Homemade Ginger Beer | Refreshing Caribbean Ginger Beer Recipe

[@ahw331]

Never added nutmeg, allspice or lime peel to the water. I will have to try. Also, I juice my ginger and throw the “trash” into the heated water to extract the flavor. When it’s cool to room temperature, I add the juiced ginger. This way the natural enzymes within the ginger are preserved.

[@platedplanner]

That’s an interesting way to extract the ginger flavor. I’m going to try it! I’m assuming the ginger taste will also be stronger which I will love.

[@cngwayah]

Whats the bame of the cloth you use please? I will try this .thanks

[@platedplanner]

It’s a “cheesecloth”. You can find it any grocery store. It comes as a really big piece so I usually just cut it in half. Excited you’re trying the recipe!

[@ljustme4103]

Thank you for the video... just wondering, what does the raw rice (3:19) do for the mixture??

[@platedplanner]

The raw rice is honestly optional. Traditionally, I was taught that it was meant to help with the fermentation process and also help preserve the drink. However, with my adapted recipe I only allow the drink steep for 24-48+ hours so the raw rice likely isn’t crucial. Thanks for watching!

[@jascam1]

Ginger beer must be sweetened with brown sugar, your recipe needs tweeking.

[@platedplanner]

Yes my husband has already told me many many times that brown sugar is the only proper way to sweeten ginger beer haha. But in all honesty I tend to just use whatever sugar I have available at home. Thanks for watching!