar—one that's large enough for the liquid to fit comfortably, with a bit of extra space. Cover with a clean, dry kitchen towel and secure it with a rubber band.
Take the towel off your jar and add another tablespoon of grated ginger and another tablespoon of sugar. Stir until the sugar dissolves, then replace the towel and put your plant back in a warm place. Do this every day for a week—just think of it as a babysitting job. Now it's time to bottle! Think ahead to how many bottles of ginger beer you'll want to make. Make sure to useEstimate how much water you'll need to fill these bottles two-thirds of the way full. Then, dissolve enough sugar into the water so that it tastes very sweet—as sweet as soda. Don't worry about overdoing it; the sugar is there to act as food for the yeast, so most of it will get eaten up and turned into alcohol. You can always adjust the sugar content later.
After a few days, they should become difficult to compress; when they feel like a rock and are impossible to squeeze at all, slowly start to unscrew the cap just until you hear hissing, but do not open it all the way. Whenever the bottle is impossible to compress, let out the carbonation, then seal it back tightly.
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