Ginger Pop (Homemade Ginger Soda)

Ingredients

• 1 ounce Fresh ginger root, peeled and bruised (About 28g or a 1-inch piece; bruise with a mallet or back of a knife)
• 1 ounce Cream of tartar (About 28g or 2 tablespoons)
• 1 pound White granulated sugar (About 2 cups)
• 1 whole Large lime, zest and juice (Use both the rind (zest) and all the juice)
• 4 quarts Water (16 cups)
• 0.25 teaspoon Active dry yeast (Modern substitute for 'toddy' (palm wine yeast); or use 2 tablespoons ginger bug)

Instructions

1. 1Peel the fresh ginger root and bruise it thoroughly with a mallet or the back of a heavy knife to release the oils and flavor.
2. 2Remove the zest from the lime using a zester or vegetable peeler, avoiding the white pith. Cut the lime in half and squeeze out all the juice, straining out any seeds.
3. 3In a large pot, combine the water, bruised ginger, cream of tartar, sugar, lime zest, and lime juice. Bring to a boil over high heat, then reduce heat and simmer for 20 minutes.
4. 4Remove the pot from heat and allow the mixture to cool until it reaches room temperature or is just slightly warm to the touch (around 70-80°F/21-27°C). This will take approximately 1-2 hours.
5. 5Once the mixture is nearly cold, stir in the active dry yeast. Cover the pot with a clean cloth and let it stand at room temperature for 6 hours to begin fermentation.
6. 6Strain the liquid through a fine-mesh strainer or cheesecloth to remove the ginger pieces and lime zest. Using a funnel, carefully pour the liquid into clean glass bottles with tight-fitting caps or flip-top bottles, leaving about 1 inch of headspace at the top. Seal tightly.
7. 7Store the sealed bottles at room temperature for 24-48 hours to allow carbonation to develop. Check bottles daily and carefully release pressure if needed. Once carbonated to your liking, refrigerate immediately to stop fermentation. The ginger pop will keep refrigerated for up to 2 weeks.