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3.3 from 12 votes

Homemade Ginger Ale

Making homemade ginger ale is nearly work-free, relying on yeast to ferment the mixture, thereby creating carbonation and fizz. Between the freshly grated ginger and slight yeasty taste, the ginger ale reminds me of sake. The ginger ale is great on it’s own, or feel free to infuse other flavors into it. Serve it at room temp, chilled, over ice, or as the mixer for your favorite cocktail.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 8
Calories: 88 kcal
Course: Drinks

Ingredients

  • 1 ½ ounces finely grated fresh ginger I used almost 2 ounces, about 1/3 cup, it’s very juicy and wet
  • 6 ounces granulated sugar about 3/4 cup
  • 7 ½ cups water almost 2 liters or 2 quarts
  • ⅛ teaspoon active dry yeast
  • 2 to 4 tablespoons freshly squeezed lemon juice I used 4 tablespoons

Instructions

    Cup of Yum
  1. Combine the ginger, sugar, and 1/2 cup water in a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover, and allow to steep for 1 hour.
  2. Pour the syrup through a fine mesh strainer set over a 2-cup measuring cup with a pour spout (makes it easier to transfer). Press down to really get all of the juice out of the ginger. It’s very juicy and keeps releasing even when you think it’s done, so be sure to really press it out well. Discard ginger solids or use for something else.
  3. Pour the syrup into a clean 2-liter bottle (I used two one-quart glass jars (each quart holds 4 cups).
  4. Add the yeast, lemon juice, and remaining 7 cups of water. (Because I used 2 jars, each jar got 1/16th teaspoon yeast and 2 tablespoons of lemon juice)
  5. Cap the jar(s), gently shake to combine, and leave the jars at room temperature for 48 hours. Open and check for desired amount of carbonation. After 48 hours, my mixture was nicely fizzed, but I let it continue to ferment for another two days (4 days total) to develop more fizz and in the process, it takes on more of a ginger beer than ginger ale flavor.
  6. Once you achieve desired amount of carbonation and flavor, refrigerate the ginger ale, which dramatically slows the rate of fermentation, thereby slowing the amount of carbonation created.
  7. Because my ginger ale was quite foamy at the top of the bottle with yellow specks from the lemon juice, I skimmed them off before serving over ice.
  8. Store airtight in the refrigerator for up to 2 weeks. Alton suggests opening the bottle at least once a day to let out excess carbonation, however I have gone 3 days without opening the refrigerated bottles with no adverse effects; use common sense.

Nutrition Information

Serving 1 Calories 88kcal (4%) Carbohydrates 23g (8%) Sodium 12mg (1%) Sugar 21g (42%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 88

% Daily Value*

Serving 1
Calories 88kcal 4%
Carbohydrates 23g 8%
Sodium 12mg 1%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.