Fill the airlock to the line with water or alcohol.
Allow to ferment at room temperature until there are no more bubbles left for at least a week. This can take up to 1 to 3 months.
Bottle in pressure-resistant bottles. Leave sediments in the bottom of the jar. Keep the bottles in the dark for at least 1 month to develop the sparkling and enhance the flavours.
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Ginger beer will benefit from several months of aging. Garnish with lemon slices and mint leaves and enjoy!
To make a very low-alcohol version, add only 1⁄4 cup of sugar and limit fermentation to 1 week. Be careful! As the fermentation will be incomplete, the bottles could become very bubbly. Therefore, as soon as the desired sparkle is attained, put in the fridge.