Last Modified: Monday, February 26, 2001
Ginger Ale batch 1 February 26, 2001
Made by Matuesz, Wilfird, Oswald, Rycheza, Sari, Soraya, Ralg
We used the following Ingredients: 1 gallons of water, 1 3/4 cups of table sugar, 1 1/4 ounces of fresh ginger root, 1/2 lemon cut into several pieces, and Pasteur champagne active dry wine yeast.
This is what we did.
7:35pm Placed on the heat added ingredients
7:45pm started yeast
7:55pm mix at simmer
8:25pm Starting to cool down liquid with wort chiller chilling from 140degrees to 85 degrees in 12 minutes.
8:50pm Strained off the lemon/ginger remnants and added the yeast ( Note: we should have used only 1/8 teaspoon of dry yeast instead of 1 tsp. So we only added about 1/2 of the proofed yeast mixture.) Agitated briefly to oxygenate.
9:00pm dropped 14 caps into sanitizing solution. Letting them sanitize (1 Tsp one-step per gal)
9:07pm Began bottling the ginger ale into 11 12 oz bottles
Should be ready to drink in 72 hours.
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