Making Lemongrass GINGER ALE (Homemade soda with GINGER BUG)
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- เผยแพร่เมื่อ 11 ก.พ. 2025
- Learn how to make refreshing Lemongrass Ginger Ale homemade soda using a Ginger Bug starter culture! It's made with real ginger and lemongrass, and with natural carbonation! There's even a trip to the garden where Sarah will walk you through how to harvest your lemongrass for this recipe. Paul and Sarah from The Fermentation Adventure walk you through their easy recipe.
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Want more videos on fermented drinks, like tepache, ginger ale and blueberry rhubarb soda? Check it out here: th-cam.com/play/PLKmVI5tdVVafT5WGLaJLN9FdbU6jXUCIg.html
I felt like I was back in school and we had a substitute teacher watching this. Made me chuckle and I think I'll remember this better now.
Hey, whatever helps keep the fermentation culture alive! 😅
My favorite channel of Fermentation
Thank you SO MUCH Sami!! We're so happy you're enjoying our channel! 💓
I've got so much lemongrass and an addiction to lemonade. Cheers
@greyone308 Let us know how you like it! 😄
This is great! Thank you so much for answering so many questions I had prior to making my own ginger sodas through your videos. Really appreciate that you cover each step so well.
Hi! Thanks for the sweet comment! We try our best to answer all the questions you may have and love hearing from you!
Just started my fermentation adventure last month and love your videos! Greetings from a Costa Rican fan 🇨🇷🥰
Welcome! We're excited to hear you've started your journey in the world of fermentation! 😄❤️
Love you guys! Very entertaining and informative as usual. I also love how personal you get when you share private photos!
So glad you're enjoying our channel Timothy! We try to keep it entertaining and informative at the same time. Thanks for watching!
It's my next project..
I was done with my ginger ale/ginger beer project last night.. I hope everything is going well...
God bless you both..
Thanks so much for the kind thoughts! We hope your ferment turned out delicious!
I've been skipping the secondary fermentation and just leaving the bug ferment in primary longer. After about 3-4 days in primary ferment I taste every time a depressurize at 12 hours. When I can barely taste any sweetness I refrigerate. Despite skipping secondary fermentation there is lots of fiz. Love ginger bug and your videos!!! Thanks!
Thanks so much for your observations Victoria! You definitely don't have to do a secondary fermentation and instead can just make the primary fermentation longer. Secondary is really just if you want to transfer it into something else to pressurize or even to add fruit etc. We hope it tastes amazing! ❤️
@@victoriahattemar1019 so you just ferment juice of chose with the ginger bug for a few days basically and it’s good?
This video seems to have more information than the one where you guys made the Ginger Bug, glad to have a follow-up video!
Glad to hear it was helpful! Have you checked out our ginger bug and ginger ale Q&A video? In that one, we answer all the top questions we get on this subject. :)
I am learning a lot from you guys ..thank you so much
Yay! We're glad you're on this fermenting journey with us!
Got to try this! Btw: please consider giving the measurement in metrics (litres, grams, kgs...). Thanks !
Awesome! We hope you enjoy this recipe! Great idea on the measurements. I'll have to look into that. Thanks!
this flavor is my next one :)
just done the ginger ale so fermenting now and lets see after 3-4 days and will update you guys. My ginger bug is fizzy when you start mixing it :)
Awesome! Sounds like you have an active ginger bug, which is great! You should be able to use that same ginger bug for all your great future sodas!
The Fermentation Adventure yes I am super duper mega over happy. I always put my ears in the jar while putting the chopstick to stir and it makes me smile and happy when you hear them saying yippiiieeee lol
🤩😂
I made as well a homemade iced tea with ginger bug, its amazing taste. By the way my ginger ale the new one is more tastier and fizzy.
Great idea on the iced tea!
Hi! Thanks for all those wonderfull videos and ideas :) How do you keep the unopened bottels, and for how long? Shuold they be opebed at one point so the gases release?
Hi! Thanks for watching and for the question! During secondary fermentation in the closed, pressure-safe bottles that you see in our videos, we usually only let it ferment at room temperature for 12-48 hours. Of course, still while using a "tester bottle" of some sort so that you can gauge how quickly the pressure is building in the glass bottles. If it's building too quickly, you should "burp"/open the bottles to release some pressure. But after about 48 hours, you'd then put those closed bottles in the fridge so that the fermentation process slows way down to nearly a halt. You'd still want to burp the bottles when they're in the fridge, but it should only be needed occasionally. We tend to burp the bottles in our fridge every couple of months or so, but it depends on how active the ferment is. Hope that helps!
Which brand of flip top bottles do you use? There are several showing up in the link and I’d like to get the ones you use?😊
Hi! Thanks for the question! There's many good options out there, and the costs vary so much, so we made the link to show all the options. But - here's the link to the exact ones we've ordered in the past: amzn.to/4dDlxHP Happy fermenting!
Now, I know what I will do with all my the lemongrass in my garden.
Woohoo! Why not, right? Enjoy that lemongrass! 😊
Super cool!
Oh yeah!! 😎
Can we use any kinda salt before fermentation? Does salt kill bacteria of yeast? I'm fermenting lemonade i added just a bit of salt to make little Salty
You should be able to use just about any salt if you'd like. We like sea salt just because it has a lot more minerals than table salt. The one thing to keep in mind with fermenting anything with a lot of acid like lemon juice is it could slow the fermentation down quite a bit. We experienced this when we were making sodas for store-bought juices. One of them was lemonade which eventually worked but was super slow! hope that helps!
you guys are amazing. Keep it up!
Thank you! If you like fermented ginger ale, you might also like the fresh juiced ginger ale video, since it's a whole new spin on making ginger ale! th-cam.com/video/4t8peSK0AdI/w-d-xo.html
Hi guys, appreciate all the videos about fermentation. I just noticed since I've been watching a lot of ginger beer videos on youtube. After making the "syrup" and adding the bug. Most of them bottle it already, while your method, you ferment it the 2nd time. Then bottle it and ferment it the 3rd time. Why is that the process? Thanks!!
Hi Paul! Thanks so much for watching! This is a really great and valid question. Technically, you could just ferment in the bottles for some ferments, but we find it's really a best practice to ferment in one larger container before the bottling process in order to make sure that it works. Here's some scenarios: 1) If your ferment goes bad and you have to start over, then you’ll have to reclean all those bottles. 2) If your ferment gets a layer of kahm yeast or some mold that you’d like to remove, then it's difficult to do that in the bottles. 3) If you want to taste test and adjust your ferment along the way, like adding sugar or adding water, then it’s much easier to do that in a big mason jar versus the bottles. 4) And for drinks that ferment with the fruit in it (like tepache), then it’s not possible to ferment directly in the soda bottles because you’ll need to filter out the fruit first. Hope that helps!!
@@FermentationAdventure good point!!! I'm still learning though. Thanks a lot!!
Anytime!!
Just started watching you guys and was wondering why you didn’t use your juicer for this recipe?
We definitely could have used the juicer to make this! 😄
keep smiling. may god always bless you and keep you happy
Thank you! You as well!
@@FermentationAdventure not many people know of this probiotic drink but very popular in north inida. KANJI- made by black carrots+himalayan pink rock salt(without chemicals or iodine)+black pepper+red chilli powder+crushed (yellow mustard seeds+sesame seeds).
black carrots have 4 times anti oxidant than normal carrots
Wow, that sounds amazing! Thank you for this great info. We'd love to try making it!
question on Sourdough and ginger bug.. how far apart do u need to store them? Both are in my refrigerator.. one on door the other is on the top shelf. is this ok?
Usually we put a screw cap on our ginger bug when we put it in the fridge but we don't tighten it so it doesn't build up pressure. We haven't had issues with cross contamination that way but it probably depends if you have them both in open air environments for a long period only covering them with a cloth. You'll have to experiment in your environment but it should probably be okay if they're both closed. I hope that helps!
One day i mixed sweet coffee with COKE
It was really looking like beer Float
Then poured it on my bottle to ferment
After a week i swear i got it perfect
The reason of it is the ginger Bug
We trynna make new Things
What we really Love
Now is the time to finish my Rap
Yeah I'm going my home Back!!!!
😂😂😂😂
😂😂😂 That's awesome! You made us smile with your rap. That would be a pretty sweet and really caffeinated drink! Whoah!
Hi,I have some fresh fruit.do I have to freeze it before use or can I cook the berries for 5 - 10 mins.add the sugar.let cool and add water and 1/8 the t.champagne yeast and gently shake.then check after 24-48 hrs.
That sounds like you're on the right track. You can cook it before to get more of the flavor out of it if you like. Good luck!
Hello,I'm going to cook the fresh fruit w/o freezing first,and hope it turns out well.looking forward to more things from you.thanks a bunch as they use to say,dee.
Hello gys my name is Alendra, you guys are beautiful couple. I love your channel. Specially for me in Indonesia we have lots kinds of tropical fruits and herbs so I am going to start my own experiments. Love you guys ❤ -
Hello! Welcome to our channel, we're glad you found us! We appreciate your lovely comment. 🥰 We hope all your ferments are doing well!
good idea
Thanks so much!
Also, do you have a book with all the recipes or is it just on your website?
Hi Jennifer! Thanks for asking! While we plan on making a book someday, we currently have all our recipes on our website: fermentationadventure.com/fermentation-recipes/
No additional brown sugar?
How much dried lemongrass would you use in place of the 4-6 stalks of fresh lemongrass, and would you have to rehydrate the dried lemongrass before using in this? Thanks
I would try using 4-6 teaspoons of dried lemongrass for this recipe. I'd also recommend rehydrating them by soaking them in warm water for 2 hours before use. If it seems like some of the flavor leaks into the soaking water, you could use that water in your recipe. Just make sure to use non-chlorinated water. The flavor probably won't be as bold with the dried lemongrass, but still worth a try. Let us know how it goes!
@@FermentationAdventure Thank you!
Can you make Champagne with green grapes and also with Gingerbug please
We haven't made champagne yet but if you used a ginger bug you'd probably have something more along the lines of a grape soda. If you try it let us know how it goes!
@@FermentationAdventure i left that for a week it started getting fizzy and more Bright after 2 days I used 2 different starters on 2 different bottles to see which one works well i used water kefir and gingerbug
Gingerbug one is more fizzy
Than i expected
Love the idea of fermentation - any appropriate food fermented. Is the brief intro music from 'hitchhiker's guide to the galaxy'?
I'd be surprised because we bought the rights to that song some years ago. I'll have to check out the soundtrack!
Did you already tried to make tonic water?
Not yet! When we ferment light ginger ale all the way out though it tastes similar to tonic water for us!
Hi, can we make fermented drink using banana?
Hi! Yes actually you can. You can make banana wine for example. We haven't tried this yet, but definitely could be a fun experiment. I believe it uses the peel and all!
Just made all liquid into big jars for fermentation before I can bottle them for consumption. Just wondering Could I place under sun lights?
Hi! Awesome to hear you're getting started on this fermented ginger ale! We'd recommend avoiding artificial heating like heating pads or sun lights because there's a possibility it could get too warm and stall the fermentation process by killing the bacteria. Our ferments do very well around 72F, but if it's colder where you are, it may just take a few days longer. Do you have a naturally warmer place in your home that could work? Perhaps inside the oven (without it turned on, or just the light on), or on top of the refrigerator?
@@FermentationAdventure oh my gosh I just moved my jars indoors after reading your msg. Luckily it was partly cloudy 🌤 day and managed to save my liquid from from direct sun. I will definitely keep them inside around warm place. I see all jars got lines of bubbles around edges and in middle. I got nearly 5 litres of liquid for first time ever ginger ale 😜
We thought you meant indoor heating lights, but direct sunlight would definitely kill your ferment. Oh we're glad you brought them insight in time and seeing those bubbles!
Brings me back to Koh Samui Thailand!
Oh awesome! I bet there is a lot of lemongrass there!
is that closely flavor between ginger and grass root?
Ginger root and lemongrass have a different flavor. Ginger is a little spicy and lemongrass tastes closer to the lemon fruit. They're delicious together!
@@FermentationAdventure thanks.
Hey guys, today was the 4th day for the ginger beer fermentation but I just burped the bottles and almost half of it fizzed out so,could you pls give me some tips to avoid this next time
And yes I got the flip top bottles yesterday so I stored it in those bottles
Hi! Did you ferment directly in the closed bottles? That might explain why there's so much pressure. We only bottle the ginger beer for 1-2 days, but only after it already fermented in a loosely covered container for a few days before that.
@@FermentationAdventure Oh...actually i bottled it in the flip top bottles yesterday only coz before that it was bottled in the jars from which the gas was able to escape
Ok that's good! Phew! So we get a lot of carbonation too. When we burp the bottles we'll open and close it before it overflows. If it's very active you may want to do it a few times. Also, you can refrigerate anytime. Refrigerating before opening or burping the bottles should also help keep it from overflowing. Hope that helps!
@@FermentationAdventure oh ok will surely follow next time
It would very helpful to do measurements by weight in grams. A tablespoon of chopped ginger will contain different amounts of ginger depending on the size of the chunks.as just one example.
Thanks for the suggestion Patrice! We make sure to put grams in our future videos. Good idea!
@@FermentationAdventure Thank you for considering this suggestion! All Europeans use weight rather than volume because it is far more accurate and now many Americans are getting digital gram scales that also measure in ounces. Grams are more accurate.
13:19 that's what she said!
🤣🤣🤣
What is the percentage of alcohol?
Hi! This fermented ginger ale can create between up to 3-5% alcohol levels, but it depends on where it is in the fermentation process. Here's a video we made on how quickly the alcohol is created during the fermentation process: th-cam.com/video/86SwZyUbtF0/w-d-xo.html. It was a cool experiment! Hopefully that helps you determine how long you'd like to ferment your own fermented ginger ale.
refrigerate Ginger bug?
Yes, it's important to refrigerate the ginger bug so that it doesn't ferment all the way out. Refrigerating it once it's ready will slow down the fermentation nearly to a halt. That way, when you're ready to use it in something like this lemongrass ginger ale recipe, it will be ready to use as your starter culture to get the fermentation process started.
why my ginger bug after 3 days top bubbling and fermenting
Hi! Ginger bug or ginger ale? If you previously saw bubbles and nit had since stopped, it may just be that it worked and it's ready. Is it warm where you are? Fermentation will happen much more quickly in warmer temperatures.
Hi there you gayz are doing great work .. can you please make video about ginger apple ale or only apple ale ... thanks a lot
Hello! Thanks for the comment! There are so many recipes and flavors we'd love to try, so we appreciate the suggestion! Have you tried this one yet? It's our cider recipe: th-cam.com/video/SPizAul24GM/w-d-xo.html
Reason Lemongrass was subtle in final product was you didn't add it enough in there not to mentioned Ginger overpowers the flavor so maybe you putt some more Lemongrass and add less Ginger if you wanna give a lemony kick.
Great video despite that.
Thanks for the suggestion Aaron! We'll have to add a little more next time to kick up the lemony flavor! 😊
@@FermentationAdventure You're welcome, glad I helped!
Good luck!
Is it alcoholic?
Hi! Yes, homemade ginger ale is often called ginger beer as it does become alcoholic. Within a few days of fermentation, it's only slightly alcoholic, around 1%, but after four weeks, our ginger ale reached 8%! In case you're interested, here's how we tracked it: th-cam.com/video/86SwZyUbtF0/w-d-xo.html
Way too many commercial interruptions. Love your content presentation but it’s a no go.
Hi Phill! The ads in our videos help support our work, but you are welcome to visit our website if you're interested in reading the recipes versus the videos. Thanks!
@@FermentationAdventure I shall indeed, thank you!
Sounds good, Phill, thank you! Here's the link: fermentationadventure.com/fermentation-recipes/
You guys really not know about lemongrass lol
We use what we grow in our backyard. It's good stuff.