Puttin’ the “Ale” Back in This Homemade Ginger Ale
Tired of buying Schweppes, Canada Dry, Hansens and/or don’t have the spare change to spring for one of the more artisanal ginger ales? I present you with the solution.
- 4 TBL finely grated ginger (peeled)
- 1 TBL finely grated lemon grass a.k.a fever grass (tender bottoms only)
- 800ml of filtered water
- 1 sprig of fresh mint. Remove stems.
- 1/8 tsp champagne yeast
- 1 TBL fresh lemon juice
- The zest of a quarter lemon
- 4 TBL raw sugar
This is an exceptionally low-sugar yet pungent method for homemade ginger ale. It is great for digestion and also serves as a tasty mixer especially for a British Pimms Cup.
- Bring the water to a boil and make sure all the sugar is dissolved
- Toss in the ginger, lemon grass, zest in the water
- Boil for a couple minutes. You don’t want to cook it into oblivion. You just want to draw out those vibrant, fresh tastes.
- Add the mint, remove from heat and let steep for 15 minutes
- Strain the mixture through a cheese cloth
- Add the fresh lemon juice
- Allow to sit until the liquid is about 72ºF
- Bottle it in a clean 750ml plastic bottle. If you want to use glass I warn you that if you don’t know what you are doing you could have a bomb on your hands. Trust me, I know from past experience.
- I put the bottle in the microwave for 1 minute to purify it like the waters of Lake Minnetonka
- Then add the yeast
- Put the twist cap on and gently mix the ingredients
Leave the ginger ale at room temperature for about a day or so. You will start seeing gas bubbles and dead yeast at the bottom at the end of day one. If it looks super bubbly, put it in the fridge. If not, leave it for another day at room temperature and then into the fridge. Don’t worry. The CO2 buildup is starting to create an anaerobic environment which keeps your ginger ale fresh. I like super fizzy drinks but for less fizzies you can evacuate the CO2 once or twice while it is at room temperature.
There are trace amounts of ethanol in this. Trace amounts. I have measured this with my hydrometer.
Pouring and Presentation of Your Ginger Ale
I would highly recommend pouring slow as this has bottom sediment. Pour it in front of people. Either they will be scared of you or will saddle up next you with their glass. Either way, you have made your mark.
If you think this has too much ginger, reduce it. The aromatics are fun to experiment with. Again, what I love about this ginger ale is that it is exceptionally light and can be served alone, with sushi, various spicy meals or as a mixer. You can also add it to various teas. Your guests will congratulate you and then they will drink everything you have, but hey, at least your popular now…or are you?
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