Cooking Corner: The underage brew, Ginger Ale

Ginger, a unique plant, is highly valued by many cultures. Ginger can be pickled, used as a additive and palate cleanser for sushi, and used as an additive to vegetables like carrots to make eating them much easier. This recipe, however, is for brewing ginger ale, a simple concoction that allows even the youngest members of society to become brew masters in their own right.

6 ounces of sugar
1 ½ ounces of grated ginger
7 ½ cups of water
1/8 tsp. of dry active yeast
2 Tbs. of lemon juice
2L bottle with a funnel.

Part 1: Take 6 ounces of sugar, 1 ½ ounces of grated ginger, and ½ cup of water and combine them all in a pot over medium-high heat until all of the ingredients are dissolved. Once all of the ingredients are dissolved, turn off the heat and let the syrup sit for an hour. Once the syrup has sat for an hour, remove the contents and filter out any larger materials with a strainer. Place the filtered contents into an ice bath and wait until the liquid is cooled. Once the liquid is cooled, it is time to begin part two.

Part 2: Begin part 2 by putting the syrup into the two liter bottle. Follow the syrup with 1/8 tsp. of dry active yeast and the remaining 7 cups of water. Shake well and then close the bottle and let it sit for two days.
The longer the bottle of ginger ale sits unopened, the more carbonated it will become. Refrigerating the bottle after 3-4 days should allow for more carbonation to set into the ale. Enjoy the refreshing beverage.

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