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08 February 2009 @ 09:28 am
Homemade ginger ale  
Working from Alton's recipe
  • We found his recipe to be weak and sweet, so the latest batch has 2 oz ginger and 5 oz sugar
  • at 2 days (~48 hours), wasn't quite fizzy enough. Reseal the bottles for another day.
  • The next morning (~60 hours), when opened, the bottle ASPLODED (Michael Bay style). Much fizz had to be cleaned, but ginger ale was very tasty (and soothing for sore throats).
 
 
 
Stupendous Manfarmalloc on February 9th, 2009 03:31 pm (UTC)
Oh I saw that episode a couple days ago and was planing on making it. Even got a 2-liter ready to go.

I tried my luck at a ginger beer a while back and it turned out bad...I an unrelated nasty got in there. Anyway will give this a try though I think I will replace the sugar with a little bit of ale extract. Good to know about the splosion. Where did you store the bottle while it was fermenting? Rough idea what temp it was at?