Tuiscope page header graphic showing Mt Pirongia, some hydrangeas and two Tuiscope logo tuis.


To make GB plant:
1. Put all these items into a clear glass jar, (so you can watch through the glass and see when it starts fermenting):

• 8 sultanas
• Juice of 2 lemons
• 1 teaspoon of lemon pulp. (That’s the stuff that collects on the lemon squeezer when you squeeze the lemons, but with pips and big pithy bits removed.)
• 2 teaspoons of ground ginger
• 2 cups of water
• 2 teaspoons of sugar

2. Screw on lid and leave for 3 – 4 days till fermentation sets in. It will start to bubble away in there and become quite entertaining to watch. We used to watch the jar in preference to TV. If it doesn’t happen it may be that the sultanas were too old and did not have fresh enough yeast on them so use fresh ones.

3. Stir in 2 level teaspoons of sugar and 2 level teaspoons of ground ginger daily for 7 days making up on the 8th day.

To Make Up Ginger Beer
1. Mix 4 metric cups of sugar and 4 metric ups of boiling water in large container:. Stir until dissolved.

3. Add 28 metric sups of cold water

4. Strain the juice of 4 lemons through a muslin cloth and add.

5. Add liquid from the ginger beer plant strained through a cloth

6. Bottle and seal. Makes 12 beer bottles. Must be airtight. Leave about 4 cm airspace at the top of the bottle (maybe only 2-3cm for plastic bottle).

7. Takes 1 – 2 weeks to mature. Pays to put ginger beer in fridge before opening.

To Re-activate Plant:
Place half of sediment from cloth back into glass jar. Add 2 cups of cold water. Feed 2 teaspoons of ground ginger and 2 teaspoons of sugar daily. On the 8th day make up.

We used the plastic version of beer bottles you can get cheaply from “plastic warehouse” type shops. Re-cycle forever and much easier than banging on those metal caps. Also the plastic version of a beer bottle is so much smaller than a glass one and takes up less room. Looking at them its hard to believe they have the same capacity. Make sure you remove that ring that new lids have attached to them. They can stop the lid from sealing properly.

To my horror I found an old recipe still on this page from my bad old non-vegan days. It had lots of butter in it. Sorry cows! Any future recipes posted here will be strictly vegan only.

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