Quite effervescent, slight burn in the throat and tummy, mild sweetness, and fruity palate!
46 oz Dole pineapple juice in the can
10.2 oz ginger root ( one good size one) microplaned into pot with skin removed
1 tbs cream of tartar
4 tbs lemon juice
2 tbs gum arabic ( or maltodextrin)
1 cup cane sugar if you like it sweeter
Fill pot with cold filtered water to 5 qts
Add all ingredients into pot
You could also chop the ginger and add to a blender with a cup of water if the microplane takes too long.
Boil for ten minutes.
Cool in an ice bath.
Force carb or in my case stir well with 1/8 tsp Cuvee dried yeast at about the mid 70's in bottling bucket and bottle it up. Make sure to use a good micro filter colander and/or cheesecloth to filter into the bucket. The finer ginger particles will run through this and wind up in the bottom. My batch was rock solid in 12 hours so into the fridge it went. Settled after another day and a half and is ready to drink. I enjoyed swirling the sediment up in the bottle and pouring it in the glass. Procured 8 16oz Grolsch flip tops and one plastic water bottle for carb testing.