This is far from the most beautiful thing I’ve made, but it’s my first batch (in CA) of homebrew ginger ale. Nothing but ginger, sugar, lemon, champagne yeast and a week of fermentation time.
I think I’ve been letting off too much air to keep the pressure down. It’s really not carbonating, though it’s definitely getting dryer. It also doesn’t seem sweet or ginger-y enough, but I’m wondering if carbonation affects the way we taste that.
I’m keeping a log of recipes and will iterate towards refreshing perfection.
- 1.7oz chopped ginger
- 9oz white sugar
- 1oz brown sugar
- juice of 1 lemon
- 1 cup water for syrup
- 1/8 tsp yeast (prepared in 1/4cup warm water)
- 6 cups total water
Mix over low heat sugar, ginger and 1 cup water for up to 1 hour. Let cool and combine with the yeast remaining water. Let sit in the shade for 1-2 days, then refrigerate for at least 5 more days, letting off pressure occasionally.