Making Homemade Ginger/Turmeric Ale October 16 2014
I love ginger ale, and now it's almost impossible to find anything in the store that isn't really bad for you, so here is a solution:
First you make a Ginger Bug: Fill a quart jar 3/4 full of water, then add about 1/4 Cup (or more) fresh grated ginger root, and add 1/4 Cup of organic sugar to that. Cover and leave n a safe place. Each day add 1T grated ginger and 1T sugar for three or four days, until you can see bubbles rising to the top. Once that happens, your Ginger Bug is ready to make Ginger Ale. If you don't have time to use it the very day you see bubbles, it's OK, just keep feeding it every day until you can.
To make the actual ale, put 1/2 gallon water in a pot, grate 1/3 cup (or more) fresh turmeric root into the water, and add 1/2 cup organic white sugar and 1/2 cup organic agave ( it can be all sugar if you are one of those people who don't like agave), and boil for about three to five minutes. Set this aside and allow it to cool back to room temperature.
Once your mixture is cool, add the Ginger Bug and the juice from four limes or lemons or the juice from 2 grapefruit (this is my favorite). I use whatever citrus fruit is in season or cheapest. Your drink is now ready to pour.
Pour the mixture into soda bottles that have swing tops or tight fitting screw top lids. Allow the bottles to sit at room temperature for two to four days (depending on the temperature of the room, or until they make a fizz sound when you uncap one of them (you can put the cap back on, the carbonation will rebuild. Refrigerate right away once they are fizzy. They are ready to drink once they are cold, and will keep for at least a week ( I don't know beyond that because mine always disappears by then).
Once you are used to making soda this way, you can begin to vary it. I have made it with Mendocino Grey and CinnaBerry so far, but as it gets colder, I think I will try making it with Chai or Herbal Chai as well.