Thu May 09, 2013 8:08 pm
When I made ginger beer in the past, I followed the method where you bottle before fermentation has finished, let the bottles sit warm for three days, and then keep them cold until consumed. After a few batches, you get it dialed in so that the ginger beer is carbonated and still has some sweetness. You could also just keep some simple syrup on hand and add it to each glass.
