Add Rosewater to Lemonade Buy at Asian markets or just infuse water with rose petals Add just a bit, under season until you learn the right amount. It should only appear as an after taste A Syrian friend served this in his restaurant trust me on this one... exquisite
I made some ginger bug drinks last year but then got tired of feeding the bug along with other projects so I added a little AC vinegar then left it out to turn into a tasty ginger vinegar. This and being reminded of the switchel recipe has me thinking about starting a new bug!
I used frozen lemonade and frozen pink grapefruit juice, then slice strawberries or crush, for lemonade. I bet if carbonated, be even better. Take care.
Thanks, that was so refreshing. What's the difference if you boil the ginger before (i.e. make a ginger tea) before fermenting it with the bug. I know you didn't boil yours in this video but what's the difference in taste and nutritional profile in the fermented lemonade when compared to your ginger beer. Thanks.
Thanks for the recipe Trent. I gave this a try and had no issues getting the ginger bug fermenting, the issue I had was once I combined the lemonade and 100g of ginger bug, nothing has happened after 4 days and mold is now growing on some of the floating ginger pieces. Not one bubble has appeared on the surface of the lemonade. Has this happened to you?
Oh man no that has never happened to me. Sounds like the lemonade wasn’t acidic enough to keep mold at bay. I would say try it again and squeeze more lemons into the fermenter. Maybe you could add a little more ginger bug to help with the fermentation going off better. And make sure that container is well cleaned and sanitized
I make mead so I'll chime in. The ginger pieces likely dried out, you should swirl the jug at least once a day maybe more for the 1st day or 2. Not vigorously, just a swirl to keep the ginger wet. Also give it a good shake when you first start to get things mixed properly. Ginger has wild yeast on it but I've made a few ginger meads without seeing mold but it depends on your climate I guess. And your airlock. And i would not put water in your airlock since knats can swim threw it so I'd use a lit of clear drinking alcohol or diluted sanitization fluid which will kill any bug that gets into that airlock liquid. And yes, sanitization is key. Sanitize everything that comes in contact with your brew or the ginger bug.
I tried to do one recently using Food wishes' "State Fair" lemonade recipe as a base, but I think the pH was too low in that recipe to ferment. The oleo saccharum produced by steeping the lemon rinds in sugar adds a great flavor to the lemonade. I'll have to try again with less lemon juice.
@@thearkedcrown My version using mandarin rinds turned out well, but I couldn't get the lemonade version to ferment. Maybe I need to keep reducing the ratio of lemon juice till it kicks off. The mandarin recipe was pretty similar to the lemonade version, except I added some citric acid to make it more tart. It fermented well, tasted kinda like tang soda.
Can you Ferment mountain dew i fermented mountain dew once it came our really well i just made hard Mountain dew by increasing the level of Avb which is actually the Alcohol percentage it took 7 days What's actually a week so i can tell ya you won't Regret after fermenting mountain dew with Champagne yeast
Do prefer ginger bug soda or water kafir soda? I make yogurt and have seen whey soda as well! Wondering which you prefer??? I personally live kombucha too. I’ve been making it a while now- but for sure it takes longer to go from first ferment to complete bottle, even here in CA which lately it’s been taking about 7-10 first ferment, then 3 day second fermentation in bottle
Why not just do all the fermentation in the large jar so that there is no risk of exploding bottles, and then just pour into bottles and put in fridge? I don't understand why the fermentation is done in two separate containers?
How do you stop fermentation and keep the bottle from blowing up? Won't the yeast keep eating the sugar albeit slowly and continue to increase carbonation
Storing it cold goes a long way. And drinking it fresh too. But the alternative is to pasteurize. But again I recommend drinking it fresher rather than using pasteurization
They are kind of different beasts. I would say kombucha is much more acidic to my taste buds where as ginger is more neutral but has a strong ginger flavor. But worth swapping to see how it comes out
I’m not sure you would get enough alcohol out of the lacto bacteria fermentation. If you wanted something above 1% I would say add more sugar and a brewers yeast to make an alcoholic lemonade
You use a hydrometer to take an original gravity reading before fermentation and one after fermentation is done to see how strong it is (how much sugar has been fermented out). But I think it’s less than a percent if I had to guess.
You don't need airlock, it looks cool but it's completely not needed, much better to use a good airtight bottle, and no it's not going to explode and yes I'm french.
And what about the rest of the world who can’t buy cans of concentrate with sugar premixed?? I thought this would be a useful video but I’m left disappointed.
Add Rosewater to Lemonade
Buy at Asian markets or just infuse water with rose petals
Add just a bit, under season until you learn the right amount. It should only appear as an after taste
A Syrian friend served this in his restaurant
trust me on this one...
exquisite
Sounds really refreshing I do love rosewater as long as it’s subtle. I’ll give it a try
I made some ginger bug drinks last year but then got tired of feeding the bug along with other projects so I added a little AC vinegar then left it out to turn into a tasty ginger vinegar. This and being reminded of the switchel recipe has me thinking about starting a new bug!
I’ll have to try making that ginger vinegar. That sounds delicious!!
@@TheBruShoMy apologizes as I’m a little late to this post. How did your ginger vinegar turn out?
This sounds delicious, however as far as I know, vinegar kills probiotics, so It'll kill the probiotics created from the ginger bug
That sounds ridiculously refreshing! Keep up the good work!
Thank you buddy!
I like making ginger bug lemonade with some hibiscus tea. Super good!
I’m just starting to get interested in fermentation and was reading about ginger bug in reddit. Love watching your videos! Hope to try them out soon❤
Yeah, I'm definitely making this with peach and cherry.
Sounds amazing!!
YOU are bright and refreshing!
Hahah awww 😊
awesome! just started my ginger bug tonight, can't wait to try
This looks so refreshing and delicious!
Oh it is!! 🍋
Im going to do this with a amazing organic pink lemonade that they have at costco and my ginger bug. Should be amazing.
You're videos are awesome! It's only a matter of time before your channel blows up!
I appreciate that so much!
I used frozen lemonade and frozen pink grapefruit juice, then slice strawberries or crush, for lemonade. I bet if carbonated, be even better. Take care.
You’re going to get me hammered Trent 🍻
Hahah that’s what friends are for right?!
Extra points for not leaving a lot of headspace. Too much space actually adds to possible bottle 🎉
This is really cool! Never heard about a Ginger bug before! Definitely going to try making something like this!
Yeah I made it for that ginger beer video but now just looking for more ways to use it!
Thanks, that was so refreshing. What's the difference if you boil the ginger before (i.e. make a ginger tea) before fermenting it with the bug. I know you didn't boil yours in this video but what's the difference in taste and nutritional profile in the fermented lemonade when compared to your ginger beer. Thanks.
Looks amazingly delicious!!!!
agreed!
It is! I’m about to make more so I can be having shandys on deck
Thanks for the recipe Trent. I gave this a try and had no issues getting the ginger bug fermenting, the issue I had was once I combined the lemonade and 100g of ginger bug, nothing has happened after 4 days and mold is now growing on some of the floating ginger pieces. Not one bubble has appeared on the surface of the lemonade. Has this happened to you?
Oh man no that has never happened to me. Sounds like the lemonade wasn’t acidic enough to keep mold at bay. I would say try it again and squeeze more lemons into the fermenter. Maybe you could add a little more ginger bug to help with the fermentation going off better. And make sure that container is well cleaned and sanitized
I make mead so I'll chime in. The ginger pieces likely dried out, you should swirl the jug at least once a day maybe more for the 1st day or 2. Not vigorously, just a swirl to keep the ginger wet. Also give it a good shake when you first start to get things mixed properly. Ginger has wild yeast on it but I've made a few ginger meads without seeing mold but it depends on your climate I guess. And your airlock. And i would not put water in your airlock since knats can swim threw it so I'd use a lit of clear drinking alcohol or diluted sanitization fluid which will kill any bug that gets into that airlock liquid. And yes, sanitization is key. Sanitize everything that comes in contact with your brew or the ginger bug.
Great Video Trent! This one is definitely on my list. Cheers...
Yeah it really blew me away how good it was!
Wow it’s quite fizzy ❤
Definitely gonna have to make this! Keep up they great videos
Thank you, I will!
Looks refreshing AF.
It sure is man, give it a try!
Great video as always keep up the good work!!
Thank you, cheers!!
Nice video. Might give it a try. Cheers
Sweet, let me know how it comes out!
Thanks awesome
Ginger count: 21 ... I love pink lemonade I might try later, cheers amigo 🍻🍻
Hahah I’m running out of ideas for ginger bug but I have a few more up my sleeve
I tried to do one recently using Food wishes' "State Fair" lemonade recipe as a base, but I think the pH was too low in that recipe to ferment. The oleo saccharum produced by steeping the lemon rinds in sugar adds a great flavor to the lemonade. I'll have to try again with less lemon juice.
Oh wow that sounds super interesting. I haven’t tried that before thank you!
Any update? I'm about to try this with oleo saccharum
@@thearkedcrown My version using mandarin rinds turned out well, but I couldn't get the lemonade version to ferment. Maybe I need to keep reducing the ratio of lemon juice till it kicks off. The mandarin recipe was pretty similar to the lemonade version, except I added some citric acid to make it more tart. It fermented well, tasted kinda like tang soda.
Do absolut vodka bottles work for fermentation? They’re thick and have strong caps. 🤔
Can you Ferment mountain dew i fermented mountain dew once it came our really well i just made hard Mountain dew by increasing the level of Avb which is actually the Alcohol percentage it took 7 days What's actually a week so i can tell ya you won't Regret after fermenting mountain dew with Champagne yeast
Do prefer ginger bug soda or water kafir soda? I make yogurt and have seen whey soda as well! Wondering which you prefer??? I personally live kombucha too. I’ve been making it a while now- but for sure it takes longer to go from first ferment to complete bottle, even here in CA which lately it’s been taking about 7-10 first ferment, then 3 day second fermentation in bottle
I can’t get frozen concentrate on my area. It would be nice to have a recipe for lemon juice and sugar
Just look up a regular lemonade recipe, concentrate just made it easier for me
I just juice fruits and let the juice sit at room temperature for a few + days
do you need to burp the bottles during the second ferment?
en route!
C u soon!
Never ending story
Can you do more wild ferments please
I definitely have plans to do more!
I made this a few days ago but mine wasn’t fuzzy at all. Not sure what I did wrong.
Why not just do all the fermentation in the large jar so that there is no risk of exploding bottles, and then just pour into bottles and put in fridge? I don't understand why the fermentation is done in two separate containers?
why you made it ferment first in the big jar and then in the bottles ? I mean why not just ferment it directly in the bottles?
What’s the shelf life of the refrigerated finished bottles?
Mold growth after 3 days. Ideas where I went wrong?
How do you stop fermentation and keep the bottle from blowing up? Won't the yeast keep eating the sugar albeit slowly and continue to increase carbonation
Storing it cold goes a long way. And drinking it fresh too. But the alternative is to pasteurize. But again I recommend drinking it fresher rather than using pasteurization
Can I use a growler for fermentation? Just like with your Switchel recipe?
For sure! Go for it
What's the difference between Kombucha Scoby and Ginger Bug? could it be switched?
They are kind of different beasts. I would say kombucha is much more acidic to my taste buds where as ginger is more neutral but has a strong ginger flavor. But worth swapping to see how it comes out
Unfortunately I live on an island and can't get lemonade concentrate. Any recipes to make from scratch brother?
You could totally make this from scratch, just look up a good lemonade recipe. usually just water, lemons and sugar are needed.
@@TheBruSho thank you brother 😁
Could I add additional sugar at the start of fermentation and make this a hard sparking lemonade without adding vodka?
I’m not sure you would get enough alcohol out of the lacto bacteria fermentation. If you wanted something above 1% I would say add more sugar and a brewers yeast to make an alcoholic lemonade
@@TheBruSho Awesome, thanks for the quick reply. Love your videos!
@@shanejenkins3688 thank you for watching!
Day two of asking for a watermelon wine that's sparkling
Haha it’s on my list! Don’t worry
Hi, would these drinks contain alcohol? How do you check the alcohol content in any of the fermented drinks?
You use a hydrometer to take an original gravity reading before fermentation and one after fermentation is done to see how strong it is (how much sugar has been fermented out). But I think it’s less than a percent if I had to guess.
@@TheBruSho thanks so much for this info. I shall get myself a hydrometer. Love your work.
What was the Abv
I'd add a little fresh jalapeño
That sounds fire!!
What is ABV?
Less than 1%
I drink lemonade in winter time. Do you have a problem with that?
Did I hear health benefits?!?! 👩⚕️🥴🙆🏻♂️🍻
Haha yeah full blown healthy, especially with some vodka in it lol
You don't need airlock, it looks cool but it's completely not needed, much better to use a good airtight bottle, and no it's not going to explode and yes I'm french.
You should bruise your mint.
Non è tradotto in nessuna lingua, peccato!
And what about the rest of the world who can’t buy cans of concentrate with sugar premixed?? I thought this would be a useful video but I’m left disappointed.
Then make lemonade with lemons
😂😂 trollolol