The production quality on your videos is incredible, even more so considering your number of (current) subs. You’re going to get big. Great quality content, thank you for sharing!
Thanks, a no nonsense, get to the point video. I am on to it. I had to buy some decent bottles so I bought 2 dozen Grolsch Pilsner beer. Same price for the bottles but got the beer thrown in. I am in Mexico and some items are hard to find.
Well I've got my ginger Bug on the go, I'm itching to get it into a bottle, but I'll leave it for another day, today is day 3 I think I need to do day 4 ☺️ more foam, I have many friends who love ginger that can't wait to try it, fingers crossed it works as in the mountains of Spain we can't buy it here, thank you for the very easy video, love it...
I recently found your website you do a great production thank you very helpful and to the point! Ginger is so expensive that I usually make my ginger tea at night before I go to bed and then I let it sit all night and strain it in the morning you get a much stronger tea that way and don’t waste so much ginger.
Lime juice can be used instead of lemon juice. However, ginger beer is a self-sufficient drink. Fermentation enriches it with esters and it does not need flavor tuning. If you add the zest and boil it along with the ginger, the fermentation process won't make a lime-flavoured ginger beer, you'll end up with something third, not always better than the original. Checked.
Sounds easy and great! I'm also thinking about a ginger infused mead with mead yeast... Is there anything that could go wrong? I'd suppose the yeast will be the dominant fermentation process then?
looks delicious,and i really like ginger beer. But is 1% the maximum you can achieve without buying brewers yeast? I'd be looking to between 6 and 8% from mine if possible.
Theoretically, this is possible over time, but one must understand that over time, ginger beer will become too sour due to the production of lactic acid by lactobacilli. Therefore, it is easier to use brewer's yeast. More efficient and faster.
Hm not sure.There’s a myth that raisins add nutrients to home brew but I don’t see why that’s needed for ginger beer. Maybe if you want raisin flavored ginger beer?
100grams of sugar for ONLY 1 LITER?!? Can it be made with 10g but leaving it ferment longer or no? Also, how much actual sugar remains after this fermentation process, how much of it gets metabolised into anything else?
Hi, I wold like to ask if after some time feeding my ginger bug it´s okay to remove some ginger since my jar is getting full after days of feeding it, thanks!
A brewing cleaner like PBW is ideal but soap and water would work. If you have a dishwasher that is perfect. And then I usually spritz with sanitizer before filling
Would the recipe also work using Allulose instead of table sugar? I like ginger beer very much but do not like to trigger insulin so much as I‘m on a low carb diet.
No I don't think that would work. The bacteria and yeast in the ginger need real sugar to ferment. So things like maple syrup, agave, etc would work but not sweetners. But you could probably make a sugar free gingery drink, it just wont be fermented.
@@TheBruSho Allulose is not just a sweetener but a special kind of fructose. I will make an experiment with yeast and see if the yeast gets activated from allulose like from sugar. Keep you posted mate. 👍
Lactobacilli and yeast feed on sugar, specifically glucose. To use a sweetener means to deprive microorganisms of food. Nothing will work. But you can significantly reduce the amount of sugar. Then the drink will be drier.
Alcohol By Volume, or ABV, is a designation for the alcohol content of beer, showing what percentage of the total volume of liquid in beer is alcohol. Have you been banned on Google?
When I follow this (or any ginger beer recipe) I end up with a drink that is unpleasantly bitter. After a couple days in the fridge it tastes like ammonia. Any idea what's going wrong here?
Just two notes: Organic does not mean pesticide-free. In fact "organic" produce uses larger quantities of more dangerous, toxic, and inefficient pesticides because they're "organic" in origin. And every step of this process needs to be using sterile equipment or you'll make mouthwash or worse.
We made a 14% ABV ginger beer on 04/29 and let it ferment for exactly 2 months. We spiced it with cinnamon, allspice berries, cloves, peppercorns, and a habanero. Turned out amazing.
Thanks for the recipe, it’s awesome. I do like mine stronger so I modified mine a little. 40 g of ginger before the simmering and extra 10g (50g total) just after the pot leaves the stovetop to slowly cool down(IPA dry hop style😂). I also add the juice from a small lemon or half a large one with the second batch. You get a whole range of ginger flavour, full yet citrusy and spicy. The store bought stuff doesn’t stand a chance.
My mum used to make the best ginger beer..She used to put 2 sultanas in it before sealing they would go to the bottom..and we had to wait until the sultanas came to the top of the bottle and this told us all it was ready..And then we would fight over the juicy swollen tasty fruit..I hope this is of help to know when ready to drink.😂
Hey headsup, everyone: can vouch, this is the perfect ratio for 1 litre of ginger beer. If you want to use up all of the ginger bug, 1 cup / 250 ml is more than enough for 4 litres of ginger beer. Thanks for putting measurements in both metric and imperial (is that what they're called? Not sure, we haven't used those in decades lol). Don't forget to burp the bottle(s). ps Cute doggo!
Thanks Trent for this video! After numerous attempts in the past, I followed your recipe as closest possible and was successful, not to mention the best batch of Ginger beer I've ever tasted. Keep up the amazing work!
Hi! My ginger bug stop bubblin after the third day..and no foam on top..is it working normally or i have to restart? And...to keep going the bug...when should i refill water? Theres a kind of ratio depending the amount of old ginger already in jar?
How fuzzy do you want the ginger bug? I made a much bigger one so obviously it'll take alittle longer, at this stage I only see very small bubbles on the rim. Also if you're not adding water to the bug after you use it, do I just keep using it until its empty and make another bug?? Those two questions would be very help, im on day 3 of following this :). I'm worried about the bowling stage, can I get it to hot?
Hey, if your seeing small bubbles that’s a great sign. You should be good. And I do add more water, sugar, and ginger each time I use it so I have a continuous supply
Awesome video - you makes it seem so simple. I love ginger beer so definitely will try. I've already gone ahead and purchased 6 fermentation bottles at 500ml each = 3 litres. Dumb question but for the secondary process if I do 3 litres of water do I simply scale up? Also thanks for using the units of measurement that you use - makes it real simple. Thanks.
I've been doing sourdough bread, and can see the similarities to the "starter" you made with the ginger. I'm stopping at the supermarket tomorrow to get some ginger. Saved this page, liked, and subscribed
Question: For the 3 to 4 days of adding ginger/sugar to the bug, do you add another cup of water every day too or is just the 10 g ginger/10 g sugar? Thanks!
Just finished my first batch of Ginger beer and WOW. So good. I changed your recipe up a bit and used honey instead of sugar. Its so good and it was insanely easy. My son and I are going to do a rootbeer with the ginger bug and then a blueberry soda with my daughter with it. Thanks for the great videos.
It happens. It's not a problem. Continue feeding with ginger, sugar - optional (taste, if it is sweet, you can skip the sugar). This is a period of calm. Sooner or later, after a few days, the ginger bug will come to life and bubbles will appear. Or it will spoil, but it will be clear by the smell. In this case, just install a new one and it won’t work for now)
Hello, I made the ginger bug following this recipe. The bug has bubbles but I want to know is it normal for the bug to have jelly like consistency or did I screw up somehow? Thank you
My Gran made this all the time, She had no "fancy" jars or bottles though, we are lucky now! Thank you so much for posting. I was not sure of quantities!! Delicious & so good for you.
I make my ginger beer with dried yeast and add sugar for 5% alc. I ferment it in a fermenting jar and after sugar is used up I put it in bottles and add 6g/L for carbonation :) I use 60g ginger per Liter so it gets very spicy :D I also add lemon Juice for better Taste and erythrose for some sweet taste (wont get fermented by the yeast)
On a third day ginger bug stopped producing bubbles. On a fourth day it started growing mold. Tried three times with different ginger roots (from different sourses) and everything was sterilized.
Hello, this is my first attempt in fermenting! For storage and fermentation of the ginger bug, could I use a pasta sauce jar or do I have to use a jar with a silicone top/seal? Thank you
You can use any jar that you have laying around that's made of glass not metal. You can cover it with cheesecloth, an old t-shirt, etc. Use a rubber band to keep the insects out. A brewing airlock or a balloon will work just fine too. The important thing is that you're fermenting! Good luck
I make it the much faster, lazy, less healthy, immediate gratification way... Technically this makes a ginger syrup, but it's perfect for cocktails. I buy a small bottle of ginger juice, I weigh the juice on a kitchen scale, start warming it in a pot on the stove and then weigh out cane sugar until you have 1.5 x the weight of the ginger juice - then dissolve it into the juice. I store this ginger syrup in a flip-top bottle in the fridge until it's time to make a Moscow Mule (or Dark 'n Stormy, or Kentucky Mule, etc.). Then for the "soda" part, I add a few ounces of seltzer or club soda (generally 3 to 4 ounces or to whatever your taste preference is). I have a 5lb tank of CO2 that I use to carbonate my own water but you can use a "Soda-Stream" or just buy carbonated water at the store.
You do it much faster... That's the point, what you are doing is not it. Your product is not fermented, which does not make yours what the author does.
New subscriber here (wanted to use my pineapple skins so came from the Tepache vid). My favourite cocktail with ginger beer is the same as yours. I love a good Moscow Mule (extra kick with alcoholic ginger beer). I love your additions. Will have to try the cider.
Thanks for subscribing, glad you found me! Cider is a great jumping off point to get into more fermentations, super easy to make and it sounds like you already got some base fermenting knowledge
Warning!! If you store this recipe, it will continue to ferment & can cause the bottles to explode!! I mentioned this in my video on making Perry (pear cider). Cheers!
If I wanted to make a drink like this with something else like blueberries would I be able to use this recipe with adding the ginger bug to a blueberry juice? I also saw the switchel video, would I have to follow that instead. I'm guessing both would work but wondering if you have any experience. Thanks!
Oh man, i followed your recipe to the dot and yet completely FAILED. :( I seem to have made ginger-flavored glue instead heh... it's sooooo crazy thick that I can't even get it out of the bottle! :( When i bottled it 3 days ago it was a normal liquid, now i open it and... no pop, nothing, it's just crazy thick... What did i do wrong??
That just sounds like another bacteria got ahold and changed the consistency. You can wait and see if it loosens up but might have to try again. It happens sometimes with these spontaneous ferments
@@TheBruSho ayy bummer. Your video makes it all look sooo delicious and appealing, i could barely wait the week it took heh. And all i got was a blob of some kind of sticky sludge heh. Well, too bad. Do you think i should dump the whole ginger bug and start over from scratch? Or just boil/bottle a new batch with same ginger bug? Anyways, thank you for replying!
@@TheBruSho Ayy, second attempt and before I even bottled it, i check my new ginger bug on day 3, and the ginger bug itself is already like slime... Guess no point even bottling it, since it seems same thing is bound to happen. Can I do anything to prevent that? I washed everything I used carefully, with cleaning supplies first, then with boiling water...
@@EtheriumSky man I’m sorry not sure what’s happening there. I would let it continue to ferment out and see if the slimy texture goes away. But don’t give up, natural fermentation can be finicky but you’ll get it to work eventually
Great video. I seen people talking about making a ginger bug but non mention how to store it. Glad you covered that part. I figured it would be fine in the fridge since I do this with my sourdough starter, but wanted to make sure. Thanks.
Hey, thanks for the recipe i just tried it and after bottling (it's been two days) my ginger beer and its foam is slimy... What did i do wrong ? Thanks for the tips
I was reading a blog recipe on ginger beer and it claimed getting a ginger plant to start is very difficult and you will probably fail. I've followed this video, as well as Joshua W's and the blog (since they're all almost identical instructions) and have bubbles within 48 hours. Still gonna give it a few days to multiply but... yeah wasn't very difficult 😂
What microbe do I need exactly for the fermentation? I tried the way to make ginger beer as you advised in this video. The ginger bug didn't want to be foamy. I made a second try, I put a piece of cabagge to the bug from my homemade kimchi. It worked well. After 3 days I put 50ml of ginger bug to the boiled ginger juice as you mentioned. The result was tasty but it wasn't full of bubbies, it wasn't gasy at all. There was no pressure in it. At my third attemption I used brewer's yeast. It worked well in the ginger bug, it made a lot of gas. But, when I poured it in to the sterilized ginger juice, I experienced an interesting process: After two days, it started to be getting jelly. I thought, it is because the brewer's yeast is speicialized for starch, not for sugar. Then, I repeated the project with wine yeast. The result was the same. What shall I do?
Since you asked, here is my Cadbury Mule 1.5 oz. London Dry Gin .5 oz. Lime Juice .5 oz. Honey or Simple Syrup .25 oz Crème de Cacao 2-4 dashes Fee Bros Chocolate Bitters 3 oz. Spicy Ginger Beer Add all ingredient but the ginger beer to a shaker with ice and shake until frost forms on the outside of the shaker. Strain into a double rocks glass or colins glass over ice. Top with ginger beer
Im currently trying to start in the brewing world since I have a bachelor in Microbiology and this gets me super excited ✨ Your videos are very informative and the production and quality is incredible! On other note, it will make any difference if used brown granulated sugar instead of white sugar?
