{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/8a\/Make-Ginger-Ale-Step-1-Version-2.jpg\/v4-460px-Make-Ginger-Ale-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/8\/8a\/Make-Ginger-Ale-Step-1-Version-2.jpg\/aid82096-v4-728px-Make-Ginger-Ale-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":344,"bigWidth":"728","bigHeight":"545","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 1 Gather your ingredients. Here's what you'll need to make ginger ale using the old-fashioned method: 1 cup (225 g) sugar

2 tablespoons (30 g) freshly grated ginger root

grated ginger root Juice of one lemon

1/4 teaspoon (1.6 g) fresh granular baker's yeast

Cold, pure water Here's what you'll need to make ginger ale using the old-fashioned method:

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<\/p><\/div>"} 2 Add 1 cup of sugar to a bottle through a dry funnel. Leave the funnel in place until all the steps are complete and you are ready to cap the bottle.

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<\/p><\/div>"} 5 Grate the ginger root on a fine cutting grater to produce 2 tablespoons of grated root. Use the side of the grater with the finest teeth.

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<\/p><\/div>"} 9 Stir the lemon juice and grated ginger to form a slurry, then add it to the bottle. It may stick in the funnel. Don't worry, the next steps will wash it into the bottle.

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<\/p><\/div>"} 12 Reopen and fill the bottle to the neck with fresh, cool, clean water. Leave about an inch of head space, then securely screw the cap down to seal. The head space is necessary to leave room for gasses that will be produced during fermentation. Invert the bottle repeatedly to thoroughly dissolve sugar. Check the bottom of the bottle because the sugar tends to stick in little pockets there. The ginger root will not dissolve, of course. Leave about an inch of head space, then securely screw the cap down to seal. The head space is necessary to leave room for gasses that will be produced during fermentation. Invert the bottle repeatedly to thoroughly dissolve sugar.

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<\/p><\/div>"} 13 Place the ginger ale in a warm location for 24 to 48 hours. The warmth is necessary for the yeast to be able to ferment the brew. But don't forget about it! Too long and the alcohol concentration starts to increase and the taste changes greatly.

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<\/p><\/div>"} 14 Test to see if carbonation is complete by squeezing the bottle forcefully with your thumb. If it dents in as in the picture, it is not ready; the fermentation produces carbon dioxide (like in sodas and seltzers) that will inflate the bottle and make it difficult to squeeze.