Post #4192641

@hal_pomeranz@infosec.exchange for 1 gallon (reusing a plastic distilled water bottle): 1 1/2 cups sugar four sprigs of mint several knobs of ginger root (I never bothered to measure them lol), washed and dried juice of three limes 3/4 tsp active dry champagne yeast to make the syrup, dissolve the sugar in a pot with some filtered water and the mint sprigs, then bring to a boil. remove the mint once cooled. to extract the ginger juice, add the ginger root to a blender along with some distilled water. blend until you have a slurry, then filter through a wire mesh sieve. meanwhile, bloom the yeast (you can find instructions on how to do this online) add the ingredients - ginger juice extract, cooled syrup, lime juice, and bloomed yeast - to the bottle. top off with distilled water and give it a good shake or two to mix. leave the bottle in a shaded place to let it carbonate. once carbonated to your liking, throw it in the fridge to slow fermentation.