The term “ginger ale plant” refers not to a botanical plant, but to a living culture of microorganisms used for fermentation. This symbiotic community transforms sugar water into a fizzy, probiotic-rich drink, facilitating the process central to crafting naturally carbonated ginger ale.
What is a Ginger Ale Plant?
The “ginger ale plant” is water kefir grains, a type of Symbiotic Culture of Bacteria and Yeast (SCOBY). These small, translucent, gelatinous clusters are not cereal grains, but a matrix of beneficial bacteria and yeasts. They function by consuming sugar in water, converting it into lactic acid, ethanol, and carbon dioxide through fermentation. This process yields a slightly sour, mildly fizzy, probiotic-dense liquid. Water kefir grains are distinct from ginger root plants and other SCOBYs like those for kombucha or milk kefir, as they thrive specifically in sugar water.
How to Make Ginger Ale
Making ginger ale with water kefir grains involves two fermentation stages for flavor and carbonation. You will need live water kefir grains, filtered water, organic cane sugar, and optional flavorings like fresh ginger and lemon. Essential equipment includes a glass jar, a non-metallic strainer, and airtight bottles.
Primary Fermentation
For primary fermentation, dissolve about 1/4 cup of sugar in 1 liter of filtered water in a clean glass jar. Ensure the water is room temperature (68°F-85°F) to protect the grains. Add 1/4 cup of water kefir grains to the solution. Cover the jar with a breathable cloth, secure it, and place it in a warm spot, out of direct sunlight, for 24 to 48 hours. During this time, the grains ferment the sugar water into plain, unflavored water kefir.
Secondary Fermentation
After primary fermentation, strain the water kefir liquid from the grains using a non-metallic strainer; the grains can be reused. The strained liquid is then ready for secondary fermentation, where flavor and carbonation develop. Add flavorings like grated fresh ginger (about 2 inches per liter) and lemon juice (from 1-2 lemons), plus optional sugar or molasses. Mix well, then pour into airtight bottles, leaving headspace for carbonation.
Seal bottles tightly and ferment at room temperature for 1 to 3 days until desired fizziness. Regularly “burp” bottles to release excess pressure. Once carbonated, refrigerate to slow further fermentation.
Caring for Your Culture
Maintaining healthy water kefir grains is essential for continuous brewing. They thrive on fresh sugar water every 24 to 48 hours, with a general ratio of 3 to 4 tablespoons of grains per 1 to 2 quarts of sugar water. Cane sugar varieties like rapadura, turbinado, or white sugar provide necessary nutrients.
The ideal temperature for active grains is 68°F to 85°F, promoting consistent fermentation. Use water free of chlorine and other harmful additives. Avoid rinsing grains between batches, as this removes protective bacteria.
Storage
For short-term storage (a few weeks), place grains in a clean, airtight container with fresh sugar water and refrigerate, changing the water every few weeks. For longer breaks, dry the grains by rinsing with non-chlorinated water, then spreading them on parchment paper to air dry completely. Once dry, store in an airtight container in the freezer for up to a year. Rehydrating dried grains may take a few batches to regain full activity. Healthy grains are plump, firm, translucent, actively produce bubbles, and often multiply.
Addressing Common Challenges
Encountering issues with water kefir grains is common, but most problems have practical solutions. If your grains are sluggish or not producing bubbles, they might be affected by low temperatures or insufficient sugar. Increasing the room temperature or ensuring proper sugar-to-water ratios can often reactivate them, though newly acquired grains may need a few batches to adjust.
Off-flavors can arise from over-fermentation or an imbalance in the microbial community. If the water kefir tastes too yeasty, reducing the fermentation time or occasionally adding a small amount of lemon to the batch may help balance the flavors.
If the grains become mushy or disintegrate, this often indicates too much or too little mineral content in the sugar solution. Adjusting the sugar type or adding a pinch of a mineral source like molasses can resolve this.
Mold is a serious issue, appearing as fuzzy, discolored spots on the surface. If mold is present, the entire batch, including the grains, should be discarded to prevent contamination.
Grains not multiplying, while not always a sign of unhealthiness if fermentation is still occurring, can be caused by unsuitable sugar, extreme temperatures, or a lack of nutrients. Ensuring consistent feeding and optimal conditions can encourage growth.
Slow carbonation in the secondary ferment often means there isn’t enough sugar for the yeast to consume or the temperature is too low. Adding more fruit or juice, or fermenting in a warmer spot, can boost fizz.