HollyGayle
Member
- Joined
- Aug 31, 2012
- Messages
- 15
- Reaction score
- 1
Saturday morning(1 Sep), very early,
1) 2 tbsp spoon scraped raw Ginger
2) Juice of one lemon
3) Just under 1 cup sugar and small amount of honey
4) 9 Sultanas
5) Pinch of Cream of Tartar,
6) Little over 1/8 tsp of Fleishmann's Active Dry Yeast
7) Enough filter tap water to fill a 2liter plastic soda bottle nearly to top.
Sugar and honey were shaken with 1 cup filtered tap water in bottom of bottle to mix and disolve.
Added the 9 Sultanas to bottle.
Added the pinch of Cream of Tartar to bottle, shook bottle to disolve.
Washed in crushed and mixed Ginger/Lemon juice with cup of filtered tap water.
Yeast was disolved in filtered tap water and poured into bottle.
Vigorous shaking of bottle to get everything mixed and oxgenated and topped off bottle--about 2 inches short of neck.
I squeezed the top of the bottle to push out the air, and put on cap, tight.
Bottle set on table out of sunlight and covered with towel. I kept checking the bottle and it remained flexible late into evening.
Early this morning, the bottle's liquid level was down, and the plastic was hard to the touch. Carefully I placed into fridge and let chill.
After releasing the cap slowly, I finally got to taste the Ginger Ale. Lots of escaping gas. Musty Moldy to my taste. I had my son taste it, he said not bad, his sense of smell is much less than mine. I was afraid the musty moldy smell was from the lemon, but after a few more sips, I know its the yeast.
The Ale has been strained, through a nylon mesh strainer and the liquid is very cloudy.
Can I add more lemon juice, water and sugar to the full amount, pour into two or three 2 liter plastic soda bottles and let it ferment more so I can stand to smell and drink? Or would that just put the carbonation back in that I lost while releasing cap and straining the pulp out? Either way, I want to drink it, even if its more carbonated Lemonade than Ginger Ale.
HollyGayle
After more study in these forums, I believe I didn't allow the Ginger Ale bottle to sit in fridge nearly long enough. So, I'm going to add more lemon juice, sugar and water, divide among three 2liter bottles, allow to sit out on table until hard to touch, and then refrigerate them for a lengthy time.
1) 2 tbsp spoon scraped raw Ginger
2) Juice of one lemon
3) Just under 1 cup sugar and small amount of honey
4) 9 Sultanas
5) Pinch of Cream of Tartar,
6) Little over 1/8 tsp of Fleishmann's Active Dry Yeast
7) Enough filter tap water to fill a 2liter plastic soda bottle nearly to top.
Sugar and honey were shaken with 1 cup filtered tap water in bottom of bottle to mix and disolve.
Added the 9 Sultanas to bottle.
Added the pinch of Cream of Tartar to bottle, shook bottle to disolve.
Washed in crushed and mixed Ginger/Lemon juice with cup of filtered tap water.
Yeast was disolved in filtered tap water and poured into bottle.
Vigorous shaking of bottle to get everything mixed and oxgenated and topped off bottle--about 2 inches short of neck.
I squeezed the top of the bottle to push out the air, and put on cap, tight.
Bottle set on table out of sunlight and covered with towel. I kept checking the bottle and it remained flexible late into evening.
Early this morning, the bottle's liquid level was down, and the plastic was hard to the touch. Carefully I placed into fridge and let chill.
After releasing the cap slowly, I finally got to taste the Ginger Ale. Lots of escaping gas. Musty Moldy to my taste. I had my son taste it, he said not bad, his sense of smell is much less than mine. I was afraid the musty moldy smell was from the lemon, but after a few more sips, I know its the yeast.
The Ale has been strained, through a nylon mesh strainer and the liquid is very cloudy.
Can I add more lemon juice, water and sugar to the full amount, pour into two or three 2 liter plastic soda bottles and let it ferment more so I can stand to smell and drink? Or would that just put the carbonation back in that I lost while releasing cap and straining the pulp out? Either way, I want to drink it, even if its more carbonated Lemonade than Ginger Ale.
HollyGayle
After more study in these forums, I believe I didn't allow the Ginger Ale bottle to sit in fridge nearly long enough. So, I'm going to add more lemon juice, sugar and water, divide among three 2liter bottles, allow to sit out on table until hard to touch, and then refrigerate them for a lengthy time.