Make FERMENTED GINGER BEER | Fermented Soda Series: All the Knowledge to make Fermented Soda 

Awwww. That's so sweet Lance 💖💖💖 And thankyou for your lovely comment.

Awwwwwe, shucks, I'm chuffed that I come before ginger beer 🤪

You guys are too cute 💗

@@Bush_Edge_Homesteading_Aus Now if someone came up with a Feijoas beer you might just drop a placing but I don’t think so xoxoxo 😘

@@lancewylie8604 If our resident Rainbow lorries shared our feijoa with us, this is one I would definitely give a go. Cheeky birds! However, if you have some and are keen to give it a go, I would use the fruit soda base recipe in the vid. I use this with heaps of different fruits, so expect it would work a treat with the feijoa too. I would love to hear how it tastes if you do give it a go Lance 😀

That is the best thing about these sodas, the ability to adjust them to your personal tastes. I love the strong ginger kick too👌👌👌

Thanks Cathi 💗 We feel so lucky to get to live in this beautiful spot.

And it gets so much easier once you get familiar with the process and can start experimenting. I hope yours has gone well 😀

Hahahaha. You have a supportive family 😆 Alcoholic ginger beer is different. You dont use ginger bug. Instead you use brewers yeast.

@@Bush_Edge_Homesteading_Aus thank you so much. They can all go make their own ... I'm hanging out for this one ... and possibly something similar made with my elderflowers/elderberries/rhubarb etc ... keen as a bean now!!

You are most welcome Dawn 💕 I look forward to hearing how your goes 😀

It's always great when you get that level of pop. Although it gives the kids a laugh when you get one that spurts out the top, like a mentos in a soft drink 😅

Looking forward to hearing about your first go of it 😀

Your garden ginger will be absolutely perfect. Lots of live goodness from fresh ginger makes the best active ginger bug 💗

Thanks for your lovely comment Sarah 💗

Thanks a bunch Daz. I bet you would nail this one and so good to do with the kids too. Especially as they tend to love the idea that they are looking after and feeding a ginger 'bug' 😀

Thanks a bunch Dawn 💗

So super easy. Just wait till you see creaming soda 😉 And with sourdough under your belt, this will be a breeze 😁😁😁

Back when I made this video we were using kmart ones with the flip top. And had used them a long time. But... I had one burst in the fridge. Since then we switched to plastic bottles that can take pressure. We use recycled soft drink bottles and home brew bottles.

Most definitely 😀 . I normally do a couple of bottles at a time, but you can do more. Once stored in the fridge, the fermentation slows right down.

Hi Kerry, I haven't made it personally, but suspect ginger ale would be a bit different to make, as it is much dryer, without the sweetness of this ginger beer.

Ooops... I really should have mentioned that when you are happy with the flavour and carbonation it should be stored in the fridge. It will still ferment, but extremely slowly. It essentially is putting the bacteria and yeast to sleep. Thanks for asking this question !

@@Bush_Edge_Homesteading_Aus awesome! Thank you so much I cannot wait for the other two recipes :)

@@kimwalter1269 Raspberry soda made with fresh raspberries and our favourite Creaming soda are on their way! 😋 😁

That's so awesome you are enjoying them too. Not so much the losing liquid bit though... but let's see if we can help with that. 😀 As soon as you have that level of pressure it is ready to drink and you don't need to continue fermenting unless you want to for flavour. There are some I do that are ready within one or 2 days... although 3 tends to be the average. As soon as they have the pressure I pop them in the fridge which slows the ferment. If there is a lot of pressure and a risk it will spurt out (I get this too... it is something that happens with these), I use a bowl under and collect what overflows. In extreme cases you can put a bag over the top too. I hope this helps 😀

@@Bush_Edge_Homesteading_Aus thank you so much I will try that!

The reading I have done says the levels are fairly negligible in the 1st few days, but as there are yeasts eating sugars there would be a small amount. Longer fermentation it will get higher. I would like to do some testing myself with our hydrometer, as I have read varying info on what 'negligible in the first few days' actually is. I expect it is similar to kumbucha.

@@Bush_Edge_Homesteading_Aus That makes sense, I have a Hydrometer as well so might test once I have made it. Thanks again a for your informative videos!

@@christinaahumada4287 you are most welcome. And I would love to hear your results if you do messure and are happy to share.

They do need to be drunk quite quickly and aren't able to be shelf stable. This is because there is still sugar, which you want for sweetness. But this will continue to ferment until all the sugar is used up if left longer and out of the fridge. And by that stage, it can get alcoholic. Burping and actual fermenting time is very dependent on the soda. But 3 days is average. Whilst learning, plastic bottles are handy as you can feel when firm and pressure has built up. At that stage, you know it will be carbonated. But don't leave too long, as things can explode. Release pressure before this by burping.