Just sliced the ginger and it works fine. I think my yeast failed because I couldn't get a good level of carbonation. Will try new packet of yeast next time. This is actually the second time trying. Also pumped up ginger to 4 oz. and that tastes great as well. I can't stress the importance of the sealed container, my first container seemed airtight but I don't think it is.
- 3 oz fresh ginger
- 1 cup sugar
- 1/8 tsp instant or active dry yeast
- 1 lemon
- 8 cups water
Grate ginger or run it through a food processor. Add it to a 2 quart pot with sugar and 1/2 cup of water. Heat over medium-high heat, stirring to dissolve the sugar. Once it reaches a rolling boil, remove from heat, cover, and let steep for 1 hour.
Pour the liquid through a fine mesh strainer. Stir in yeast, the juice of 1 lemon, and the remaining water.
Stir well, and then transfer to 2 1-liter containers or a 2-liter bottle. Cap and leave out at room temperature for 48 hours, shaking occasionally.
The ginger ale should have achieve a good level of carbonation. Keep refrigerated, opening it every day or so to release excess carbonation.