Fermentation of Ginger Ale

In the past few weeks, we've made ginger ale. 

Start by making a ginger bug: 

Ingedients: 1 fresh ginger root, 1/2 cup white granulated sugar, two cups of water, and a quart sized mason jar

Instructions:

1) Slice a 1.5 inch long ginger root piece and peel the root grate it to make grated ginger.

2) Put the grated ginger in the mason jar and add sugar in the equivalent amount.

3) Add the two cups of water.

4) Put a breathable lid on the jar.

5) Daily for five days, add a tablespoon of both the sugar and the grated ginger.

6) After adding, stir it in with a nonmetal spoon, and cover.

7) The culture can be verified active if bubbles form at the top and it fizzes.

8) Do not allow the culture to cross contaminate.

Now start the actual ginger ale part:

Ingredients: 2 in. piece of fresh minced ginger root, ½ cup sugar, 1 tbs molasses,1/2 cup lemon juice, 8 cups of filtered water, ½ tsp of sea salt.

Instructions:

1) Make a ginger wort by boiling 3 cups of water, the minced ginger root, sugar, molasses, and salt in a saucepan.

2) Let the mixture simmer for five or so minutes as long as the sugar is entirely dissolved.

3) Remove the mixture from heat and add the water, then allow it to cool to room temperature.

4) Add lemon juice to the mixture.

5) Place the mixture in the 2 quart jar and tightly place the lid after stirring the mixture.

6) Set it on the counter for two or three days for the carbonation and fermentation to set it.

7) Strain the mixture before drinking it.

Our Experience:

The ginger can become overbearing but is better when refrigerated. This come out to be more flavorful than store-bought.

Credit to: Wellness Mama for the recipes.