I just want to say that I really appreciate the differentiation between the alcoholic and probiotic ginger beers. I've been looking at making my own and kegging it but couldn't find any good info. Thank you
The amount of sugar he's added is too much, the yeast can only produce alcohol up to 4/5% w/v before they die. Two tablespoons every feed is probably as much as can be handled
Sorry for reducing views, but I've watched many times to remember this: Ingredients: ----------------------------------------------------------------- Probiotic Ginger beer ------------------------------------------ 2-4 Tbsp of sugar (~25.5-51g) 2x 2 inch ginger peices (5cm) Alcholic Ginger Beer ------------------------------------------ 1 cup of sugar 2x 2 inch ginger peices (5cm) Directions: ------------------------------------------------------------------------ If you are going to add any additional spices, ideally you would do that with the boiling process. Chop finely or grate ginger. Add ginger and sugar (and spices) to pot and add water. Heat to boiling and boil for 15 minutes. Account for and additional ~10-15 mins from cold/warm water to boiling for a 4L pot Remove from heat and let cool down to room temperature- Note: this can be over a couple hours (to speed up I've brought outside in the winter after covering it up). Move to brewing vessel and add a bit of the ginger bug. Note: if too hot, will kill bacteria Cover and store (I use a lid with an airlock). I store on the counter by a window--- albeit currently is winter and have a double or triple-paned window. After 7 days, bottle it up (or move to pitcher and store in fridge). Optional: force carbonate before bottling.
My family used to make ginger beer for 20 years. We were in New Zealand inland, so our only ginger was dried ginger. We 'd get a ginger bug from a neighbor, but none of us in Central New Zealand had fresh ginger. Folks should know that fermentation creates alcohol, and ginger beer can be up to 4% alcoholic! But real ginger beer, the kind you brew yourself, tasts wonderful!
Interesting video, although your description of how fermentation works is a little wrong. Temp has nothing to do with dictating alcohol or vinegar. the warmer the liquid is the faster it ferments. You turn alcohol into vinegar by introducing oxygen. Cheers!
It's not exactly that - I think he's referring to the fact that if the temperature is warm, the yeasts will take the majority of the sugar to turn into alcohol. If the temperature is cold, it will favour the bacteria that will produce various acids (other than acetic acid) as waste products.
The yeast eat the sugar and the bacteria eat the alcohol. Bacteria need an aerobic atmosphere and yeast do not. Temperature has nothing to do with it. Other than making the process slower or faster.
Wow, straight to the point. I just love this. Made my ginger bug a week ago and I've started my ginger beer today. I pray it turns out. It's my first time. I'm excited. 💃🎉🎊
Also, I dont know why but I like that trippy noise that happens every minute or so, but its awesome. It took me a minute to figure out it was coming from this video
for those who are worried about dirty hands, don't worry about it, those hands are clean. when one grates cabbage, carrots, ginger etc the hands look like we have been playing in the dirt for some reason. those are the color of hands that do the work. many people prefer to use their hands to make food instead of wearing gloves that leach chemicals into the food and can cause skin rash to the wearer.
gloves aren't leaching chems. some people are allergic to certain synthetic materials is all. that said, i feel frequent handwashing is safer practice than putting gloves over unwashed hands for food and beverage preparations, in event of sweat dripping out of gloves or some such scenario
I love how you explained the chemical reactions and the reasons for doing each part of the process :). Well done. Exactly my style of learning. Subbed!!
I love ginger beer. I wondered why so many people cook the ginger then have to add ginger bug. Thanks for answering that question for me. I have only made it a couple of times, but I skipped the cooking and just let it ferment. Ginger is a strong ferment. I also like to add the juice of one lemon with the zest. Yum!
Great simple instruction! Have 2 questions though, hopefully you can answer them for me: 1) in most recipes I've seen they cover the glass with a clot, why don't you cover it? 2) when you put all ingredients together for the Ginger beer, why do you let the Ginger parts out? Is this to avoid a too heavy taste or just for the looks? And why don't you close the lid? When you do that I suppose it'll have way more carbonic acid in it
I want to know this too but am about to bottle my yummy stuff and think maybe the fizz will work its way out after its capped. Using sterilized grolsch bottles. Wish I'd waited just a tad longer as my mother is downright boozy now and it's been twice the time, though a lot of feeding.
This is most likely due to not living in a sterile flat/apartment. It is also likely that he does things like gardening, growing vegetables and that sort of thing.Mcafee, it might be a good idea to stay away from things organic. Your immune system might not cope.
i’m actually drinking my homemade ginger beer as i am writing this. I didn’t know why it didn’t feel all that alcoholic, but now I know I need to add more sugar next time !
Temperature is a influencing factor but the important part is whether there is oxygen in the vessel. If you give it oxygen the bacteria will reduce ethanol to vinegar. If no Oxygen is available then the glucose will simply become alcohol without vinegar.
Bro I have made it a week ago and it's rock solid id poured it in the plastic bottle can u please tell me how much percentage of alcohol will be there in it
i do appreciate your "no rules" approach. it takes some courage to buck the idealist trends of mass sanitation. it's important for teaching purposes to show what is possible with least amount of fussing. you can sanitize all you want, but know that it's possible to not be so anal about it, and spend more time being creative and taking more chances...you will probably enjoy it more even if your results aren't as consistent. that's my 2 cents as a beer brewer for 20 years! cheers
Disregard the haters bro thank you for the information which is what l watched this video for ill use your guide to make a batch of both the alcoholic style and the probiotic as well. Cheers
goinggaga4ladygaga usually when glass explodes it has nothing to do with the brew, the person is usually using non-fermentation grade glass. Regular glass may not be able to handle the pressure of the gas buildup, so make sure you always buy glass made specifically for fermentation.
Was it spicy? That's the one thing I don't like about some ginger ales. They tend to have that spicy taste and it's just not appealing to me lol. You ever try making Mead? It's even easier I'm making some now with water, honey, yeast, raisins, and cinnamon sticks. It's only been 3 weeks it's killing me waiting so long lol have to wait another 3 or so before I can drink it but I've heard to bring out the best flavors you should let it go through a second fermentation for another few months to even a few years. Good news though is that it's chugging along no problems no off smells and still fills up the balloon I used as an airlock with CO2 (I even used bread yeast even though it isn't recommend lol) Can't wait to finally remove it from it's first fermentation bottle. It should come out looking crystal clear with a honey colored tent to it (whatever color honey you use I used clover honey which again people advise against but fuck it lol mine should turn out a light orange color)
Jack Fruth another idea that actually makes things easier is to just take a balloon poke a few holes in it so CO2 can escape and put it over the neck of the bottle. When you want to stop fermentation I'd suggest siphoning the beverage into another container to remove as much yeast as possible then you can do a few things but the best way I think is to stick that bottle in the FRIDGE NOT the FREEZER lol if you put it in the freezer it will just expand and break the bottle. Keep it in there several days making sure to open the lid from time to time to make absolute sure it's not building up pressure. You ever make mead? I'm making some now so far so good but only on my third week so there's still time for me to fuck it up XD
Great video, I love how visual it is and how you show everything in the beginning. Youve combined the best of an indoor kitchen video with the beauty of outdoors!
This guy does a great video on making ginger beer he could go on a bit more about the fermentation bit more but great video, it's the one we have gone off and has worked great cheers.
Even didn't look well the sanitation. He was the first one after several videos I have seen that really explain and clarify all my doubts about how to make Ginger beer ...Thanks for your good explanation guy !!!
I like ginger and clove wine, however I sterilize the whole lot, add a wine yeast, sugar, a few lemons, nutrients, a carboy (23 litres) and use an air lock to keep oxygen out. I like it anywhere between 14 and 17 percent.
+Nathanial glad you enjoy the video, have you ever tried jun kombucha? its a kombucha fermented with honey and green tea kind of test like a fine honey mead. we have made a how to video all about jun that you might interested in checking out
I hope you still see these comments.... Thank you, what a great intro to brewing my favorite drink. I have read that using crystallized ginger is great for flavor too. At what stage would you add that?
During the tea making, you want to extract that caramelized flavour - alternatively you could add it after the tea however I doubt that it would yield a lot of flavour at that stage
So wanting to make ginger beer as the alcoholic ginger beer that a certain company made stopped doing the 6% ginger beer it was fiery and strong I loved it so I’m going to try make my own
So ratios are important depending if you want alcohol or kombucha. I believe kombucha is favored when the environment is acidic and anaerobic. The yeast produces ethanol.
I love cooking with ginger - now, I realize it won't be as strong after the ferment, and it'll have absorbed some sugar, but some recipes might still work with it. Are there any reasons not to cook with the leftover ginger? Baking with spent grains has become a thing.
Lots of people shitting on this video, but it's my go to when I need a reminder on how to get a ginger bug going. I've made many delicious batches from this recipe.
we do pineapple beer in my culture..exactly same..use skin with flesh on in stead of ginger.. ..rest same..we drink it ice cold in summer..first items to sell out at any farmers market...sadly city people forget they know how it's made
Great video! But two questions: if I keep my ginger bug in the fridge in an air tight container and feed it ginger & sugar once a week the culture would die? Or can I RE-activate the culture by leaving if out for a couple of hours at room temperature?
I'm following this recipe and so far so good. Very easy to follow video. I'm flavouring one of the batches with cardamon seeds. Could this same recipe also work using banana, possibly keeping the skin on the pieces of banana during the bug stage? I'm tempted to try.
Interesting... I'm not a huge fan of ginger ale (the real kind that has the spice taste to it) but I'm curious about it. I think I'll try it. Currently I'm fermenting honey water to make an amazing mead (or so I hope XD) it's my first time doing it and I'm only on the third week of processing so I have my fingers crossed that it doesn't turn into vinegar. So far so good though so woot woot :3
About the Ginger bug: what happens to the ginger bug after that? Can I use the ginger bug even after 2 weeks or 3 weeks or a month or how long? if yes should I add sugar and ginger daily? About the ginger beer: will it be probiotic for a long time if i keep in a cooler temperature? when it turns alcoholic after two weeks in a warmer temperature, how long can I use it and can i refrigerate it?
You can keep a ginger bug ongoing in your refrigerator. Jes continue adding about a tspn sugar per week to your jar covered with a coffee filter paper or tight weave fabric
At the end, when you mix the ginger tea with the ginger bug, do you leave the jar opened (for two weeks)? Don't you bottle up the mixture and close the jar this two weeks?
I add Bug to bulk and leave in closed Gallon jar for a couple days on counter, burping it daily, then when it is tasting how I like it, I strain & decant to bale bottles p, seal them, and refrigerate from then on. Fill bottles only to shoulder or slightly above to allow for compression.
Do you after straining a small amount of the BUG into The TEA then continue feeding the bug to make more ginger beer. I like how you have simplified this recipe making me feel perhaps I too can have a go.
Is there a way to predict how alcoholic will the ginger beer be? Will it be like 4-5% like a regular light beer or could it get stronger based on how much sugar I add or how long I let it ferment?
Hey , i just did the ginger bug for about 5 days.. it was active fizzy and bubbly.. i did the ginger tea and then at 20°C of temperature i added the ginger bug.. then i bottled it but.. after 1 day i did not get any fizzyness inside the flip top bottle.. that's normal or that's strange and not normal? Hope to get an answer... thanks
1 day is usually not enough. I do 2-3 days on counter at room temp, to taste, then goes in fridge, and usually you’ll notice buzz p/flavor building each day if you taste each day.
So how you kill the yeast when you dont want it to ferment anymore? Btw I tried the same but with honey instead of sugar. Faster conversion to alcohol, and rich taste. Recommended.
Heat will not dictate if you get alcohol or vinegar both yeast and bacteria prefer the warmth. Its what yeast or bacteria are present in the brew trust me. peel the ginger steralise everything and add brewing yeast or bakeing and dont leave open to air
How long will a batch of ginger beer keep in the refrigerator? And will I have to keep feeding it the bug once it’s done to keep the probiotic alive? Thanks for a informative video. Greeting from Germany
Is it possible to skip the second step of needing to innoculate a bigger jar? Can you just begin with the large vessel, water and sugar content with adding the ginger daily with the same amount of ginger used in the first week? Or will the yeast/bacteria not culture correctly over the 2 week period?
