Homemade Ginger Ale Using Ginger Bug

This homemade ginger ale isn’t just refreshing—it’s gut-loving and nutrient-rich, offering a powerful blend of science-backed wellness benefits in every fizzy sip

5 from 3 votes

Print Pin

Course: Drinks, Healthy Remedy

Cuisine: American

Prep Time: 45

Fermenting Time: 7

Total Time: 7 45

Servings:

Calories: 89.8kcal

Author: Capri Lilly

Ingredients

FOR THE GINGER BUG

1 tablespooon fresh ginger, chopped (skin-on)
1 tablespoon sugar
1 cup chlorine-free water + a couple tablespoons of water every 2-3 days to avoid your ginger bug becoming slimy
cover the ginger bug with a cloth, store at room temp, and feed it 1 tbsp of ginger + 1 tbsp of sugar daily for 3-5 days or until you see bubbles form and it is active.

FOR THE GINGER SYRUP

1 cup chlorine-free water
1/2 cup fresh ginger, chopped about 70 grams
1/2 cup sugar
Rind of 1 lemon or lime (optional: juice for added zing)

MAKING THE GINGER ALE

1/2 cup active ginger bug or up to 1 cup if ginger bug is weak
3 cups chlorine-free water
1/2-3/4 cup Homemade Ginger Syrup can add more, up to 1 cup if desired.

Instructions

Make Ginger Syrup

In a saucepan, combine 1 cup water, ginger, lime or lemon peel, and sugar. Bring to a boil, then simmer for 10–15 minutes to make your ginger syrup.
Remove from heat and let cool to room temperature. Let cool completely otherwise the heat can kill the ginger bug.
Strain the ginger syrup, removing the ginger bits and lime.

Combine and Ferment

Combine the 3 cups or water and ginger syrup into a glass jar or bottle
Strain the ginger bug to get the amount needed and add the active ginger bug to the mix and stir to combine. Make sure to leave about 1 inch at the top.
Seal tightly and let ferment at room temperature for 2–4 days (cooler climates can take longer to ferment), depending on desired fizziness. Open the bottle once every 1-2 days to release some of the pressure.
Once bubbly, refrigerate and enjoy chilled!

Notes

TO SUMMARIZE:

ONCE YOU HAVE YOUR GINGER BUG AND IT IS READY TO USE.

TO MAKE GINGER ALE, START BY MAKING THE GINGER SYRUP ON THE STOVE. THEN STRAIN IT. LET THE GINGER SYRUP COOL COMPLETELY.
ADD AT LEAST 1/2 OR THE ENTIRE MIXTURE, TO A JAR.
THEN ADD WATER, THEN ADD 1/2 CUP TO 2/3 CUP STRAINED GINGER BUG. (USE 1/2 IF YOUR GINGER BUG IS STRONG, YOU'LL NEED MORE IF YOUR GINGER BUG IS WEAK)

When fermenting naturally carbonated drinks like ginger ale, it's important to "burp" the bottles daily—especially during the first 2–4 days of fermentation at room temperature. As the natural yeasts in your ginger bug feed on the sugars, they release carbon dioxide, which builds up pressure inside sealed bottles. If that pressure isn't released, it can cause the bottle to overflow, leak, or even explode—especially in warm environments.

What to do:

Once every 1-2 days, slowly open the swing-top (or twist-cap) just enough to hear a little fizz escape, then close it again.
If your space is very warm or your drink is fermenting quickly, you might need to burp twice a day.

Once your soda is bubbly to your liking, move it to the fridge, which slows down fermentation and reduces pressure buildup. The soda last for up to a week in the fridge

Nutrition