Thank you for this. As a diabetic, I wanted a drier taste and less sugar drink. I already started with half the sugar in your recipe. Now with half the sugar, I fine my dry spot is 3 days in the jar and 1 day in the bottle. I can drink 4oz without spinking my sugar much. Day 6 gets my foggy.
In order to make a fermented drink with less sugar, you could let it ferment longer since the sugars will be used up during the fermentation process. Stevia is not a sugar source that the fermentation process can feed on, but you could add stevia after you've fermented it out.
UPDATE! The ginger ale reached some significant alcohol content after a number of weeks. After 2 weeks of fermenting at room temperature, it reached 5.5%. After 3 weeks it was at 6.8%, and after 4 weeks it reached 7.9%!! Wow! Here's the ginger ale recipe we used: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KsMUuMmKwps.html.
I once tried fermenting ginger beer for three weeks in summer with the temperature reaching 30 degrees celsius in the house. It was very sour and I drank it very slowly. Two weeks is better if one doesn't mind the lower alcohol.
Nice experiment, I wasn't expecting that! I'd like to get high alcohol content but at the same time I'm worried about bottles exploding at room temp ... in theory would burping the bottles affect how the alcohol content develops? Were you burping yours?
Thanks for watching Basel! If you're more interested in the creation of alcohol and not necessarily interested in creating carbonation, you could always just ferment it for a longer period in primary fermentation (before bottling). The bottling and burping of the bottles does not affect how quickly the alcohol gets created, so if you do bottle your fermented drinks, you can feel free to burp as often as needed. We use a plastic tester bottle to help determine how quickly the pressure is building and to know when to burp our bottles. Here's an explanation of the tester bottle process: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Z0fnIcakwnM.html. Happy fermenting!
@@redfritz3356 Ginger flesh does not like primary fermentation. Rack it to secondary within the first 3 or 4 days. Rack it again after another week. That will mellow out the flavor greatly.
My ginger bug has a lot of sparkling sound and when I stir bubbles come out but I rarely get the foam after day 4…. It tastes very good but I never get that much…. Any ideas why?
Definitely! Adding a champagne style yeast like the one you mentioned EC1118 would up the alcohol percentage by a lot more than what a ginger bug can attain. EC1118 shows that it can tolerate an alcohol percentage up to 18%! It would probably taste much cleaner than a ginger bug also but it depends on what kind of taste you're going for. That would be delicious! Let us know how it goes if you try it!
Great video! Can we use this formula for kombucha/kefir as well? Is it true the alcohol content is expected to drop when the alcohol is converted further to acetic acid? What is your room temp like when u store these lovely ginger ale for the 7 days?
Thanks for the question! You should be able to use the same formula to measure the alcohol content of kombucha since hydrometers are used for the same function. Yes if your alcohol turns to acetic acid, the alcohol content will drop. When we make our ferments, our house is about 72-74 degrees but then we put them in the refrigerator which is 42 degrees F. Hope that helps!
@@FermentationAdventure many thanks! Looking forward to yr video on the alcohol content after a week. Maybe it will drop when it is converted to acetic acid.
Thanks so much and glad you liked this video! Our ginger ale reached around 8% after 4 weeks, which is pretty impressive considering we're just using ginger, sugar and water! We actually still have that jar somewhere still fermenting so we'll have to check again and will let you all know if it went any higher!
@@FermentationAdventure it smelled good. Seemed a bit alcoholic. It tasted fine. I have breathing problems anyway. Probably shouldn't be whiffing anything potentially alcoholic anyway.
I love your video, but I don’t think specific gravity is accurate for alcohol with a mix of unknown organisms. That calculation is based on a known organism that produces ethanol like saccharomyces cervaciae which convert sugar to alcohol, and the calculation assumes only sugar to alcohol. However, although there may be saccharomyces in the brew, it’s also loaded with bunches of bacteria, and they are also consuming sugars and converting it into lactic acid , acetic acid, and other by-products. So it’s not accurate to assume that all sugar used is converted to alcohol. It doesn’t account for other by-products as the sugar is metabolized. So, it’s likely even lower in alcohol than your results. I’m always open to being wrong, and these were just my observational thoughts. Thanks again for the videos.
Thanks so much for the comments Sammy Cat! I'm sure that's probably the case, but it's the closest we could get to reporting some numbers. It'd be nice if there was something we could use that would give us exact results. It was cool seeing the differences in the numbers day by day. If there was a variable that we could adjust the formula by that would be awesome. Thanks again!
You guys are the best!! I really appreciate the thorough and scientific approach you used in this video! This video is perfectly timed because I've been making a LOT of fermented sodas lately and have been wondering about the ABV content. I would encourage you to share the ABV for all future fermented sodas that you make. Please keep up the outstanding work!!
Great video but i'm still not clear when you took the first gravity reading if you need to take before anf after? Are you comparing it to water? I've had to quit alcohol due to medication and i love the taste of fiery ginger beer but nothing is fiery enough, so i want to start making my own. I have to be careful of the alcohol content so this is very helpful.
Thanks so much for the question! Once we have our ginger ale soda syrup ready along with the ginger bug added we take our first reading. This is when we've mixed the water, sugar, and ginger bug so it hasn't fermented at all. Then we take readings all along the way to see how it's going. We hope that helps and that you get some tasty ginger ale!
Hi there, great video! I have one question, can you add instant yeast to your ginger bug to increase the max potential alcohol content, asking so I can know if it's possible to make my own ginger ale to get me plastered.
😂😂😂 Well we don't know if this will get you plastered since we just love the taste of ginger ale, but some people use instant yeast to get ferments going. At some point certain types of yeast give up since the alcohol concentration is usually too high but champagne yeast can handle much higher percents. Hope that helps!
I'm not even gonna lie, Lemongrass Ginger Ale sounds like a SUPER acquired taste but I bet the Myrcene content of that would go GREAT with a Cannabis edible!
It was well informative and the synergy between you two is nice to behold, but I still think this type of content could be more concise since it's like a side-content if you know what I mean. It's really nice of you to update the progress and ABV measurements of your fermented goods. Thanks!
Really enjoying these videos, and have begun a ginger bug today. On this particular video, I had a question at 14:26 you try 1 and 7 and they are polar opposites, have you ever considered mixing them together at that point, or should it be done at all? I appreciate all the work and effort you guys have put it, and have subscribed.
Now that would be interesting! I bet the blend probably wouldn't be too bad unless the strong alcohol flavor takes over. We'll have to try that sometime. Thank you so much for your suggestion and happy fermenting! 💓
I really enjoy your videos guys, Venezuela right here!!!! I don´t speak English but I can understand very well everything that you say, I had a question for you pleasee give some feedback,,, :) If I let the Ginger Ale fermenting about 2 weeks It will reach about 5.5% thats awesome I get it, my doubt is: after those 2 weeks fermenting then I dont need more alcohol so at that point 1) now what I got to do? I have to bottling it and let it carbonate? also 2) how can I stop the fermenting process after 2 weeks its that possible? It can be bottling it without mixin the bacteria cuz I need to keep that % amount over the next weeks so I cant get too drunk haha,,, let me say it again 1) after 2 weeks fermenting I have to bottling it to let it carbonate its that necessary? I can´t drink it yet ? 2) how keep the %ABV really consistent over the time? I suscribe to your channel Thankss
Hello and welcome to our fermentation culture! We're glad you found us! Great questions. In case you're interested, we have a video that answers the most commonly asked questions we get about ginger ale and ginger bugs: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Z0fnIcakwnM.html. Your ginger ale continues to ferment while on the counter, no matter what it's in, so whether it's in a mason jar or in a beer bottle. If you wanted only 5 days of total fermentation, you could do primary fermentation in a mason jar for 3 days, and carbonate it in a closed, pressure-safe beer bottle for another 2 days. However, the carbonation step is not necessary and you can drink your ginger ale at any time. When it's at the taste and alcohol that you like, you would put it in the refrigerator to slow down the fermentation process. It does continue to ferment very very slowly, so you'd want to drink it within probably 6 months. If you absolutely want to stop the fermentation process, you could use similar methods to beer brewers, but then you'd kill everything in your ginger ale so it wouldn't be as healthy. Have fun!
Hey guys! I've been watching a lot of your fermenting videos and I love them!! I've been making ginger bug soda for about 2 weeks now and my whole family LOVES it! We've not had any carbonated drink for years since we stopped drinking soda and it has become such an awesome treat! My question is have you guys measured the alcohol content in your ginger bug starter?
We're so happy that you're enjoying your ginger ale Deb! We actually just got done making a large batch to bring to friends and family over the holidays. It's good stuff! We haven't actually measured the alcohol content since we're not able to except for the first batch of it. Since we keep taking some out and adding back water and sugar it would keep changing the alcohol content. Good question! I'm guessing it's probably a little on the stronger side since it keeps fermenting while in the fridge. We don't have a number we could put on it though so sorry about that! Enjoy your ginger ale and let us know if you make any unique flavors! 🍻
@@Chrismorgan0000 I feed it daily... 1 tablespoon ginger and 1 tablespoon sugar. It us in a quart size jar and I keep it full of liquid. We drink gingerbug soda daily. Sometimes I make some lemonade with fresh squeezed lemon and maple syrup and add about ¼ cup gingerbug starter to it.
We hope the other comment we left helps! I'll paste it here also: That's a tough one Dan! We'd try another source of ginger just to make sure and make it as soon as you get it home. You could try using other versions of the same ingredients too like sugar and distilled water and to keep it out of direct sunlight. If it's too cold try to find a place in your house above 70 degrees F. Maybe also try shining a light on it to make sure there are no bubbles since they are very fine. Keep trying different permutations and you're bound to get a working batch! Good luck! 🙂
Great video! guys I have a doubt about this content, If my ginger ale becomes very sour after 2-3 weeks of fermentation, can I just add more sugar to make the ginger ale sweet again even if it has been fermenting for a long time? also if I add more sugar, it will affects the taste, but what else would be affected by the extra sugar?, the AVB maybe?, Thanks for the information
Thanks so much for the question! After leaving your ginger ale to ferment for a long time it will definitely start tasting a lot more sour. You could add sugar to make it a little sweeter but the flavor will still have a very sour taste so you'll have to judge whether you like that flavor. It will probably ferment even farther along with the additional sugar and get even more sour. I think the ABV will get stronger but only to a certain point with the ginger bug type of yeasts and bacteria. Hope that helps and let us know how it goes! 👍😊
Thank you guys for this video as I made ginger ale from your recipe and it came out nice 😊 But I really wanna know that can I use jaggery instead of sugar and what will be the repercussions for that
Thanks for the question Manvi! It should actually work out just the same since it's still sugar and the bacteria and yeast can use it as a fuel source. We hope that helps!
Thank you for the lesson!!! I have been following your recipe and love my Ginger Ale (so do my kids!!). My ginger bug is very active and I only use 1/4 per gallon. In 3 days it is really bubbly and after 10 days in the refrigerator, the liquid is clear with the sediment on the bottom. I mix it up in the bottle and open it and the foam is crazy fizzy. I wonder if one can extrapolate your data to my ginger ale? Using your recipe so I assume it may be consistent. I have to tell the kids they can't drink the ginger ale after a couple of weeks because it is tasting more like a beer because it's not as sweet and a little yeasty. Right now I have 3 bottles that are probably at 5% Alcohol content. I need to buy a hydrometer!!!!.
Wow! We're so excited that you're getting a nice ginger ale. A hydrometer definitely helps to see how much alcohol is in your ginger ale otherwise you just have to guess. It's possible you might have slightly less alcohol since you started with half the amount of ginger bug but if it tastes like alcohol and less sweet you can expect more alcohol. Good luck and happy fermenting! 😊
Hi! You're in luck! We just took the measurement last night and will post it soon, but since you asked you'll be the first to know! 😃 It really jumped in alcohol content after 2 weeks. It reached 5.5%!! We believe this is the maximum it will reach but we'll check it again next week. Happy fermenting!!
Sorry for reanimating a 2 year old post, but what are the colored lids on those jars? Is that a lid designed for fermenting, to release gasses? Thanks!
No problem! Thank you for the comment! You guessed it, these are silicone tops that keep out oxygen while releasing gases. Here's our link to similar ones on Amazon. amzn.to/2E86ryK They're always improving these things, so the new ones are slightly different than our older version shown in this video.
Hi! Yes, indeed! That's the reason we pour the liquid back and forth between two containers before we take the final density reading. Seems to work pretty well that way.
Hey! So, I am in a bit of a pickle. I bought ginger from the store, and then I chopped it with the skin on and started my ginger bug like that. The thing is, after 7 days it still had NO visible bubbles (yours had bubbles already on the first day!!!). Only on day 8 mine started to have super small bubbles, barely! So when I watched your video I noticed you mentioned something about (1) taking off the skin if you are unsure it is organic and (2) to not cover the jar tightly, only with a cloth and rubber band. So for 7 days, before I discovered you channel, I had my ginger bug sealed up pretty good (like an idiot I know now), like with a piece of plastic and then the lid of the jar over the plastic (that is what the previous video I saw said to do). So I assume that is why my gingerbug only started to make a little bubbles on day 8? Or do you think it is because I didn't take off the skin? Since I started watching your videos, it has been two days, and I have noticed MORE bubbles in those two days than the previous 7-8 days. So does that mean I can just continue? When I feed it now, I take off the skin, but will all the other pieces with the skin on that I started the gingerbug with affect the bug negatively? I would be so grateful if you could answer my questions and adress my concerns! I think this is such a cool channel!
Thank you so much for the question Mia and we're so happy you found us! I'm sure your ginger bug was probably bubbling pretty good and then slowed down. How did it go? As long as you saw bubbles and it was bubbling after a week or so you're probably fine if it smelled, looked, and tasted good. Did you try making some soda with it? It's also possible you got a batch of ginger that wasn't super active. We've had that happen to use before but you most likely don't have to worry about taking off the skin. We've left it on and taken it off and it always seemed the same to us. We hope that helps and hope it's going well! 🍺😊
I have a question, Do we need to add sugar or anything else to keep the fermentation process after 7 days for more alco%..or we can keep the proccess after 7 days without adding anything ??
Thanks for the question! Once you add your sugar the first time, you don't need to add any more sugar. At some point the fermentation process will slow because the alcohol will be too high of a percent for the bacteria and yeast. Some people actually add a different type of yeast at that point like a champagne yeast that can tolerate higher alcohol concentration. Happy fermenting!
Hi I just completed making ginger Ale for the first time ever following all your steps from the ginger bug. I saw so many you tube video but yours one was the best and praised. Thanks
My current ginger beer has reached ~ 3.4% of alcohol content with 5 days of fermentation and it defintely tastes less sweet than the first days. I've been tracking the production of alcohol and the rate has been stable this whole period - it should reach 8% in the next few days. Mayhe it won't happen, because the ginger bug may be not that tolerant to alcohol, I'm just extrapolating the results.
@@FermentationAdventure Actually I'm using a very rudimentary method: I've got a measuring cup and a precision scale, so I calculate the mass, the volume, divide one by the other and get the density. I'm taking daily measurements and the production of ethanol is increasing: two days ago it became faster. It has now reached 6.36% and you can really taste that number out of it: it's alcoholic and much less sweet! I'm now following your videos and a bunch of other related channels. I'm loving to ferment my own beverage. I've got a batch of orange wine coming the next weeks.
Hi Fermentation adventure! Just got myself a hydrometer. Also, letting you know that I still got about a cup left from the ginger bug made from brewer’s yeast and ginger powder. After that’s done then I’ll make a natural organic ginger bug. I’ll let you know how different my Sodas taste!
Perhaps I missed the answer to this. What point in the process did you do this testing? Is this just after you cooked the syrup and mixed the bug into them? After this you would bottle the ginger ale and put it in the fridge. Does it get more alcohol the longer you keep it bottled in the fridge, or does it just get more pressurized? I am not a drinker, so my goal is to make good fresh soda's the old fashioned way and NOT get a buzz. ☺.
Thanks for the question Aaron! We take a reading just after we have the soda syrup and ginger bug added. Then test it again after some time and use the formula to calculate what it is. It will keep fermenting slowly in your fridge so the alcohol will also keep increasing only to a certain point.
Are there any fermentation recipes for kids? I was going to start fermentation and ordered kefir grains for milk and water but am now finding that they all contain alcohol so im not sure any of these home made sodas will be good for kids 12-19 even tho this is better than soda by a carbonation machine. Can you let me know pls? Thanks!!
Thanks for the question Tanya! I think that's a personal decision you'll have to make if you making drinks that have alcohol in it even if it's a very small amount. We can't answer that one for you! Everyone has a different opinion and comfort level on that. So glad that you're experimenting with fermentation!
I noticed it but me correct me if I’m wrong you didn’t make sure all the bubbles were off of that hydrometer you won’t get a accurate reading if there’s even the tiniest little bubble on it
Guys, great video! It was not easy to find any info on this topic. I am in dilemma now between using ginger bug or ale yeast for my alcoholic ginger beer. In most places it said that ginger bug can reach up to 0.5% ABV maximum, which is of course not enough for me as I'd like to have 4.5%-5%. My question, did you use any yeast addition here or just a pure ginger bug? Also, did the 5% beer smell well? I am asking because I know that ale/champagne yeast is tolerant for high alcohol levels and processes sugars well along with all the bi products that occur during the fermentation process, but I am not sure if ginger bug alone will do the job..I tried in the past and got an off smell, so I was not sure if that was due the use of a ginger bug or something else.. Would be really interesting to understand its real ABV tolerance. Thanks
Hi! Thank you for the great questions! We have really enjoyed using a ginger bug and have never had strange smells. It also can get quite strong. After 4 weeks of fermentation, it reached 8 percent! Although we prefer the sweet flavor it still has around day 5. If you like more of a dry beer flavor, you could try fermenting for 1-2 weeks.
I wonder what would happen if u feed it additional sugar? Would the alcohol % raise vrs one without additional sugar fed on say... Day 3 or 4 into fermentation, pre bottling.. Would be interesting?
Oh, great question, thank you! The ginger bug bacteria is really only able to create a certain amount of alcohol. After about 4 weeks of fermenting, we've found the max to be around 8%. If you add sugar along the way, it will just keep the fermentation process going, but not necessarily increase your alcohol content. This is the case with the ginger bug. We continue to feed it sugar while it's in hibernation in the fridge, but it's not becoming any more alcoholic. Also, it's possible for there to be too much sugar in your ferment, which could stall the fermentation process. So if you're trying to make a fermented drink with more alcohol, we'd recommend using a champagne yeast instead, which can get up to around 15%.
We've had ginger ale in our fridge for a very long time after checking for mold etc but we make sure to "burp" it every once in a while to make sure it's not building up too much pressure. Definitely a good idea prevent explosions! Good luck!
Thank you so much for watching! We couldn't agree more. There are great health benefits to fermented foods and beverages, and we are excited to help others learn to ferment! 💗
I’m so glad I found your channel. I’m a student nutritional therapist BSc, with 2 children and also an alcohol free house (the party had to end 😅😂) Anyway please can you tell me, the days you’ve counted, are they SECONDARY ferments and not primary ferments after boiling the ginger syrup ? As in the one you guys do to get the fizz? Thanks so much ❤
You two are awesome y’all are perfect together and y’all are so educational so much information thank you so much love to watch y’all and learn your wonderful thanks a lot🥰🥰💕
Wow! Thank you so much for the love Sheila!! We're so happy you're enjoying our videos! We try to be informative but entertaining at the same time. Thanks so much again and happy fermenting! 💓
We're guessing maybe you mean the store-bought ginger beer that you'd get in the beer and wine aisle? 😆 Otherwise down the soda aisle those are 0% alcohol since it's just soda. The ginger beer ones though usually do say how much alcohol they have. I think I remember it being somewhere in the 5% range unless they add a distilled spirit. 🍺
Sooo cool. Now you could 5 diferent flavors and taste all of it. Lemon, raisins, cloves,orange etc... thia drink makes me feel ao good. I hate alcohol though. 1 day for me its awesome
I am not sure how you prepared those batches but if you made them separately every day then you should know that 2 batches will not always ferment the same even if you start from same conditions. Unless you are following some extremely strict conditions like in the commercial processes, of course. The best way to record the progress would have been to start from 1 batch and fill up 7 jars from it. After each day you either take a jar and freeze or pasteurize it or you stop the fermentation with a Campden tablet or using potassium sorbate. Then when the day of testing comes you take the jars and measure each of them. If you froze them you would have the inconvenience of having to thaw them first. Theoretically the fermentation will continue until all the sugar is consumed and then the hydrometer will show 1.000 or less. If you started from 1.050 gravity then you will get about 6.5 to 7.5% ABV.
Thanks for the ideas! We made them exactly the same each day to space them out by one day so we could test them all at the same time. The results turned out pretty good!
@@FermentationAdventure The method is likely to introduce measuring errors and the sample size is rather small. However you bothered to get actual numbers to support your statements. They give a general idea of what to expect. The mileage will vary for different conditions anyway. So thanks for your effort.
Hey there! So did you try this ginger beer in your Moscow Mule? We would probably go with middle of the road, maybe a day four ferment, this way there's still some sweetness left.
Thanks for your question! These we actually fermented right on the counter and then just moved it to the fridge. Some of them we kept for a while but the ones that were much stronger we didn't necessarily like the flavor and slowly threw out. 🍺
If I want to bump the alcohol content do I need to add more sugar after day 7? Or will I continue like this? I don't like the sourness I'd like it to taste a little sweet but with a higher alcohol content. Do suggest
At some point these type of bacteria and yeast tend to give up if the alcohol content is too high so if you add more sugar, it's just going to get sweeter and not turn into alcohol. You'd have to add something like a champagne yeast to take over to get the alcohol higher. Hope that helps!
@@FermentationAdventure Yea now it's clear. Thanks for the explanation. So I can bottle it for 2 to 3 weeks(timely burped) and it will be safe to consume right? Then maybe I'll add a little sugar for sweetness. Great video btw and thanks again for responding 😊
Awesome job guys. May I suggest a test? Can you try mixing day 1 with day 7 and compare it to day 4. If I am not wrong it should be tasting like day 4 with almost same amount of alcohol. The point is that you could make better tasting day 7 batch by adding fresh batches to the older batches. Simply the goal is to have endless day 5 batches 🙂
Hi.i just made 5 gallons and im so glad to have found your channel.this is a great upload!i have not found an upload so helpfull.Thank you and enjoy that ginger beer you 2.cheers
Yay! Thanks so much for joining the culture! We already drank most of this ginger ale batch and now have moved on to lots of tepache and sweet potato fly! Yum!
I cant wait to see how high you can get the one you will be testing for a while.i think 7-9%at the peak...anyway thank you for responding and have an awesome day.🍻
I have made ginger beer from ginger bug which I have been feeding for 7 days. After one day there is no fizz in bottle. Is it alright? Ps:I have kept bottles at room temperature and plz tell me what to do
Hi! First, I want to make sure when you say bottle that you mean a mason jar for your ginger beer. You would not want to put it in a closed bottle right away. Check out this video for more instructions: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KsMUuMmKwps.html or this one for more Q&A about ginger ale and ginger bugs: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Z0fnIcakwnM.html. To answer your question, we usually ferment our ginger ale (ginger beer) for up to 5 days, so it's possible yours is slower to get bubbling. Also, it may look flat until you stir it and look closely for small champagne-like bubbles. How did it look today?
Exactly! It's something like that. The bacteria might not like the high alcohol content while when you use something like champagne yeast, they can tolerate much higher amounts of alcohol. Good observation!
If you want less alcohol in your ginger ale you just have to ferment for less time. If you want zero alcohol, you could not ferment it at all and make a ginger tea and add club soda. Hope that helps!
Hi! It really does depend on your taste for how much sweetness and how much alcohol you like. Also keep in mind that your fermentation process might happen more quickly if it's warmer where you are. But generally, we like the sweetness and alcohol content the best after 5-7 days of total fermentation. If you like more sweetness and less alcohol, we'd recommend only 3 days, and if you like less sweetness and more alcohol, then try 7 days. Good luck!
Two long words .. specific and gravity, ok they're short words and she goes 'whoo, that sounds complicated'? This is not my channel. Sad, cause I thought it would be.
It's a little fun and humor, but no worries, we know we can't please everyone! 🤣 For simply just the recipes, you're welcome to check out our website: fermentationadventure.com/
Hi! Yes, and it's very exciting! After 4 weeks it reached 7.9%!! It tasted very dry at that point, so I doubt there will be any more alcohol created after this point, but we'll test it one more time just in case.
That would be interesting to know! It'd be hard to tell that though since we take a little out and add a little sugar and some water along with the fresh ginger. Great question but I think the only way to know that is by taste. Probably less than 5% though since it keep getting balanced out by fresh water and sugar.
Aww, thank you! We love helping people to ferment! In our latest video, we made sweet potato kvass, and I'm sure we'll make beet kvass in the near future as well. Any other types of kvass you were thinking of?
We have to release to the gas so it doesn't pressurize the mason jars so that shouldn't affect it. If you left it open to oxygen though it would probably oxidize the alcohol and turn it more into vinegar. Thanks for the question Gokulan!
@@FermentationAdventure I'm glad you answered this question. Good and informative channel. I've started my fermentation and thanks to your channel❤️❤️. Thank you very much
Unfortunately, your experiment is flawed. You're measuring the density, but the density doesn't only depend on the alcohol concentration, but also on the sugar content as well as the lactic acid concentration. You can't use the formula for beer, since in beer all sugar is fermented into CO2 and alcohol, not into lactic acid. You'd have to combine your hydrometer with a refractometer to correct for sugar concentration change, your actual alcohol content will be much lower than your calculations in this video
@@FermentationAdventure I'd love too see results with a more suitable method if you get the chance to :) Also glad to see you're still around, I noticed your haven't uploaded in a while!
We'll have to consider that in the future! We've seen others who have used electronic hydrometers using the same method. We're definitely still fermenting and have a lot of ideas for the future. Lately we've been making a lot of new videos on our other channel "PS Adventures". Thanks for the comment!
Hello you two! Greetings from North Wales, U.K. Just wanted to thank you for all your advice, clear instructions and encouragement in making my very first ginger bug. I’m a complete novice and do appreciate all your step-by-step guidance. Anyway, comparing my efforts with your daily results, I’m hoping very soon to bottle my first batch of ginger ale, - all thanks to you. Apart from that, it’s always a pleasure to see your smiling faces and your cheerful, sunny personalities. Thank you for that! - and thanks for all your help. 😀
Aww, thank you so very much! 😄🥰 You just brought huge smiles to our faces! We're excited to hear that you'll have homemade ginger ale soon! We love fermented drinks and hope you love this one. Once you have your working ginger bug, you'll have so many options from there. Happy fermenting!
Hello Rakesh, thanks for the thoughts! We want to answer everyone's questions which is why we go into detail. Feel free to visit our website www.fermentationadventure.com where the recipes are all available if you want to get right to the recipe. Hope that helps!
