Ginger Ale

Ginger Ale

Fermented by Randi Walters

September 18, 2012

I used the recipe for homemade ginger ale. I did so by using the following tools and ingredients.

· clean 2 liter plastic soft drink bottle with cap

· funnel

· Grater (garlic press)

· 1 cup measuring cup

· 1/4 tsp and 1 Tbl measuring

· Cane sugar (1 cup)

· Freshly grated ginger root (1 1/2-2 tablespoons)

· Juice of one lemon

· fresh granular baker's yeast (1/4 teaspoon)

· cold fresh pure water

I used the fllowing procedure to begin the process of making homemade ginger ale.

· Added 1 cup sugar to the 2 liter bottle with a dry funnel.

· Measured out 1/4th teaspoon fresh granular active baker's yeast.

· Added yeast through funnel into the bottle then shook to disperse the yeast grains into the sugar granules.

· Grated the ginger root on the back of a garlic press to produce 1 1/2 Tablespoon of grated root

· Placed grated ginger in a cup measure

· Juiced a whole lemon

· Added the juice of a whole lemon to the grated ginger.

· Stirred the lemon juice and grated ginger.

· Added the mixture of lemon juice and grated ginger to the bottle

· Filled the bottle to the neck with fresh cool clean water, leaving about an inch of head space, securely screwed cap down to seal. Turned the bottle upside down and back repeatedly to thoroughly dissolve sugar.

The recipe calls to leave the bottle untouched for about 24-48 hours until the bottle is totally firm. My concern is that the bottle was very firm when I first closed it and my fear is that the bottle may explode.

This is the link to my recipe

http://biology.clc.uc.edu/Fankhauser/Cheese/Ginger_Ale_Ag0.htm