Ginger Ale

5 qt. boiling water

3 c. sugar

1/2 oz. whole, bruised ginger (grated ginger will give more and a fuller flavor)

2 lemons

1 tsp. cream of tartar

1/2 tsp. ale yeast (this is the correct yeast)

Remove rinds and every bit of white pith from the lemons. Slice into thin slices. Remove the seeds. Place lemon slices in a large crock or earthenware bowl with sugar, cream of tartar and ginger. Pour the boiling water on next and let stand until lukewarm. Sprinkle the yeast on top and set in warm place for 24 hours. Skin the yeast off the top and strain ginger ale before bottling in clean plastic pop bottles. Do not fill the bottles too full (2/3 full is good). In 2 days it will be ready for use. STORAGE: store in a cool place. If the bottles get too warm for too long, they will explode, even if in plastic bottles. If they get too tight, loosen the cap slowly to release some of the pressure, and re-tighten.

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You will most likely be able to find the ale yeast locally at a beer and winemaking store. Here is an online site that has information:

http://www.hoptech.com/cart/ca…..ory_id=305

http://www.hoptech.com/cart/ca…..ory_id=264

On the above site, they also have extracts for root beer and 100% natural fruit flavors. The process for both sodas is quite similar.

Here is a different ginger ale recipe with pictures:

http://biology.clc.uc.edu/fank…..le_Ag0.htm

And on this same site, a recipe for root beer: http://biology.clc.uc.edu/fank…..ER_Jn0.htm

The extract that he (and other sites) recommends is supposed to be the closest that you can find to the old Hires flavor (Hires does not produce their extract anymore). The link for where to get the extract is listed in his recipe. I would like to get it in the near future.

Can't wait to hear how this turns out.  My son-in-law is really into homebrew – loves those dark beers and has been experimenting with sodas.  Maybe I can talk him into trying this one.

 Use plastic not glass!!! Glass can explode and be extremely dangerous. Please don't use any. Plastic can explode too if you are not careful, but at least there won't be any glass shards flying anywhere. My Grandparents had more than a few explosions, I hear, and they were loud and often in the middle of the night. At least they had a dirt cellar. I imagine that there were a lot of sticky jars and potatoes afterward!  

The lid needs to be tight to build the pressure needed to create the carbonation.

Yes, alcohol is present in small quantities in all homemade ginger ale (and I think pops too). If you use regular yeast, it doesn't stop growing, and your alcohol content will continue to increase, if I understand that correctly too. Although…we made this ginger ale just this past Christmas, and it is still okay. We haven't noticed an increase in alcohol content yet.