I found this great gingerale recipe at a fellow blogspot and thought that you guys might want to try it... If you want to check out the blog, here's the address:
http://cookingrut.blogspot.com/
Cooking Rut: Ginger Ale... Homemade, of course: "Ginger Ale
1/2 cup finely grated fresh ginger
1 1/2 cups raw sugar or regular white sugar
3 tablespoons honey
7 1/2 cups filtered water
1/8 teaspoon yeast (I used bakers yeast but you may have better results using brewers yeast)
2 tablespoons freshly squeezed lemon juice
1 cleaned and emptied 2-litre bottle
Bring the sugar, honey, and 1/2 cup of water to a boil over medium heat. Stir until the sugar is nearly dissolved. Add the ginger. Remove from heat, cover, and allow to steep for 1 hour. Pour the syrup through a fine mesh strainer. Press the solids to get the juice out. Stir in the lemon juice. Let the mixture cool to room temperature.
Using a funnel, pour the syrup into the 2-litre bottle and add the yeast. Pour in the remaining 7 cups of luke warm water (not hot... luke warm). Place the cap on the bottle and gently shake to combine the ingredients. Leave the bottle at room temperature for 48 hours. You may want to burp it one or two times before the 48 hours are up. We didn't do this and it fizzed all over the place when we opened it.
Once you've achieved proper carbonation, refrigerate until ready to serve. Store for up to 2 weeks in the refrigerator. Open the bottle at least once a day to release some of the carbonation.
This method produces a soft, delicate carbonation. It won't be like the commercial brands of ginger ale."
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Ginger Beer
ReplyDelete* Gingerroot for the ginger bug + 2-6 inches of ginger root for the beer
* Approximately 2 cups sugar
* Juice of 2 lemons
* Water
First start the ‘ginger bug’ by adding 2 teaspoons each of grated ginger (skin and all) and sugar to 1 cup of water. Stir well and cover the mixture with cheesecloth to keep out the bugs and leave the mix in a warm place. Add the same amount of sugar and ginger each day or two until the mixture starts to bubble (mine took just three days) and then continue to ‘feed’ the bug until you are ready to make the beer
Boil 2 quarts of water and add the grated ginger (2″ will yield a mild ginger flavor, 5″ will be pretty intense, which is what I did!) and 1 1/2 cups of sugar. Boil for 15 minutes then allow to cool
Once the mix is cool, strain out the ginger and add the lemon juice and the strained ginger bug (if you are going to continue making ginger beer continuously you can keep a few tablespoons of the active bug as a starter and replenish it with more water, ginger and sugar). Add enough water to make 1 gallon.
Bottle in sealable bottles (even recycled soda bottles will do, but beer bottles with swing tops are great or get a bottle capper and use regular beer bottles). Leave the bottles to ferment in a warm spot for at least two weeks, then refridgerate before drinking.
Here's one with no yeast. This is from Sandor Katz's book, Wild Fermentation.