Ginger Ale Soda Extract

Directions:

1. Dissolve fresh Champagne, wine or beer yeast in a cup of warm water (98°F). Let stand 5 minutes or longer to dissolve, mix thoroughly.
2. Shake extract bottle well. Combine extract  and sugar in sufficient warm water to dissolve sugar.
3. Add yeast mixture and warm water to bring level of liquid up to correct amount chosen, as indicated in dosages list.
4. Mixture can be tasted. More or less sugar, or extract may be added to suit taste.
5. Fill sterilized bottles within 1  to 2 inches of top. Seal bottle with appropriate cap. Bottles not sealed properly may become flat or sour.
6. Lay bottles on side to check for leaks. Age 3-4 days at room temperature. Then move to cooler, dark place. Allow to set for an additional week. Two weeks will allow for better flavour. As carbonation develops sediment will appear on the bottom of bottles. When serving, pour carefully to leave sediment behind.

Dosage:

1 Gallon: 1/8 - 1/4 Tsp. Yeast, 1/2 oz Extract, 2 Cups of Sugar

2 Gallons: 1/4 - 1/2 Tsp. Yeast, 1 oz Extract, 4 Cups of Sugar

4 Gallons: 1/2 - 1 Tsp. Yeast, 2 oz Extract (1 Bottle), 8 Cups of Sugar