My friend introduced me to the idea of home-made ginger ale. It's quite simple--sugar, yeast, lemon, water, and fresh ginger. The sugar and yeast react in a way to form ethyl alcohol and carbon dioxide--the carbonation in certain beverages. After 24-48 hours of fermenting in the closet, the bottle of ginger ale will be moved to the refrigerator.
I'm crossing my fingers that it won't explode.
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