Ginger Ale

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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.

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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.

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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?

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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.

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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.

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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.

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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?

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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.