Originally Posted by duganderson
YooperBrew or anyone else,
Thank you for the quick and detailed response. A couple of follow-up questions...
1. Do you refrigerate your ginger ale when its sitting for a few days?
2. When you strain after a few days, is this your first straining or do you strain it before you let it sit?
3. Do you find you get more flavor by adding the grated ginger into the water and then straining versus putting it in a brew bag? Does the brew bag limit flavor?
4. How do you strain to prevent sediment.....do you use cheesecloth or just a fine metel strainer?
5. Since my ginger ale is not strong enough, would you poor it into a glass and stir up the sediment to increase flavor or is the sediment unlikely to have a lot of flavor?
Thanks again, Doug
1. I use plastic bottles, and I let them sit at room temperature until they get hard, then stick them in the fridge. Well, I used to. I keg now, and use the "carbonator cap" which is awesome. No yeast, and ginger ale homemade in just a few minutes.
2. What I do is make it up and put it in pitchers. I keep it at room temperature for a while, then put it in the fridge. I just put everything in the pitcher and let it "steep". Then, I just strain in a day or two through a sanitized strainer (the kind you use for gravys and soups- a small metal one) and into the soda bottles. No cheesecloth, but that's not a bad idea! Through cheesecloth and a funnel would definitely keep out the big goobers.
Actually, 1 and 2 are reversed, I guess. Make it first, then bottle it (of course).
3. Never used a bag, just put it all in. I'll say that I've made it lots of different ways. The best is simply fresh ginger grated, and a squeeze of lemon and sugar to taste. I've tried simmering the ginger for a while, and while that was good it didn't have the ginger "bite" that I like. It was a softer ginger, if that makes sense. Mix up it, and when it tastes great to you, then I'd say it is done. Not too scientific, I know, but some people don't like lemon in it. Some like more ginger, less ginger, honey, etc. Remember that it'll taste the same carbed up as it does now- just fizzier and hence a bit less sweet. (Even notice that flat cola tastes sweeter than fizzy cola? Same principle).
4. Answered above, I think!
5. The sediment will also have yeast lees in it- which doesn't taste good in my opinion. I am a person who doesn't like "floaties" in anything, though- I drink clear wine, clear beer, clear soda, etc. If you like it, swirl it up and drink it! It won't hurt you at all, and is probably pretty good for you (lotsa B vitamins, I would guess).