This page has been accessed times since 8 August 2000. Adding the grated ginger Fermentation has been used by mankind for thousands of years for raising bread, fermenting wine and brewing beer.
Carbon dioxide causes bread to rise and gives effervescent drinks their bubbles.
We will set up a fermentation in a closed system and capture the generated carbon dioxide to carbonate our home made ginger ale. Note that the lemon called for in step eight is optional. And if you want a spicier drink, you can increase the amount of grated ginger. Click all images to enlarge. The design is also less likely to shred your knuckles.