After going raw, I found that I really missed ginger ale. Most commercial ginger ales are made by boiling ginger to make an extract and adding it to soda water. The “original way” was through fermentation, which is okay by me since no heat is applied. It is up to you if you think this is truly raw. It is my...
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Ingredients

1 slice fresh ginger (about a 1 inch cube)
¼ teaspoon yeast (any active kind will do)
¼ cup raw honey

Recipe Directions

1. In your Vitamix or blender, add all the ingredients except for the yeast. You may want to add some water to help it blend more smoothly.

2. Blend it on high until you no longer see any chunks of ginger floating around. Taste the mixture as this will be very similar to how the ginger ale will taste when it is finished. Add more of whatever you might need.

3. Using a funnel, add the yeast to the bottle. Then pour in your mixture from the blender.

4. Fill the rest of the way with filtered water up to the neck of the bottle. This will leave you with about one inch of empty space.

5. Screw on the cap and shake it up. Notice that if you squeeze the bottle now with your fingers, you can make a dent very easily. When fermentation is complete, the bottle will be firm and you will not be able to do this.

6. Place out of the sun in a spot that is not subject to crazy temperature changes. You want this to sit at room temperature.

7. Check your bottle by squeezing it after 24 hours. If you can still make a dent in the bottle with your hand, let it sit longer. If it is ready, taste it to be sure it’s fizzy enough for you.

8. If it is good, place it in the fridge to stop the fermentation process. You’re all done!

Mmtol's Thoughts

By mmtol

After going raw, I found that I really missed ginger ale.

Most commercial ginger ales are made by boiling ginger to make an extract and adding it to soda water.

The “original way” was through fermentation, which is okay by me since no heat is applied. It is up to you if you think this is truly raw.

It is my understanding that enzymes remain intact but that some bacteria will be killed off through the process. Give me your feedback!

Enjoy your drinks! Spice it up by adding other ingredients. Good luck!

If you don’t have access to raw honey, you can use a different sugar source.

The yeast needs at least 2 tablespoons of a sugary item to ferment. Synthetics will not work (Nutrasweet or something). Cane sugar is great. I’m not sure if stevia will work. Anyone know?

Brewer’s yeast will not work. This is not active yeast!

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Comments

Top voted

PapayaLove

Feb 16, 2010

37 votes
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wow! This is gonna be awesome! You use a plastic bottle then? Is this for one serving? Could I use a glass bottle? I make kombucha already and think this would be another awesome beverage to have around! Thanks!

mmtol

Feb 17, 2010

34 votes
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I only use a plastic bottle so that I can feel the pressure of the carbonation. If you have a glass bottle, go for it. Just don't let it sit to long or the pressure might built up too much! I've been playing around with this recipe. It's delicious to add some different fruits to change the flavor up. Good luck!

M@tt

Mar 25, 2010

29 votes
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Another warning about using glass bottles, too much pressure and they will become grenades. If you are anywhere near them when they explode, you can be seriously injured.

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Mishimoo

Aug 23, 2011

19 votes
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Isn't yeast and honey non vegan?? ...just saying

babycat

Dec 03, 2010

23 votes
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I seem to be the Queen of almost raw tonight. I have friend collect two liter pepsi bottles for me. I wash 'em real durn good. I take about 4 tablespoons grated ginger, juice of half a lemon, 1 cup sucanant or rapudura and 1/4 teaspoon yeast. I put the yeast in the bottle first then the sucanat. I then add the ginger and lemon, top if off with cool filtered water. I do a little shake shake dance with it to let the sucanat dissolve. MAKE SURE TO LEAVE HEAD ROOM IN BOTTLE. So then I put them on top the fridge overnight for the initial fermentation. Once the bottles are hard, believe me you will /know/ the difference, I set in the fridge to quiet the yeast. After they are really cool I strain the whole mess through mesh into a glass pitcher which I then distribute into Grolsh bottles. I taste to see how sweet it is and might add a tad more sucanat if it tastes to 'dry'. I let those go to room temp for half a day then back to the fridge for a day or two. The longer they sit the better they ferment. I do not get out all the yeast on purpose so they can ferment some mo'.A gallon makes like 10 Grolsh bottles usually.

On another note I made some and went camping, they got hot and cold a couple of times and man were they so good. Just be careful glass explosion sucketh I hear tell. This stuff is awesome for upset tummies and makes a hella mixer if yer the boozin' type.

Note: This stuff might have trace alcohol in it....just so yah know...no tricks here.

M@tt

Mar 25, 2010

29 votes
+
Vote up!
-
Vote down!

Another warning about using glass bottles, too much pressure and they will become grenades. If you are anywhere near them when they explode, you can be seriously injured.

Top Voted

mmtol

Feb 17, 2010

34 votes
+
Vote up!
-
Vote down!

I only use a plastic bottle so that I can feel the pressure of the carbonation. If you have a glass bottle, go for it. Just don't let it sit to long or the pressure might built up too much! I've been playing around with this recipe. It's delicious to add some different fruits to change the flavor up. Good luck!

Top Voted

PapayaLove

Feb 16, 2010

37 votes
+
Vote up!
-
Vote down!

wow! This is gonna be awesome! You use a plastic bottle then? Is this for one serving? Could I use a glass bottle? I make kombucha already and think this would be another awesome beverage to have around! Thanks!

Top Voted

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