While we're on the subject of drinks, the latest find is a ginger ale recipe. I combined two recipes to get the following:Ginger ale
Combine in a 2 liter bottle:
2 T grated ginger
6 oz sugar
1/8 t active dry yeast
2 T lemon juice
Fill with water. Cap. Shake gently to mix. Allow to sit at room temp for 24 hours, until the bottle is expanded enough you are afraid it will burst. Put in the fridge to chill. Drink up.
What I learned:
- It's a tasty homemade treat!
- The bottle will expand as the pressure builds. Neat!
- The yeast flavor lessens after a day or two, making it better
- It gets flatter the longer it sits and the more the bottle is open - surprise, anyone?
- If aesthetics is key, strain the floaties as you pour - it's the ginger and yeast
Are you sure it's not alcoholic? That's what typical active dry yeast turns sugar into.
ReplyDeleteSure? No. Have I considered that fact, yeah, but only after I made it. However, since it only has a day to sit out, wouldn't it have less than sourdough? Does that make it right? Am I going to make it again? No idea.
DeleteYeasts given sugar tend to ferment things more quickly (I'm told) and have more alcoholic results than those fermenting starches or whatever else they ferment. It's because of the relative lack of sugar that vegetables can be fermented in salt water without becoming alcoholic, whereas most fruits can't. Also, "active dry yeast" is brewer's yeast, specifically selected for its ability to make alcohol (and, in the case of bread, ferment quickly).
ReplyDelete