How to Make Ginger Ale

Reviewed by Sander Raav

Last Updated: October 16, 2024 Approved

Even though you can look at the shelves in any supermarket and find various brands of ginger ale, making your own creates an entirely different (and remarkably better) taste. You can make a 2-liter bottle of fresh ginger ale straight from the ginger as long as you have the right ingredients.

Method 1

Method 1 of 3:

Old-Fashioned Method

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1
Gather your ingredients. Here's what you'll need to make ginger ale using the old-fashioned method:
- 1 cup (225 g) sugar
- 2 tablespoons (30 g) freshly grated ginger root
- Juice of one lemon
- 1/4 teaspoon (1.6 g) fresh granular baker's yeast
- Cold, pure water
Leave the funnel in place until all the steps are complete and you are ready to cap the bottle.

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Use any brand that you might buy in the health food store.
Shake the bottle to disperse the yeast grains into the sugar granules.
Use the side of the grater with the finest teeth.
Lemon is important to keep the pH level low and ward off unwanted microorganisms. If you don't like lemon, try grapefruit juice instead.
It may stick in the funnel. Don't worry, the next steps will wash it into the bottle.
Add the rinsing water to the bottle.
This helps activate the yeast and gets the carbonation process going.
12
Reopen and fill the bottle to the neck with fresh, cool, clean water. Leave about an inch of head space, then securely screw the cap down to seal. The head space is necessary to leave room for gasses that will be produced during fermentation. Invert the bottle repeatedly to thoroughly dissolve sugar.
- Check the bottom of the bottle because the sugar tends to stick in little pockets there. The ginger root will not dissolve, of course.
The warmth is necessary for the yeast to be able to ferment the brew. But don't forget about it! Too long and the alcohol concentration starts to increase and the taste changes greatly.
If it dents in as in the picture, it is not ready; the fermentation produces carbon dioxide (like in sodas and seltzers) that will inflate the bottle and make it difficult to squeeze.
Refrigerate at least overnight to thoroughly chill before opening. Crack the lid off the cool ginger ale just a little to release the pressure slowly. You do not want a ginger ale fountain!

Method 2

Method 2 of 3:

On The Stove-Top

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1
Gather your ingredients. Here's what you'll need to make ginger ale using the stove-top method:
- 1 1/2 ounces finely grated fresh ginger
- 3/4 c (6 ounces) sugar
- 7 1/2 cups (60 ounces) filtered water
- 1/8 teaspoon (.5 g) active dry yeast
- 2 tablespoons (30 g) freshly squeezed lemon juice
Over medium-high heat, add the grated ginger, sugar, and 1/2 cup (4 oz) water together. Stir your concoction until the sugar has dissolved completely. This will take a few minutes, so be patient.
Place it to the side, cover and allow to steep for 1 hour. Resist the urge to mess with it -- right now your concoction needs uninterrupted time.
The easiest way to do this will be to pour the syrup through a fine mesh strainer set directly over the bowl. Press down on the bits to get all of the juice out of the mixture. Once you've got as much liquid out as possible, throw the bowl in an ice bath or set in the refrigerator until the concoction reaches room temperature -- 68 to 72°F (20 to 22°C).
5
Get your funnel ready. Place it on top of a clean, plastic 2-liter bottle and pour in the syrup. Then, add the yeast, lemon juice and remaining 7 cups of water (56 oz). Twist the cap on the bottle until it's securely on and gently shake to mix everything together. Leave it alone and at room temperature for 48 hours.
- But no longer! If you leave it out too long, the taste will start to become too bitter as the yeast ferments.
6
Open 'er up. Pop open the top and check for the right amount of carbonation. If there seems to be enough, throw that baby in the fridge. If not, wait a little longer.
- Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation. Otherwise pressure will build up and you risk it exploding.

Method 3

Method 3 of 3:

Non-Alcoholic Version

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1
Gather your ingredients. Here's what you'll need to make non-alcoholic ginger ale:
- 1 cup (200 g) peeled, finely chopped ginger
- 2 cups (450 ml) water
- 1 cup (225 g) sugar
- 1 cup (225 ml) water
- 1/2 cup (115 ml) club soda (per glass)
- A few drops of lime juice
- Lime wedges (for garnish)
2
Bring 2 cups of water to a boil in a saucepan. Add the ginger, which should be peeled and finely chopped. Reduce heat to medium low and let the ginger sit in the simmering water for 5 minutes.
- Remove from the heat and let sit for 20 minutes. Any longer than that and it might be too gingery.
Discard the ginger pieces. The water should be completely infused with the ginger taste, so you don't need them.
Dissolve 1 cup granulated sugar into 1 cup of boiling water. When it's not grainy anymore, it's ready. Set aside.
This is the amount needed for each glass. Add a few drops of fresh lime juice and a lime wedge to each drink. Serve chilled and enjoy!

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Question

How much sodium benzoate do I use in ginger ale?

Community Answer

Sodium benzoate is a preservative. Due to the fact that you're dealing with active yeast, you don't want to kill the microorganisms. When the mixture is completely pressurized, you can slow the reaction by placing the ginger ale in the fridge. Assuming you're not mass producing a lot of ginger ale, no sodium benzoate should be used.

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What is the alcohol content of ginger ale after 24 hours?

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After only 24 hours? Negligible. There are a number of factors that affect how quickly fermentation takes place, notably the ambient room temperature where the fermentation is occurring, the type of yeast being used, and the sugar content of the liquid being fermented. Even if all of these factors are optimized for maximum alcohol content (which they won't be if you're following the above recipe), it's still going to take at least a week to a week and a half to get any measurable amount of alcohol by volume, and several weeks to achieve the maximum alcohol content possible. This recipe is for a soft drink, not a hard ginger beer.

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Why does the yeast turn it into an alcoholic drink?

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Yeast is a bacteria which consumes sugars and excretes alcohol. In presence of sugar, the following reaction occurs: C12H22O11 + H2O → C6H12O6 + C6H12O6

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Tips

You can substitute artificial sweeteners for most of the sugar as long as you still use 2-3 tablespoons (28-42 grams) of real sugar; this is all that is actually required for the yeast to carbonate the beverage.

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Fermentation has been used by mankind for thousands of years for raising bread, fermenting wine and brewing beer. Carbon dioxide causes bread to rise and gives effervescent drinks their bubbles. This action of yeast on sugar is used to carbonate beverages, as in the addition of bubbles to champagne.

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Make sure the fermenting vessels are cleaned before use. There are a wide variety of powdered sanitizers that can be used.

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Warnings

When purchasing your yeast, do not buy "brewer's yeast," as this is typically inactive yeast left over from the brewing process. It is dead yeast, and will not work. For best results, buy yeast from a beer and wine maker's supply store.

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The first two recipes will produce alcohol in the finished product. The quantity of alcohol in the finished product over a 2- to 3-day fermentation period is going to be minuscule; however, if left out for several days (see further warnings), it will continue to ferment until all of the sugar is gone, and the alcohol content will be considerably higher. It will taste nothing like ginger ale. Note also that local laws pertaining to the production and consumption of alcoholic beverages may apply. (For example, some "dry" areas maintain zero tolerance for alcohol in beverages.)

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Do not leave the finished ginger ale in a warm place any longer than the time it takes for the bottle to feel hard. Leaving it at room temperature longer than two days, especially in the summer when the temperature is high, can generate enough pressure to explode the bottle! Once it is thoroughly chilled, there is little danger of it exploding .

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