Once you have caught the ginger bug (a free-range culture that you make at home) it’s easy to make ginger ale! This is a mostly non alcoholic sparkling ginger flavoured beverage that is perfect for a hot summer’s day. I say mostly non-alcoholic because it may be 0.5% alcohol due to the yeast eating sugar aspect. However, this is not a recipe for an alcoholic beverage.
- 3½ cups water (chlorine free)
- 1 tbsp fresh lemon juice
- 6 tbsp sugar (see notes for options)
- ¼ cup ginger bug starter
- 1 tbsp finely grated ginger
- Mix all the ingredients until the sugar is dissolved.
- Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Place somewhere warm and allow to ferment for 3 days (stirring each day).
- Once you have bubbles forming at the top, strain the mixture and place in a bottle (see notes). Allow to ferment for a further 3 to 5 days to build up the carbonation. You may need to add more sweetener at this time (to taste).
- Once it's fizzy, refrigerate and enjoy! It tastes best if consumed within a few weeks.
-The ginger bug needs the sucrose of sugar for the initial ferment. However, for the second ferment (the bottled ferment) feel free to sweeten to your taste with any kind of sweetener. However you will get more bubbles with sugar.
-Finished ginger ale will continue to build up carbonation. Store it in plastic pop bottles, or swing-top bottles that can handle the carbonation pressure.
-On top of the refrigerator, or near your hot water heater is the perfect place for this warm ferment.