DIY Ginger-Ale

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It’s not really Spring weather around here, but you can still enjoy some Spring/Summer beverages. Here’s my home-made ginger ale recipe for you to try.

You’ll need a few ingredients:

  • Ginger root – enough to grate for two heaping tablespoons.
  • One lemon
  • One cup table sugar
  • Water – Portland tap is awesome
  • 1/4 teaspoon brewer’s yeast – I use dry ale yeast from F.H. Steinbart

You’ll need some tools:

  • Clean 2 liter bottle with cap (no glass at this stage)
  • Funnel
  • Fine tooth grater
  • 1 cup measuring cup
  • 1/4 tsp and 1 Tbl measuring spoons
  • Lemon juicer device
    • Glass measuring cup

Begin with your clean 2 liter bottle, use your funnel and pour in the sugar and yeast. Grate the ginger so you have about 2 Tbl worth and put in a glass measuring cup. You can use a potato peeler to clean the ginger if you like, not necessary, but at least rinse it and cut off any dry root. Cut your lemon in half and squeeze all the juice into the measuring cup as well. Mix it up so it’s a slurry of lemony ginger. Making a mash will help it pour through the funnel. Don’t worry if you get a seed in there, you’ll be straining later anyway. Pour the slurry into the bottle, fill with cool water, leaving a couple inches at the top. Cap tightly and put in a warm place, like near a window. The heat will help activate the yeast.

You’ll need to check on the bottle within the 24 next hours, squeezing the bottle to feel the bottle pressure. This is why you should always brew in a plastic bottle, the pressure can explode a glass one. Fermentation should take 24-48 hours, so keep checking the bottle’s firmness. I’ve had the yeast fail for one reason or another and the bottle never pressurizes, but you can add another 1/4 tsp of yeast and cap again. Once the bottle is firm like a new bottle of soda, put immediately into the fridge and let cool overnight.

After the ginger-ale is cooled, I usually pour into 1 liter glass bottles for storing, serving or giving to friends. Still remember that it’s a carbonated beverage and even when cooled, the yeast will still ferment slightly, so there’s some pressure when opening. Always point away from your pants when opening!

COMMENTS

Martin said,
06.03.10 @ 7:07PM

Absolutely delicious. Thanks for sharing!

onetoughcupcake said,
07.05.10 @ 12:52AM

ohmigoodness, i can’t wait to make this.

is there any alcoholic content, since there’s brewer’s yeast and sugar going on in there?

also, have you tried making this with honey? i bet it’d be delicious.

Matt said,
07.06.10 @ 5:06PM

@onetoughcupcake – glad you want to make it! The alcoholic content is such a trace amount, it’s safe as a non-alcoholic bev. Haven’t tried other concoctions yet, but yeah, honey sounds like a great idea… definitely lots of room for experimentation.

experimental bartender said,
07.25.10 @ 11:01PM

Tried out the recipe one and a few variations. can’t get it to carbonate ever.

Also try instead of a full lemon, half lemon and two limes, worked out really well.

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