Saturday, October 9, 2010


This morning before leaving for cubscout campout, I decided to mix up a batch of homemade ginger ale. The recipe goes like this:

1 Cup sugar
1.5 T grated ginger (use the fibers also)
1/4 t yeast

Mix all together and pour carefully into an emply washed 2 liter soda bottle. NOTE: DO NOT USE A GLASS CONTAINER FOR THIS!
Fill the rest of the way up with cool fresh water leaving 1 inch headspace.

Shake a couple of times a day and leave on the kitchen counter to ferment.

Test the bottle by pressing in with your thumb. As soon as the bottle is hard and doesn't dent with your thumb, put the bottle in the refrigerator to stop the fermenting process. It is ready to drink. You can filter out the floaties if they bother you.


~ H said...

REALLY? Ooooohhh I can feel a science lesson in the works at our house! So do we need to do anything to it if we want it carbonated? Maybe that is just a silly question.


Supposedly....again this is my first will be lightly carbonated from the yeast action. But if not you can always add it to club soda.


Ok I have sipped on a fizzy wonderful iced glass of homemade ginger ale and I am amazed that we ever stopped making soda this way. It hisses when you open the lid just like store bought, it fizzes in the glass just like store bought. Without the chemicals! Why did people start putting chemicals in soda?

~ H said...

This is GOOOD INFORMATION. Thanks so much. I was wondering if the yeast was going to give it the "fizz factor" I can't wait to share our results with you!


H the info I am getting from The Survival Podcast forum guys is that bread yeast has a tendency to make the soda taste "bready" which I didn't notice with mine but I have a bad cold. They said it is better to use champagne yeast instead. I have a wine making supply store right around the corner from my work so I will go and see what kinds of yeasts they have and maybe do some experimenting. see todays post