Fresh Ginger Ale, better than most of the mass bottled ones but still not Vernor's! More sugar and longer fermentation will give a nice light ginger beer/ hard cider.
Mix ginger, sugar and 1 cup of water in a pan and bring to a boil. Stir until sugar dissolves and simmer for 10 minutes. Remove from heat and let stand for 1 hour.
Pour the syrup through a strainer into a clean 2 liter bottle. Press out all of the liquid. Pour in the other 7 cups of water, the lemon juice and the yeast. Cap and gently stir/shake to combine.
Leave the the bottle at room temperature for about 48 hours. The warmer it is, the quicker the yeast will work, colder will require more time. Check for desired amount of carbonation and either put in the refrigerator if ready or leave for longer if not. Open bottle daily or so to allow excess pressure to release. If leaving for longer to make into "hard" ginger ale you will need to release the pressure so the bottle does not explode. Better yet, get a cap with the pressure release built in like the EZ-cap system.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 10 | ||
Calories from Fat: 1 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 9315.9mg | 321 % | |
Potassium 51.2mg | 1 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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