How to Make Ginger Ale 3 Ways to Make Ginger Ale

Contents Method 1: Conservative version 1. Use a dry funnel to pour a cup of sugar into the bottle. 2. Weigh 1/4 teaspoon of fresh granular active dry yeast. 3. Pour yeast into the bottle through the funnel. 4. Use a fine grater to grate the ginger root. Two tablespoons is enough. 5. Pour the grated ginger root into a measuring cup. 6. Squeeze the juice from the lemon. 7. Pour the lemon juice into the minced ginger. 8. Stir the minced ginger and lemon juice to form a slurry, then pour it into the bottle. 9. Rinse the container with lemon juice and minced ginger with water. 10. Close the lid. 11. Open the bottle again, pour fresh cold water up to the neck of the bottle, leaving a 1 cm gap, and then seal the bottle. 12. Keep the ginger ale in a warm place for 24 to 48 hours. 13. Check whether the carbonation is complete. 14. When the bottle feels very hard when squeezed, place the bottle in the refrigerator. Method 2: Stovetop version 1. Prepare two large pans. 2. When the sugar melts, remove the pot, cover it, and set it aside for 1 hour. 3. Filter the syrup. 4. Prepare the funnel. 5. Open the bottle. Method 3: Non-alcoholic version 1. Boil 2 cups of water in a pot. 2. Filter the liquid with a fine filter. 3. Use another pan to make the syrup. 4. Mix together 1/2 cup ginger water, 1/3 cup simple syrup and 1/2 cup soda water. Although you can buy many brands of ginger ale in the supermarket, homemade ginger ale tastes even better! Let’s teach you how to make 2 liters of fresh ginger ale with ginger.

Method 1: Conservative version

1. Use a dry funnel to pour a cup of sugar into the bottle. Keep the funnel on the bottle until you have completed all steps and start placing the cap on the bottle.

2. Weigh 1/4 teaspoon of fresh granular active dry yeast. Any brand will do.

3. Pour yeast into the bottle through the funnel. Shake the bottle to disperse the yeast and sugar particles.

4. Use a fine grater to grate the ginger root. Two tablespoons is enough. Use a grater with the finer teeth on the grater.

5. Pour the grated ginger root into a measuring cup.

6. Squeeze the juice from the lemon. Lemon juice can lower the pH and prevent the growth of harmful microorganisms. If you don't like lemon you can add grape juice.

7. Pour lemon juice into the minced ginger.

8. Stir the ginger and lemon juice to form a slurry, then pour it into the bottle. It may stick to the funnel, don't worry, the funnel will be rinsed out in the next step.

9. Rinse the container containing lemon juice and ginger with water. Pour the rinsed water into the bottle.

10. Close the lid. Give the bottle a shake. This allows the yeast to ferment and promotes the onset of carbonation.

11. Open the bottle again, pour fresh cold water up to the neck of the bottle, leaving a 1 cm gap, and then seal the bottle. The space left is for the air produced by fermentation. Shake the bottle to dissolve the sugar completely. Check the bottle for sugar precipitation. The minced ginger will not melt.

12. Keep the ginger ale in a warm place for 24 to 48 hours. A warm place is for the yeast to ferment, but don’t forget it. If fermented for too long, the alcohol concentration will increase and the taste will be very different.

13. Check whether the carbonation is complete. Squeeze the bottle with your thumb. If the bottle is dented like in the picture, it means it is not healed yet. Fermentation produces carbon dioxide, which causes the bottle to bulge and become difficult to squeeze.

14. When the bottle feels very hard when squeezed, put the bottle in the refrigerator. Refrigerate at least overnight before opening. Open the cap slightly to release some of the gas. Otherwise it will spray out.

Method 2: Stovetop version

1. Prepare two large pans. Place over medium-high heat and add ground ginger, sugar, and half a cup of water. Stir until the sugar is completely dissolved and remove the pan from the heat. This process takes several minutes.

Be patient!

2. When the sugar melts, remove the pot, cover it, set it aside, and let it sit for 1 hour. Don't order them, they need some quiet time.

3. Filter the syrup. Pour the syrup through a fine strainer into a bowl. Press to make sure all the juice is poured into the bowl. Then place the bowl in the refrigerator until the mixture reaches room temperature of 68 to 72°F (20 to 22°C).

4. Prepare the funnel. Place the funnel into a clean 2-liter plastic bottle and pour in the syrup. Then add the yeast, lemon juice, and remaining 7 cups (56 ounces) of water. Tighten the bottle cap. Give the bottle a gentle shake to mix everything together. Leave at room temperature for 48 hours. But no more than 48 hours. If fermented for too long, it will taste very bitter.

5. Open the bottle. Open the bottle and check the amount of carbon dioxide. If it feels sufficient, you can put the soda in the refrigerator. If it's not enough, ferment for a while longer. Keep in the refrigerator for 2 weeks. Open once a day to release the gas. Otherwise, gas will continue to accumulate and it may explode.

Method 3: Non-alcoholic version

1. Boil 2 cups of water in a pot. Add the ginger (peeled and finely chopped), reduce the heat to low and simmer the ginger for 5 minutes. Take the pot off the heat and let it sit for 20 minutes. If it's too long, the ginger flavor will be too strong.

2. Filter the liquid with a fine filter. Throw away the minced ginger. The water should now be full of ginger flavor, so there is no need to leave the minced ginger in the water.

3. Use another pan to make syrup. Melt one cup of granulated sugar with one cup of boiling water.

4. Mix together 1/2 cup ginger water, 1/3 cup simple syrup and 1/2 cup soda water. This is the ratio per cup. Add a few drops of fresh lime juice and a wedge of lime to garnish each glass. Drink it while it's "cold"!

Tip Make sure the fermentation container is clean. Enables bottles to be cleaned with powder detergent.

You can adjust the amount of sugar to adjust the taste. Lemon can be omitted, but it can inhibit harmful bacteria. If you want to make a spicier soda, add more ginger.

You can replace most of the sugar with artificial sweeteners, but add at least 2-3 tablespoons (28-42 grams) of real sugar. Because yeast needs sugar to ferment.

Fermentation is a method that has been used by humans for thousands of years to ferment dough and brew red wine and beer. Carbon dioxide makes bread fluffy and drinks fizzy.

If you are disgusted by the ginger being left in the soda, strain the ginger through a strainer.

Try designing a label to stick on the bottle of your homemade ginger ale to personalize your homemade ginger ale.

Warning: Do not leave filled soda bottles in a warm place for too long. If left at room temperature for more than two days (especially in the summer), too much gas from fermentation may cause the bottle to explode. It is less likely to explode once refrigerated.

When purchasing yeast, it is best to purchase S. cerevisiae yeast from breweries and brewery supply outlets. Sometimes baker's yeast becomes inactive.

The soda produced by the first two recipes contains alcohol. The quality of alcohol fermented within two or three days is not very good. But if it ferments for too long, the alcohol content will become higher and the taste will not be like ginger ale.

You need to prepare

Materials

Conservative version

1 cup (225 g) sugar

2 tablespoons (30 g) freshly grated ginger root

Juice of one lemon

1/4 teaspoon (1.6 g) granular yeast

Cold (purified) water

Stovetop version

1 1/2 ounces freshly grated ginger

3/4 cup (6 ounces) sugar

7 1/2 cups (60 ounces) filtered water