Homemade Ginger Ale
Source of Recipe
Aunt Saunny
Ingredients:
1/8 tsp. baker's yeast
1 oz. freshly grated ginger
1/2 fresh lemon
2 cups sugar
Preparation:
Add baker's yeast to 1/4 cup of lukewarm water and let it sit for 10 minutes to rehydrate. Add the ginger, the juice of 1/2 lemon and two cups sugar to two quarts of water. Simmer on low heat for 25 minutes. Do not boil.
Let the mixture cool for about 1/2 hour, then pour the mixture through a sifter to remove the ginger and lemon pulp. Transfer the mixture to a glass gallon jug. Add about two quarts of water along with the yeast mixture.
Sanitize glass or resealable plastic bottles with a bleach mixture. Add two tablespoons of chlorine bleach for each gallon of water to make sanitizer.
Fill resealable plastic bottles or glass bottles with the soda. Glass bottles, caps and capping devices can be found at home-brewing supply stores. Cap the bottles tightly.
Let sodas ferment at room temperature for two days, then move to the refrigerator to stop the fermentation process. Do not let the soda stay at room temperature for more than two days because too much pressure can build up in the bottles and cause the soda to erupt violently when opened
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