how to make a glass of ginger ale

Add 1 cup of sugar to the bottle through the dry funnel. Leave the funnel in place until all the steps are complete and you are ready to cap the bottle.
From making ginger ale

Measure out 1/4 teaspoon of fresh granular active baker's yeast. Use Fleischmann's or any brand that you might buy in the health food store.
From making ginger ale

Add the yeast through the funnel into the bottle. Shake it to disperse the yeast grains into the sugar granules.
From making ginger ale

Grate the ginger root on a fine "cutting" grater to produce 1 1/2 Tablespoon of grated root. See the Tips below for more information on using the right grater.
From making ginger ale

Place the grated ginger in the cup measure.
From making ginger ale

Juice a whole lemon. Lemon is important to keep the PH level low and ward off unwanted microorganisms. If you don't like lemon, try grapefruit juice.
From making ginger ale

Add the juice of a whole lemon to the grated ginger.
From making ginger ale

Stir the lemon juice and grated ginger to form a slurry.
From making ginger ale

Add the slurry of lemon juice and grated ginger to the bottle. (It may stick in the funnel. Don't worry, the next step will wash it into the bottle.)
From making ginger ale

Rinse the containers that held the lemon juice and grated ginger with fresh clean water. Do not dump the water just yet.
From making ginger ale

Add the rinsing water to the bottle.
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Cap and shake the bottle.
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Reopen and fill the bottle to the neck with fresh, cool, clean water, leaving about an inch of head space, then securely screw the cap down to seal. Invert the bottle repeatedly to thoroughly dissolve sugar. Also check the bottom of the bottle because the suger tends to stick in little pockets there. (The ginger root will not dissolve, of course.)
From making ginger ale

Place the ginger ale in a warm location for 24 to 48 hours. See the Warnings below.
From making ginger ale

Test to see if carbonation is complete by squeezing the bottle forcefully with your thumb. If it dents in as in the picture, it is not ready.

Once the bottle feels hard to a forceful squeeze, usually only 24-48 hours, place in the refrigerator. Before opening, refrigerate at least overnight to thoroughly chill. Crack the lid off the thoroughly chilled ginger ale just a little to release the pressure slowly. You do not want a ginger ale fountain!

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