Ginger Ale à la Q

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Ginger ale with some bite and not too sweet.
Ingredients
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
 
Directions
1. Combine water 1 gal. water, cream of tartar, lemon/lime juice 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.
 
Notes:
Add carbonation as necessary to keg.
Notes for future batches...
Consider adding more juice.
Consider more ginger.
Consider using champagne yeast.




Maurice the Moose

Member since Jul 2008

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