Dunning-Kruger Ginger Ale

Submitted by Mr. Harmon on 2010-11-23 05:31:51




Buy a two liter bottle of anything: dump the contents.


3/4 cups sugar

1/2 tsp dry activated yeast (Red Star or Fleishmanns, etc.)

Fresh ginger root

One fresh lemon

Wild cards: such as habanero, tartar, terragon, cayenne, grapefruit juice, you name it.

So . . . .

Sugar and yeast go into the bottle

If you don’t have a juicer you’ll want to put at least 1 1/2 tablespoons of shredded ginger into the bottle– but the more ginger the better. (I use lots of ginger) NExt add the juice of one lemon. Then add your intangibles– the ingredients that you want from your ginger ale.

Fill the bottle up with good water, but leave an inch or two from the top. Then cap.

Shake the bottle really good so that all the sugar and yeast is well-mixed.

Now you’re done for a day or so . . .

sheck the sides of the bottle in 24 hours. The pressure in the bottle should build slightly. When the bottle is taut, but the bottle in the fridge to slow the metabolic action of the yeast. If the bottle seems really taut, then “crack” the bottle very slowly. In my experienc, the gingrale actually gets better after it’s cracked.

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