I tried making the gingerbug and the second and third day the ginger bug bubbled some but it just stopped bubbling. I used filtered water organic ginger and organic cane sugar. Any idea what could have happened? What does the gingerbug taste like when ready? Mine just tastes sweet.
While it is active, it genrally is sweet because you're constantly adding sugar to it to keep it active. It usually has a bit of a yeasty flavor to it too. If it starts to taste sour, it may have gone a bit dormant and it may be best to start again. In these cases, I usually try using it, in any case, to see what happens. Normally, it's enough- even if not super bubbly.
My ginger bug gets bubbly then the bubbles vanish then they are back and looking good so then i go to prepare the juice etc and realise the ginger bug isn't bubbly anymore argh it's so frustrating and I keep running out of room in my jar before I can get a decent soda out of it.. You make it look so easy and I wish I knew what I was doing wrong. (I am trying to heal my gut heath from gastritis and so far I've tried to make sourdough, lacto sodas like this and milk kefir and the only one I've made successful batches of is milk kefir so far).
Hmmm- mine always stayed bubbly. If it's very hot out, though, it can get past that stage and begin to turn to vinegar if you aren't feeding it enough sugar to keep the process going. It's been a while since I've done this as I'm currently trying a carnivore type diet for healing a lot of woes from the past, so, to be honest, I can't remember if I ever had any problems with it. Generally, I found it pretty easy, but if it's very hot where you are, that may make things more difficult. (Ferments move along very quickly with heat!) Also, keep in mind, if you are making a lot of ferments together in the same area, they can affect each other. You may want to try separating this one. Milk kefir is very easy because the only thing that generally goes wrong is that it gets too sour if you don't feed it enough. Or eventually die if you really, really starve it.) Yes, the other ferments do need a bit more attention. I never did well with sourdough either. The sourdough starter looked and tasted good, but I could only make decent tasting crackers with it. ;)
Yes, but quite low levels, probably less than 1%- maybe less than 0.5%. It would depend on the amount of sugar, yeasts involved, etc. You'd have to work to try to make something more alcoholic. If using yeasts meant for fermenting alcohol, you may be able to get a higher alcohol percentage.
Is it okay to keep the soda out from the fridge after adding ginger bug to the juice to ferment. Cuz basically when we keep fruit juice out from the fridge it taste so bad after a day
You will need to keep it out of the fridge just long enough for it to ferment and build up the gas. If you place it in the fridge, the bug will rest and won't be able to ferment properly. Once it has built up the gas, place it in the fridge to halt the fermenting process and keep it sweet tasting. If you leave it out too long, it will eventually become more alcoholic in taste and would eventually get sour like a vinegar.
Generally outside. You can store it in the fridge if you want to keep it without feeding it more sugar or ginger for a few days, but the fermenting process will slow. When stored in the fridge, it's best to feed it more sugar and ginger and keep it at room temperature until it gets bubbly again before trying to use it.
I'm not really sure. In a way, it's like vinegar or kombucha, the sugar is used to feed the bacteria and yeasts, but some sugar will remain. I think how safe it would be for you would depend greatly on what you are fermenting with it. Some juices are very high in sguar. Coconut water fermented with the ginger bug will remain low sugar, though, but ends up developing gas. (You can use a smaller amount of ginger bug and ferment a bit longer, if needed.) It's always best to talk with your doctor to know for sure what you can consume, though.
@@johnzia79 Yes, definitely! And it's delicious! (My favorite vinegar by far!) 😊 I actually just published an actualization of my post about how to make ginger vinegar. You can find it here: thethingswellmake.com/how-to-make-ginger-vinegar-from-a-homemade-ginger-bug/ (I'll be publishing a video here shortly!)
Thank you for to short and sweet video. I tried making ginger soda a few years ago and I want to try again. A problem is my soda turned out to be quite yeasty and alcoholic for my taste, and it gets more alcoholic the longer I keep it in the fridge. I'm very sensitive to alcohol so I don't drink beer or wine at all. Is there anything you'd recommend for a crisp, clean soda and as low in alcohol % as possible? Or even better, is there a way to stop fermentation entirely?
I'm not sure about stopping it entirely, but to get what you're looking for, you'd probably want to start fresh each time and try to avoid using any yeasts to jump start your batch. (Or jump start with the top liquid of a previous batch, avoiding the sediment at the bottom.) Ferment it at a higher heat so that it ferments quickly and stop the process when you start to see gas and refrigerate. Drink it as soon as possible. That's my best guessed based on experimentation.
For the first hours, or overnight, no. You leave it at room temperature with a cap on to ferment and develop gas. After that, it can get very fizzy, so you'd want to place it in the fridge to slow the fermentation process. In the video, I had left the pineapple juice out overnight. Pineapple juice has a lot of sugar, so it got super fizzy. The coconut water had been left the same amount of time, but since it has less sugar didn't go so crazy! 🤣 Next time, I'd probably ferment the pineapple juice a bit less time before moving to the fridge.
Yes, you can make a pineapple soda by adding some of your ginger bug to the pineapple juice. That's exactly what I did in my post: thethingswellmake.com/how-to-make-a-ginger-bug/
It was just a little bit more water. It has some ginger in it because I added it to the cup that had some ginger still stuck on it to help rinse it off and get it in with the rest of the ginger, water, and sugar. (I hope that makes sense.)
9 days is fine if you are removing some and refeeding it with more sugar and ginger each day. It can actually take longe than that if it's cooler out. It's generally very fast if it's hot- sometimes too fast and you miss the sweet spot!
Thank you, there are so many videos but this is the first helpful one
incredibile shit, going to the supermarket to buy ginger right now
It's been 6 days my ginger bug didn't activate what should I do. Please someone give me some advice.
What is the ginger bug to juice ratio when doing the final ferment ???
I use about a fourth of a cup of gigner bug for every liter of juice. (More info here: thethingswellmake.com/how-to-make-a-ginger-bug/#recipe )
Amazing!!❤
I'm trying pineapple juice next time lol, I'm having no luck making lemonade this way.
I never tried with lemonade, but it's quite good with pineapple juice!
I tried making the gingerbug and the second and third day the ginger bug bubbled some but it just stopped bubbling. I used filtered water organic ginger and organic cane sugar. Any idea what could have happened? What does the gingerbug taste like when ready? Mine just tastes sweet.
While it is active, it genrally is sweet because you're constantly adding sugar to it to keep it active. It usually has a bit of a yeasty flavor to it too. If it starts to taste sour, it may have gone a bit dormant and it may be best to start again. In these cases, I usually try using it, in any case, to see what happens. Normally, it's enough- even if not super bubbly.
My ginger bug gets bubbly then the bubbles vanish then they are back and looking good so then i go to prepare the juice etc and realise the ginger bug isn't bubbly anymore argh it's so frustrating and I keep running out of room in my jar before I can get a decent soda out of it.. You make it look so easy and I wish I knew what I was doing wrong. (I am trying to heal my gut heath from gastritis and so far I've tried to make sourdough, lacto sodas like this and milk kefir and the only one I've made successful batches of is milk kefir so far).
Hmmm- mine always stayed bubbly. If it's very hot out, though, it can get past that stage and begin to turn to vinegar if you aren't feeding it enough sugar to keep the process going.
It's been a while since I've done this as I'm currently trying a carnivore type diet for healing a lot of woes from the past, so, to be honest, I can't remember if I ever had any problems with it. Generally, I found it pretty easy, but if it's very hot where you are, that may make things more difficult. (Ferments move along very quickly with heat!)
Also, keep in mind, if you are making a lot of ferments together in the same area, they can affect each other. You may want to try separating this one.
Milk kefir is very easy because the only thing that generally goes wrong is that it gets too sour if you don't feed it enough. Or eventually die if you really, really starve it.)
Yes, the other ferments do need a bit more attention. I never did well with sourdough either. The sourdough starter looked and tasted good, but I could only make decent tasting crackers with it. ;)
Have you checked my post to see if it offers any other info that could help?
So this will have some low levels of alcohol from fermentation?
Yes, but quite low levels, probably less than 1%- maybe less than 0.5%. It would depend on the amount of sugar, yeasts involved, etc. You'd have to work to try to make something more alcoholic.
If using yeasts meant for fermenting alcohol, you may be able to get a higher alcohol percentage.
Is it okay to keep the soda out from the fridge after adding ginger bug to the juice to ferment. Cuz basically when we keep fruit juice out from the fridge it taste so bad after a day
You will need to keep it out of the fridge just long enough for it to ferment and build up the gas. If you place it in the fridge, the bug will rest and won't be able to ferment properly.
Once it has built up the gas, place it in the fridge to halt the fermenting process and keep it sweet tasting. If you leave it out too long, it will eventually become more alcoholic in taste and would eventually get sour like a vinegar.
If you leave out juice without the bug, the result is different because you don't have an active ferment working on the sugars in the juice.
Should the ginger bug mix kept in fridge or outside?
Generally outside. You can store it in the fridge if you want to keep it without feeding it more sugar or ginger for a few days, but the fermenting process will slow. When stored in the fridge, it's best to feed it more sugar and ginger and keep it at room temperature until it gets bubbly again before trying to use it.
so cool 😎
Since you add more sugar simultaneously on it, Is it ok for people with diabetic to consume it?
I'm not really sure. In a way, it's like vinegar or kombucha, the sugar is used to feed the bacteria and yeasts, but some sugar will remain. I think how safe it would be for you would depend greatly on what you are fermenting with it. Some juices are very high in sguar. Coconut water fermented with the ginger bug will remain low sugar, though, but ends up developing gas. (You can use a smaller amount of ginger bug and ferment a bit longer, if needed.)
It's always best to talk with your doctor to know for sure what you can consume, though.
@@Thethingswellmake Is it possible to make ginger venegar this way? Thanks so much for the answers 🙏
@@johnzia79 Yes, definitely! And it's delicious! (My favorite vinegar by far!) 😊
I actually just published an actualization of my post about how to make ginger vinegar. You can find it here: thethingswellmake.com/how-to-make-ginger-vinegar-from-a-homemade-ginger-bug/
(I'll be publishing a video here shortly!)
@@CosasCaserascom Great! I cant wait to see the video 👍
@@johnzia79 I forgot to get back to you with the link! th-cam.com/video/jAUDNCqbimY/w-d-xo.html
Not sure if you saw it. 😊
Thank you for to short and sweet video. I tried making ginger soda a few years ago and I want to try again. A problem is my soda turned out to be quite yeasty and alcoholic for my taste, and it gets more alcoholic the longer I keep it in the fridge. I'm very sensitive to alcohol so I don't drink beer or wine at all. Is there anything you'd recommend for a crisp, clean soda and as low in alcohol % as possible? Or even better, is there a way to stop fermentation entirely?
I'm not sure about stopping it entirely, but to get what you're looking for, you'd probably want to start fresh each time and try to avoid using any yeasts to jump start your batch. (Or jump start with the top liquid of a previous batch, avoiding the sediment at the bottom.)
Ferment it at a higher heat so that it ferments quickly and stop the process when you start to see gas and refrigerate. Drink it as soon as possible.
That's my best guessed based on experimentation.
@@Thethingswellmake Thank you for sharing your experience. I'll give it a shot. Starting my ginger bug now :)
After you add the juice, you refrigerate it right?
For the first hours, or overnight, no. You leave it at room temperature with a cap on to ferment and develop gas. After that, it can get very fizzy, so you'd want to place it in the fridge to slow the fermentation process.
In the video, I had left the pineapple juice out overnight. Pineapple juice has a lot of sugar, so it got super fizzy. The coconut water had been left the same amount of time, but since it has less sugar didn't go so crazy! 🤣
Next time, I'd probably ferment the pineapple juice a bit less time before moving to the fridge.
can i juice a pineapple and add it?
Yes, you can make a pineapple soda by adding some of your ginger bug to the pineapple juice.
That's exactly what I did in my post: thethingswellmake.com/how-to-make-a-ginger-bug/
Please what did you add in 0:17 ?
It was just a little bit more water. It has some ginger in it because I added it to the cup that had some ginger still stuck on it to help rinse it off and get it in with the rest of the ginger, water, and sugar. (I hope that makes sense.)
9 days very little bubbles
I'm having trouble too so you're not alone.. bit frustrating. I'd be careful of a 9 day old anything left on the counter though lol.
9 days is fine if you are removing some and refeeding it with more sugar and ginger each day. It can actually take longe than that if it's cooler out. It's generally very fast if it's hot- sometimes too fast and you miss the sweet spot!