Ginger Ale

Total Time:
49 hr 18 min
15 min
49 hr
3 min

about 2 quarts

  • 1 1/2 ounces finely grated fresh ginger
  • 6 ounces sugar
  • 7 1/2 cups filtered water
  • 1/8 teaspoon active dry yeast
  • 2 tablespoons freshly squeezed lemon juice
  • Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. 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. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.

  • Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. 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.

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4.2 60
At what point, if I used wine yeast, would the yeast start converting it to alcohol? Wouldn't that happen pretty quickly? item not reviewed by moderator and published
The basic recipe is fine but please DO NOT use plastic bottles -- not only does it affect the taste slightly, but plastic is a definite no-no with anything acidic.   item not reviewed by moderator and published
Added extra ginger and Loved the recipe! item not reviewed by moderator and published
I had to make it twice, since I forgot about my first batch for two weeks and it came out tasting like watered down vodka. The second bottle was delicious, though! item not reviewed by moderator and published
Just followed the recipe without modification and got a tasty ginger ale with the heat I was looking for. item not reviewed by moderator and published
Tastes great, I let my ginger and sugar mixture steep a overnight and reheat the next morning, also used Red Star Champagne yeast for a crisp tasting ginger ale. item not reviewed by moderator and published
We love this recipe but make it in glass jugs item not reviewed by moderator and published
This is a great recipe! I tried using a tad less yeast today when I made it to see if there'll be less of a yeasty flavor this time. But it's not least if I go by how much my husband loves it! item not reviewed by moderator and published
It's been about a day, and a half out of the two, and I'm seeing whitish brown sediment on the bottom of the bottle, and more floating at the top (sinking if you tap the bottle), or little globules floating in suspension either on their way up, or down, what is this? Is it just the yeast, or something else? It looks nasty whatever it is, is this safe to drink, or did I screw something up? I made one other batch, but other than a tiny amount of the "stuff" on the bottom it didn't do this, however it just tasted like raw bread dough with a hint of ginger, I think I screwed it up so this is my second try, but the bottle looks like a toxic waste dump. item not reviewed by moderator and published
I can't imagine bread yeast being good. Why not use a clean fermenting ale yeast or even a wine yeast? item not reviewed by moderator and published
I tried this and was very happy with the outcome...really yummy : And we did things all organic and did not use plastic... item not reviewed by moderator and published
Thank you Alton! It was my first trial at making ginger ale which I love. For my personal taste I would add more ginger and some honey but I loved it just as is. What are the caloreis per ounce? Thanks agai. maripo item not reviewed by moderator and published
love this recipe. this ale is easy to "brew" and tastes good with white rum : item not reviewed by moderator and published
Pretty good drink. There are a lot of things that might not work when brewing your on ale, even ginger ale, so a little trial and error is needed for this one. But, even if it doesn't work out the way you hope for, it goes pretty well with some silver coin tequila or light rum. item not reviewed by moderator and published
Even easier: save the water from making the candied Ginger! I had about 2 cups left that I added 24oz(1.5 lbs. sugar to. I put the syrup in a quart jar for later, but for those who want to make a gallon thats the amount of syrup you need. item not reviewed by moderator and published
I love this recipe! It's a big hit with my family and friends. I usually let the ginger "steep" overnight before using it though. I then reboil to kill any microbes, chill in the ice bath as suggested and follow the recipe from there. I think it creates a richer and smoother flavor. Thanks Alton! item not reviewed by moderator and published
I like it not to sweet just refreshing item not reviewed by moderator and published
Good, but not great. If you look in old beverage and "receipt" books (or Stephen Cresswell's more recent volume on home made root-beers you'll find that this one is pretty basic. Citrus oils add another dimension. The zest of a lemon or orange per gallon is enough. A little bit of cayenne adds a nice bite. As with all fermented beverages yeast makes a difference. 1/8 tsp of ale or champagne yeast instead of the bread yeast will give a better taste. Gingerol isn't very water soluble. A little alcohol or glycerin makes a difference. Yes, fermentation makes alcohol. But we're talking 0.2-0.4% tops. A gallon would give you about as much alcohol as one mild beer. You're about as likely to get high eating sourdough bread. Most of all, ditch the used plastic bottles. They're prone to failure and hard to sanitize. Wild yeasts and bacteria can give really unpleasant flavors. Bail-top bottles - available from any homebrewing supply store - are easier to clean and can be reused for decades. item not reviewed by moderator and published
This is great for root beer too! Do it the same way but without the ginger. Instead, add 1 T root beer extract (I found mine at Wal-Mart after the syrup has cooled. However I don't add the lemon. Oh and you can also try 1 T vanilla and you have cream soda : item not reviewed by moderator and published
Love Ginger ale item not reviewed by moderator and published
This recipe tasted very good. I added additional ginger and spices for an extra kick. However I did not like the smell the yeast imparted on the finished product. Overall, very good, I definitely reccomend it. item not reviewed by moderator and published
So easy and so good! Tastes a lot like the ginger syrup we bought at World Market made by "the Ginger People" that we love to mix in Alton Brown's blueberry soda! Super easy, left it on the counter for 48 hours per the recipe, then refrigerated for 2 more days before trying it. Put a lime in it & a straw, served on ice. I need to go pour another glass. The only thing is grating up 1 1/2 oz of ginger, and 6 oz of sugar... kind of would prefer the recipe in Tbl. But I think it equates to about 2 Tbls. of grated ginger, used a microplane grater. Will definitely make again, often! item not reviewed by moderator and published
Just made this, looks good, can't wait to taste it. Oh, and after straining the syrup, don't throw away the ginger solids, since they have quite a lot of taste left in them. Put together one teaspoon of the sweet ginger mush, one slice of lemon and a little bit of honey (or sugar; I prefer honey) if you like it sweeter, and pour over one cup of boiling water and you'll have yourself a nice cup of ginger tea :) That's quite a multitasking, making two different beverages from the same recipe. Nice:) item not reviewed by moderator and published
Re:jrjbc "The ginger ale is cloudy. I have tried filtering the syrup through cheese cloth and coffee filters but it doesn't help. " --It's cloudy from the yeast fermenting. No matter how well you filter the syrup, the final product will be cloudy if you carbonate with yeast. "Is there a way to estimate how much of the sugar the yeast consumes?" --Go to a wine/beer "homebrew" store and purchase a hydrometer. They're under $10. Use this to measure the density before and after carbonation. This will show you how much of the sugar the yeast has consumed. item not reviewed by moderator and published
I just put this together today for the first time. I'm not rating it yet, as I haven't tasted it. My thoughts thus far are that it is very easy to make, simple ingredients. I've read a few of the reviews and would like to address a few things I read. If you don't care for the flavor imparted by using bakers yeast you can use a brewers yeast but only an ALE yeast. It will give you a much cleaner flavor. As for sugar substitues, try honey or corn syrup. and if you really want to try something outta this world add some vanilla to your syrup. item not reviewed by moderator and published
I love ginger ale and this recipe is quickly becoming the standard in my fridge. I do have some minor issues if anyone has suggestions. The ginger ale is cloudy. I have tried filtering the syrup through cheese cloth and coffee filters but it doesn't help. Is there a way to estimate how much of the sugar the yeast consumes. A lot of the high end ginger ales I have had have a bit more bite to them than this does. Is there a way to get a bit more snap into the product? item not reviewed by moderator and published
The Ginger Ale is light in ginger flavor, which is why the next time we will make it with much more ginger. After 48 hours at room temperature, the yeast flavor was still wild and unpleasant. However, after another week in the refrigerator, that flavor had dissipated. The key to minimizing the yeast flavor, therefore, seems to be to let it settle to the bottom of the container, which takes several days. item not reviewed by moderator and published
I love this recipe. I did a few changes though. Since I enjoy the ginger's strong flavor I augmented it's quantity. Also this time I'm adding a little nutmeg to the mixture. Also I'm leaving the lemon part to for the last. Last time the lemon juice's flavour degraded over the first two waiting days. I hope the non- lemon acid medium does not alter the fermentation process. I'll check back in a day or two. item not reviewed by moderator and published
I find this recipe quite tasty, with a minimal yeast flavor. After 48 hours there is a tiny amount of alcohol but quite negligible (less than "non-alcoholic beer"). At the moment I'm experimenting with the recipe to find out the minimum amount of regular sugar required to produce the fizz, to allow me to create a "very low sugar" ginger ale by sweetening it with natural sweeteners (such as stevia). My wife is diabetic and does not like the artificial sweeteners used to sweeten conventional diet sodas. It seems to me the only way to produce a completely alcohol-free and completely sugar-free homemade ginger ale is to replace the yeast method of producing fizz with club soda or seltzer water. Alton Brown's ginger syrup can then be used in a mix with club soda (much like a soda fountain) for a completely alcohol-free ginger ale. If sugarless is the goal, syrup would be impossible using stevia (or, for that matter, Splenda, which does not melt), though I think Xylitol may work for making a ginger syrup. item not reviewed by moderator and published
I increased the recipe to a five-gallon batch. It?s not necessary to peel the ginger as long at you check for woody and moldy spots. I minced it in the food processor. I omitted the yeast as I already brew and keg my own beer. I put it in a keg and force carbonated it. Took it to work as a prototype to start doing our own natural organic sodas for the restaurant. Any one have a Cola recipe? item not reviewed by moderator and published
I have made this recipe several times. I don't mind the flavor the bakers yeast gives it, but a different yeast might give it a cleaner taste. If you don't care for it, you can mix the syrup and club soda with vodka or rum. item not reviewed by moderator and published
This is very similar to a recipe that I'm currently using. Haven't gotten to try the finished product yet, but smelled pretty tasty going into the bottle. To the person about the alcohol: there is about 0.4% alcohol by volume. To put that differently, you would need to drink about a gallon and a half to equal the alcohol of one 12oz. beer. To the guy with the headaches: leaving this sit at room temperature will be breeding a very large amount of yeasts in the soda. Yeasts naturally contain various chemicals, such as niacin, that can cause headaches in people sensitive to those chemicals. This will be the same no matter what yeasts you use, although, certain less, active yeast varieties might not be as potent. I'd recommend refrigerating for sure. item not reviewed by moderator and published
This ginger ale recipe is delicious. After making it the first time, I added extra sugar and ginger with a little less water. This made a slightly sweeter soda we devoured in a few days. Thank you Alton. item not reviewed by moderator and published
Ginger ale is the only soda I like and I LOVE the real stuff you can find in specialty stores compared to the regular grocery store ginger ale, so I was excited to try this recipe. I followed the recipe exactly except I eye-balled the one and a half ounces ginger. I just opened the bottle after letting it sit for 48 hours, poured some over ice and drank it. The bottle was pretty hard, felt like a regular bottle of soda (the carbonation I mean)....but it did get increasingly flat as I drank it. As for the flavor, it was light and sweet but not very ginger-y. I don't know if this is because I did not add enough ginger or because I am a fan of the strong stuff but I will definitely try this recipe again and will add probably three times the amount of ginger I originally did. Love you Alton! p.s. I think this process will produce something like 1% alcohol.... item not reviewed by moderator and published
Does this beverage contain alcohol or does the yeast simply produce the bubbles and not the alcohol that it generally does? item not reviewed by moderator and published
I think i will try this item not reviewed by moderator and published
I always add about twice as much ginger since I boil it with the sugar and some water to make a syrup and the ginger taste is fine with me, and I quite enjoy the breadiness of the baker's yeast. I have been using bread yeast because that?s the way I first learned it and I don?t live near a homebrew shop. I have been adding about a 1/2 tsp of active dry yeast to it and it is usually plenty carbonated by morning. Since I open it a lot I have been leaving it on the counter in the kitchen where there is always a light on. My problem is that recently I have been getting pounding headaches that correspond with having finished a glass of the ginger beer. This has been happening for a week now and I cannot remember if it started after I started leaving it out instead of putting it in the fridge. Does anyone know why I would be getting headaches? I know that brewer?s yeast and baker?s yeast are both saccharomyces cerevisiae, but are bred for different characteristics. Are there any harmful by-products as a result of using baker?s yeast for brewing? The ginger beer only lasts for a few days before I drink it and am ready for a new batch, so it isn?t around for that long. My guesses right now are: 1. baker?s yeasts produces the wrong kinds of alcohols 2. leaving it in the light causes the yeast to produce some by-product that the body interprets as a toxin. 3. The yeast life cycle is short and they are producing new yeasts and the death of the 1st generation produces a toxin. 4. This is an unfortunate coincidence. There is plenty of sugar in there and I know the yeasts are still alive because the bottle becomes hard again within a few hours and over time the drink becomes more dry. I would love to hear what people have to say, I would hate to have to give up my new favorite drink. item not reviewed by moderator and published
I haven't tried the ginger ale per se, but I used the technique to make sparkling apple juice (just added the same amount of yeast to 2L of apple juice and a bit of extra sugar to offset the harshness of the bubbles). Its sooo exciting, I couldn't wait the full 48 hours to check on it! After about 24 hours I tasted it and there was good carbonation but also a slightly undesirable yeasty bread smell. It's been 30 hours so far and the smell has seemed to die down and the carbonation increased. I'm sure it'll be great once the 48 hours have passed. item not reviewed by moderator and published
Hi Everyone. What Alton has done here is provide a simple set of guidlines to ferment any drink, in this case ginger ale. But this same recipe can be applied to make beer, sake, cider, and many other drinks. Then, with the two leter bottle, he shows you how to create bubbles in the liquid, carbonation. Yeast eat sugar. And they create alcohol and CO2 So add more sugar, create more alcohol and CO2, up to a limit of about 13% alcohol where the yeast die. They are the key to the fermentation process, and there are many flavors and types of yeast. There are also wild yeast that can come in and create off flavors in your drink. So cleanliness is important. Some of you didn't like the taste, try better sanitation and make sure what you put in there is clean and wholesome. When you put the cap on the bottle, the CO2 created by the yeast has no where to go. The gas is forced into the liquid, creating carbonation (bubbles) under normal pressure as the gas precipitates out of the liquid. If your drink does not have bubbles, EITHER your bottle is leaky and not holding the pressure OR your yeast was dead before it got in the bottle. Either way, get some more yeast add it again at room temp and transfer the drink to a different clean bottle. When the yeast dies, it settles to the bottom of the container leaving a layer. Dead yeast do not taste good, but some people eat it up for the nutrition. You can just pour the drink into a different bottle from the dead yeast to make it more easy to handle. Let it settle, then pour some more. I am going to make a first attempt with a 5 gallon batch. With increased sugar to add a little more to the drunk factor. The bottom line is that you create a living, breathing liquid that is great for you and makes you feel great! Nature is awesome. item not reviewed by moderator and published
I just finished bottling this. The only things I changed are no lemon juice and I used Ale yeast. Everything else was done according to the instructions. I'll let you know how it turns out. 4 stars for an EASY recipe. item not reviewed by moderator and published
made it just as directed, with, of course, a few changes... i didn't bother to boil the syrup since that amt of sugar dissolves easily. left the ginger in until i filtered it. the level of fizz was perfect--tiny champagne bubbles. best after a week. kept its fizz for a long time. item not reviewed by moderator and published
I was really excited after watching the show in which Alton Brown made this. I think I followed the recipe to a reasonably accurate degree - but I'm not sure because I don't have a kitchen scale, and so I had to estimate. I did a little digging for equivalents, and it looks like 6 oz. sugar is 3/4 cup. Perhaps. And I bought 2 oz. ginger root in the store, just crossing my fingers that somehow I'd get 1.5 oz. of it grated and in the syrup. (And isn't it a pain to peel ginger?!) Oh, and I used baker's yeast, because that's the kind of yeast Alton Brown specified on the show for this recipe... All right... In the 48-hour fermentation period, I ventilated the bottle every 8 hours, figuring it wouldn't hurt to do it more often and also fearing it would otherwise explode sugary liquid on my kitchen walls. Anyway, at taste, the ginger was very fragrant, the bubbles delightfully small, and I found the carbonation lingered in the glass just as long as I wanted it to. (That is, it didn't go flat super-fast in this batch.) As far as the *flavor* of the stuff is concerned, it was more in my nose than on my tongue. That is, lots of ginger, not too sweet. A soft drink for adults! I might increase the sugar just a little - but really, I like it like this. And nothing at all was ruined when I mixed a glass-ful with a shot of gin... item not reviewed by moderator and published
I absolutely loved the way this tasted (very ginger-y!), but I had one problem with it- There was a precipitate at the bottom of the bottle. I'm assuming this was either the yeast or a byproduct of the yeast. It was still drinkable, but only if you poured it really quickly to avoid clumps in your glass, and the last fourth or so I had to pour out. Did anyone else have this problem or know how to avoid it? The only thing I can think of is that I didn't shake up the bottle enough when I first added the yeast. item not reviewed by moderator and published
I am so excited about this recipe! I have never made any sort of home-brewed drink before, but this one was so easy I am inspired to experiment with more! I just tasted the finished product today, and it is delicious!! Refreshing and spicy, with a fire-y warmth and lovely effervescence with no unpleasant yeast taste or smell. Here's what I did: I followed the basic recipe, but instead of the 6 oz white sugar I used 3.1 oz. brown sugar, plus 2.9 oz. white sugar. I finely grated the ginger and proceeded with the recipe, except I also grated an additional 1+ oz. of ginger and mixed that with the remaining 7 cups water. When the steeping was done, I added that to the ginger water without straining. I used 1/8th tsp SAF? Gourmet Perfect Rise Yeast. After about 12 hrs at room temp. I had to let some pressure out for fear that the bottle would burst (it was hard as a rock). After the first 24hrs were up, I placed it in the fridge (because of the excessive bottle tension), where it remained for the next 24 hrs. After a total of 48 hrs I carefully let the carbon out a little at a time until it was safe to open, and poured it directly into a glass with a sieve over it (I left in all the pulp, remember). And like I said, absolutely delicious! *RE: Ransom - The recipe does not call for you to boil the sugar/ginger mixture. It says, "Stir until the sugar has dissolved. Remove from the heat". Ryan - The yeast you used were obviously dead, and it is unfair to give Alton a poor review for that. item not reviewed by moderator and published
While most recipes by Mr Brown are good this one can use some tweaking. The conversion of table sugar to invert by boiling is good and will help to lessen the chance of making pancake suryp. I would not boil the ginger root but add to the ferment as the boil will less the taste of ginger. Please do not use bread yeast if you don't want a bread taste and a yeast smell. The use of a beer ale yeast would be better one that is for a wheat beer would be best. And understand that each batch will be different and you will need to adjust to your taste. Cheers item not reviewed by moderator and published
I've made home-brewed ginger ale before, and I normally enjoy Good Eats recipes. However, I think that filtering out the ginger before fermenting leads to a flatter, less intense ginger flavor than I was expecting. With other recipes you leave the grated ginger in the bottle with the yeast and sugar; this makes the final brew more gingery but you have to let the ginger settle before pouring the drink. This version does seem to produce lots of carbonation, but with yeasty overtones that are not masked by the ginger flavor, and it really must be drunk ice-cold; otherwise it goes flat very quickly in the glass. item not reviewed by moderator and published
Does Alton read these? Anyway, the trick is to use FRESH yeast. Brewers yeast seems to work a lot better than bakers yeast, and the young ginger gives a milder flavor than old or mature ginger. If you are looking for the same taste of the store bought stuff, you will be disappointed. the taste is nothing like it at all. Depending how much and whether or not you use young or old ginger, depends on what the ale will taste like. Mine, since I use the old stuff mostly, has a nice bite to it. Again though, the most important thing is to use FRESH yeast, and to expect the bubbles to be a lot softer than what you are used to with the commercial stuff. item not reviewed by moderator and published
You all for get that recipe's are just guidlines. if you dont think that it didnt have enought flaver for you then add more or less to your tast. good job alto brown. item not reviewed by moderator and published
I haven't made this yet, and even with some of the negative reviews I am going to try it out. I think part of the problem some of you are having is the type of yeast he uses. I'm guessing the yeast most people are getting is the kind for baking. You really shouldn't use that. Instead try using something from a homebrew supply. I would likely use one suitable for Belgian ales since that yeast tends to lend flavors like clove and citrusy flavors instead of bread. I am going to try it with some leftover american ale yeast from Philadelphia Brewing Company, if the stock I still ahve is viable. If not, I have some dried basic English ale yeast sitting around with nothing to do. Also, another tip to help with fermentation. Make sure that there is a good amount of air disolved in the liquid before pitching the yeast. It will help them go a lot more reliably. My thing is, if I end up liking this, how can I scale it up to five gallons. A keg of homemade giner ale on tap would be nice. I'll post a follow up with my thoughts once I make it. item not reviewed by moderator and published
I was so excited when I opened my bottle and it fizzed madly. Then I tasted it, and it fizzed all the way down the drain. item not reviewed by moderator and published
This is the first negative review I've ever given to a recipe from Alton. It's been 3 days and there isn't even a hint of carbonation in my soda. I can see the yeast "cloud" at the bottom of the bottle which isn't that appealing either. The ginger syrup tasted pretty good so maybe I'll just pour that into club soda. item not reviewed by moderator and published
I made a half batch of this as I have a glass 1 L bottle with a cool little closure (it was from some french soda). I used just regular ginger as I couldn't find young ginger. I also used a little lemonade since I didn't have any lemon juice. The carbonation was smaller bubbles than normal commercial soda and had a softer feel to it. There was a slight yeasty smell at first but I didn't taste the yeast. The flavor was more mild than I was expecting. It tasted like a mild candied ginger favor. It was a nice, light and refreshing taste with very little heat but when I make it again I am going to try adding more ginger. Over all I enjoyed it but it wasn't as awesome as I expected. Also people who don't actually like the taste of ginger but like regular store-bought ginger ale aren't likely to enjoy this. The home-brewed style of this has gotten me interested in making other types of sodas. item not reviewed by moderator and published
I was excited to try this recipe because it did not have all the junk that the store brought ginger ale contains. However after tasting the results, I was disappointed the ginger flavor is weak. So.... for the true ginger lover, add more ginger to the recipe. The drink also has the smell of the yeast, which is another turn off. item not reviewed by moderator and published
There is nothing like this available in supermarkets or specialty stores. This is a true home brew. -Surprisingly easy to make. NB, If you expect this recipe to yeild anything like what you've bought in any store then you will be disappointed. item not reviewed by moderator and published
I thought this turned out great when I first opened the bottle.. There was a huge gas buildup, and fizz lasted for several minutes. But once I poured the ginger ale over ice, the fizz was gone. It was like drinking flat soda. It can't hold its carbonation at all once the bottle is open. It has a great ginger flavor, but not a soda feel. I'm interested in trying the other reviewer's idea of taking the syrup and adding it to club soda. item not reviewed by moderator and published
This was definitely a hit, loved by everyone who's tried it. The only part I'm not sure about is the yeast, as I don't have a measuring spoon small enough, I eyeballed it. The soda turned out great, only trouble is I only have one bottle to make it in, the next 48 hours are going to be tough! item not reviewed by moderator and published
If you are looking for an authentic Ginger Ale Not that ARTIFICIAL flavored stuff in the supermarket then give this a go. YUMMY. I have already made this a couple of times and I love it. It has a strong Ginger flavor and a good bite to it. item not reviewed by moderator and published
this soda has a very strong ginger taste. If you dont like ginger, this isnt for you. A little goes a long way which is a good thing. Unlike coke where you can drink half the bottle without thinking, one glass of this drink will last you the whole meal. item not reviewed by moderator and published
As a lover of ginger ale and a food historian I thought this was going to be such a great recipe. I followed the directions to the letter and not only was there not enough ginger taste to it but it wasn't very sweet and the odor of yeast when you open the bottle and drink the actual beverage was off putting. I would suggest you make the ginger syrup and then put about 2-3 TBS of this into some club soda. That was very very nice. item not reviewed by moderator and published
thanks Ab , your recipe was simple and easy i got my kids involved . w made several batches so that everyone had there own private label brew.we also tried slice as well as grated ginger and made candied ginger chips after using in the we need to try on the ice cream. item not reviewed by moderator and published
Plastic bottles are fine with acid, sodas are acidic... item not reviewed by moderator and published
Do you release any pressure from the bottle while it's fermenting, before you place it in the fridge? I'm worried about my glass bottles shattering item not reviewed by moderator and published
I used a glass bottle and it was fine. I think you would have to seriously neglect it for the glass to shatter item not reviewed by moderator and published
If using glass bottles for this (or any other naturally carbonating drink); you should always use bottles that are conditioned for pressure and temperature fluctuations. Milk bottles, beer bottles (especially the "Grolsch" style with re-sealable caps) and of course any canning jars will work. Just be certain to have a method and schedule for allowing excessive carbonation to off-gas from the vessel. Higher ambient temperature yields more active and faster carbonation so be mindful of the area. item not reviewed by moderator and published
I meant to say, also, that I used twice the amount of ginger this time since I love a pretty strong ginger flavor coming know, more like Vernor's, ha! I like to use the strained ginger, too. I let it sit in water for awhile to make me a cup or 2 of ginger tea...or I just eat the sweet ginger pieces, kind of like candy. Well, what can I say, I'm a fan of ginger! item not reviewed by moderator and published
sounds like your yeast is no longer active (alive) item not reviewed by moderator and published
It's not so bad for something like this with strong flavours of its own and a short fermenting time. I imagine they didn't want to scare people out of trying it. But I agree, something like a champagne yeast or an ale yeast is way better.  item not reviewed by moderator and published
Did it turn out in the keg? Tks item not reviewed by moderator and published
Ginger can make your blood pressure drop.. it gives me a headache when mine is high and I eat it raw.. item not reviewed by moderator and published
I did the same thing. item not reviewed by moderator and published

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