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Ingredientes:

• 200 gr. de azúcar, mejor sin refinar.

• Unos 15 gr de jengibre fresco rallado.

• El jugo de una lima.

• Levadura fresca o en grano, de la de panadería (fleishman x ejm) , 1/4 cucharadita de té

• Agua fría.

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Rallamos el jengibre y lo mezclamos con azúcar, zumo de lima y algo de agua, como para que se disuelva el azúcar. Añadimos la levadura.

Verter todo lo anterior en una botella de plástico de dos litros. Es importante que sea de plástico, porque una de vidrio se romperá y no será agradable. Llenamos la botella con agua dejando un poquito de espacio, no debe llenarse  hasta la boca. Se cierra bien y se deja fermentar. Esto le da el gas al brebaje, y durará unas 24 horas a no ser que se proceda a pasteurizar.

¿Cómo saber si ya ha fermentado? : La botella se pone dura, con el gas apresión dentro. En cuanto haya fermentado se mete en la nevera, el frío hará que deje de fermentar. No debe dejarse fuera de la nevera más tiempo del necesario, puede que explote, especialmente con las altas temperaturas de verano.

En cuanto se enfría, ya tenéis ginger ale hecho en casa! Más rico que el comercial, muy saludable y refrescante, especialmente en verano.

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Homemade ginger ale

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Ingredients/tools

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You'll need:

--1c sugar (or less)

--yeast

--small piece of ginger root

--a lemon

--a grater (microplane or fine holes) or food processor/chopper

--an empty 2L plastic (important) bottle

--around 2L of fresh water

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Peel and finely grate a small piece of ginger. How much is up to you; it depends on how strong you want the final ginger ale to be. Try for 1T or so in the beginning, and if you want it stronger, add another half tablespoon; weaker, add less. I didn't measure the amount I used here but I like it spicy, and it came out fairly strong.

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I generally add a full lemon's worth of juice to this. If, like me, you don't have a juicer, roll the lemon between your hand and a hard surface a few times; this will help you get the juice out more quickly once it's cut.

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To the empty 2L bottle, add:

--1c sugar (Again, taste comes into play. I like it less sweet, so I add ~ 3/4c. You may wish to add more or less depending on your personal taste. Add a full cup the first time you make it, and go from there).

--1/4 tsp yeast

--lemon juice

--grated ginger

If you're having difficulty with the sugar and juice, make a funnel out of a paper plate to pour everything in. Once everything's together, shake it around a little to distribute things.

If you're really paranoid about germs, you could prepare a weak bleach solution and rinse everything with it, but I don't see the point since you'll likely drink this before anything goes wrong. Just be sure to wash your hands before you touch stuff and you'll be fine (nothing adds tang like Clostridium!).

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Fill your 2L bottle to an inch or two below the top with fresh water. Screw the cap on tightly, and shake until everything is dispersed. Be certain to flush the sugar from the nooks at the bottom of the bottle. The picture below shows everything in the bottle before it's been shaken.

Once you're finished, place the bottle in a warm-ish place (I set mine on top of the fridge, towards the back) and let it steep. Check on it every few hours by squeezing the bottle. When you can no longer push in on the bottle (i.e., it's become pressurized), take the bottle and put it in the fridge. This will slow down the fermentation and keep things from exploding. It never takes more than a day or so for me, but depending on how you vary the ingredients, things make take a little longer.

Note: I am quite serious about the exploding bit. If you leave the bottle just sitting in a warm place for a few days, it will likely explode and send sugary water all over the room. So keep an eye on it!

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Enjoy!

This stuff is best really cold. As with any yeast-based product, this will yield a tiny amount of alcohol in the final product. Really, I think it's less than a percent. You could easily drink the entire bottle and not have any issues. Those with allergies to alcohol, however, may want to be careful.

http://www.instructables.com/id/Homemade-ginger-ale/step6/Enjoy/