While there is a similar instructable on how to make your own root beer, there isn't one for ginger ale. I've made my own ginger ale for years, and here's how. Step 1: Ingredients/tools You'll need: --1c sugar (or less) --yeast --small piece of ginger root --a lemon --a...
Many recipes you might see for ginger ale involve adding yeast to assist in the fermentation which creates bubbles (root beer is made in a similar way). But I’m not really interested in making ginger beer here, and I’ve already got the bubbles, so all I needed was a syrup to flavor...
It's important to use fruit juice or sweetened herbal tea when you make homemade, naturally fermented sodas. The bacteria and yeast in your bug thrive on sugar. Without it, your soda and beers won't ferment properly. Try your ginger bug in these recipes: Homemade Root Beer Fermented Lemon...
Then all you have to do is bottle the brew and wait for those beneficial bacteria and yeast to do their work. Sassafras, sarsaparilla, ginger root, and birch all give the brew its distinctive flavor, but without the additives. Sassafras gives root beer its distinctive, slightly mint-like ...
Cleaning and sanitising are critical to the success of your fruit wine. Without proper sanitation, your wine can become contaminated with bacteria or wild yeast that will spoil the wine and ruin the flavour and aroma. It is important to note that no pathogenic bacteria that can make you ill ...
The SCOBY (symbiotic culture of bacteria and yeast) is the mother of the kombucha, providing bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants, and providing a loose seal to keep a bit of the carbonation in. Yes, it’s hideous…but it’s the very...
Kombucha is produced by fermenting tea using a SCOBY (this one’s important, so remember it for the test, kids). The acronym stands for “symbiotic colony of bacteria and yeast,” and while it sounds like some kind of scary mutant, this chemical cocktail is a crucial tool in creating a...
Killing off the yeast at the end of fermentation ensures that the wine will be a still wine without bottle carbonation, and allows you to back sweeten the wine to your tastes without restarting fermentation. Personally, I never use Campden tablets or potassium sorbate in winemaking because I con...
I’m intimidated by, but someday still want to make my own sourdough & ginger beer. Plus you’ve totally convinced me to try making Irish Cream now, well, once I’m no longer pregnant! PS. You should totally make your own sushi! It’s easy, no weird really weird ingredients or ...