Ginger Ale 3.0

p1004 by warthurton

On my third try for Ginger Ale (it seems my recipe is more Ale than Beer) I made some more changes.

  • I doubled the ginger
  • I used a citrus juicer
  • I used champagne yeast

This resulted in a much more carbonated beverage. It really shared some taste characteristics with champagne. I still think the lemon overpowers the ginger. The sugar is about perfect at ¾ cup, but it still precipitates out more than I would like.

Next attempt will be a radical departure. Simple syrup, extracting ginger with heat, a touch of clove or anise all will be tried.