420 Brew: Spice Spice Baby

This is my go to recipe for homemade ginger ale which is possible to be bottled / canned without the fear of bottle bombs. As it is done from stevia, it is also very low in calories and alcohol.

With the amount of ginger in this, it will have that proper ginger ale kick.. it is not like your commercial ginger soda, like Canada dry, it is more close to Fentimans Ginger Beer or Mutemans Ginger Beer.

I would recommend not adjusting anything and try the recipe as is first, since this is already quite well balanced in my opinion.

Guide:
You need about 1.6kg of ginger to get 1.35kg of peeled ginger. I recommend peeling it with a spoon, it takes roughly one hour. I have also done this recipe without peeling, but it gives slight earthy taste note.

My final fermenter volume is around 17liters. I use 16 liters of water. I am using concentrated lemon juice, but of course natural juice would be even better. U could also consider using zest, but I have not tried it myself.

I heat the water in to a boil with the mash basket inside and I add the lemon juice, stevia (let it dissolve) and then I add the peeled and blended ginger and remove the heat. This will kill the possible bacteria and wild yeast and dissolve the flavors from the ginger into the "brew".

I let the ginger "flavor" the wort overnight while letting it cool down.

During the next day I add the yeast, which will quickly ferment any possible sugars and will handle the priming.

Priming:
5g of sugar for 0.5L