Originally posted December 03, 2011

homemade ginger ale

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.

Ingredients

3 oz fresh ginger
1 cup sugar
1/8 tsp instant or active dry yeast
1 lemon
8 cups water

2 liters

Directions

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.

2 days