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Homemade ginger ale

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dang--forgot to update.

^, I actually used ~4/5 cup (but in 1.7 liters of liquid). I may yet reduce it some more.

nice hiss when opening the bottle, but I think that was it! Ale was a bit flat after that. :\ I think I needed to open quickly and seal again before refrigerating, no?

anyway, decent ginger taste, but a bit sour--probably from the grapefruit, but it didn't taste like grapefruit sour. At least it's quite palatable. Not sure what I will try next time--more ginger for sure, brewer's yeast, and a milder citrus compliment.

I'd really like to get that strong bite one gets from ginger beer, but I suppose that requires a different type of ginger. I'll see what our super amazing local market has (usually at least 4 or 5 different world varieties of ginger, alone. lol)

oh, it's also raw cane sugar, as that is all I have.

....hell, I might just use honey, instead, and substitute liquid amount. I've been replacing most sugar with honey these days (say, ginger beef), and the results have been phenomenal.
 
I made mine with sugar in the raw and I used seltzer instead of water. I hope this thing doesn't explode lol.

No lemon just ginger. Can't wait to taste it in a couple of days. Thanks OP!

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disappoint said:
I made mine with sugar in the raw and I used seltzer instead of water. I hope this thing doesn't explode lol.

No lemon just ginger. Can't wait to taste it in a couple of days. Thanks OP!

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lulz...seltzer plus yeast?

😱

that's interesting...have you ever made beer or bread, before? I hope you used about 20mg of yeast. 😀

I used the same sugar, btw.
 
zinfamous said:
lulz...seltzer plus yeast?

😱

that's interesting...have you ever made beer or bread, before? I hope you used about 20mg of yeast. 😀

I used the same sugar, btw.
Click to expand...

I've made bread and pizza dough with yeast. I used only water for those though. I used 1/4 teaspoon of yeast for the ginger ale. I like lots of carbonation in my soda. Like I said earlier I hope she doesn't blow her top! haha

I will be checking it constantly for firmness and then refrigerate it.
 
disappoint said:
I've made bread and pizza dough with yeast. I used only water for those though. I used 1/4 teaspoon of yeast for the ginger ale. I like lots of carbonation in my soda. Like I said earlier I hope she doesn't blow her top! haha

I will be checking it constantly for firmness and then refrigerate it.
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Definitely put that in a place where it won't matter if it explodes.
If it does, post pics! 😛
 
You guys have Vernors or is it just a Michigan thing? I'm tempted to try homebrewing, but you guys that say its too sweet, what type of store bought ginger ale are you comparing it to?
 
ghost recon88 said:
You guys have Vernors or is it just a Michigan thing? I'm tempted to try homebrewing, but you guys that say its too sweet, what type of store bought ginger ale are you comparing it to?
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I've never tried Vernors.

You can adjust the sweetness by varying how much sugar you use to make it. You can also adjust how much ginger and/or other ingredients you put in it. Also everyone's tastes are different so this is something you'll have to try to see if you like it.
 
disappoint said:
I've never tried Vernors.

You can adjust the sweetness by varying how much sugar you use to make it. You can also adjust how much ginger and/or other ingredients you put in it. Also everyone's tastes are different so this is something you'll have to try to see if you like it.
Click to expand...

and depending on the robustness of your yeast, if you get the sugar/yeast ratio down, there shouldn't be too much sweetness in the end.
 
I wonder if you could use dry/powdered ginger to make this.

@ Disappoint: put it in the fridge before it makes an unhappy mess.
 
mmntech said:
I wonder if you could use dry/powdered ginger to make this.

@ Disappoint: put it in the fridge before it makes an unhappy mess.
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Maybe but the fresh ginger smelled so good when I was grating it. I doubt the powdered one would taste the same.

Thanks for the advice, yeah it's going in the fridge now.
 
I wonder if I could do something like 2tbsp sugar and a bit less than 3/4 cup of Splenda...the yeast should metabolize all the sugar and that should still be enough for a good amount of carbonation...with no sugar in the final product.
 
drebo said:
I wonder if I could do something like 2tbsp sugar and a bit less than 3/4 cup of Splenda...the yeast should metabolize all the sugar and that should still be enough for a good amount of carbonation...with no sugar in the final product.
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Good idea though isn't stevia better than splenda? Also try seltzer instead of water like I did to get the carbonation going.
 
Well I tried it. Didn't taste very good. I could taste the yeast, and a yeast/ginger combination does not work together. Only 1/4 tsp. of yeast so it wasn't much. Next I'll try just seltzer, ginger and sugar and see how that works.
 
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