To make traditional ginger ale, yeast or ginger bug is added to the initial ginger preparation containing sugar and other flavourings.
 Sugar is added because ginger does not contain enough for the entire fermentation process (1.7g sugar/100g ginger).
Like other fermented beverages, the sugar present in the preparation is fermented by the microorganism into ethanol and carbon dioxide.
In yeast, the enzyme responsible for fermentation is known as zymase.
Fermentation must be conducted in an air-tight container in order to achieve carbonation.
To make traditional ginger ale, yeast or ginger bug is added to the initial ginger preparation containing sugar and other flavourings.  Sugar is added because ginger does not contain enough for the entire fermentation process (1.7g sugar/100g ginger). Like other fermented beverages, the sugar present in the preparation is fermented by the microorganism into ethanol and carbon dioxide. In yeast, the enzyme responsible for fermentation is known as zymase. Fermentation must be conducted in an air-tight container in order to achieve carbonation.
Ginger ale