Ginger Beer | Yeast & Nutrient | Three Pack Bevie

Mad Millie Ginger Beer Yeast is the perfect starter for Alcoholic and Non-Alcoholic Ginger Beer. 3 sachets of Ginger Beer Yeast will make up to 3 batches (13.5 L/3.5 US Gal) of alcoholic or non-alcoholic old-fashioned ginger beer.

Store below 25°C

Ingredients: Yeast nutrients, dried yeast [yeast, emulsifier (E491)], vitamins, trace minerals.

Dairy Free, Gluten Free

Made in the United Kingdon by Bevie

Ginger Beer Recipes:

Mad Millie Ginger Beer (non-alcoholic)

Preparation Time: 1 hour
Ready In: 2 weeks
Makes: 6 x 750 mL (25.4 fl oz) bottles of up to 0.5% ABV

Looking for the perfect alternative to a cold beer at a BBQ? Homemade ginger beer does just the trick!
Being able to control the sweetness level allows you to perfect your brew and get all the
delicious ginger flavours, without the mountains of sugar of the commercial stuff.
If you prefer to use fresh ginger over dried, try the below: Steep the fresh grated ginger in 250 mL (8.5 US fl oz) of boiled water for 10 minutes and then
strain the hot ginger liquid into a measuring jug.

INGREDIENTS: 
– 15 g Dried Ginger
– 1 sachet Mad Millie Ginger Beer Yeast
– 4.25 L (1.1 US Gal) Water at 30ºC (86ºF)
– 1/2 cup Lemon juice
– White sugar for carbonation
METHOD:
1. Sterilise all equipment thoroughly.
2. Mix the ginger and lemon juice in 2 L (2 US qt) of warm water.
3. Add to the fermenting jar.
4. Top up the fermenting jar with 2.25 L (2.4 US qt) of warm water, around 30°C (86°F). Add the yeast and mix well.
5. Sterilise 6 x 750 mL glass bottles, a small jug and a funnel with boiling water.
6. Use the 0.75 scoop on the 3-way sugar measurer to add 1 scoop of white sugar to each bottle. Pour the ginger beer into bottles.

Mad Millie Ginger Beer (alcoholic)

Preparation Time: 1 hour
Ready In: 3 weeks
Makes: 6 x 750 mL (25.4 fl oz) bottles of 5.8% ABV

It doesn’t get much better than homemade ginger beer on a hot, sunny day.

Before you start don’t forget to thoroughly clean and sterilise your equipment with boiling water. With fermentation this is very important to ensure you are giving your ginger beer yeast the best chance of success!

INGREDIENTS: 
– 15 g (0.5 oz) Dried Ginger
– 500 g (1.1 lb) Brown sugar
– 1 sachet Mad Millie Ginger Beer Yeast
– 4.25 L (1.1 US Gal) Warm water
– 1/2 cup (125 mL) Lemon juice
– White sugar for carbonation
METHOD
1. Sterilise all equipment thoroughly.
2. Dissolve the sugar in 2 L (2 US qt) of warm water, mix in the ginger and lemon juice.
3. Add to the fermenting jar.
4. Top up the fermenting jar with 2.25 L (2.4 US qt) of warm water, around 30°C (86°F). Add the yeast.
5. Half fill the airlock with water then fit the rubber bung and airlock onto the jar.
6. Ferment for 1 week at room temperature (20°C/68°F).
7. Sterilise 6 x 750 mL glass bottles, a small jug and a funnel with boiling water.
8. Use the 0.75 scoop on the 3-way sugar measurer to add 1 scoop of white sugar to each bottle. Pour the ginger beer into bottles.
9. Seal and ferment for 1 week at room temperature (20°C/68°F).
10. Gently open the bottles to release some gas and taste test a small amount. If the carbonation is good, transfer to the fridge. If not, ferment for 1 more week.
11. To sweeten your ginger beer – Pour 3 tsp of ginger beer into a glass, add natural sweetener (raw sugar, honey, stevia) and dissolve. Top up the rest of the glass with ginger beer.