Ginger Ale

Mildly sweet and spicy with a hint of lemon

(Prepare 3 days prior to drinking)

1-1/2 cup vanilla sugar

3 inch portion of ginger club, grated

1 lemon, juiced and grated for zest

1 Tbsp champagne yeast

1 gallon water

Boil water. Add all ingredients except yeast and let steep for 2 hours.

Once water is between room temperature and 100F, add yeast and stir.

Cover liquid and let rest for one day.

On the next day, strain liquid with cheesecloth or fine mesh strainer.

Pour liquid into clean, sterile bottles and close tightly. I use plastic 2 Liter bottles.

Store in cool and dark place for two days.

Chill to stop fermentation and enjoy over ice