Ginger Ale à la Q

  • Currently 4/5
Ginger ale with some bite and not too sweet.
2 1/2 gal water
2 1/2 tsp cream of tartar
2 cups fresh lime or lemon juice
2 cups skinned, shredded ginger
2 cups sugar
5 tsp bread yeast
1. Combine water 1 gal. water, cream of tartar, lemon/lime juice and ginger in pot and set to rolling boil.
2. Lower temp to medium, add sugar, stirring to ensure sugar dissolves.
3. Take off heat, cover and set aside for 3 hours.
4. Strain and transfer to keg.
5. Add water to make 2 1/2 gals total, ensuring temp is about 75°.
6. Stir in yeast.
7. Seal keg and allow to carbonate naturally for 2 to 3 days.
Add carbonation as necessary to keg.
Notes for future batches...
Consider adding more juice.
Consider more ginger.
Consider using champagne yeast.
Skip yeast, reduce sugar and force carbonate in keg. 

Maurice the Moose

Member since Jul 2008

More recipes like this one...