- 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
- 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.
- Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.
- 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.
- Add fresh lemon or lime juice and ginger bug. Stir well.
- Filter while transferring to Brewing bottles with a tight fitting lids. Some additional water may be added to fill bottles to the neck.
- Leave on the counter for 2-3 days until carbonated and transfer to the fridge where it will last indefinitely.
- 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.
- 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!