Ginger Ale

  • 1-2 inch piece of fresh ginger root, minced or grated. Adjust this to taste.
  • 1 cup of organic sugar, if using plain sugar, add 1 tsp molasses for flavor and minerals. 
  • ½ tsp sea salt
  • ½ cup fresh lemon or lime juice
  • 8 cups of filtered (chlorine free) water 
  • ½ cup homemade ginger bug

  1. Make a "wort" for your ginger ale by placing 3 cups of the water, minced ginger root, sugar (and molasses if needed), and salt in a saucepan and bringing to a boil.
  2. Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.
  3. Remove from heat and add additional water. This should cool it but if not, allow to cool to room temperature before moving to the next step.
  4. Add fresh lemon or lime juice and ginger bug.  Stir well. 
  5. Filter while transferring to Brewing bottles with a tight fitting lids. Some additional water may be added to fill bottles to the neck.
  6. Leave on the counter for 2-3 days until carbonated and transfer to the fridge where it will last indefinitely.
  7. Watch this step carefully. It should be bubbly and should "hiss" like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.
  8. As with any traditional fermented drink, it is more of an art than a science as it depends on the strength of your culture, the temperature of your house and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn't become too carbonated as this will cause too much pressure and may result in an exploding jar!