AHB Starter Ginger Beer Making Kit - Twin-Lever Capper - Buderim

The Buderim kit uses 80% real ginger syrup from Buderim Ginger's Sunshine Coast facility in Queensland - not artificial flavouring, not concentrate, not ginger essence. Most homebrew ginger beer kits use flavouring compounds that produce a thin or chemical taste. The real ginger syrup produces an authentic heat, aroma and finish that is noticeably different from most commercial and homebrew alternatives.

Yes. When made with 1kg of dextrose as directed, this kit produces approximately 4% ABV. It is a properly fermented alcoholic ginger beer, not a soft drink. Fermentation requires yeast to produce alcohol as part of the carbonation process - the alcohol cannot be removed from the finished product.

One batch produces approximately 20 litres - around 55 standard stubbies (375mL) or 26-28 long necks (750mL). Crown seals are included for the first batch. Bottles are sold separately at AHB.

Most batches are ready to drink in 2-3 weeks. Fermentation for ginger beer typically takes 5-7 days - slightly faster than most beer recipes - then allow 1-2 weeks for bottle conditioning. In warm weather fermentation can complete faster; if your home is above 24 degrees C in summer, check gravity a couple of days earlier than the instructions suggest.

Ginger beer ferments comfortably between 18 degrees C and 24 degrees C - a wider range than most beer yeasts. In Victoria, Tasmania and southern NSW through winter, indoor temps can drop below 16 degrees C and slow fermentation significantly even in a heated home. A 25W heater pad (available separately at AHB) prevents stalling without needing a temperature controller. In Queensland and WA in summer, fermenting above 26 degrees C is generally fine for ginger beer but can produce fruity esters - move the fermenter to a cooler spot if you can.

Use the hydrometer. Take a reading on two consecutive days - when it is stable and matches the target final gravity in the instructions, fermentation is done. Do not rely on airlock activity. Bottling too early with residual sugar produces over-carbonated bottles that are messy and potentially dangerous to open. The hydrometer reading is the only reliable indicator.

Standard glass longnecks (750mL) or stubbies (375mL) with crown-seal tops. Do not use screw-top or lightweight bottles - they will not hold carbonation pressure safely. You will need around 55 stubbies or 26-28 longnecks per batch. AHB stocks bottles separately.

Yes - ginger beer wort is sweet and warm during fermentation, which makes it an ideal environment for bacteria and wild yeasts. A contaminated batch produces vinegary, off-tasting or flat ginger beer. The included no-rinse sanitiser works on all equipment that touches your ginger beer. Use it before every step and do not skip it.