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Homemade Ginger Ale

Homemade Ginger Ale

  • Prep

    10 m
  • Ready In

    2 d 10 m
ILIKEBAKEDZITI

ILIKEBAKEDZITI

A fun way to make a family favorite. It tastes a little different than the commercial stuff, but it is much better. Above all things, have fun and feel free to experiment! Try adding fruit extract, if you like.

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Nutrition

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  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Into an empty 2-liter soda bottle, put the ginger root, sugar, yeast, and lemon juice. Fill the rest of the way with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.
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Reviews

jdca5033
209

jdca5033

2/24/2008

First let me say that I have not made this recipe. The yeast you want to try is Champagne yeast (Red Star brand is decent as I use it in Root Beer). Beer yeast will have too many off flavors that are important for different varieties of beer but not soda. Also, be careful that you don't bottle in glass as you could create a bottle bomb depending on fermentation temp and how tight the cap/lid is. As with any fermentation with yeast and fermentables (sugar) there will always be a % of alcohol (small but still present). After 2-3 days the jug needs to be chilled and kept at fridgerator temps to force the yeast to settle and become inactive (they don't die just become inactive). Remember, yeast is a living organism and will continue to thrive when conditions are right for them which means eating the sugars and creating the by-product alcohol.

Liz
152

Liz

3/19/2010

This is not a review, as such, but a "helpful" hint. My brother and dad made wine several years ago and experienced a similar explosion (all over the room and one VERY happy guinea pig!) and were told to cap the bottle with a balloon. The balloon expands with the gas, which can then be vented quite easily by pulling the neck of the balloon away from the bottle's neck. No explosions and no mess!

Rena Lynn
109

Rena Lynn

5/8/2006

I know this recipe works because it's identical to the one that I already use! I put at LEAST 2 Tbs of ginger root in mine because I love ginger. Because it's a bit difficult to put the grated ginger into those small-mouth bottles, you can soak the grated ginger overnight in a separate container, strain it, and then pour it into the 2-ltr bottle together with the other ingredients. It works either way! Beats store-bought ginger ale by many miles and of course is much cheaper. The only(little)thing I would like to see changed is using something besides regular yeast so that it won't have that slight yeasty taste. Is there anything else that can be used to give it the needed carbonation? Does brewer's yeast have that same taste??

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