Morgans Ginger Beer

A 1kg ginger beer kit that makes 20L using either the supplied non-alcoholic method or the separate alcoholic fermentation method.

Choose the method carefully

For the non-alcoholic recipe, use exactly 115g household sugar in the main mix and add no sugar to bottles. For the alcoholic recipe, ferment with 1kg dextrose at 22-30 degrees C, then bottle only after fermentation is complete and gravity is 1.005 or below.

Bottling safety

Follow the pack priming quantities exactly for the alcoholic method: 6g per 750ml, 3g per 375ml or 8g per litre. Excess sugar or bottling before completion can over-pressurise bottles.

Compare Morgan’s specialty drink kits

This Ginger Beer kit makes 20L using either its non-alcoholic method or its separate alcoholic fermentation method. For a crisp, dry 20L cider with included cider yeast and optional non-fermentable sweetness adjustment, see Morgan’s Apple Cider. The recipes, sugar quantities and bottling instructions are different, so the kits are not interchangeable.