First the ginger syrup.
A microplane speeds up the process but if you don't have one, buy a clump of fresh ginger from the grocery store. Peel it, with a spoon is slower but no waste. Cut it into thin slices simmer in a saucepan with a cup or two of sugar and water.
If you use a microplane, 10 minutes is fine. Then you can filter it and use the ginger in a recipe like scones or cookies.
If you cut it into slices maybe 20 or 30 minutes. Then I strain off the liquid and use the slices again and repeat the process. After straining off the liquid a second time time, shake the ginger pieces in dry sugar and leave out on parchment paper to dry. Ginger candy! Neil couldn't stop eating it the last time he was here and he's an anti sugar health nut.
Start with a 1.75 liter liquor bottle or two liter soda bottle.
Add about a cup and a half of ginger syrup. Estimate what is necessary to have about a cup of sugar.
3 tablespoons of lemon juice
A pinch of salt
An eighth of a teaspoon of yeast.
Add water until it is within a couple inches of the top and then cap tightly. Make sure that everything is at room temperature before you add the yeast. If it is too hot, it will kill it. Leave for 24 to 72 hours until the bottle is hard when you squeeze it.
Soda is basically arrested wine. The yeast is converting sugar to alcohol but at this stage it is nearly unmeasurable. Carbonation is the carbon dioxide waste product of alcohol production.
When the bottle is hard, put it in the refrigerator, chill and enjoy. Be careful the first time you open it. I left one out of the fridge too long and it exploded while we were at church. The kitchen was covered with blueberry soda and the bottle was warped in unbelievable ways.
Refrigeration slows the yeast down so the bottle of won't explode.
Submitted February 04, 2017 at 04:27AM by gorillakitty http://ift.tt/2l6KOjt GorillaRecipes
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