Coopers Ginger Beer (Non-Alcoholic)

Mix

1. Clean and sanitise. Clean and sanitise your fermenter, lid, airlock, tap, spoon and hydrometer.
2. Dissolve. Add 1 litre of water and the Coopers Ginger Beer to the fermenter and stir until dissolved. Don't add any dextrose.
3. Top up to 7 litres. Top up with cold tap water to the 7 litre mark.
4. Top up to 10 litres. Check the temperature, then top up to the 10 litre mark with warm or cool water so the brew starts at 21–27 °C.
5. Pitch the yeast. Sprinkle the yeast supplied with the Ginger Beer on top, stir it in and fit the lid.

Rest

1. Let the yeast hydrate. Leave the brew to sit for 2–3 hours, then stir it vigorously. It's now ready to bottle.

Tip: This version only ferments once, in the bottle, which is what makes it fizzy. That ferment produces about 0.7% ABV, below the 1.15% limit for an alcoholic drink. Expect a little deposit at the fill line as well as sediment at the bottom.

Bottle

1. Fill and prime. Gently fill clean PET bottles to about 3 cm from the top. Add 2 carbonation drops per 740–750 mL bottle (1 per 375 mL) and secure the caps.
2. Condition and enjoy. Store the bottles upright, out of direct sunlight, for at least 3 weeks. Squeeze a bottle to check it's firm, then chill upright and pour into a glass, leaving the sediment behind.

Make it your own

Everyone brews a little differently, and that's half the fun. Use this recipe as a starting point, then adjust it to suit your taste: a little more or less sugar for strength, some fresh ginger or citrus for zing, or a warmer or cooler ferment.

Add a squeeze of fresh lemon or lime to each glass when serving. Write down what you changed so your next batch turns out just the way you like it.