By Red Hook on February 02, 2009
"This turned out SOOO good! Though, next time I may add more ginger, since I heart ginger. I also will simmer the ginger/sugar syrup for longer. I am printing the recipe exactly as it is on his site below. Measurements I used differently were: About 5T ginger, 2/3c sugar, and the rest as listed."
Serving Size: 1 (252 g)
Servings Per Recipe: 8
"I made this drink with a lot of changes. First it has a pleasant taste, but only light carbonation. I made 3 2 liter bottles worth to try sugar amounts. The basic changes were that I boiled the thinly sliced ginger in about 2 cups of water and .5 cup sugar (next time Iâ€™ll add some citrus to lessen the browning). After a long simmer, I added more water to blend and cool. I thinly sliced more ginger and added it directly to the bottles. I used splenda to bring the sweetness up. I filled the bottles leaving a couple of inches at the top. I activated the yeast and added a little to each bottle. I added 1tsp of sugar to the first bottle, 2tsp sugar to the next, and 3tsp sugar to the last. All 3 took 3 days to start firm up the bottle. After 3 days I added an additional 1tsp of sugar to the second and third bottles. All 3 have a slight carbonation to them. Other than the sweetness I donâ€™t notice much difference between them. Iâ€™m tempted to keep feeding the third bottle to see if it will develop an alcohol kick to it. One funny thing is after you pour yourself a glass out of the bottle it loses much of itâ€™s carbonation. Instead of putting it back in the frig, let it sit out on the counter over night and it will recharge itself. Iâ€™m going to get a real ginger grater and try it again, hoping to get a stronger ginger flavor."