I started reading Sandor Katz’s book The Art of Fermentation to give me some insight into future hobby General Fermentation. My first batched of ginger ale were based on internet scouring and compilation of recipes. But Katz likes the do things a little more authentically, using ginger bug from the wild yeasts on the ginger skins. I’m pretty curious how that will turn out and will keep it in mind for Batch #4.

The Art will also advise me on endeavors such as vinegar-making. I’ve got a bottle of Charles Shaw’s finest ready to be converted to acetic acid.

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.

Ingredients:

• 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.

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