2 liter bottle
1 ½ tablespoons Ginger root grated
1 cup of sugar
1/2 teaspoon of yeast (bakers of champagne)
In a couple recipes I read to add the juice of a lemon
You add the ingredients and fill the bottle about an inch and a half or so below the cap cap line, and tighten the cap. The bottle is to be left at room temp until it becomes "hard" to the touch like its an unopened soda at a store. Then it should be moved into the fridge to stop the process so it wont keep eating the sugar and making this alcoholic and not a soda. Iv heard this can take up to 4 days (to carbonate), others claim one. I bet the room temperature as a big factor in speed. There will be an alcohol content obviously, the carbonation is due to the yeast, which alcohol is also a by product of it. I read that it takes about a gallon and a half to equal one 12 ounce beer alcohol wise. So I am guessing its non existent taste wise and just enough to preserve the drink. But You all know my past, and that I am an alcoholic, so if there is any taste or if this is stronger than expected, this is will be one the and only try, but I hope to be able to brew more sodas, root beer, cream soda, birch beer and so on.
One thing I wanted to add, it said just to add the ginger to the sugar into the bottle, I thought this was a stupid idea and decided to tea my ginger. Who wants grated ginger in their drink? not me. I am doing a few extractions on the ginger/water as we speak now. I plan to boil the material at least three times, filtering in between and adding new water, and finally filtering out the material in the last batch. For the lemon I added one shot glass full of lemon juice from those yellow balls.
Ill post an end picture,
I was going to post pictures for the whole process,
but I mean, its adding 4 things to a bottle lol
I used organic bakers yeast,
so I probably will have a slight yeast taste,
I am hoping I wont.
Nxt run ill use champagne yeast,
moneys just short atm
In divine friendship,
Edited by dpwishy, 08 March 2010 - 09:48 PM.