Will's ginger ale recipe
I have experimented with two batches of ginger ale in the past week, both are 5 litre batches. Both were prepared in the same manner using the same ingredients but one batch I added some green chillis to for extra spicy flavour.
Both were fermented using breadmakers yeast and white sugar. The grated ginger, lemon juice, lime juice and the zest of half of the lemon and the lime were heated up to around 70 degrees C, about 700g of sugar was added to each batch at this point and the brew was left to cool to room temeperature. The yeast had been activating and after an hour or so when the brew was a physiological temperature the active yeast was added, stirred and the brews were bottled. The bottled brews are after a week very carbonated and have a mild alcoholic smell.