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Ginger Bug Homegrown Wild Yeast How To
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- เผยแพร่เมื่อ 30 เม.ย. 2019
- The first step to making a naturally carbonated, naturally fermented ginger beer at home; is creating a wild yeast natural ginger bug. This "How To Make A Ginger Bug At Home" video will guide you through the process of making a ginger beer starter and how to feed and care for it.
Ingredients:
125g organic ginger*
150 mL (10 Tbsp) sugar**
500 mL (2 cups) water***
Method:
This is at least a 5 day process.
Day #1: Chop up 25g of unpeeled organic ginger and place into a container with 500 mL of water along with 2 Tbsp of sugar. Stir or shake.
Day #2: Chop up 25g of unpeeled organic ginger and place into the container along with 2 more Tbsp of sugar. Stir or shake.
Day#3 - #5: Repeat as above.
By day #3 you should see some bubbles in the mixture, this lets you know it’s working.
Our Ginger Beer Recipe: • How To Make REAL Ginge...
Tips:
* Use ‘organic’ ginger because this has the best chance of having a strong colony of yeast and bacteria.
** Any sugar will do, the yeast will eat whatever kind you put in. The type of sugar won’t affect the taste of your ginger beer, nor will any of the sugar you use end up in the end drinkers body.
***If your tapster is heavily chlorinated, use bottled water. Most municipal water now uses ‘Chloramine’ which isn’t as easy to remove as Chlorine was - so boiling or letting stand overnight doesn’t work.
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As a word of advice for those trying this...I live in the south of the UK, and my first attempt had very little carbonation. For my second attempt I used bottled water rather than tap water, and the difference is quite dramatic. It would appear that the chlorine (and whatever else gets put in our tap water) SERIOUSLY inhibited the development of the yeast. I would greatly recommend this course of action for anyone else facing similar issues.
@Capitalism boiling water releases the chlorine. So does letting it sit uncovered for 24 hours or more. It will just evaporate out
I’ll be using filtered water from my ‘fridge for the “ginger bug” I’m starting today, and am expecting good results. I’ve created (and have kept alive) several sourdough starters using this water and they’ve proven to be quite active. I suspect the activated charcoal in the filter is what does the trick.
I'd try tree sap...
I also had trouble with normal store bought ginger because I didn’t buy organic and it made a HUGE difference! Cheers!
hello andy , 1 question please . do we have to close the lid air tight after 6 days of fermentation?
the comment sections on your videos are always very wholesome. i like this community
I've successfully made this recipe twice, so cheers to Glen for the excellent instructions. I do have a suggestion for anyone struggling to get their bug started:
- Use 50-100g of ginger on day one, leave the recipe the same otherwise. If possible, use large amounts of ginger skin peeled from fresh organic ginger.
- Use bottled water or make sure to use a filter that removes chlorine (I use zerowater filters).
I did this by accident on my second ginger bug (misread the recipe), and I had very strong fermentation going by day three.
I buy a lot of ginger at once, peel most of it, blend the peeled ginger with water, and freeze the puree in small ice cube trays to have fresh ginger available for cooking. When I do this, I have a lot of ginger skins leftover, as well as pieces of ginger that were too small to peel. So I minced all the small pieces and added them to the ginger bug with all the skins, came to about 100g. Added the 2 Tbsp sugar and 500 mL water, gave it a stir. I forgot to feed it on day 2, checked in the morning on day three and it was fizzing away with a strong yeasty smell!
“Welcome friends” I love it
My favorite part of every video!
oh wow 59 likes I’m famous lmaoo
adding some advice after a month or so of bug raising
mine started to slow after two weeks. I thought it was dying. Actually, it was. The alcohol content was getting too high. Used my hydrometer and found it reading near 20% alcohol. that will kill yeast. Dumped 3/4 out and replaced with water and some more sugar. Just to let you know, if you are feeding for weeks eventually the alcohol will inhibit yeast growth. If this happens, just replace at least half with water and some sugar and start again
I finally subscribed after binging your amazing videos for the past 2 weeks! I do not know what took me so long! Keep up the excellent work, Mr. Glen!
I grew up in a large poor family, my mother made this for us as kids in the 70's. The taste was AMAZING & I asked her to make some more. She never did because of the time factor of raising 7 kids & the fact she didn't really like the kitchen. It was always a mystery as a young boy how to make this. So happy to see your recipe & method.
I absolutely love your channel Glen. Every single video is entertaining + educational.. as a single young (if you call 29 young) man learning my way around the kitchen, you sir have taught me more than I can tell you
Probably THE best Ginger bug recipe, with lots of explanation. Love it!
I remember my parents tried to make ginger beer when I was a kid alot of it exploded but what survived tasted great, really looking forward to the upcoming ginger beer and soft drink videos.
Hi Glen, TH-cam recommended me your video for making the original coca-cola recipe a few weeks ago and I haven't been able to stop watching, I absolutely love your show! You and Jules are so likeable and your knowledge is awesome. I thought I could cook until I watched you ! So much work obviously goes into these videos, but you make it look so effortless and candid. As a creator myself i'm in awe of what you create.
Great job sir
Same
Lmao same. Can't believe I was missing this gold mine of content
THANK YOU!!!
Wow! it's clear, NO beating around the bush...I'm so tired of that, i think some people like more the soun of there voice than explaining what they were supposed to explain.
Really good job, thanks again!
The best channel on TH-cam. My stress levels always drops like rain when I'm watching your channel. Thanks Glen & Co.! :)
Check out Guga Foods and Sous Vide Everything for awesome food stress relief :)
@@Take-the-Ticket Hey, thanks for the great advice!
Thank you thank you thank you!! No more peeling of the ginger! Loving it!
Thank you for inspiring me to test a new type of brewing! My ginger bug is hopefully ready this weekend 🙂
Already make my ginger bug and yesterday I make the ginger beer process and my girl asks "what about the ginger leftover?" Glen gives a cake recipe with it. The oven is on in a sec!!! Thanks Glen!! I was looking for a easy ginger beer recipe!! Subed!! Cheers from Greece!!!
🤠
Good day Mr Glen I read your recipie over and over and I got to understand it so I will try to find the magnetism your explanation was good and understood Thank you very much God Bless have a good day
Great video and great explanations! My ginger bug is ready and I’m off to make the ginger beer. Thanks so much!!
Thank you, Glen....this is very helpful and well presented.
Thanks for using metric, it makes it much easier to understand!
So glad my friend, Mr. Algorithm, led me to you, Glen. Keep on truckin.
I was just thinking about making a ginger bug, thanks for the great vid!
Thank you. Very informative and easy to follow without distractions
Thanks I couldn’t get mine to grow, I peeled it! Thanks again! Nancy from Canada
You answered my question. Your video was very educational. Thank you
I am on day 4 of making my own ginger bug. Super excited to see how it come out. Thanks for the tutorial, I have watched it a couple of times to make sure that I am making it right :)
Helping me through my lockdown blues
Can't wait to see your ginger beer recipe :)
th-cam.com/video/AN_lCyc7D64/w-d-xo.html
I'm on lockdown in Phuket Thailand and tried this project. After 2 days the ginger bug is seriously bubbling. The ginger I bought must have a serious yeast colony on the skin. I mixed it in a leftover 1.5 liter drinking water bottle. For something so simple, this is very exciting and fun. For about 80 cents I bought a kilo of ginger, another 60 cents for a kilo of sugar. Thank you for the great presentations. Your efforts with these videoes are much appreciated.
As far as I understand, ginger in the west is passed over with a UV (or something?) light that kills bacteria, but also yeast. I imagine you bought ginger that came directly from the farm more or less, so it was probably straight out of the ground and fresh with yeast and bacteria, meaning it would probably be very active. Also, the warmer it is, the more active it will be (kinda like cold-blooded animals, know that I think about it). Another thing I have read is that the warmer it is, the more alcoholic your ginger beer will end up being, as opposed to acidic. Good luck!
Hello Sir, may I ask if you washed the ginger you bought before making the bug? Thank you!
How is Thailand doing? I've been hearing mixed reports from my family in Bangkok and they dont even seem 100% what's going on outside the city.
If you drank from the bottle, most of the colonies are from your mouth :D also legitimately used for fermentation xD
Ginger is $50 a kilo where I am from!
Been looking forward to this, great content
Very chill channel. Good work Glen.
thank you for all the recipies.
God bless
I love that you call it pop.
Hi Glen I've been making grapefruit and lemon ade! It's been delicious
Definitely going to make this. Ginger is brilliant for your health.
Thanks Glen. :)
Me too I think I'll have a crack at it, I think it will make a good evening tipple.
Very thorough! Thanks! My bug wasn't very fizzy after 4 days so I came looking for more info and found your video. I think I made a couple of mistakes, such as not putting the skin in and perhaps even chopping it too fine, and only stirring once a day. Will try to save it or making a new one :D
Clearest video on this subject
Great video. Always love that intro
I followed your recipe, step by step. At first I was a bit concerned if it would yield a good yeast, but few days after feeding the mixture with ginger and sugar it was way more alive that I am right now :P and it keeps bubbling vigorously inside my fridge after two weeks. It already gave me two batches of good ginger "beer" (it isn't as alcoholic as I wish it was, but I got the carbonation the right way) and the third batch is doing fine, it's generating a lot of alcohol and carbon dioxide.
Thank you for the content! Your videos are great.
THANK YOU!!! Step one of ginger beer!!!! Yippee!!
i'm glad i found this channel
Nice vid bro. Gunna try making my first bug soon.
Ideas of a genius are always simple.
"I would suggest shaking it" - Always a lot of fun. A good idea.
I'm trying this! Looking forward to how it will turn out :)
Great many thanks and blessings
I just commented!! Lol we're all eagerly awaiting the follow ups and BT dubs I was eighth
I was thinking a different route from the mulling spices and went with lemongrass and keffir lime leaves. I highly recommend this flavor combination for this recipe.
This is great!
great tips!
Great video, thanks.
Congrats on the 300k subs.
i like your videos. keep them up!
Love this
You earn a subscriber, very educative. thanks for the Info sir.
Hey Glen! Great content, always! Love the channel, was wondering if there was any chance you’d be willing to make some spruce beer?!?! LOVE the stuff! Hope your well during this pandemic, and keep up the good work!
I just started my ginger bug, following this exact recipe, with one exception. I added 25 grams of fermented ginger honey. I'm hoping it will act like a starter/preferment, and kickstart the fermentation. Wish me luck!
Hi glen great recipe, In your method I create ginger jug and ginger bear. I made it in my first attempt it's like a pro, 🙏🙇 thanks for real and natural recipe.
Glen have any recipe for Red wine?
So this is like keeping my sourdough alive once it gets going. The whole process to make your ginger bug is so much like the sourdough process using the wild yeast in the air. I’ve had a sourdough going for about 6 or 7 years now (alas, I haven’t recorded things in a note book but will do so going forward) and some kefir grains for over 10 years from which I make my own kefir yogurt. I look forward to making this ginger bug and then moving on to try making your ginger beer.
Love ginger ale. starting the bug tonight. using straight cana 'brown' sugar right from the source (I live in Ecuador). Looking forward to the profile it brings (or it will fail possibly!). The air is rich here. I tried sourdough tarter many times in my past home in So California without success but here, every time I set some flour/water out I get a complex profile sour culture in just a few days. Can't wait to see what develops on the gingler. I Like that you comment on comments. Most folks don't
I'm going to test with cane sugar too ;) for a richer, more natural drink
Gr8 Video !
I have 2 questions: What is your preferred method to store the ginger for the timespan of the 5 days ?
And another question: Do you know the ideal temperature for fermenting the ginger (We actually have temperatures of over 30 Celsius - Does this affect the fermentation-process) ?
Thx in advance for your reponse/tips :-)
Thumbs up for your good work !
Thank you
Great share
i have tried pickling ginger. Gonna try this soon
I started my batch today, I am very hopeful it will go well :D
This is perfect. I consistently have stomach issues, and ginger beer is my go-to. I’d much rather have it homemade than store bought.
Thanks!
Thank you for taking the time to do this video, I really enjoyed it. Quick question about maintenance, once the bug is mature. How do you go about the old ginger chunks? Do you remove the old ginger at some point? Thanks!
I'd imagine that the ginger chunks would get eaten cause they are food
I don't know if you still look at comments on this subject after 3 yrs but I followed your ginger bug recipe and first of all it didn't look like it was working so after 4 days I started another culture with fresh ginger. I live in Thailand so presumed it was organic, first culture used brown cane sugar and 2nd culture I used white sugar as it looked like the 1st culture wasn't working.
The best thing you said was to taste 1st or throw it away and my original culture tasted good but didn't seem to be making much gas. I made a batch of ginger beer from the 1st culture and I only tested from 1 bottle, after 1 day tasted nice but very sharp with ginger. Same bottle day 2 similar and it's day 5 now and I finished the test bottle which was similar to day 1.
I just opened a fresh bottle and it's fkn brilliant, (excuse language ) and it tastes like orange juice strangely. If I smell the glass it's 100% ginger but tastes like orange juice with ginger after taste. Thank you sir for this recipe and I remember from the video that day 4 was a different taste and not so nice, day 5 is fantastic and I wish I could tell how much alcohol was in it.
When you said it was carbonated I expected more fizz, I think some of the commentators possibly threw away good cultures because they were expecting more gas the way I was. I will probably make this about every 2 weeks as it's so nice. In the bottle it looks very much like German Weissen beer with the yeast at the bottom which I was also not expecting.
100% respect Glen, wasn't expecting the results to be so good.
Paul
I should have put hefe's wessien beer, yeast wheat beer.
some people talking below about carbonation, I used reverse osmosis water and I don't have a lot of gas but maybe you should make a video showing how much gas to expect as all the way through this process I haven't had much gas. when you open the bottle there is a pop of gas but not a lot.
great!
Super useful video. I was wondering how fizzy the bug should be. Mine is bubbling but not by much on day 4. Apparently it's doing just fine.
Great Video.
I'll try this with my homegrown Ginger. Do you know, if it also works with Kurkuma? Its a very similar Rhizom.
Very cool
Thanks my mum used to make it this way but I had forgotten methods and ended up with a still ginger wine nice but was after the beer
well the inability to leave the house has gotten me started on this project. looking forward to the results. first bit o ginger and water fermenting in a jar with a valve right now :)
Just started my Ginger Bug hopefully it works out :D
Do a saffron drink! It has a beautiful floral taste that goes great with nearly everything, and has dichromatic properties that are very cool to watch - in large quantities it appears deep red, but when spread thin it becomes golden yellow. The thing is, saffron is known to have a very dry flavor, and you'll notice the taste very quickly dissipates off your tongue after swallowing if it's not dissolved in oil or alcohol. I'm curious to see if you can whip up something that'll help draw out this wonderful flavor and get the most bang for one's buck (remember, it _is_ the most expensive spice!)
To give you some ideas my favorite drinks to make with it are tea (both hot and iced), apple cider, coffee, lemonade, ginger ale/beer (what gave me the idea), and hot chocolate. If you plan to proceed with this idea, I recommend buying a half ounce from Pacific Plaza Imports. Very well priced and VERY high quality
Thanks for the tip!
I liked this video twice
I tried several methods of fermenting fruit...plums or even making sour dough starter ( its basically the same principle ) but my place is not that consistence with heating because I am away alot...therefore the yeast could perform / produce properly and always died off after a few days!
Living in a warm climate or having a steady heat source is def key to grow those yeast colonies!
Hi Glen! Love this video and your ginger beer recipe. Was wondering if you could share a link to the Magnetism Mixer you use in the video. Thanks!
I like how you refer to them as 'vanity' posts. So much stuff on the internet says do x, but with no explanation. More science in schools would help with this.
Hello, great video. I have two questions. 1. I seem to be doing great with this process until day five. On day five I wake up to find flat water. No bubbles , no foam just flat water and floating ginger. Is it dead and if so can I bring it back. 2. I do have one of those stirring plates so how long do you allow it to run? Example: for a few hours or the entire time between feedings? Thank you.
I made one once, left it too long and it turned into vinegar, now I've got ginger vinegar, which while I hate vinegar on it's own ginger vinegar isn't half bad :D
Glen can you show us how to make flavored ginger beer? I would like to make a guava flavored ginger beer with this ginger bug. Thanks for your tips!
Hi Glen, do you have any more recipes that use the ginger bug? Thank you
Very nice बियर thanks for share 👌👍❤️
#mrinaaltech
Great. thank you. Do I wash the ginger? organic but bought it on the street. so, is it OK to wash em?
Hi Glen, thanks for your effort. I wonder if you should wash the ginger first or if that will get rid of the good bio-stuff aswell?
Hi glen! I am new to this and on my fifth day, it smells some what like vinegar, it has bubbles on the top and it a has a good cloudy color. Is the smell a good sign?
I found some of the ideas on your sight rather interesting. It took me a little longer to find your ginger bug recipe than I thought it would. So I'm gonna try that since I've been wanting to make some ginger beer anyway. But if I may, I'd like to suggest a Japanese nonalcoholic beverage called shiso juice. You can pretty much find recipes for it all over TH-cam. The thing about it is that much like ginger beer, it's supposed to be good for digestion. And it has the same bite as ginger beer also. The difference is, when it's done it has the most beautiful rose-pink color to it. I was thinking of mixing Shiso juice with some ginger beer to see how it tasted, but gotta wait for the Shiso in my garden to grow a little more and turn red and I still have to try my hand at ginger beer too. But yeah, thought you might like to try your hand at Shiso juice.
Hi glen watching from malta try to make ginger ale or dr pepper should be interesting
When maintaining the the fridge do we just need to add sugar each week or also the ginger?
Hi Glen, Love ur videos. Motivated to use my lockdown time to brew Ginger beer. Just a quick question, Can dry active yeast be added to speed up the Ginger bug process? That is if theres not enough wild yeast on the Ginger i get from the market?
Love your videos! How much liquid do you drain off to feed it?
Thanks for your recipe! It’s very helpful. I just wanna ask you, it’s been 3days since I have my ginger bug, I noticed this white (fungus) like a thick white particle in my mixture is it normal or should I remove it?
Hi Glen! Fantastic vídeos. I ve seen that other people open their bottles every day to avoid them to explode. Does it affect flavour? Do you recomend it? And what do you think about using a cork stopper? Thanks!
My ginger bug is looking great after the 5 days so i thank you for that .
But when I put it in fridge for storage do I still leave lid loose?
You ever thought about making kvas? It's a russian drink where you ferment bread, not everyone likes it but it's definetely something interesting!
Kvass :D
Great channel, after day 4 the Ginger Bug liquid is kinda kinda like jelly. It´s been very active from day 2.
This channel is like asmr for me lol
Spargetti Monster V 2.47 how so?
Awesome. What else could u use it for? Maybe it's obvious for some, but I'm a newbie in this
I personally have been using small amounts of active dry yeast, used for baking, in order to quicken the grow of the ginger bug colony. 🐛 🐛🐛.