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All fermented foods have some amount of alcohol in them. Even lacto-fermented vegetables have some yeast growing in the culture which produces alcohol. Commercially produced ginger ale does not contain any alcohol as it is made using an entirely different process than the traditionally made ginger ale.
Fermented ginger ale has some alcohol in it ranging from trace amounts up to 12% ABV or higher. When made with acetic or lactic acid bacteria only trace amounts of alcohol are present. If it is made with yeasts the ABV can be as high as 12% depending on the amount of sugar and oxygen exposure.
The method is important. There are three main ways to make ginger ale:
- Using acetic acid bacteria – Ginger Bug, Water Kefir, Kombucha
- Using lactic acid bacteria – Whey, fermented vegetable juice, lacto-fermented ginger
- Using wild or commercial yeast – Wine or Beer yeast
Each of these methods produce varying amounts of alcohol and flavors. By providing the environmental conditions for each of these types of microorganisms to thrive you can control the properties of the ginger ale which includes the amount of alcohol.
Alcohol Content of Ginger Ale Made With Ginger Bug
Acetic acid bacteria are the bacteria which produce vinegar from alcohol. They need oxygen for respiration so when the ginger ale is in the primary fermentation the yeast and acetic acid bacteria work synergistically converting the available simple sugar into alcohol and then into acetic acid.
Ginger Bug is an aerobic yeast and acetic acid ferment. It is a low alcohol version of fermented ginger ale. It typically has an ABV between 0.5%-2.0% depending on sugar content during primary and second fermentation.
Ginger bug has a wide variety of yeast species which can produce only a low alcohol concentration. The presence of Saccharomyces cerevisiae, which is the yeast species that produces high alcohol levels, is small until the second fermentation. Once it is placed into a sealed container it can multiply rapidly depending on the available sugar.
For low alcohol Ginger Ale use small amounts of sugar during the second fermentation (or none at all) and ferment it only for a short time before refrigeration. This gives the yeast little chance to produce alcohol. It is in the second fermentation that the yeast starts to produce large amounts of alcohol. This is because the environment for the growth of the Saccharomyces cerevisiae is perfect while the acetic acid bacterial growth is inhibited from lack of oxygen.
Alcohol Content of Ginger Ale Made With Water Kefir Grains
Water kefir grains are a symbiotic collection of bacteria and yeast which form small nodules within the liquid it is fermenting. They are made up of mostly yeast and lactic acid bacteria although there are some lactic acid bacteria present.
Ginger ale made with water kefir grains will have trace to 2.0% ABV due to the combination of yeast and acetic acid bacteria in the grains. This is because the yeasts are low alcohol producing and acetic acid bacteria consume alcohol in the liquid, producing vinegar which lowers the alcohol level.
Use a cup of water kefir for a half gallon batch of ginger sugar liquid.
Ferment it for 5-7 days depending on how tart you want the ginger ale to be. Once the primary fermentation is complete you can either strain out the ginger and bottle into swing top bottles to carbonate or leave the ginger in.
Check the carbonation after 3-4 days and refrigerate the bottles to slow the fermentation.
Alcohol Content of Ginger Ale Made With Kombucha
Kombucha is another yeast and acetic acid bacteria symbiotic fermentation which utilizes low alcohol yeasts which cannot grow in high alcohol solutions. This naturally limits the alcohol level of the fermentation. With the presence of acetic acid bacteria which uses the alcohol in the liquid which further reduces its ABV.
Ginger ale made with kombucha has an alcohol content between 0.5-3% ABV depending on the sugar content added to the second fermentation. Acetic acid bacteria growth is limited when it is placed into an anaerobic environment leading to increased alcohol content.
Kombucha which is flavored with ginger has the additional flavors of the tea which is the base for kombucha. Using kombucha as a starter for ginger ale produces a different beverage as the flavor of the tea is not noticeable. To use kombucha as a starter for ginger ale use a cup of kombucha for a half gallon batch of ginger sugar liquid and ferment it just like you would kombucha.
You may get a SCOBY growing on the surface of the container during primary fermentation. This is normal: let it ferment for a week to ten days (longer if you like it tart or if your kitchen is cool) and bottle it by adding a little sweetener to swing top bottles. Store it in a warm location for 3-5 days until it reaches the carbonation level you want, then refrigerate.
Alcohol Content of Ginger Ale Made With Lactic Acid Bacteria
Lactic acid bacteria are prevalent in the environment. They are the bacteria which produce fermentations such as sauerkraut and yogurt. Lactic acid is very tart and acts as a great inhibitor of spoilage bacteria found in these types of foods.
Lactic acid bacteria do not produce measurable amounts of alcohol so ginger ale made with these bacteria species contain only trace levels of alcohol. They are anaerobic microbes, growing best in sealed containers to limit oxygen exposure.
The trace amounts of alcohol in this type of ginger ale comes from the everpresent yeast found in the environment. Yeast is a type of fungi which can change its respiration from aerobic to anaerobic and therefore able to survive with or without oxygen. This makes it difficult to eliminate yeast growth. This is where the trace amounts of alcohol come from.
There are several ways to start this type of ginger ale. Each of these methods require an active culture of lactic acid bacteria to prevent the growth of unwanted bacteria.
Use whey to make ginger ale
Whey can be acquired from making greek yogurt and saving the liquid which comes out of the yogurt. Whey is full of active lactic acid bacteria which will convert the simple sugars in the ginger sugar liquid and convert it quickly into lactic acid forming a tart ginger tonic.
To use whey to make ginger ale start by making greek yogurt to get enough whey to begin the fermentation process. You will need about ¼ cup of whey for the following recipe.
Use lacto-fermented vegetable juice to make ginger ale
Lacto-fermented vegetables are a great source of active lactic acid bacteria. Fermented vegetables are usually not fermented to completion as this leads to soft vegetables. Once the vegetables have reached the desired texture they are refrigerated to slow the fermentation down.
The remaining sugar in the vegetables keeps the lactic acid bacteria active providing a great source of lactic acid bacteria. Simply strain the liquid from around the vegetables. You will need about ¼ cup or so for the following recipe.
Use lacto-fermented ginger to make ginger ale
Ginger root has a large amount of lactic acid bacteria present on it when it was harvested so the amount and variety of lactic acid bacteria found in a lacto-fermented ginger fermentation. This makes it great for making healthy ginger ale.
Start by making some lacto-fermented ginger. You will need to start this 2-10 days before you start your ginger ale as the lactic acid bacteria needs time to become active. Once the ferment is active it can be used by adding some of the ginger with some of the liquid surrounding it to the ginger sugar liquid.
For a half gallon batch use ¼ cup of ginger and liquid for the starter to the ginger ale.
How to Make Lacto-Fermented Ginger Ale
Ingredients:
Lactic Acid Culture Starter
2 quarts of water
1 cup sugar
½ pound fresh ginger
Equipment:
Half gallon container with a lid or air lock
Wooden spoon
Kitchen knife and cutting board
6 swing top bottles
sipen
Instructions:
If you are not using organic ginger, peel it.
Slice the ginger into thin slices
Add the ginger, sugar and water to the jar and stir it until the sugar is dissolved
Add the whey and stir gently to mix the whey into the liquid
Place the lid or air lock
Place in a warm dark location
If you are using a lid burp the container daily for the next 5 days
Begin tasting the liquid after day 5 and once it reaches a pleasant tartness it is time to bottle
Siphon the liquid into the bottles and seal the lid
Place in a warm dark location for 2-3 days
Check the carbonation level after day three by popping the top of one of the bottles
If it has enough carbonation for you refrigerate otherwise leave for a few more days
Alcohol Content of Ginger Ale Made With Yeast
Ginger Ale, made predominantly with yeast, produces a high alcohol content ginger ale or hard ginger ale. It is made using the same principles of making alcoholic country wine.
Hard Ginger Ale can have an alcohol concentration between 4-12% ABV. This is done by inhibiting the other fermentation microbes and providing the ideal growth conditions for the yeast as possible. These conditions include a warm anaerobic environment with ample access to simple sugar.
There is an unlimited number of recipes for hard ginger ale online which are all basically the same. Since we are not focused on producing alcoholic beverages on this site.
