42 minutes ago, Katie Meadow said:Canada Dry is better than the rest of the commercial ginger ales, but it is still too sweet and bland for my taste. Ginger beer is fun in small quantities. I can't typically drink a whole bottle by myself, it's too intense. Does anyone have a recipe for a ginger ale that's a bit more punchy and not so sweet, but not nearly as potent as ginger beer?
Katie: here's a starting point for you: 100g sugar to 1kg water (aka 1 liter water), and ginger can be anywhere from a couple small knobs to an entire "hand" of it. Start with that, then adjust next time if you find it too sweet or not sweet enough. The ginger part is a little tough, because sometimes the ginger is very strong and other times it is not.
You can make ginger beer/ale in three ways:
- concentrated simple syrup, and dilute with carbonated water; or
- a ginger bug (naturally fermented); or
- commercial yeast - most recommended is champagne yeast
I've done all three. I really like a sharp, burning ginger beer, so I tend to use an entire hand.
Alton Brown has an episode on making ginger ale with champagne yeast. https://www.foodnetwork.com/recipes/alton-brown/ginger-ale-recipe-1944722
You can speed down the chilling time by using half the water and pouring over equal amount of ice.
Super easy 
