Can I evaporate the alcohol out of ginger ale?
You are of course right in what you tell Jane, alcohol is always produced when you add yeast to anything that contains sugar. You can of course regulate the amount of alcohol produced to below 1% using a hydrometer and just reducing the length of fermentation time. With normal fermentation depending on how much sugar you add, your ginger ale could end up at 10% abv. You could certainly get rid of the alcohol by heating the ale, but you would certainly get rid of the CO2 as well, if you really want to go in this direction instead of my first suggestion, you could experiment (sounds like fun) re-carbonating your non-alcoholic ginger ale by one of these methods.
