How-to Make Your Own Ginger Ale
Ingredients:
clean 2 liter plastic soft drink bottle with cap, funnel, grater (preferably with fine "cutting" teeth)1 cup measuring cup, 1/4 tsp and 1 Tbl measuring spoons, cane (table) sugar [sucrose] (1 cup), freshly grated ginger root (1 1/2-2 tablespoons), use only fresh ginger root (purchasable at most large supermarkets, or Asian food shops), juice of one lemon, fresh granular baker's yeast (1/4 teaspoon), cold fresh pure water
Directions
1. Add 1 cup of sugar to the bottle through the dry funnel. Leave the funnel in place until all the steps are complete and you are ready to cap the bottle.
2. Measure out 1/4 teaspoon of fresh granular active baker's yeast. Use Fleischmann's or any brand that you might buy in the health food store.
3. Add the yeast through the funnel into the bottle. Shake it to disperse the yeast grains into the sugar granules.
4. Grate the ginger root on a fine "cutting" grater to produce 1 1/2 Tablespoon of grated root. See the Tips below for more information on using the right grater.
5. Place grated ginger in the cup measure.
6. Juice a whole lemon. Lemon is optional, giving a little tartness to the ginger ale. Try it both ways to see which you prefer.
7. Add the juice of a whole lemon to the grated ginger.
8. Stir the lemon juice and grated ginger to form a slurry.
9. Add the slurry of lemon juice and grated ginger to the bottle. (It may stick in the funnel. Don't worry, the next step will wash it into the bottle.)
10. Rinse the containers that held the lemon juice and grated ginger with fresh clean water. Do not dump the water just yet.
11. Add the rinsing water to the bottle.
12. Cap and shake the bottle.
13. Reopen and fill the bottle to the neck with fresh cool clean water, leaving about an inch of head space. Then securely screw the cap down to seal. Invert the bottle repeatedly to thoroughly dissolve sugar. (The ginger root will not dissolve, of course.)
14. Place the ginger ale in a warm location for 24 to 48 hours. See the Warnings below.
15. Test to see if carbonation is complete by squeezing the bottle forcefully with your thumb. If it dents in as in the picture, it is not ready.
16. Once the bottle feels hard to a forceful squeeze, usually only 24-48 hours, place in the refrigerator. Before opening, refrigerate at least overnight to thoroughly chill. Crack the lid off the thoroughly chilled ginger ale just a little to release the pressure slowly. You do not want a ginger ale fountain!
Warning: This recipe will produce alcohol in the finished product. The bottle may explode if left in the heat for longer than two days.
Published by Brandee Teer
I am currently working as a Web Develop and pursuing Bachelor's in Web Development. I also operate my own freelance web design business. I am working on fixing my past mistakes and becoming a person my child... View profile
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