The following is an excerpt from Homemade Soda by Andrew Schloss (Storey, 2011). The excerpt is from Chapter 3: Root Beers and Cola Brew.
The combination of fresh and dried ginger gives this ginger ale an extra layer of flavor, a potent floral aroma, and minimal heat. Because the flavor develops during fermentation, this soda must be made with yeast.
This recipe does not begin with a flavor base. Follow the complete brewing instructions to make one gallon of Ginger Ginger Ale.
3 1/2 quarts water
3 ounces fresh gingerroot, coarsely grated
1 (1-inch) length dried ginger
1 pound sugar
1 tablespoon apple cider vinegar
1/8 teaspoon champagne yeast (Saccharomyces bayanus)
1. Combine the water, fresh ginger and dried ginger in a large saucepan. Bring to a simmer over medium heat, stirring occasionally. Let simmer, uncovered, for 15 minutes. Then add the sugar and vinegar, stirring until the sugar dissolves.
2. Remove from the heat and let cool until the mixture reaches warm room temperature, from 75 to 80°F. Strain out the ginger. Add the yeast, stirring until it is completely dissolved.
3. Pour the mixture into sanitized plastic bottles using a sanitized kitchen funnel, leaving 1 1/4 inches of air space at the top of each bottle. Seal the bottles. Store for 3 to 5 days at room temperature. When the bottles feel rock hard, the soda is fully carbonated.
4. Refrigerate for at least 1 week before serving; drink within 3 weeks to avoid overcarbonation. Makes 1 gallon.
Prepare the Ginger Ginger Ale as described above.
Pour 1 ounce (2 tablespoons) vodka and 4 ounces (1/2 cup) orange juice over ice in a tall glass, and top up with Ginger Ginger Ale.
Excerpted from Homemade Soda (c) by Andrew Schloss, used with permission from Storey Publishing.
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