Homemade Ginger Ale (Fermented)

Ingredients

• 1 cup Fresh Ginger (peeled and grated)
• 1 gallon Filtered Water (split: 0.5 gal for boiling, 0.5 gal cold)
• 2 cup Granulated Sugar (white granulated)
• 2 tablespoon Fresh Lemon Juice (from fresh lemon)
• 0.5 cup Ginger Bug Starter (active, bubbly culture (see ginger‑bug video))

Instructions

1. Prepare the Ginger

   Wash the ginger, peel it to reduce bitterness, then grate or coarsely chop until you have about 1 cup of grated ginger.

   Time: PT5M

2. Make the Ginger Concentrate

   Place 0.5 gal of filtered water in a large pot, add the grated ginger, and bring to a rolling boil. Reduce to a simmer and cook for 10–15 minutes to extract flavor.

   Time: PT15M

   Temperature: 100°C

3. Dissolve the Sugar

   Add 2 cups of granulated sugar to the hot ginger water and stir until fully dissolved.

   Time: PT2M

4. Cool the Concentrate

   Remove the pot from heat. Add 0.5 gal of cold filtered water (or an ice‑water bath) to bring the mixture down to room temperature. Let sit about 15 minutes.

   Time: PT15M

5. Add Lemon Juice

   Stir in 2 tablespoons of fresh lemon juice for a subtle tang.

   Time: PT1M

6. Strain the Ginger

   Using a fine‑mesh strainer and a measuring cup, pour the mixture through to remove ginger solids. Press gently to extract as much liquid as possible.

   Time: PT5M

7. Combine with Ginger Bug

   Transfer the strained liquid into the sterilized fermenting jug. Add ½ cup of active ginger bug starter and stir gently to distribute the culture.

   Time: PT5M

8. Ferment the Base

   Cover the jug loosely with a cloth or paper towel (do not seal). Let sit at 70–72°F for about 4 days, checking daily for bubbles and activity.

   Time: PT96H

   Temperature: 21‑22°C

9. Bottle the Ginger Ale

   Using a funnel, pour the fermented liquid into flip‑top bottles, filling each to just below the neck to allow headspace. Leave caps loose (just fingertip tight). Include one plastic tester bottle.

   Time: PT30M

10. Second Fermentation (Carbonation)

    Store the sealed bottles at room temperature for 3 days, checking the tester bottle daily for firmness. If pressure builds too fast, loosen caps slightly.

    Time: PT72H

    Temperature: 21‑22°C

11. Refrigerate to Stop Fermentation

    When bottles feel firm but not overly hard, move all bottles to the refrigerator. This halts further fermentation and stabilizes carbonation.

    Time: PT5M

    Temperature: 4°C

12. Serve

    Open a bottle slowly to release pressure, pour over ice if desired, and enjoy your homemade ginger ale!

    Time: PT0M

Nutrition Facts

Calories

190

Protein

0 g

Carbohydrates

48 g

Fat

0 g

Fiber

0 g