Wednesday, November 02, 2011

Ginger Ale Redux

Last year I made ginger ale for the first time. It was good, but not quite as bubbly as I would have liked. Recently I finally got around to following Nicki's suggestion to use champagne yeast instead of regular granulated yeast.
Yeah, I wish I had done it sooner. It was so bubbly and still delicious. Just look at all those bubbles! If you're going to make ginger ale, I highly recommend using champagne yeast. You can get it at homebrewer supply stores, like F.H. Steinbart.

1 comment:

Brittany at Pro-Soup Propaganda said...

Yum yum! This looks awesome! I definitely want to try that!

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