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.
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.
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!
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.😂
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!
It took the bug longer to get bubbly fizzy, but its now constantly bubbling and de gasing now. I just have my first liter and i burped it (although not necessary) now and i think its working ! My toxic trait is that i think i can move on to Sake 😂😂
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)
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.
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
Hey mate, I made a ginger beer using your recepei and it was the best thing I ever had ! I made a few times but recently I have a problem, I can't make ginger bug don't know what is the problem...It doesn't ferment, just a sweet water when taste...even after 1 week. Maybe the ginger is too young or too old, maybe ginger not enough or too much...maybe too much or not enough sugar..Your profesional advice would be highly appreciated, thanks
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?
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.
I make sooooo may fermented foods and beverages and my brother just got me a ton of organic ginger. I love ginger ale so I am gonna make this indefinitely
What I like about making ginger beer is that you can get ginger syrup and candied ginger as byproducts. After draining the wort and pitching the bug, I'll add more water and sugar to the used ginger and boil again; after cooling, bottle the syrup and put the ginger pieces on a wire rack to dry. Great additions to cocktails or in cooking.
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 do have a favorite cocktail that uses ginger beer: a Dirty Shirly. 1 teaspoon of lemon juice, 1 ounce of home made grenadine, 1 ounce of London dry gin and top the glass with about 5 oz of ginger beer. Stir and enjoy!
I have been making ginger bugs & using it to make a ginger-ale/ginger beer, but also other things for a long time. Sometimes, when ginger isn't available (before I started growing my own inside my home & outside during warm weather months) I would add a little apple with the apple peel or even a small potato peel (if that is what I had on hand). Love your tips. Even though I've been doing this for a while, I did learn a few new things from watching the way you do things. Thanks.
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?
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.
Bro, I'm so glad I found your channel. I recently won an old The Beer Machine kit (never used or opened) from an auction and was needing to find a TH-cam channel for homebrewing so I can find a place of knowledge. I've watched 5 videos so far and I think I found my new knowledge bank. Love the channel and am definitely now subscribed!
Nice! I think i will have to try this! When removing liquid from and adding new sugar and ginger to the gingerbug, should you also replace the removed liquid? When do you (if ever?) remove the ginger bits? - If you continue this process you would end up with no liquid and all ginger pieces in the masonry jar?
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
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!
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!
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...
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
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
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.
Another comment pointed out that the strained ginger from making the syrup can be candied and the resulting syrup from that process can be saved to flavor other things. If you meant the leftover bug, put that in the refrigerator for future use. When you want to use it, take it out and feed it.
A good tip to help with the pesticides is to soak your ginger/produce in water with a cup of white vinegar and some baking soda. I've been doing this for years and you'd be surprised at how the water looks when you're done. Commercially produced produce is chock full of pesticides. From the way I understand it, the vinegar and baking soda degrades the pesticides. It may not remove everything but every little bit helps!
@@Sunsilknz very bad actually. Probably because I was lazy and didnt disenfect everything properly or because of the summer heat at home. It tasted like medicine so I had to pour it down the drain. Haven't tried it since
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?
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.
hi today I am going to bottle for the first time. I wonder if this will work. I had another question, can I also add other flavors? I like a spicy taste and anise.
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 😂
Hello Trend, you mention to add more ginger and sugar to the ginger bug if we want to make more ginger beer. but at some point fermented liquid will run out... I want to make ginger beer all year so how can i refill my ginger bug? should i add more water? or should i make a new ginger bug every so often? Thanks for your answer and of course your great videos!
From time to time it is better to get a new red beetle, the outer ones will be alcoholic in two weeks. And the more you feed, the more ethanol it costs. From my experience, the survivability of a bug is about two weeks, then I just install a new one. Or rather, I install a new one while still using the old one, so that by the time the old one has outlived its usefulness, a fresh one will be ready. This creates a continuous process
Depends on the quality of the stainless steel. Cheap stuff with break down when exposed to the lactic acid created during fermentation. So just double check
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)
Hi, I'm always watching your youtube ! Thank you for your informations. I have a question! Why Ginder bug doesn't produce an alcohol? Exactly, they produce an alcohol but just a litte bit. What is different from beer yeast and ginger bug?
Ginger bug does produce some but not much. And technically speaking it’s a bacteria fermentation. Whereas beer is fermented with a yeast that is capable of fermenting more sugars than the ginger bug. So you can then in get more alcohol out of it.
Hi mr . I make ginger beer almost every day . So every day 1 add sugar,water,ginger to my ginger bug jar . Few weeks letter my jar almost full of ginger and there is "mother " on the ginger slices (in the ginger bug 's jar ) Should i make new ginger bug ??or continue with the old ginger bug ??
I'm excited to give it a try. I love Vernor's Ginger Ale. If I wantrf to get the taste of the ginger beer closer to Vernor's, do you have any suggestions?
That’s a lot sweeter than this. Would basically make the ginger beer and then stabilize it so it doesn’t referment and then add lots of sugar. Would likely need a keg to also get the carbonation up to Vernors level
@@TheBruSho Perfect. Any recommendations on how to age the ginger beer? Although I don't think I could wait three years like Vernors does, maybe a little ageing would help the smoothness.
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
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?
Hello bro .. i like all your videos .. amazing recips thank a lot 👍👍👍👍 just i have 1 question .. is this ginger beer safe .. i mean it can devolop the methanol ????? Cuz as you know its dangerous ... ... .. how we avoid developement of methanol ????
Hey. Thanks to your video, i have made my first batch of ginger beer and it tastes great. I started a new one with mint flavor last night. Let's see how that turns out. I want to know if after fermentation when you're drinking it, is the amount of sugar still the same in it as when you added or does it get reduced because of the fermentation process? Would it cause harm to someone trying to lose weight?
I think the sugar is definitely lower since its fermented, but I wouldn't say its existent. You could try reducing the sugar slightly to be a bit more health conscious, but all those probiotics are good for you too!
Hi I loved your video, I want to make your recipe for a crowd , can I use a 5 gallon water bottle to store it? Do you know the ratio of ginger sugar water for 5 gallons?
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
Still got questions? 🤔 I got your answers right here: th-cam.com/video/-SLdAtybYkk/w-d-xo.html&
How would you recommend making this enlarger quantities?
So when do you use the ginger?, I didn´t see any ginger in the video.....
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.
Wow that sounds really great!! Will have to try that out
Did you add the spices when you bottled it?
How did you get 14% abv?
Wouldn't it be wine by that point?
That's my kinda beer. I like the higher ABV types. I have habs growing in my apartment. Would love to get the jist of how you brewed your brew.
Try using turmeric instead of ginger for the bug and ginger for for the 2nd ferment. It adds a unique bottom yet maintaining the bright ginger tang.
Could you elaborate the steps?
How about a combination of both?
I've some fresh turmeric I bought on a whim but don't know what to do with.
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.
hell yeah, ty
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.
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!
Thank you!! Appreciate it
Me for no freaking reason at 3.00 am watching this.
A great new addition to all my other bugs, starters and mushrooms!
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.😂
Thank you for the great tips that I can sense the results.🙏💕
When you say sultana, that’s a grape, right?
@@yanndumont. I think it’s a raisin?
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!
It took the bug longer to get bubbly fizzy, but its now constantly bubbling and de gasing now. I just have my first liter and i burped it (although not necessary) now and i think its working !
My toxic trait is that i think i can move on to Sake 😂😂
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.
My Nan did too! Haven't had this for years.
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)
THANK YOU FOR A SIMPLE & EASY RECIPE!
Nice quick easy video,thanks for your efforts
I used to make kombucha its sooo much better than store bought. I bet a moscow mule with home brewed ginger beer is amazing
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.
Very nicely done sir! Easy to follow, very explanatory and concise. Also well done on the editing!
This has got to be the bomb! Imma try it!
Currently I use ginger & a touch of jaggery in a 2nd kefir ferment. It's pretty good too!
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
How did it turn out?
Nice
You must have a good Christmas and a happy New Year.
Cheers from Norway
Hey mate, I made a ginger beer using your recepei and it was the best thing I ever had ! I made a few times but recently I have a problem, I can't make ginger bug don't know what is the problem...It doesn't ferment, just a sweet water when taste...even after 1 week.
Maybe the ginger is too young or too old, maybe ginger not enough or too much...maybe too much or not enough sugar..Your profesional advice would be highly appreciated, thanks
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?
I'm really learn a lot new thing about brewing from your videos, thank you and keep it up!
Thank you for watching! 🍻
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.
영상 공유해주셔서 감사합니다! 잘 만들어볼게요! From South Korea
Thank you, best of luck! 행운을 빌어요!
Thanks for the recipe! Trying this out at the moment!👍
I make sooooo may fermented foods and beverages and my brother just got me a ton of organic ginger. I love ginger ale so I am gonna make this indefinitely
What I like about making ginger beer is that you can get ginger syrup and candied ginger as byproducts. After draining the wort and pitching the bug, I'll add more water and sugar to the used ginger and boil again; after cooling, bottle the syrup and put the ginger pieces on a wire rack to dry. Great additions to cocktails or in cooking.
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 do have a favorite cocktail that uses ginger beer: a Dirty Shirly. 1 teaspoon of lemon juice, 1 ounce of home made grenadine, 1 ounce of London dry gin and top the glass with about 5 oz of ginger beer. Stir and enjoy!
I have been making ginger bugs & using it to make a ginger-ale/ginger beer, but also other things for a long time. Sometimes, when ginger isn't available (before I started growing my own inside my home & outside during warm weather months) I would add a little apple with the apple peel or even a small potato peel (if that is what I had on hand). Love your tips. Even though I've been doing this for a while, I did learn a few new things from watching the way you do things. Thanks.
Yeast is one of those things that has kust absolutely thrived in symbiosis with us
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?
I can't wait to try this. It's so expensive to buy good ginger beer
Something I should try todo this summer, think I would like to scale it up a bit though for the time it takes.
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.
Hi. Nice video! Should I wash my ginger first?
Bro, I'm so glad I found your channel. I recently won an old The Beer Machine kit (never used or opened) from an auction and was needing to find a TH-cam channel for homebrewing so I can find a place of knowledge. I've watched 5 videos so far and I think I found my new knowledge bank. Love the channel and am definitely now subscribed!
Cheers! Glad you found me! 🍻
Nice! I think i will have to try this!
When removing liquid from and adding new sugar and ginger to the gingerbug, should you also replace the removed liquid?
When do you (if ever?) remove the ginger bits? - If you continue this process you would end up with no liquid and all ginger pieces in the masonry jar?
Hi, thanks for the video, don't you have to "burp" the bottles so they don't explode?
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
What's the minimum amount of sugar you could add to get a complete ferment, and consume all the sugar?
Interested to know too
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!
A bit of a later reply, but no need to add more water. :)
Wait. What? I can MAKE my own ginger beer? I've been waiting tons of money buying this stuff!
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!
Thank you so much, I really appreciate that! Cheers! 🍻
*Correction: I said organic has no pesticides, but I misspoke as many of you have pointed out! Thank you!
So it won't die if its in the fridge ?? Awesome. I have one growing now. Im glad I know this.. thanks man
Yeah I just brought it back after 6 months of not using it for my Switchel video!
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...
Awesome!! Hope you all have lots of yummy ginger drinks with it!
This looks amazing. How long does it last in the fridge?
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
@TheBruSho
Amazing vids!
Is it possible to use honey or any other natural sweetener instead of sugar?
Clear and concise. Thank you.
Nice and good tutorial Thanks Take Care Enjoy
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
@@TheBruSho I followed your recipe and after 2-3 days of making the ginger bug, it started smelling really funky.... is that normal?? Thanks.
Just watched your video and loved it. Can I add lime juice and the rind to make it tastier?
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.
Great video. I have to try this. Thank you. Subscribed.
Great video, thank you for sharing. I was wondering, do u discard the ginger made or it works for another ginger beer?
Another comment pointed out that the strained ginger from making the syrup can be candied and the resulting syrup from that process can be saved to flavor other things.
If you meant the leftover bug, put that in the refrigerator for future use. When you want to use it, take it out and feed it.
A good tip to help with the pesticides is to soak your ginger/produce in water with a cup of white vinegar and some baking soda. I've been doing this for years and you'd be surprised at how the water looks when you're done. Commercially produced produce is chock full of pesticides. From the way I understand it, the vinegar and baking soda degrades the pesticides. It may not remove everything but every little bit helps!
Yes, and thereby kill the microorganisms we need
Currently making this recipe with my gingerbug about to be fed for the second time. So excited to taste the final product!
How'd it turn out?
@@Sunsilknz very bad actually. Probably because I was lazy and didnt disenfect everything properly or because of the summer heat at home.
It tasted like medicine so I had to pour it down the drain. Haven't tried it since
Bummer, I've just made my bug. Hopefully I have better luck.
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?
Any sugar which the yeast can eat should work, which is basically anything except lactose iirc
you have a bachelor degree YET still ask Qs as if you are uneducated ??? education system is failing
Great video.
This is very helpful, thank you!
I will definitely be giving this one a try.
put dried mushrooms in one of your bottles - you will love it.
Love dark and stormy.
Thanks for the video!
Do we need to burp the bottles?
yes, once a day is preferable
Thank you so much for showing how to make a ginger bug. How long can one keep ginger when prepared with a ginger bug (Shelf life)
Question, you dont mention adding more water as you use the bug to replace water you have used.
yes add more water as you use it
Trent!!! I randomly clicked on this because of the algorithm & I like ginger beer then I see your face!😂😂😂Awesome channel dude! Hope you’re well!!!
Holy cow! What are the chances!? Gotta love when the algorithm hits. Hope you’re doing well also Davide! 😅🍻
Yum that cocktail with crushed ice 😋 so refreshing
Ah ginger bug , my favorite pet
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.
hi today I am going to bottle for the first time. I wonder if this will work. I had another question, can I also add other flavors? I like a spicy taste and anise.
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 😂
Thanks! I love ginger beer!
Tolles Video.
Great video! I've started making my ginger bug. Very excited 😊 how long will the finished ginger beer keep?
How did it turn out please?
another solid video brosef!
Thank you braj!
Hello Trend, you mention to add more ginger and sugar to the ginger bug if we want to make more ginger beer. but at some point fermented liquid will run out... I want to make ginger beer all year so how can i refill my ginger bug? should i add more water? or should i make a new ginger bug every so often? Thanks for your answer and of course your great videos!
Just add more water when it runs low!
Great! Thanks a lot... It will improve self sufficiency on my sailboat here in the caribbean :)@@TheBruSho
From time to time it is better to get a new red beetle, the outer ones will be alcoholic in two weeks. And the more you feed, the more ethanol it costs. From my experience, the survivability of a bug is about two weeks, then I just install a new one. Or rather, I install a new one while still using the old one, so that by the time the old one has outlived its usefulness, a fresh one will be ready. This creates a continuous process
Super reciept thank you
Awesome video! Can I use my stainless steel fermenter to make ginger beer? I see nobody doing this and I dont understand why 😋
Depends on the quality of the stainless steel. Cheap stuff with break down when exposed to the lactic acid created during fermentation. So just double check
This seems so easy to make! I love it!
It really is! Thanks!
I'm on day four and no foam or bubbles, should I keep adding or just wait or do over?
Day 4 here, same problem
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)
Thanks for this video! Can you do this with honey or agave?
Yea absolutely
Great video, thanks! Just got one question - if I wanted to make this kid's version(alc free) what should I change?
This is the children's version. There is no more alcohol than in fermented milk products. Less than one percent - consider non-alcoholic
Hi, I'm always watching your youtube ! Thank you for your informations.
I have a question! Why Ginder bug doesn't produce an alcohol? Exactly, they produce an alcohol but just a litte bit. What is different from beer yeast and ginger bug?
Ginger bug does produce some but not much. And technically speaking it’s a bacteria fermentation. Whereas beer is fermented with a yeast that is capable of fermenting more sugars than the ginger bug. So you can then in get more alcohol out of it.
Fantastic. - I’m making dandelion tea right.
Hi mr . I make ginger beer almost every day .
So every day 1 add sugar,water,ginger to my ginger bug jar .
Few weeks letter my jar almost full of ginger and there is "mother " on the ginger slices (in the ginger bug 's jar )
Should i make new ginger bug ??or continue with the old ginger bug ??
I'm excited to give it a try. I love Vernor's Ginger Ale. If I wantrf to get the taste of the ginger beer closer to Vernor's, do you have any suggestions?
That’s a lot sweeter than this. Would basically make the ginger beer and then stabilize it so it doesn’t referment and then add lots of sugar. Would likely need a keg to also get the carbonation up to Vernors level
@@TheBruSho Perfect. Any recommendations on how to age the ginger beer? Although I don't think I could wait three years like Vernors does, maybe a little ageing would help the smoothness.
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
Should i use boil water or tap water?
Tap is ok. Spring/RO water is best. Boil is good if you have patience for that to cool down
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?
Hello bro .. i like all your videos .. amazing recips thank a lot 👍👍👍👍 just i have 1 question .. is this ginger beer safe .. i mean it can devolop the methanol ????? Cuz as you know its dangerous ... ... .. how we avoid developement of methanol ????
Hey thanks! This is definitely safe. Methanol is only a concern if you are distilling I believe. But here there is no issue to worry about.
Can I use a sugar substitute to make this? I love ginger beer but have to watch my sugar intake. Great recipe!
Only if its fermentable, sweetners wont work
i would not worry about the sugar, it’s eaten up by the fermentation process
Hey. Thanks to your video, i have made my first batch of ginger beer and it tastes great. I started a new one with mint flavor last night. Let's see how that turns out. I want to know if after fermentation when you're drinking it, is the amount of sugar still the same in it as when you added or does it get reduced because of the fermentation process? Would it cause harm to someone trying to lose weight?
I think the sugar is definitely lower since its fermented, but I wouldn't say its existent. You could try reducing the sugar slightly to be a bit more health conscious, but all those probiotics are good for you too!
Should you add water to the ginger bug as you keep using it?
Your thoughts on adding vanilla to the brew.
Could be tasty! Go light at first and see how it is
Hi I loved your video, I want to make your recipe for a crowd , can I use a 5 gallon water bottle to store it? Do you know the ratio of ginger sugar water for 5 gallons?
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
Punch holes in the pasta sauce jar lid and put a tissue or napkin coffee filter etc. over the top and screw the lid on. That should work.
Genius, thanks