Ginger Beer Recipe With Ginger Beer Plant (Not Ginger Bug)

Ginger Beer Plant from www.happyherbalist.com/ginger...
1 tablespoon of Ginger beer Plant
1 tablespoon of sugar (or combination of barley malt syrup, honey, etc. Anything that ferments)
12-16 fluid ounces of Water (per tablespoon of sugar and Ginger beer plants)
1/2 teaspoon of unsulfured molasses.
Ginger: about tablespoon. Adjust per taste and flavor
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[@johnnymayo8534]

It's great to see u guys posting again! I like the Christmas wreaths on ur cabinets! I just started w/ the kefir water thing. I'll have to experiment w/ ginger beer now.

[@MountainViewHomestead]

Nice! You’re going to have to start a whole fermentation station 🤣 and thanks lol we might have stolen the wreath on cabinet idea from someone else so we can’t take creativity credit for that one haha

[@johnnymayo8534]

@@MountainViewHomestead I noticed u could use honey instead of sugar.....have u guys tried that?? I'm really trying to stay away from processed sugar.

[@MountainViewHomestead]

Not yet I know sugar worked well with kombucha so I wanted to practice with using a similar process first and build up my plant before experimenting just in case something went wrong I would have some of the plant as backup. When we try it we can do an update video for sure! I think similar to kombucha during the fermentation process the ginger beer plant feeds off the sugar so I don’t think there is as much sugar in the final product as there is when you start but the free pdf the happy herbalist have on the site tells you how to measure the sugar content but you do need a special tool but using honey would still be more beneficial I’d be very curious to see the different levels of each sweetener

[@shaybladescutlery9151]

Your making my favorite non alcoholic drink, ginger beer is great with a lemon/lime citrus hint. I'm gonna have to check this out, if I can figure out how to make a low carb version I am there.

[@horstderheld22]

It's actually alcoholic. The yeast in the Ginger Beer Plant convert the sugar into alcohol and carbon dioxide. It should normally be around 1-2% alcohol. If you use a lot of sugar, you can get it up to 7-10%.

[@rodyodo]

Have you had any issues using the metal tea infuser? The instructions I got with my GBP said to avoid contact with metal except for a very short time with stainless steel. Using the tea strainer seems like such an easy way to keep the grains.

[@berrycarbs]

I was thinking that too…

[@Richard-ck3jl]

What would you say the taste difference is using a ginger beer plant vs ginger bug?

[@ElizabethRussell144]

The taste of antiquity : )