Ripper Jack Ginger Ale

So, you want a ginger ale that maximizes spice, price and alky content? Look no further!  It’s the perfect drink for a summer afternoon when you’re sure you don’t want to do anything else that day. Makes 1 gallon, ~13.5% abv.

• 1/2 gal Apple Juice
• 1 can Frozen Apple Juice Concentrate
• Water to 1 gal
• 1 cup Brown Sugar
• 2 1/2 cups White Sugar
• 1/2 cup Minced Ginger, Fresh
• 1/3 tsp Yeast Nutrient
• 1/4 tsp Irish Moss (Optional)
• 1/2 package Yeast, Cotes den Blancs or Champagne

Peel your ginger root and mince the flesh, then throw everything but the yeast into your brewpot. Bring to a rolling boil for 15 minutes, then remove from heat and let steep for 2 hours. Strain out the ginger, pitch the yeast, and move to the primary fermenter. Original gravity will be around 1.100.

Let ferment until clear, final gravity of 1.000. Rack, prime, and bottle for at least two weeks. Enjoy!