House Ginger Ale, Third Batch
A brighter fizz with more bite and less sugar.
Method
Make the ginger bug: combine the grated ginger, 1/4 cup sugar, and 4 cups water in a glass jar. Cover with cheesecloth. Feed with 1 tsp ginger + 1 tsp sugar daily for 3 days. Bubbles = alive.
Day 3: make the ginger tea. Combine sliced ginger, 6 cups water, and 1/4 cup sugar in a saucepan. Bring to a boil, then simmer 20 minutes. Strain.
Stir honey into the hot tea until dissolved. Add lemon juice, lime juice, and salt. Cool to room temperature.
Strain in the ginger bug liquid (about 1 cup). Pour into clean swing-top bottles, leaving 1 inch of headspace. Seal.
Ferment at room temperature for 48-72 hours. Start checking at 48 hours — when the bottles feel rock-hard, move to the fridge.
To serve: pour 1 part ginger ale over ice, top with 1 part club soda. Garnish with a lime wedge.
Day three is when the bug wakes up. You'll know — small bubbles cling to the sides of the jar, and a sniff smells like ginger beer, not ginger tea.