What to do with ginger leftover from ginger ale production

I have used excess ginger by candying it- I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely. I then roll each individual piece in turbinado sugar(I have used white sugar too.) To store I place it in a plastic bag with a little extra sugar to prevent the pieces from sticking to each other. I also keep the syrup tightly sealed in the freezer, the syrup is great for cocktails, or as a remedy for an upset stomach. I have also peeled leftover ginger and stored it in a tightly sealed container inside my freezer. This is convienent because when you need ginger, you can easily grate the frozen ginger for your recipe. Generally you can store it frozen for at least a good three months. Hope this helps.

I make ginger ale as well. In my process I finely slice the ginger and steep it to extract flavor. When this is done I rinse it well to leave nothing but fiber behind. My suggestion would be to do something similar to extract as much flavor from the ginger into your soda so that the leftovers don't have any use.

Spread the leftover slices out on parchment paper and put them in the oven at low heat until they're as dry as you would like them. You can toss them with sugar before drying if you'd like.

I've had a similar problem. So far, my only solution has been to keep it in a sealed container in the fridge, and occasionally grab a spoonful or two for a snack. Just be careful about eating too much, because that's a lot of fiber. I had one day where I had to spend my time close to a bathroom after eating an entire mash from making my ginger beer.