Natural Ginger Ale

• Make a "wort" for your ginger ale by placing 3 cups of the water, minced ginger root, sugar (and molasses if needed), and salt in a saucepan and bringing to a boil. • Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger. • Remove from heat and add additional water. This should cool it but if not, allow to cool to room temperature before moving to the next step. • Add fresh lemon or lime juice and ginger bug (or whey). • Transfer to a 2 quart glass mason jar with a tight fitting (air-tight) lid. Stir well and put lid on. • Leave on the counter for 2-3 days until carbonated and transfer to the fridge where it will last indefinitely. • Watch this step carefully. Using whey will cause it to ferment more quickly and it will take less time. It should be bubble and should "hiss" like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter. • As with any traditional fermented drink, it is more of an art than a science as it depends on the strength of your culture, the temperature of your house and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn't become too carbonated as this will cause too much pressure and may result in an exploding jar! • The mixture can be strained and transferred to Grolsch style bottles before putting in the fridge (we like these bottles). • Strain before drinking.