I'm trying to make home-made ginger ale, but I'm having problems. I hope that someone can help.
Key point: I'm trying to keep it as authentic as possible, so I'm not adding baker's yeast (or any other kind of yeast). I'm adding some slices of raw ginger peel in an attempt to let the natural yeasts do the fermenting.
INGREDIENTS: Fresh ginger, brown sugar, lemon, distilled water
1. Raise distilled water to a boil in a saucepan
2. Peel ginger, reserving peels. Shred the rest.
3. Add sugar and shredded ginger to water
4. Simmer for 10 minutes or so
5. Remove from heat, and let cool
6. Add ginger peel and a slice of lemon
7. Pour into Mason jar, and let it sit on the counter for a few days. My kitchen is usually between 70 and 80 degrees.
The flavor isn't too bad, but it's flat.. no bubbles. :(
Once (just once!) I got it right. I popped the jar, and got a nice fizzy ginger ale. Sadly, this was luck rather than skill; I cannot consistently reproduce that batch.
ps. I'm putting this in the beer cider and wine forum because, since my issue seems to be with the fermentation, it seems to be the best fit.
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