How to make your own Ginger Ale
By: Tea Man Dan
I don't know about you, but occasionally I'll get a wild craving for something sweet. Obviously fruits and honey satiate that feeling, but sometimes I just like what I consider "play food". Something that does absolutely almost nothing for me, but it's going down the hatch anyway! However, in this instance, it actually is good for me!!
Home made ginger ale was served up in drug stores back in the day because it was considered a preventative herbal concoction, like root beer and other sodas. However, nowadays commercially produced sodas are now a chemical cocktail that would more likely deplete your body of nutrients, turn your bones and teeth brittle, and take your liver and kidneys on a wild roller coaster ride. On a happier note, now you can make your own!
Supplies/ingredients you'll need per 750 ml or 1 quart container:
- Glass bottle with air-tight seal
- Measuring cup and spoon
- 1/4 teaspoon Brewer's Yeast or Dry Active Yeast (the same yeast you would use to bake bread)
- 1 cup Sugar (white granulated sugar works, honey can be substituted and adds other layers of flavors, brown sugar gives a more earthy flavor)
- 1 tablespoon chopped Ginger (peeled or unpeeled based on preference, unpeeled adds a slight woodsy, barky, earthy flavor)
- 1 sprig of fresh, slightly crushed Mint (optional, 6-8", more or less depending on your preference)
- Juice from 1/2 of a small squeezed Lemon (optional, gives you a 7-Up/Sprite flavor)
- Filtered water
- Add all ingredients together, and close the top.
- Let it sit away from direct sunlight, in a temperate part of the house. I use the top of my refridgerator.
- After 1-2 days put it in the refridgerator to slow down the fermentation (the warmer it is, the shorter the fermentation time. I wouldn't recommend more than two due to the chance of bottle explosion!)
- Enjoy, and please be careful when you open your bottles as it will be highly pressurized!
Happy home brewing!