Ginger Ale

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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.

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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!

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I like it not to sweet just refreshing

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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.

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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 :

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Love Ginger ale

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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.

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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!

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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:

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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.