Ginger ale

One way to make ginger ale/beer (soda):

First, you need to culture a "ginger bug" pet -soda starter- with the ginger. See how to do this here.

To make a 1/2 gallon of ginger ale:

1. Boil chopped or grated ginger in water until really fragrant and strong (15-20-30 minutes). How much ginger to use depends on how strong you like it, if you like a little burning sensation in the back of your throat use a good sized knob per 1/2 gallon) (Experiment by using a 1-2 inch long piece, adding or reducing the amount based on your tastes).

2. Stir in a 1/2 cup of sugar and let it cool completely. Note: You must never add the soda starter to hot liquid because you will kill your happy little microbe critters, -this is sad-.

3. After cooled, add 1/2 cup of the ginger bug soda starter, stir, and cover with secured cloth. Some people strain the ginger chunks out prior to culturing, but this is not necessary; it can also be strained prior to bottling, and some people don't even strain it at all.

4. Stir it once a day and until the whole thing is activated. 3-5 days (depending on temperature of room, in really warm times of year it may culture faster, and take longer in colder times). You will know it's activated when it fizzes up like crazy when you stir it. You may also taste it.. if it's too sweet, you may want to let it sit awhile longer for the microbes to consume more of the sugar. Technically, after it is activated though you can bottle it. Leaving the bottled ale out at room temperature for another day or two will ensure a fizzy drink.. store in fridge or very cold place to retard further processing of the culture.

It is an art figuring out timing, and sweetness prior to bottling, etc. It may get VERY fizzy in the bottles if there is too much sugar still when you bottled. ->You've been warned.<- ;)