Handcraft your own refreshing Alcoholic Ginger Beer at home with the Buderim Ginger Beer Brew Kit! Each Kit makes 20 litres of our famous ginger beer, perfect for beginner or intermediate brewers who want to experiment with ginger beer brewing.
Crafted with the perfect balance of ingredients for a fresh, zingy ginger beer with a real kick.
Fermentation takes 5-7 days at around temperatures of 25℃, while carbonation takes a further 2 weeks.
Clean and Sterilise:
Clean and sterilise all brewing equipment that will contact the ginger beer brew.
Mix Ingredients:
In a sanitised 20-30L fermenter, dissolve the following:
3L hot water + pouch contents + 1kg brewing sugar.
Add Water, then Yeast:
Top up the fermenter with cold water to 20L, ensure the temperature is below 30°C before adding yeast.
Add yeast and nutrient sachet and stir until the brew is thoroughly mixed.
Ferment:
Seal fermenter with lid and airlock and allow the brew to ferment for 5 - 7 days at around 25°C.
Note: Lower temperatures extend fermentation time. Fermentation will be complete once the SG readings have reached below 1.002 and the airlock stops bubbling.
Bottle and Prime:
Clean and sterilise all bottles, caps and bottling equipment.
Fill bottles with brewed ginger beer and prime them with sugar as follows:
3g per 375ml or 4g per 500ml or 8g per Litre
Secure cap tightly.
Store and Consume:
Store upright for at least 2 weeks between 22°C and 30°C to allow ginger beer to carbonate. Chill overnight and consume.
Do not add the yeast and nutrient sachet.
Adjust sweetness to your preference with your sweetener of choice.
Once the concentrate is opened, it must be kept chilled and consumed within
Clean and Sterilise:
Clean and sterilise all brewing equipment that will contact the ginger beer brew.
Mix Ingredients:
In a sanitised 20-30L fermenter, dissolve the following:
3L hot water + pouch contents + 1kg brewing sugar.
Add Water, then Yeast:
Top up the fermenter with cold water to 20L, ensure the temperature is below 30°C before adding yeast.
Add yeast and nutrient sachet and stir until the brew is thoroughly mixed.
Ferment:
Seal fermenter with lid and airlock and allow the brew to ferment for 5 - 7 days at around 25°C.
Note: Lower temperatures extend fermentation time. Fermentation will be complete once the SG readings have reached below 1.002 and the airlock stops bubbling.
Bottle and Prime:
Clean and sterilise all bottles, caps and bottling equipment.
Fill bottles with brewed ginger beer and prime them with sugar as follows:
3g per 375ml or 4g per 500ml or 8g per Litre
Secure cap tightly.
Store and Consume:
Store upright for at least 2 weeks between 22°C and 30°C to allow ginger beer to carbonate. Chill overnight and consume.
Do not add the yeast and nutrient sachet.
Adjust sweetness to your preference with your sweetener of choice.
Once the concentrate is opened, it must be kept chilled and consumed within
