Ginger Ale

Jason

Charlie Mops wannabe
Staff member
Ingredients for 5 gallons (US), 19 liters:

1 4-ounce (115 g) jar of fresh (not dry) ground ginger (this is a new
product around here, you could just peel and macerate fresh ginger
root in a blender or food processor with a little water)
juice of three lemons
zest of one lemon, finely minced
1 tsp (5ml) freshly ground cardomom (don't buy it pre-ground)
3 lbs sugar (1350 g)
1/4 tsp. ascorbic acid
2-1/4 tsp (12 ml) potassium sorbate
5 gallons (19 l) deionized water (or any good quality neutral water)

Procedure:
Heat flavorings in 1 quart (liter) of water to near boiling, add
sugar until dissolved, add to corny keg with rest of ingredients.
Chill in fridge and carbonate to 3.5 volumes or even more. After
several days, adjust carbonation if necessary, draw off a little
until it's somewhat clear, then rack off sludge into another purged
and pressurized keg. Be sure to cut off flow as soon as you notice
sludge moving through the (hopefully clear) racking hose.
This needs a fairly long dispensing hose to serve at this pressure.
It should be a highly carbonated drink.

Notes:
This was adapted from a recipe from Mike O'Brien, manufacturer of
pico-Brewing Systems of Ypsilanti, Michigan. I added the cardomom,
lemon zest and ascorbic acid (anti-oxidant). I thought I had used
some coriander as well, but I guess I didn't. I probably will next
time.
I made it for our son's wedding reception in our back yard last July,
and we went through about 3 gallons. It was very popular. The rest
kept well in the fridge as we finished it up over the next few weeks.
The sediment made the first few glasses pretty cloudy, although that
doesn't bother me. I racked it into a purged keg and got it off most
of the sediment.
 
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