Recipes Sites Ingredients

Ginger Ale

Makes: 8 16 oz bottles

Ingredients

  • 3 oz grated/pureed ginger
  • 1.5 c sugar
  • 16 c filtered water
  • 1/4 tsp champagne yeast
  • 2 oz freshly squeezed lemon juice

Method

  • In a 2-quart saucepan, over medium-high heat, add the grated ginger, sugar, and 1 cup water. Stir until sugar has been dissolved completely, then simmer for another 15 minutes. Cover and let it cool to room temperature.

  • In a large pot, add 15 cups water and the lemon juice. Strain the syrup into the pot using a mesh strainers, squeezing out as much liquid as possible. Mix in the yeast, stirring thoroughly.

  • Pour some of the mixture into a pitcher, then use that pitcher with a funnel to fill your 16 oz EZ Cap bottles with. Cap the bottles and leave them to stand in a dark place for 48 hours, then move them to the refrigerator to slow the fermentation.

Notes

Drink within 2 weeks.

Open the bottles periodically to relieve pressure buildup and avoid a nasty mess.