Sugar Free Ginger Beer

stevia

🥗Healthier: erythritol

💰Cheaper: sugar

Erythritol is a low-calorie sweetener, while sugar is a common alternative.

Welcome to the experimental brew day.

Introduce the concept of making sugar-free ginger beer due to medical reasons.

State that the creator is using cider yeast, but champagne yeast is recommended for finer bubbles.

Mention using allulose as a sugar-free alternative and regular table sugar for carbonation.

Measure out 400 grams of ginger, noting that 200 to 400 grams can be used without affecting taste.

Chop the ginger using a food processor without peeling it.

Add the ginger to a large pot along with 500 grams of allulose, spices (half teaspoon cardamom, half teaspoon nutmeg, eighth teaspoon black pepper), and the juice of two lemons.

Cut an orange into wedges and add it to the pot.

Add 2 quarts of water to the pot and simmer for 15 minutes at a light boil to sterilize.

After simmering, strain the mixture using a slotted spoon and a fine mesh sieve with a milk bag for extra filtering.

Add another 2 quarts of water to the strained liquid to cool it down and bring the total volume to 1 gallon.

Squeeze the juice of one last lemon into the mixture.

Cool the mixture to around 75 degrees Fahrenheit before adding yeast.

Add 1.5 ounces of table sugar for carbonation, noting that the amount can vary depending on desired carbonation level.

Pitch the yeast into the cooled mixture and prepare for bottling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary