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.
It is great for digestion and also serves as a tasty mixer especially for a British Pimms Cup.
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.
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?
Enjoy yo’self.Pin It