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Homemade ginger ale

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zinfamous said:
gah, I knew I needed something like that. I've been grating ginger with my tiny lemon zester for more than a year, and it's a major PITA. It probably took me ~30 minutes last night to get 2 tbl of ginger. 😀
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before I got that I was using a box grater with the same results as yours. I've been cooking a lot of asian dishes lately and almost all call for finely grated fresh ginger. it's a breeze with this.

http://www.youtube.com/watch?v=3k1yZKjRo5Q
 
Joseph F said:
Hell yeah, Costco pizza is awesome. (Compared to other national chains)
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Holy moly, 2 women at Costco bought about 50-60 pizzas. I was standing in line and they just kept bringing them out 5 at a time. Those must be some hungry bitches. 😱
 
WaTaGuMp said:
Holy moly, 2 women at Costco bought about 50-60 pizzas. I was standing in line and they just kept bringing them out 5 at a time. Those must be some hungry bitches. 😱
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Not a fan. Dough tastes like cardboard and the pizza gives me gas something awful- that kind of gas where you look like you're 8 months pregnant 🙁
 
put mine in the fridge yesterday morning. The bottle was rather turgid. 🙂

I really need a pitcher, so that I can strain out the ginger bits and fruit seeds--hopefully the seeds that made it in to the container haven't added some nasty bitterness.
 
Made a batch this afternoon using the first recipe posted. Got it brewing in my laundry room sink, in case it goes boom. Should be done by Friday night. Will post results.
 
FoBoT said:
what are you guys using for bottles? just old 2 liter soda plastic bottles you washed out?
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That's what I used.

420466_398748710139634_100000135244668_1749847_33366036_n.jpg
 
FoBoT said:
what are you guys using for bottles? just old 2 liter soda plastic bottles you washed out?
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I'm using a 2L Coke bottle. The recipe recommends plastic since it's easier to tell when it's done. Plus it won't send razor sharp shrapnel all over the place if the pressure gets too high.

I washed it out with vinegar and water.
 
I used a 1.7L Simply Orange bottle, as it was all that I had. The cap doesn't screw on as tightly, but maybe that's a good thing.

I will strain it tonight and post results. maybe some photos.
 
RESULTS: Very "ehhh..." Kind of tastes like weakly carbonated herbal tea. Very perfumy. Tastes odd at first, then it settles and it's palletable.

Going to try the other recipes. Not happy with the OP's 🙁
 
dang, still haven't tried mine, and it's already 2 days in the fridge!

my next attempt will be with some brewer's yeast. maybe a lot more ginger, I feel that 2 tbl /liter may not be enough for what is, essentially, ginger beer, no?
 
zinfamous said:
dang, still haven't tried mine, and it's already 2 days in the fridge!

my next attempt will be with some brewer's yeast. maybe a lot more ginger, I feel that 2 tbl /liter may not be enough for what is, essentially, ginger beer, no?
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I think I'm going to mod the original recipe. Maybe boil the sugar, ginger, and water, then add the yeast. Don't add any more ginger...it's already really very infused.

I don't think there was enough heat to activate the yeast properly. Maybe brewers yeast, as you said.
 
Fritzo said:
I think I'm going to mod the original recipe. Maybe boil the sugar, ginger, and water, then add the yeast. Don't add any more ginger...it's already really very infused.

I don't think there was enough heat to activate the yeast properly. Maybe brewers yeast, as you said.
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I wrapped my bottle in a towel and left it near a sunnier part of the room, as it was suddenly cold here earlier in the week.

The CO2 level appeared quite high after ~30 hours (bubbles everywhere) and as I mentioned earlier, the bottle was nice and firm when I put it in the fridge.

I also just read that, according to this guy, "real" ginger beer uses no yeast, and requires "ginger beer root," which grows with a natural symbiosis with a specific yeast.

http://www.instructables.com/id/The-REAL-ginger-beer-recipe/step4/Getting-everything-together/

I am intrigued.


by the way, our lab has been Red Star active dry yeast for several years now. i always keep it at 4C. the stuff I used was quite old, but stored in the fridge. We use Brewers Yeast purchased from Amazon for another type of media

http://www.amazon.com/TwinLab-Brewe...UPSS/ref=sr_1_4?ie=UTF8&qid=1330736101&sr=8-4

that is super cheap stuff, btw--so I'm not going to vouch for it in making human consumables. 😉
 
Last edited:
Cracked mine open tonight. A bit on the perfumy side. It has a sweet gingery taste to it. Perhaps too sweet. I guess that comes from being used to "dry" ginger ale. I think if I were to do it again, I'd reduce the sugar to 3/4 cup instead of a whole cup. Carbonation decent. Not as much as super market soda but decent.

It's not bad. Inferior to Canada Dry but impressive enough for homemade. I'll give it to my friends and see what they think.
 
mmntech said:
Cracked mine open tonight. A bit on the perfumy side. It has a sweet gingery taste to it. Perhaps too sweet. I guess that comes from being used to "dry" ginger ale. I think if I were to do it again, I'd reduce the sugar to 3/4 cup instead of a whole cup. Carbonation decent. Not as much as super market soda but decent.

It's not bad. Inferior to Canada Dry but impressive enough for homemade. I'll give it to my friends and see what they think.
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I reduced the sugar to 3/4 cup. I think that it's better that way.
 
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