Skip to main content

Ginger ale

Ginger bug​

  • 3 tbsp ginger root (21g)
  • 3 tbsp sugar (35g)
  1. Peel and chop the ginger.
  2. Put it in a 1 quart mason jar.
  3. Add 3 tbsp sugar.
  4. Add 2 cups non chlorinated water. (470g)
  5. Stir well.
  6. Leave it for 5-6 days at room temp.
  7. Feed it every day with:
    1. 1 tbsp of chopped ginger: 7g
    2. 1 tbsp of sugar: 11g

To maintain it, 1 tea spoon of sugar/ginger. Once a week if it's in the fridge.

Ginger ale​

  • Water: 4 cups / 1L
  • Chopped fresh ginger: 1/3+ Cup (50g-100g)
  • (Optional) Lemon or lime: 1
  • Sugar: 1/2 cup (80g)
  • Filtered active ginger bug: 1/4cup/60ml/60g
  1. Bring 1 cup (240g) water and the ginger to a simmer for 10ish minutes.
  2. Away from the heat, add the remaining 3 cups/720g water to cool down the wort.
  3. Wait until cooled off and strain into other recipient.
  4. Add 1/4 cup strained ginger bug liquid.
  5. Ferment for 3-6 days. During the fermentation process, "burp" the bottles every day.

:::info Alcohol levels For 21ºC - 23ºC:

  • 1 day on countertop: 0.2% alc by volume
  • 2 days on countertop: 1% alc by volume
  • 3 days on countertop: 1.5% alc by volume
  • 4 days on countertop: 1.6% alc by volume :::