I made this a few weeks ago and it was pretty good. It tastes nothing like commercial ginger ale (which I doubt has much ginger at all).
I used my carbinator cap to carb it and when I first tasted it, it was pretty bad. But I gave it two days in the bottle and then it was really good.
__________________ On tap: Amarillo Pale Ale, Impromptu Wit Kegged: Sterling Gold (x2), Impromptu Wit, Lady Liberty cream ale (x2), Chinook SMaSH Primary: Schwartzbier Secondary: On Deck: Barleywine
Made this yesterday and it was great! Of course I was the only one out of four who liked it, but the rest of them suck and don't like beer or other tasty things.
I was actually surprised at how much it tasted like the commercial stuff, only better. It wasn't totally different, it was just stronger and tastier.
__________________ Community Beer Works: a Buffalo, NY nanobrewery in the making.
This recipie will be a keeper. Next time I'll give it a bit more time to fully carb. I swear, it's going to be homemade soda, not homebrew, that has me buying kegging equipment.
I FINALLY got around to giving this a shot today. I made 2 liters, per the recipe, and it was REALLY good! So, I measured the rest of the ginger on hand, and it turns out that I have enough for another 3 gallons. The big batch of syrup is steeping as I type. I'm going to put it on tap tonight!
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured.
Quote:
Originally Posted by YooperBrew
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac!
What kind of yeast are you all using for this? Alton uses what appears to be SAF instant yeast in the clip. I keep a pound of that in my freezer, so no problem there, but it seems with the wide array of yeasts available something tastier than bread yeast would be appropriate. Nottingham? S-05?
I use rapid rise or active dry bread yeast - whichever is open. I haven't noticed any flavor contributed by the yeast because it is active for such a short amount of time.
I'm sorry for a potential hijack. It'll be quick! I guess I'm really confused with the whole process of soda making. I've heard people say "if you want it sweeter, add more sugar," which flies in the face of typical beer brewing logic. Is it really as simple as cold-crashing and storing the soda in the fridge after 24 hours to prevent fermentation?
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