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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > Alton Brown makes ginger ale
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Old 04-12-2009, 03:26 AM   #1
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Default Alton Brown makes ginger ale

Many of us are quite aware of the Good Eats homebrewing episode that was chock full of barely useful techniques and misguided but well-intentioned advice, so spare us your opinion on that one.

However, I'd really like to hear your thoughts on Alton's ginger ale recipe. I can't find a reason not to try it. The segment starts around 7 minutes.

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Old 04-12-2009, 03:30 AM   #2
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That's pretty much how I made ginger ale when I made it. The only differences were that I used a 2" chunk of ginger and I grated lemon peel into my simple syrup.

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Old 04-12-2009, 03:31 AM   #3
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Well...how was it?!

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Old 04-12-2009, 03:45 AM   #4
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Ohh, sorry. It was great, you will never drink the store stuff again. This actually tastes like ginger! The more you put the more spicy it will be. This is one of those recipes that you can start with what Alton recommends and move from there. If you like more spice add more ginger, more citrus? bump up the lemon. If you like a more syrupy soft drink add more sugar.

I like mine really spicy so I put a bit extra ginger in it. So far everyone who has had it says it is the best they have had. This includes a few chefs who have asked me for the recipe.

Also, this is a great way to make any soda. Make a simple syrup steep with whatever flavorings you want (if any are needed) then add any other liquids and carb however you wish. I have made lemon, lemon-lime, pomegranate, sour cherry and watermelon. All taste like fresh fruit juice with a nice carb.

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Old 04-12-2009, 01:49 PM   #5
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I was thinking about using a carbonator cap instead of waiting 48 hours for it to carbonate (I'm impatient). Do you think I should use less sugar since none of it will ferment or should I stick with the original recipe?

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Old 04-12-2009, 01:52 PM   #6
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I was thinking about using a carbonator cap instead of waiting 48 hours for it to carbonate (I'm impatient). Do you think I should use less sugar since none of it will ferment or should I stick with the original recipe?
No, I use a carbonator cap all the time now. What I like to do is still use the same amount of sugar, though. Very little sugar is fermented by the yeast to carbonate, so you can use the same amount.

What I like to do is mix up the ingredients in a pitcher, to taste. Sometimes I add a little more lemon, or use less sugar. Then put it in the 2L bottle, add the carbonator cap and chill it.
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Old 04-12-2009, 02:07 PM   #7
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I just made a batch of ginger candy a la Alton Brown. Absolute crack, the stuff was awesome. I was left with a bunch of spicy liquid from boiling the ginger, thinking that next time I make a batch, I'll integrate that into a simple little beer.

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Old 04-30-2009, 06:07 AM   #8
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Yooper..

Just to be clear.. when you add the carbo cap do you you leave it on the gas? or do you hit it with gas.. and if the latter.. how often do you re hit it...

just wondering.

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Old 04-30-2009, 02:26 PM   #9
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Yooper..

Just to be clear.. when you add the carbo cap do you you leave it on the gas? or do you hit it with gas.. and if the latter.. how often do you re hit it...

just wondering.
The last time I put it in the kegerator to chill it, and then left it on the gas overnight. But I've done it both ways- chilled it, hit it with gas (30 psi or so), shake it up gently with the gas still on, and then take it off the gas. You need to do it a couple of times to get it to carb up that way, but it's easy. Either way works fine.
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Old 04-30-2009, 03:25 PM   #10
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Tried this recipe so I could have some more immediate gratification while waiting for my first beer batch to brew. Came out quite well. I didn't bother filtering the ginger chunks out of the syrup before bottling, which I think brought a little more flavor to the party. Especially when you're drinking and get a nice shave of ginger.

Ya know, if you like ginger enough to not mind that.

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