Table of Contents » Beverages

Ginger Ale

Ingredients

1 cup cane (or table) sugar
1 1/2-2 tablespoons freshly grated ginger root
Juice of one lemon
1/4 teaspoon fresh granular baker's yeast
cold fresh pure water
1 two liter soda bottle with cap

Method

1) Add 1 cup sugar to the 2 liter bottle with a dry funnel. (Leave the funnel in place until you are ready to cap the bottle.)
2) Measure out 1/4th teaspoon fresh granular active baker's yeast
3) Add yeast through funnel into the bottle, shake 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.
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. I like them both.)
7) Add the juice of a whole lemon to the grated ginger. Stir the lemon juice and grated ginger to form a slurry
8) 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.)
9) Rinse containers with fresh clean water. Add the rinsings to the bottle, cap and shake to distribute.
10) Fill the bottle to the neck with fresh cool clean water, leaving about an inch of head space, securely screw cap down to seal. Invert repeatedly to thoroughly dissolve sugar. (The ginger root will not dissolve, of course.)
11) Place in a warm location for 24 to 48 hours. (Do not leave at room temperature longer than necessary to feel "hard." The excess pressure may cause an eruption when you open it, or even explode the bottle!)
12) Test to see if carbonation is complete by squeezing the bottle forcefully with your thumb. Any dents, it is not ready.
13) 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 of the thoroughly chilled ginger ale just a little to release the pressure slowly. You do not want a ginger ale fountain.
14) Filter the ginger ale through a strainer if you find floating pieces of ginger objectionable. These are found in the first glass or two poured, and, since most of the ginger sinks to the bottom, the last glass or so may require filtering too. Rinse the bottle out immediately after serving the last of the batch.


NOTE

Fleishman's yeast is good
Source: David B. Fankhauser, Ph.D. Professor of Biology and Chemistry U.C. Clermont College Batavia OH


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