More Ginger Ale

I just finished a 1-gallon (4-liter) jar of pickles, so I decided to make my largest batch of ginger ale so far. If you’ve seen my previous post on ginger ale, you know that this recipe involves fermenting the ale long enough to flavor it and to carbonate the drink, but not long enough to make it alcoholic. I tweaked my old recipe after I tasted it, and I would like to share my updated recipe with you all.

To begin with, I took 5 Tbsp of chopped ginger, or 50 grams, and placed it into two quarts (2 liters) of water. I brought this to a boil, and added a cup and a half of granulated sugar (300 grams).

1-ginger

Once the sugar was dissolved, I allowed it to cool to room temperature. While it was cooling, I prepared the spices for the ginger ale. I used two pinches of anise seed, and two whole cloves. My last batch of ginger ale tasted too strongly of cloves, so I cut down the ratio this time around. Lastly, I added the seeds from 10 cardamom pods.

4-Cardamom 2

If you’ve never worked with these before, the trick is to crush them under a knife before separating out the seeds. Inside each pod are several rows of little black or brown seeds, which come out easily once the pod is split.

3-Cardamom

Once all of the spices were ready and the ginger infusion had cooled, I added both the infusion and the spices to the jar.

5-Spices

I then strained 1/2 cup (120 ml) of ginger bug (see my previous post) and added this, as well as 4 tbsp (60 ml) of lemon juice.

6-ginger Bug

Lastly, I added enough water to fill the jar the rest of the way. At this point, I covered the jar loosely, so that expanding gasses won’t shatter the glass.

7-Done

Now I will let it stand for two or three days before bottling it. Look for an update in a few days!

~The Homesteading Hippy

 

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2 thoughts on “More Ginger Ale

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