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Modern recipe adapted from Alton Brown.
1 tablespoon powdered ginger; or 1 1/2 ounces finely grated fresh ginger
1 tsp cream of tartar
1 cup sugar
7 1/2 cups filtered water
1/4 teaspoon active dry yeast
2 tablespoons freshly squeezed lemon juice
If you use fresh ginger, remove from the heat, cover and allow to steep for 1 hour. Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture.
If you use ground ginger, remove from heat and add remaining water and lemon juice; set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
Using a funnel, pour into a clean 2-liter plastic bottle and add the yeast. The bottle will not be filled to the top–this is necessary to leave room for the yeast to expel gas, carbonating the drink.
Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.
You can also try this recipe with molasses for an “Excellent Jumble Beer.”
I found the longer it sat, the better it tasted. A week later, it’s sweet and smooth, and still carbonated. For you home brewing guys out there, I’d love to find out what the alcoholic content is. And if you live in NYC, I still have some left if you’d like to taste it.
Rating: A
This recipe is simple, and an easy introduction to the world of home brewing.