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Homemade Ginger Ale (Fermented)
A classic, fizzy ginger ale made the old‑fashioned way with real ginger, a ginger‑bug starter, and a touch of lemon. This probiotic soda is refreshing, soothing for an upset stomach, and perfect for parties. The recipe walks you through making a ginger concentrate, fermenting it with a ginger bug, bottling, and achieving natural carbonation safely.
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Cost Breakdown
Critical Success Points
- • Boiling ginger to extract flavor
- • Cooling the concentrate before adding the ginger bug
- • Adding the ginger bug only after the liquid is cool
- • Keeping bottle caps loose during primary fermentation
- • Monitoring pressure during second fermentation and using a plastic tester bottle
- • Refrigerating to stop fermentation and prevent bottle explosion
Safety Warnings
- • Do not add the ginger bug while the liquid is hot – it will kill the culture
- • Bottle caps must be left loose during primary fermentation to avoid pressure buildup
- • Check carbonation daily; over‑carbonated bottles can explode
- • Use a plastic tester bottle to gauge pressure safely
- • Refrigerate promptly once desired carbonation is reached
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