Sparkling, fresh, strong as Ginger and homemade?
Yes it is possible and super easy when you make it with dry yeast. There is a real 100 % natural version made with a ginger bug (equivalent of the sourdough starter for bread), I’ll post this version a bit later.
Right now is the high season for Ginger (from may to November) and if you don’t want to buy it anymore, just know that it is quite easy to grow ginger at home in a pot or in your kitchen garden… And then you have fresh Ginger ale all summer long ! more information here.
And if you’re wondering, I haven’t invented anything with this recipe, I just “stole” it on wikihow… Now you know my secret !
- 225 g sugar
- 30 g freshly grated giner
- Lemon juice (one lemon)
- 1.6 gdry yeast
- Fresh water
- Using a funnel, add sugar to a 1.5 litre bottle (plastic is easier to check on the fermentation process but glass is more “sustainable” and environement friendly… Your call).
- Add dry yeast, grated ginger and lemon juice.
- Add a bit of water and close the botlle and shake it a little bit to activate the yeast.
- Fill the bottle until the end leaving one thumb of air for fermentation gaz.
- Keep the bottle at room temperature between 24 and 48 hours (36h forbme is perfect). To check on the fermentation process with a plastic bottle : press on the side of the bottle, when it’s firm, fermentation is over. With a glass bottle : Shake the bottle a little bit, if liquid goes up and sparkles, fermentation is over. Anyway, experience and time will help after your first batch.
- When fermentation is over, place the bottle in the fridge for at least 2 hours before drinking.
Et… voilà, Bonne dégustation