1Wash the ginger. If not organic, peel the skin off.
2Wash the ginger. If not organic, peel the skin off.
3Wash the ginger. If not organic, peel the skin off.
4Chop the ginger into smaller pieces or grate it using a food processor to yield about 1 cup.
5Chop the ginger into smaller pieces or grate it using a food processor to yield about 1 cup.
6Chop the ginger into smaller pieces or grate it using a food processor to yield about 1 cup.
7Pour 0.5 gallon of filtered water into a pot.
8Pour 0.5 gallon of filtered water into a pot.
9Pour 0.5 gallon of filtered water into a pot.
10Add the chopped/grated ginger to the water and bring it to a boil.
11Add the chopped/grated ginger to the water and bring it to a boil.
12Add the chopped/grated ginger to the water and bring it to a boil.
13Once boiling, simmer for 10 to 15 minutes to extract flavor.
14Once boiling, simmer for 10 to 15 minutes to extract flavor.
15Once boiling, simmer for 10 to 15 minutes to extract flavor.
16Remove the pot from heat and add 2 cups of sugar, stirring until dissolved.
17Remove the pot from heat and add 2 cups of sugar, stirring until dissolved.
18Remove the pot from heat and add 2 cups of sugar, stirring until dissolved.
19Cool down the ginger concentrate (wort). This can be done by waiting for it to reach room temperature, or by adding 0.5 gallon of cold water and placing the pot in a sink filled with cool water and ice cubes for about 15 minutes.
20Cool down the ginger concentrate (wort). This can be done by waiting for it to reach room temperature, or by adding 0.5 gallon of cold water and placing the pot in a sink filled with cool water and ice cubes for about 15 minutes.
21Cool down the ginger concentrate (wort). This can be done by waiting for it to reach room temperature, or by adding 0.5 gallon of cold water and placing the pot in a sink filled with cool water and ice cubes for about 15 minutes.
22Add 2 tablespoons of fresh lemon juice to the cooled concentrate for tanginess.
23Add 2 tablespoons of fresh lemon juice to the cooled concentrate for tanginess.
24Add 2 tablespoons of fresh lemon juice to the cooled concentrate for tanginess.
25Strain the ginger pieces out of the concentrate using a mini strainer and a measuring cup, pouring the liquid into fermenting containers (such as sterilized wine jugs).
26Strain the ginger pieces out of the concentrate using a mini strainer and a measuring cup, pouring the liquid into fermenting containers (such as sterilized wine jugs).
27Strain the ginger pieces out of the concentrate using a mini strainer and a measuring cup, pouring the liquid into fermenting containers (such as sterilized wine jugs).
28Press the strained ginger to extract as much flavor as possible.
29Press the strained ginger to extract as much flavor as possible.
30Press the strained ginger to extract as much flavor as possible.
31Fill each fermenting container approximately 2/3 of the way.
32Fill each fermenting container approximately 2/3 of the way.
33Fill each fermenting container approximately 2/3 of the way.
34Add 1 cup of ginger bug starter culture to the entire batch (0.5 cup per container if using two). Pour it through a strainer and funnel.
35Add 1 cup of ginger bug starter culture to the entire batch (0.5 cup per container if using two). Pour it through a strainer and funnel.
36Add 1 cup of ginger bug starter culture to the entire batch (0.5 cup per container if using two). Pour it through a strainer and funnel.
37Loosely cap the fermenting containers to allow pressure to escape, preventing explosions.
38Loosely cap the fermenting containers to allow pressure to escape, preventing explosions.
39Loosely cap the fermenting containers to allow pressure to escape, preventing explosions.
40Ferment the ginger ale on the counter, away from direct harsh sunlight, for 3 to 4 days (or up to 5 days if cooler temperatures slow fermentation).
41Ferment the ginger ale on the counter, away from direct harsh sunlight, for 3 to 4 days (or up to 5 days if cooler temperatures slow fermentation).
42Ferment the ginger ale on the counter, away from direct harsh sunlight, for 3 to 4 days (or up to 5 days if cooler temperatures slow fermentation).
43After fermentation, prepare for bottling into pressure-designed beer bottles. Use one plastic bottle as a tester.
44After fermentation, prepare for bottling into pressure-designed beer bottles. Use one plastic bottle as a tester.
45After fermentation, prepare for bottling into pressure-designed beer bottles. Use one plastic bottle as a tester.
46Before bottling, mix up the lees (sediment) at the bottom of the fermenting container to incorporate all the goodness.
47Before bottling, mix up the lees (sediment) at the bottom of the fermenting container to incorporate all the goodness.
48Before bottling, mix up the lees (sediment) at the bottom of the fermenting container to incorporate all the goodness.
49Fill glass bottles up to the neck to allow for pressure buildup, and the plastic tester bottle a little over halfway.
50Fill glass bottles up to the neck to allow for pressure buildup, and the plastic tester bottle a little over halfway.
51Fill glass bottles up to the neck to allow for pressure buildup, and the plastic tester bottle a little over halfway.