Homemade Ginger ale

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for making ale. In addition to lemons, you can use 1 lime, or make a citrus mix from the juice of 2 lemons, 1 lime and 1 orange. You can not add allspice peas at all, but with them the drink turns out to be slightly more fragrant.

2. Step 2:

   

   Pour water into a saucepan and put it on the fire. Bring the water to a boil.

3. Step 3:

   

   While the water is boiling, peel the ginger root and grate on a fine or medium grater. You can also cut ginger into small cubes, but it is better to grate it - so more juice will stand out from it. All the juice that is released when grinding ginger must be preserved - it is needed for making ale.

4. Step 4:

   

   As soon as the water boils, remove the saucepan from the heat. Pour sugar into the still boiling water, add grated ginger and allspice peas. Stir until the sugar is completely dissolved. Leave the broth at room temperature to infuse and gradually cool down to a temperature of 37-40 ° C. !!! Ginger should not be boiled on fire - all the useful properties will quickly go out of it. The broth should cool down gradually so that the ginger gives all its juices.

5. Step 5:

   

   While the broth is cooling, wash the lemons, cut in half and squeeze out the juice. This can be done with your hands, but it's better with a juicer - it will turn out better and there will be more juice.

7. Step 6:

   

   In the cooled to the desired temperature (if the temperature is higher, the yeast may die if the lower fermentation is sluggish)ginger broth add lemon juice and dry yeast. Stir until the yeast is completely dissolved. Yeast is better to check for freshness beforehand: dissolve 1/4 tsp of yeast in 3 tablespoons of warm water (37-40 °C) and leave for 10 minutes. If there is a foam cap on the surface, then the yeast is active.

8. Step 7:

   

   Pour the drink into a clean plastic bottle and seal it tightly with a lid. I do not advise pouring into a glass jar, because if you forget to look after the fermentation, the jar may explode.

9. Step 8:

   

   Put the ale to infuse in a dark, dry, warm place with an air temperature of 18-25 ° C for 24 hours, periodically checking the bottle and, if necessary, opening the lid and releasing the accumulated gas. Fermentation begins almost immediately, so it is better to check the bottle every 4-5 hours. If the bottle is very swollen (and if everything is done correctly, then it will be so), then you need to carefully unscrew the lid and drain the gas accumulated during fermentation.

10. Step 9:

    

    Strain the finished ale through a sieve and pour it into a clean bottle or jar. Close the jar with a lid and put it in the refrigerator for 2-5 days to infuse. There will be no fermentation with the release of carbon dioxide, so the jar will not explode. Store the finished ale in the refrigerator for no more than 10 days. Bon appetit!