Ginger Ale

Classification: ginger ale, soda

Source: Jeff Benjamin (benji@fc.hp.com), HBD #1635 1/19/95

Helpful Hints:

This stuff retains a lot of unfermented sugar, so it can be explosive if you're not careful. Make it in small (~1 gal) batches and drink within a month or so. Used gallon juice jugs make great small fermenters.
You can use more ginger (up to 3-4 oz per gallon) to get spicier ginger ale. The spicier batches take a little more to aginge, but are tastier IMHO (but then, I like lots of spicy stuff).
The jury is still out on whether it is necessary to peel the ginger. I peel it simply because it's easier to grate that way.
Don't second guess the fermentation time, and don't be worried if the air lock is still perking after 48 hrs. If you let it go past 48 hrs, you will probably end up with somewhat flat, not-very-sweet soda.
Please don't use regular beer bottles. Champagne bottles are much stronger. 2l PET bottles work very well because you can squeeze them to see how carbonated they are, and relieve pressure if you're worried.
Make sure you store the ginger ale in the fridge. This will help minimize any unwanted further fermentation.

Ingredients: (for 1 gallon)

1 gallon water
1 pound white sugar (either granulated or corn will do)
1/2 oz cream of tartar
1 oz grated ginger
1 lemon
your favorite ale yeast

Procedure:

Boil water, stir in sugar, cream of tartar, ginger, and zest of lemon (yellow part of peel). Cool to pitching temperature (<75F), add juice of lemon. Transfer the whole mess to a sanitized fermentation vessel, pitch yeast, and cap with an airlock.

Bottle after 48 hours, using strong bottles (champagne or 2l soda pop bottles work well). Let condition at room temperature for 2-3 days, then refrigerate.