Ginger Ale

Total Preparation Time

• A few minutes of preparation and 1-3 days of fermentation.

Ingredients

• 1/2 of a lemon juiced
• 1-2 tablespoons (35g)of grated ginger (about the size of two large grapes)
• 1 cup (200g) of sugar
• a heaping teaspoon (1g) of bakers or brewers yeast
• an empty plastic two-liter bottle
• 2 L of water
• a funnel
• a cup

Method

1. Add the sugar and yeast to the bottle and shake the powders together
2. Grate the ginger using the small holes in your stand up grater. You can grate the ginger with the skin on. Grating will peel the skin back and separate the innards from the tough fibers in the root. Put the grated stuff into your cup. No, not that cup.
3. Juice the lemon and put this into the cup.
4. Mix the watery pulp together and then use the funnel to try to get it into the bottle. Cuss like a sailor if necessary. Actually I'm not sure how to cuss like a sailor but I imagine it involves saying 'avast' a lot and using words that rhyme with 'blowhole'
5. Use water to rinse the cup and funnel and then fill the bottle 3/4 full (with water)
6. Shake the bottle to dissolve the sugar
7. Fill the bottle to the neck and screw the lid on tightly.
8. Let the bottle sit at room temperature for 24-48 hours until the bottle is firm or until you see a ginger-maggot geyser erupt in your kitchen. If this happens, take pictures and send them to nathan.whittington@gmail.com
9. Chill the bottle for a few hours before serving in fine crystal.

Here are some pictures of the process and the result: