What is Digg?106 Comments
- sooperdooper, on 10/12/2007, -3/+991) Go to mountain
2) Collect dew
3) Enjoy! - TheThirdWheel, on 10/12/2007, -2/+54I thought "healthful" was funny too, especially how it's used...
"a delicious and healthful drink........step 1. add a cup of sugar" WTF? - chicken101, on 10/12/2007, -1/+38People dugg it, and the digg algorithm brought it to the front page.
- inactive, on 10/12/2007, -1/+34Ginger Ale,
Five parts sprite,
One Part Coke.
Try it. - Oxygen, on 10/12/2007, -10/+37I'd have never thought that "Healthful" was an actual word.
- CanceledCzech, on 10/12/2007, -0/+27http://dictionary.reference.com/browse/healthful
Yep, apparently it is. - ynggrsshppr, on 10/12/2007, -0/+26Sugar turns into alcohol and CO2. You're not really drinking a whole cup of sugar.
- stephenwq, on 10/12/2007, -0/+24Isnt this Ginger Beer?
http://en.wikipedia.org/wiki/Ginger_beer
http://en.wikipedia.org/wiki/Ginger_Ale - DingoAteMeBaby, on 10/12/2007, -0/+20Healthful = 1 cup sugar, that's how much I use on my oat bran.
- D3koy, on 10/12/2007, -3/+21I would move to that mountain...
- Fracture98, on 10/12/2007, -1/+18It's the word you're *supposed* to use where most people use the word "healthy". Something alive can be healthy, but food food cannot. Food is dead. The antithesis of healthy. It can promote health: which makes it healthful.
- WaterDragon, on 10/12/2007, -2/+18There ARE recipes for other drinks linked on the page. I especially like the root beer one and will definitely try it.
You may need to actually RTFA :-) - WaterDragon, on 10/12/2007, -1/+14Mmmm sounds tasty. I can't wait 'till I get home to try it.
If you do a similar process, but use agave syrup, a sweetener you can get in the health food store, and leave out the ginger and lemon and sugar...you can make Tequila.
But it is best to distill it, after fermentation.
Oh...and you should let it ferment a little longer.
And if you want good tequila, you are supposed to discard the first alcohol that comes off in the still.
Well -- on second thought, maybe stick to ginger ale if you are not a chemist. - Roger, on 10/12/2007, -0/+10I know this drink. We actually call it ginger beer. It tastes quite different from the ginger ale you're probably used to.
- megaloid, on 10/12/2007, -0/+10Yes. It's part of the charm of ginger ale, and by ginger ale, I don't mean the carbonated corn syrup you get in two liter bottles at Safeway.
Long live ginger and every other sort of pungent root vegetable! - freff, on 10/12/2007, -0/+10http://www.wikihow.com/Brew-Your-Own-Beer
- CrimsonAvenger, on 10/12/2007, -3/+11Hey idiot, the yeast eats all the sugar up
- TonyCubed, on 10/12/2007, -1/+9Now all we need now is a 'HOWTO: Make Real Ale' post and we'll be set!
- Roger, on 10/12/2007, -0/+8http://en.wikipedia.org/wiki/Ginger_beer
Technically this recipe is for ginger beer, not ginger ale. - Roger, on 10/12/2007, -1/+8Digg isn't just for tech news you know...
- sockpuppets, on 10/12/2007, -0/+7I'm going to make it a point to digg something every time you ***** in a post like this.
- ptrack, on 10/12/2007, -5/+11it would definitely be flat...no idea on what it would taste like though. the sugar needs to be there for the yeast to eat. as they eat the sugar they produce carbon dioxide which carbonates the ginger ale.
- inactive, on 10/12/2007, -0/+6gasp, kevin rose stealing from reddit?!
- sockpuppets, on 10/12/2007, -1/+7He filed it under health, toolio.
- quisph, on 10/12/2007, -0/+5@ ynggrsshppr
Very little of the sugar is converted to alcohol, probably less than 10% of it. - D3koy, on 10/12/2007, -0/+5I'm sorry, I don't follow...
- Sonic3KMaster, on 10/12/2007, -0/+5not all the sugar will be eaten up, unless you leave it out too long
- RickySan65, on 10/12/2007, -0/+4I'd guess somewhere between 30c & 36c, anything above 40c will kill the yeast, though there's enough sugar in it to get it going real fast.
- D3koy, on 10/12/2007, -4/+8i don't know about the rest of them, but I meant the caffeinated drink made by the Pepsi-Cola Company
- flag8, on 10/12/2007, -0/+4@Dekoy
I didn't even know that this was by Kevin Rose..
I saw this last night, so no digg. - CBTF, on 10/12/2007, -0/+3I saw this over on reddit this morning and thought about submitting it. Should have! Is anyone thinking of trying this? Im curious how it tastes. Post results if you do.
- Waterispoison, on 10/12/2007, -0/+3It seemed very vague about the warming part. Is room temperature warm enough?
- megaloid, on 10/12/2007, -2/+5Hey, your pancreas needs exercise, too. We Americans pride ourselves on our extraordinarily well-exercised pancreases.
- levitron, on 10/12/2007, -0/+3more than 1 pancreas = pancrei?
- funkspiel, on 10/12/2007, -0/+3Reed's, that's the *****.
http://www.reedsgingerbrew.com/brews.html - neebick, on 10/12/2007, -0/+3I believe I had something like this in Colonial Williamsburg. They gave us a quick lecture on how this was how ginger ale orginally tasted. The one they served was very strong, of course I never been one for ginger.
- DaBee, on 10/12/2007, -0/+3Yes. That's too much sugar though. You should be able to get proper fermentation with much less than what they state. The rest of the sugar is probably for sweetness. After the bottle is hard at room temperature, put it into your fridge for a day or two. This will also stabilize the carbonation, and clear out your ginger ale. You can try some other flavours like pureed frozen berries. (I am a Master Brewer [beer]).
- inactive, on 10/12/2007, -5/+8healthful = health + full
full of health
who'da thunk it? - freff, on 10/12/2007, -0/+3Wikihow, huh. Interesting. Never heard about that one. I browsed through a few of the things they have how to's on. A bunch of silly ones, and a couple interesting articles to check out later on. Bookmarked.
- mbiesz, on 10/12/2007, -0/+3I tried following a similar recipe once, with the major difference being that it said "leave for 30 days" (probably a typo). The final product was much more like diluted ginger-flavored vodka than ginger ale.
- Corrosionx, on 10/12/2007, -0/+3I tried some Old Fashioned Jamaican Ginger Ale once, I couldn't believe how strong it was, and I usually like ginger.
- warragul, on 10/12/2007, -0/+3A couple of points about this method...
1. We used to add lemon juice after fermentation to "kill" the yeasts. Otherwise you could spend a lot of time sitting playing with a toilet roll.
2. You can leave the fermentation vessel on a bench in the kitchen. That way you get to see the "eyes" the gas makes in the mass on the bottom of the jar. You'll also see when the process stops.
3. Adding honey during fermentation is goodness. Also kicks-on a stalled fermentation.
4. I'd leave a lot more headroom in the jar. The pressure can become very high and dangerous. It's bad enough when you open the thing. A wet-suit in the shower recess... - NinJar, on 10/12/2007, -0/+2WHAT ginger ale has alcohol in it? even canadian dry? or the ones we buy at safeway or superstore?!?
- uxb123, on 10/12/2007, -0/+2For those who love strong ginger ale, I recently discovered "Blenheim" extra hot ginger ale. It's hard to find here in California, but it sure is great!
- blackkbot, on 10/12/2007, -0/+2I could probably google some for you if you want? Why not a meth lab or just weed?
- Flawless, on 10/12/2007, -0/+2This reminds me of a Mitch Hedberg joke :
They say the recipe for Sprite is lemon and lime. But I tried to make it at home; there's more to it than that. "Want some more homemade Sprite?" "Not 'til you figure out what the ***** else is in it!" - gobluewizbang, on 10/12/2007, -0/+2If Canada Dry is your only ginger ale experience, try some Vernor's. It has been around forever, and has a much stronger flavor.
- blackkbot, on 10/12/2007, -2/+4my bad
- kylesellers, on 10/12/2007, -0/+2Here is proof that ANYTHING submitted by Kevin Rose will make the front page. And I mean anything.
Not that there's anything wrong with that, I mean if it wasn't for him, where would all of us waste all of our time? - SelfAbortion, on 10/12/2007, -0/+2I did RTFA, just not carefully enough it seems.
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