How To Make Ginger Beer At Home
HTML-код
- Опубликовано: 2 май 2019
- How To Make Naturally Carbonated Ginger Beer At Home. The process of making a wild yeast ginger beer or naturally fermented , naturally carbonated ginger beer is pretty easy once you've made the ginger bug.
Ingredients:
4L water
400g ginger
500g sugar
3 star anise
30 black peppercorns
12 allspice berries
12 cardamom pods
3 cloves
200 mL ginger bug
Our Ginger Bug Recipe: • REAL Ginger BEER - Hom...
Our non-alcoholic Ginger beer / ale syrup recipe: • 🔵 How To Make Ginger S...
Ginger Cake with the leftover pulp: • Molasses Spice Ginger ...
Method:
In a blender or food processor grind the ginger with a bit of the water from the recipe.
Pour the ginger and all of the water along with the sugar and spices into a heavy pot and bring to a simmer.
Simmer for at least 10 minutes, but up to 30 minutes is great, stirring to dissolve the sugar.
Turn off the heat, cover and allow to cool to room temp.
Once at room temp strain out the solids through a (cheesecloth lined) fine mesh strainer.
Mix in the ginger bug.
Pour into sealable bottles or jugs that are ‘pressure rated’ - Beer or pop bottles are great.
Let stand on your countertop at room temp (21ºC - 23ºC) for 1-3 days, depending on the level of carbonation and alcohol** you are looking for.
Refrigerate and enjoy!
Makes about 4L
**tested alcohol levels:
1 day on countertop: 0.2% alc by volume
2 days on countertop: 1% alc by volume
3 days on countertop: 1.5% alc by volume
4 days on countertop: 1.6% alc by volume
How we tested for alcohol amounts: • How Much Alcohol is in...
Carbonation will continue in the fridge, just at a slower pace. If you want to stop the carbonation you have 2 options:
1) When the bottles reach a carbonation level you like - pastuerise the bottles. Pasteurising will kill the yeast.
2) Ferment the batch in a carboy until fully fermented (about 2 weeks), then bottle and use a small amount of dextrose to bottle condition / carbonate.
But really this method gives you a few bottles that you should consume quickly - this isn't a style that is for long term storage of more than a couple of weeks.
#LeGourmetTV #GlenAndFriendsCooking #GingerBeer
Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: teespring.com/stores/glen-fri...
Please consider donating through PayPal to help us continue creating quality content:
www.paypal.com/cgi-bin/webscr... 
Хобби
![Moneybagg Yo - WHISKEY WHISKEY [feat. Morgan Wallen] (Official Audio)](http://i.ytimg.com/vi/kJamyq0WplE/mqdefault.jpg)
As Glen mentioned even after you place it in the fridge the ginger yeast is working. To avoid the ginger beer going over the cliff, after 3 days, you pasteurize the swing top bottles. Place the bottles in a large container, fill it with water at the neck right where the level of ginger beer is in the bottles. Now you know how much water you need. Remove the bottles, carefully, heat the water to 180 degrees Fahrenheit. Take it off the heat, lower the bottles back in carefully and put a lid on and leave it alone for 10 minutes. The goal is to get the beer to 160 degrees F. This will kill the yeast in the beer and after the pasteurized beer gets to room temp, you can place it back in the fridge. Remember never put chilled beer in hot water. I made ginger beer following Glen's recipe and pasteurized the beer. It will last in your fridge for a very very long time. Actually it won't, as you will finish the batch fast.
Can do that with the other kind of bottle? Will the pressure be too much during the sterilisation process?
Thank you for sharing your experience with this. I made this ginger beer a couple times and could tell by the end of drinking it that the fermentation was going a little too far. The swing-tops would fly off with the slightest touch and sound like a shotgun
When you pasteurize the bottles do you do it with the flip top lids closed or open when placing into the hot water?
That means killing off all the beneficial bacteria in the beer! SO only do it when you prize longterm storage (and safety!) over the health benefits. Be mindful, that those health benefits come in extra handy when making cocktails with it -- the alcohol won't be as harsh on you!
I've got to say, despite me finding this channel as a tourist, watching the 1800s Coca-Cola (cocaine) video, I've really grown to love the content. I have even tried out some of these recipe's, such as the grapefruit soda one
Thanks for watching!
I've come here as an immigrant, escaping the terror of the millennials channels with no content on their videos. I like it in here I hope I can stay here for ever :c
@@GlenAndFriendsCooking Hi Glen I'm on day three of my fermentation process I've just opened up a bottle of my ginger beer and it tastes great but no fizz!! I'm a bit miffed, I was hoping to give a bottle to my family and friends has something gone wrong? Should I leave it for longer or try adding more liquid from my 'bug'? I didn't use organic ginger root could that be the problem do you think? Please help.
Devonian it could be any or all of those things? Wild yeast ferments can sometimes be a little fussy.
Some RUclipsr’s have subscribers, Glen has friends.
Very wholesome comment
Glen you have one of the most wholesome channels on youtube and i am enamored with your quiet authority and willingness to try different things. Keep it going!
Absolutely the clearest, most straightforward instructional video I have ever had the pleasure of watching. Not too much chatter, not too little....just right. No filler. Glen, this was simply outstanding. It's icing on the cake that we share a name (but mine is spelled right with two "N"s) :)
Okay, I tried doing this recipe just recently and I'd like to share some of my experiences. First, it took something like 10 days for my ginger bug to actually get somewhere and when it did it went from having a faint scent of alcohol to smelling like beer just overnight. Of course, I don't have one of those fancy stir plates so I just had to try shake it and stir it like normal so that might have contributed to it, but still. Secondly, I cannot stress how absolutely correct Glen is on the fact that you need to make _absolutely_ sure that your bottles are rated for the pressure. I found that out the hard way when one of my bottles exploded last night after only a single day of fermenting. It was one of those store-bought flip-tops that I _thought_ could handle it, but it retrospect I realized that this was most likely because the bottle in question had a square profile which distributed the pressure unevenly compared to the more common round shape. That would be why.
Now, to make this absolutely clear I DO NOT blame Glen or anyone else for this, it is my mistake and mine alone. Luckily, no one was in the kitchen at the time so thankfully no one was hurt and it had been sitting on the counter by the sink so most of the liquid went down the drain and I just had to spend a few hours vacuuming and mopping to make sure that I got all the glass away. Anyway I'm kinda hoping that others will be able to take some measure of wisdom from my mistake.
Thanks for sharing....
I know I'm late to the party, but wanted to add my experience! I didn't have a bottle bomb thankfully, but when I opened a bottle after 1.5 days it popped with such force that the swing top broke off and flew across the kitchen... I'm wondering whether it would be better to leave the cap a bit loose for the couple of days it's out of the fridge? And then clamp it down when it goes in. I'll try that next time anyway.
Love the videos, Glen. I'm going to try this out when I'm home!
The prophecy
Did you ever end up trying this?
Did you try it?
So nice that you take so much time to explain the difference in taste after different times outside of the fridge. Very very helpful!! Thank you!
Just found out about this channel a few weeks ago. You give us amazing content, and I definitely will try some of these recipes. I LOVE ginger beer. Greetings from Germany!
I feel like this channel is about to explode with subs. I can't stop watching.
Nice to see what Richard Dawkins gets up to in his free time.
I almost spilled my four-day ginger beer reading this comment. :D
Hahahahahah
Robin Cross hahah
Robin Cross 😂❗️I love Dawkins!
lmao
I've tried a lot of ginger beer recipes and this is by far my favorite. This could be sold at the local grocery store and it would sell like crazy on a hot summer day.
Nice work - loving these films - I’m a young dude and own my house - but this inspires me to have more fun in the kitchen man. Really appreciate that and how creative you are with it all.
This content is pure gold. Keep having fun! Best, Ben
Tried this recipe and I got to say this is a great drink! Never tried gingery drinks before, and I love the taste! In my case it seems to be a little too sweet, but I used white sugar instead of brown.
Glen, thank you so much for the recipe, your channel is amazing!
We just bottled our ginger beer last night, and I have the leftover ginger mush cake in the oven right now. We tasted a little bit of what couldn’t fit in the bottles last night, and can’t wait for the final product! Keep creating these wonderful recipes. They feed a certain side of my geek, and show me that I can do the things that I’ve been wanting to make for ages, but was too afraid to try!
One of the greatest joys I have found in fermented foods is that experience at the end finding the subtle variations in flavor you're showing during the taste test.
*Always a pleasure: well-informed, genial, intelligent* - _good people, and one of the truly great channels on YT! It beats me why Glen doesn’t (yet) have millions of viewers and subscribers!_
This was a fantastic video. I love your recipes that are made for small batches. It is a lot easier to make them using equipment that I already have rather than having to go out and collected a lot of large containers and then a whole new set of shelves to store them on.
I've been making this for several months. It is my new favorite drink. Slightly fermented so it is healthy as well. Can't believe how easy it is to make your own soda at home.
If you toast those spices in a dry pan first you will get even more flavour from them. 👍🏻
That's how we do it in India when cooking meals. :)
Love these drink ones man amazing jobs!
Great video! Glad I found y'all!
I'm starting up a "craft room," lol, for brewing... I have my first batch of ginger beer and root beer fermenting now... You absolutely must do a root beer video!!
I love your Videos and your work behind. I Just started to get in the brewing-thing and your channel is the best for that. You got the knowledge, experience and a good way to teach all that.
Thank you very much.
Awesome video, we've been making ginger beer for several months with your recipe and I can't get enough of it. Great for cocktails too.
All those spices combined with the ginger are perfect for a tremendous chai. I can imagine how delicious this ginger beer would be!
What a great video, subscribing for sure. Kudos on the production quality too.
I’m still waiting on my first batch to finish, but I’m really excited and having a great time learning about the process. I really do appreciate it all, even if my product ends up in the bin!
We did this, not exact, recipe when it came out and we had so much fun and it tasted really good. Now I'm back here to read through it a gain and make a new batch, this time using the same spices as Glen. Looking forward to tasting the sparkling gingery flavor.
Thanks for all the videos!
Another great video! As I know you love your ginger beer and making cocktails theres one you may want to try and that's called the Tennessee Mule. I have tried this with other whiskeys and really comes down to the pronounced Sour Mash tones, which I really find in the Dickles Whiskey. Cheers! This cocktail has now replaced my love for proper Margarita's.
INGREDIENTS
1 1/2 - 2 ounces George Dickel Whisky No. 12
Sour Mash
4-6 ounces ginger beer
2 lime wedges
fresh mint leaves
Freshly grated ginger
INSTRUCTIONS
Muddle the lime wedges with mint leaves then add to your mixer filled with ice.
Add the whisky then mix, top with the ginger beer and stir.
Garnish with more fresh mint, lime wedges and freshly grated ginger
OK, so I used Glen's instructions (or relatively close) and came up with a pretty tasty beverage. But, I must say that I found a REALLY excellent use for this home made Ginger Beer if you like mixed drinks. I like my drinks a little strong so may want to adjust to taste. Glass of ice + 2 oz of Vodka + 2 oz Ginger Beer + 2 oz of Squirt soda. WOW. Refreshing and delicious.
Try a Dark and Stormy...with Rum ;-)
Some Scotch Whisky and Ginger beer for me!
With gin it's phenomenal. Herbs and spices! Or Vermouth for a lighter beverage.
This is great! I made this a few times now and so has a coworker. For Christmas I added two sticks of cinnamon and lemons! Now I made it with four overripe pears, cinnamon and one lemon! Yummmmmy. Thanks for getting me going!
Just found you and I'm already a fan! I live in Minnesota on the western shore of Lake Superior so I'm only 95 miles from Ontario. Love my Canadian neighbors!
I really appreciated your technique. I make Kvass, and soon professionally. I am currently trying your method of just throwing it right it the bottle to ferment instead of in a huge carboy and then transferring. Thank you so much :)
Watch your sugar amount. As this recipe only includes bottle fermenting, the alcohol content will be rather low. Don't aim for a high alcohol content in this way, you'll be creating a bottle bomb.
Great video again (newbie), but after making my first time from a different recipe, I added lemon juice, and then more to taste. I used some old champagne yeast, but have since used natural ginger bug yeasts. Best ginger ale that I have ever had, hands down. I found the citrus flavor essential. Curious that you omitted it completely.
I really appreciate that you put all the important information in the descriptions. Gonna watch the vid but it’s nice to know you don’t have to if you don’t have the time or what ever the case is.
This is the first video of yours I watched. It’s wonderful! I subscribed and will definitely watch many more videos. This was so informative and I’m so happy I stumbled across your channel!
All spices always available in Indian kitchen, so more Easy for me ❤🙏😊
If you try please let me also know the results
Thanks so much for publishing your recipes so we can also create. I thought it was a funny that although you both preferred the taste of 2 or 3 days, the more alcoholic 4 day glass is the virtually empty one while the others are still half full! 😉. As usual another brilliant show. Thanks so much, your channel is my most watched.
A fantastic channel for DIYers!!! Love the content and ambition to try new recipes...Thanks, Dan
Inspiring and Right to the point.. ! Great recipes! Thanks!
Firstly. Ontario love :). Secondly great videos keep it up cant wait to try some of these recipes. Thirdly how does this guy only have 154 k subscribers. You definitely deserve a lot more. All the best and thanks for the great content
It takes time. Its now 2020 and look - 226K subscribers. That's not a bad growth rate.
I wonder if 2020 was his year to take off? With everyone looking for sourdough recipes!
Thanks, random algorithm, for finding this channel for me. New sub!
I am going to have to try your recipe. When I make mine I use 500 g of light DME and 500 g Of dark DME along with 1kg of dextrose 250 g of ginger. I also use a SafAle US-05 yeast. This makes 19 L. Nice and refreshing coming out of the keg on a hot Ontario summers day. Love the content keep it up cheers from the forest city.
Having made this several times all I can say is awesome. Works a treat every time, tastes great. Would like to see a lemonade(soft and hard) demo. Maybe you have done one already but I don't seem to be able to find in your uploads.
I do it a lot as well. My brother prefers to do a Limenade (we call it Ninja Limenade). He uses the Ginger Bug to ferment it. It is awesome.
Thank you for mentioning cleaning and sanitzing. I've watched several videos on ginger beer and kombucha and there's a total disregard for sanitation.
Just bottled this up today! Anxiously awaiting the next 2-3 days! Thanks for the video.
Thanks so much! After watching many videos only after your one I know why the ginger bug needed in the first place.
It appears I'll go to many others of your videos to learn the right way to proceed.
Subscribed.
Can't wait for the Root Beer recipe, looking forward to any other drink videos as well!
I would give you 2 thumbs up for that comment, if I could, lol!
👍 Excellent! Love Ginger Beer.
Thank you for the great, clear content. May I ask, about what temperature do you allow these to ferment in the bottles? UPDATE: It is in the description and this is just amazing! Love the attention to the details. Sorry, I've missed it initially!
Awesome channel!
If you like a bit more heat in your gingerbeer, you can give it a "caribbean twist" with a pinch of Scotch Bonnet Pepper. Great for mixing with rum.
This whole ginger beer series is amazing! I am so looking forward to making this!!
Can you plz help me to discover what he used ??
You should make a loaf of ginger flavored bread using the ginger beer!
I've got my second batch of this bottled up and sitting on the counter. Thank you for the excellent tutorial. *high-fives*
Made your ginger beer recipe and really enjoyed it, the nicest I have ever had. I really enjoyed your video as well. Thank you.
wow, I get in the mood for moscow mules and you release a video on how to make home made ginger beer, thanks aha
As a long time beer brewer (also wine and mead maker) I love seeing the process for making a brewed soda, as that is something I have never done. You said that the 4 days batch was more like a beer, and that's probably (almost certainly) because the yeast has converted more of the sugars into alcohol.
I'm guessing that the art here is to determine the point at which you chill the bottles to slow fermentation so you can keep your batch more as a soda and less as a beer.
Yes - we do a lot of brewing -over on our brewing channel - and the key here is that balance between enough to carbonate; without taking it over the edge to another flavour.
Hello bro, i have question about ginger beer if you want
Thanks for your recipe, this is the second time I tried, the first one give me some bubbles but not as expected, this time I followed the instructions and I hope to achieve the same results as you. Regards from Chile un abrazo
This is a truly amazing drink, thank you!!
I've tried making this twice now, and let me tell you, it didn't last long after it was chilled and carbonated. I have found 250 grams of ginger is plenty for my family, and we're all quite fond of ginger. Giving it a day or two in a 5L demijohn for the contents to settle out leads to a really nice clear end product. It's winter here, so it's about 20c in our kitchen most of the time, which meant we took four days of fermenting before deciding it tasted right and chilled it.
Love the recipe, enjoy the channel - keep it up!
BTW: I added kaffir lime peel to mine, and would have added some lemograss but I didn't have any on hand. Next time, Gadget, next time.
if you love the bite of ginger you can also not strain it until after fermentation and it'll be way more gingery
I first found your videos when I was researching how to make beef tallow, and admittedly I’m a bit obsessed with your channel! The complete no frills no fuss attitude you have lends itself to being entertaining and still educational, which I enjoy immensely.
Excellent video! I'm going to give it a shot.
If I had a large kitchen full of equipment, I’d love to do a proper experiment of making sima (sometimes called Finnish spring mead) with different lemons, sugars, and yeasts.
Just bought some Bundaberg ginger beer at Woolworths. I have to try this recipe.
@@gofigure4920 yes it does, its doing well especially in Africa.
@@gofigure4920 woolies!!
The tasting sequence is beyond words and brilliant.
Easy to follow and your enjoyment comes through. 😊
I'm a craft beer brewer and just watched this for a recipe idea. My comment about the changes in flavours you discovered matches my experience in formulating a 'gingered beer' (i.e. a brewed beer base with natural ginger flavourings added), for which I could easily test a range of formulations quickly by addition of two main additives: natural ginger extract/essence and sugar. What I found was that there is an important balance between the intensity and type of ginger flavour and the degree of sweetness. Without any sugar addition at all, the ginger flavour alone was pretty foul - way too much heat, harsh earthy flavour and totally unbalanced. Increasing the sweetness softened the ginger considerably and made it palatable... to a point after which it became too softdrink-like (soda in US?). In your case, increasing the time that the bottles are actively fermenting and carbonating on the bench top is at the same time 'drying out' the product (i.e. reducing the residual quantity of sugar and thus sweetness). The yeast is converting the sweet sugars to CO2 and ethanol (alcohol). This change is what you experienced in the flavour changes in the video and the fourth-day result appears to mimic my experience as well - too dry, and ginger beer flavour is no longer good! So, what to do... because you still need to carbonate your beer in the bottle? My answer is to use a mixture of fermentable sugars (like the raw sugar you used) AND non-fermentable yet sweet-tasting sugars (like Stevia) to perform the two separate tasks of carbonation and correct flavour balance respectively. Note (as you did) that even refrigerated beer will continue to ferment, albeit at a slower rate, with the eventual detrimental impacts on flavour and over-carbonation if only raw sugar is used. Simply attempting to halt this process by early refrigeration will not be met with long-term success - the bottled yeast will eventually win! So, perhaps a revision of the recipe and technique is required on the basis of this feedback? By the way, thanks for the method and spice suggestions - really looking forward to figuring out how to reproduce this on my 2000 L brewhouse! Next video, please try to describe more of the flavours... thanks!
I also would like to see what the abv was in them all
can you give more details? to describe quantities and the exact method? thanks.
hope you get this reply. would maltodextrin work as an unfermentable sugar? it also has 'mouth feel'. that amount of sugar affecting the taste of the ginger makes a lot of sense. if you have ever ate elderberries straight and elderberries made into a syrup or jam/jelly you know right away what sugar can do. it can turn an insipid tasting berry into absolute yumminess.
I add the juice of a lemon to my brew. It works so well with the ginger.
You guys are amazing!!!!!!!!! Loved the video and hope to be making ginger beer soon.... thanksss
I'm making this recipe for the second time right now... Thank you so much for summarizing the instructions and ingredients in the drop-down arrow. I think I only simmered it for 10 minutes last time by accident... This time I will try longer.
Would be interesting to see how the flavor changes if you pasteurize after day 2 or 3.
It wouldn't change so much as it would stop changing. Pasteurizing will kill the yeast and they will stop eating. No more eating, no more changes. At least not big ones. As it ages a little it will change.
How you have a blendtek blender and are unsure of whether or not it will blend, I'll never know.
So you caught my droll sarcasm.
Ginger smoke, don't breathe this.
Very nice vid. I love ginger 'beer', but I've only ever tasted the non-alcoholic version that's available here in the Netherlands. Based on what I learned from the ginger bug video, is it correct to conclude I can also use baker's yeast, and even dried baker's yeast? If so, how would I have to prepare it and much would I have to use?
@@LYbmtUdpyvI1JVBN I pitch one pack per 2 liters... let it go for a few days in capped liter bottles and vent in the morning and in the evening. Move to the fridge after 2-3 days and good to go.
@@LYbmtUdpyvI1JVBN You could use dry bakers yeast - just add it in where I put in the ginger bug. For this amount of liquid / sugar content, I'm not sure of the exact amount - maybe 1 teaspoon.
Always loved the can of Ginger beer
Definitely going to try this recipe 🌤👍🏻
Thanks a lot Glen! This is by far the best detailed recipe out there.
I tried it today and I’m happy to call it a success, not the first take though.
Looks like I got a hyperactive bug, in first take the bottle exploded in less than a day, but in this take I was careful and it reached the wanted amount of carbonation in 12 hours only with little sweetness remained and a strong bite just as I like it, could be to the warm weather out here, it’s around 27 c in my kitchen.
once ya hit the level of carbonation/sweetness that ya want you can then home pasteurize in a 180f water bath for 10 mins...from that point on they will be shelf stable.
Would you drop the sealed bottles in?
basicaly...need enough water in pot to cover the beer level with a full load of bottles.bring water to 180f...REMOVE FROM HEAT SOURCE....then place full capped bottles in the water and let heat soak for 10 mins...remove bottles,reheat water and continue until whole batch is done.If you use one cleaned plastic soda bottle and cap while bottling you can just check carb lvl daily by giving that one a squeeze.
@@mountainmanfab thanks!
mountainmanfab l wouldn't the bottles crack with room temperature inside being lowered into 180F water?
@@Foxkitten86 there is always a risk heating pressurized bottles, but as long as you're using pressure/beer bottles the risk is low.
Edit: check out "Bearded & Bored" for reference.
can you test Chef Heston Blumenthal's Fish and Chips?
Just bottling up my first batch of ginger beer! It’s winter so I’ll try leaving it out for 3 days. Thanks for the inspiration and the recipe. 💕From Vancouver Island🇨🇦
I love ginger beer, would love to make my own! Great video! 🍺
Instead of white sugar use jaggery,it helps in fermentation
As an Indian we know how important jaggery is for fermentation . Hahaha
A video with 0 dislikes. Something to behold.
You jinxed it.
Nice video and definitely looking to make a ginger beer for the summer. I do brew my own beer but a ginger beer would be a nice and, quite literally, refreshing change. I think the reason the 4th beer tasted so yeasty is because all of the sediment was disturbed when the bottle was opened and it fizzed over. I think I might try with a primary and secondary fermentation process.
A great walk-through, very informative. Thanks for the guide. Think I'm going to try infuse cinnamon sticks and peppercorn during the simmer.
My Great-grandma used to make this continuously, and if left too long, it would explode. She used raisins to help the sweetening/ carbonation process in the bottles, there were no plastic bottles back then. The 'bug' was shared around the ladies of the area, and she would use a third of forth generation bug for the next batch. The bottles were kept under the sink to ferment and the bug was kept in the hotwater cupboard. It was not like today with an electric heated cylinder, but rather heated by the extra heat from the gas oven. (coal gas)
My mother made it in a series of different bottles, ending in plastic ones last. You can tell when they are ready to put in the fridge, by tapping the bottle if it is tight with pressure its time.
Shouldn't you let the caps just sit on the bottle for a day before you really seal them? Some yeast maybe produces too much pressure I guess. Btw. stinging nettles really add a great flavour to the ginger. Give it a try! Greetings from Germany!
What quantity of nettles do you suggest with respect to this recipe, please?
@@jipjanneke11
Depends on the amount of liquid and the age of the nettles. I use a good hand full of nettle leaves per gallon, I didn't measure the weight.
I brewed this stuff for awhile using wild yeast, super fun. Can be absolutely delicious when brewed right, I loved adding berries. Made some so fizzy that they exploded all over the ceiling when opened.... Wild yeast seems to take longer to get going since you just let it sit for a week or so until it gets cultured.
Thank you sir you just gave me a application of my fav plant .. and i never knew why I was obsessed with ginger water .. you made me clear thank you
Do a version with chilli! Chilli ginger beer!
I was thinking of cocoa nibs or vanilla beans.
Request: Make Dandelion and Burdock Beer
I made this a few weeks ago, not impressed, but probably because I know what the mass produced stuff tastes like
Yeeeeeessssss!!!!!!
Glen, you are my 2nd favourite Canadian 💓. Thank you for sharing.
thanks for making this video, I really enjoy your personality.
11:27 “it has changed...it HAS CHANGED.” 😳
"I know I'm gonna spill" proceeds to not spill a single drop
Better safe than sorry
Love your tutorials. Thanks for creating them! - From your neighbours in Ontario (Ottawa)
Wow. This is the first video of yours that I've watched. I was surprised to see that you actually go straight to the bottle. I was expecting some time under an airlock, but no: you go straight to the bottle!
I only recently started brewing so I may be more afraid of a bottle bomb than I should be, but I never even considered that straight to bottle is an option. Thanks for that!
Glen, great video! How much ABV could you get in a naturally yeasted ginger beer? Do you think you could get to the 4%+ mark of the likes of Crabbies? Is it just a matter of time?
What would increasing the time do to the batch you had? How far could you take it?
Also, what impact does increasing the sugar % at the start have? High ABV?
Could you turn this into a ginger 'champagne' if given the right conditions? If its not already a thing!
Wild yeast is a gamble - some have a low tolerance for alcohol and will stop around 2-3% or lower. I think this strain that I have in this bug, might go as high as 3-4% if I gave it time. With the right yeast you could get to a Champaign style beverage, something I've thought about but never attempted. Extra sugar (with the right yeast) will give you a higher ABV, but too high gets you no-where, the yeast just shut down.
@@GlenAndFriendsCooking hi Glen, just interested in your answer to the question, how long would you be able to leave it? Will you be able to drink it after weeks, months or even years? Thanks in advance for you answer! Greetings from a friend in Holland ;-)
Hey Nick, I modified this recipe to get a 6%~7% ginger ale. I took the base, used bakers yeast instead of ginger bug and let it ferment for about 12 days in a glass carboy. When bottling I added a little sugar for carbonation but the alcohol level had already killed off all my yeast. Maybe you could carbonate it another way to not ferment as long. Good luck!
Can you do an ASMR video of you saying the words "Out" and "About" over and over pls
The realness of these 2 people shine through. A pleased accidental tourist seeking technical answer to a digital problem stumbles across something she will definitely do later. The title got me, your delivery made me stay (although I was busy and shouldn't have) Thanks. Subscribed.
👍I’ve made a ginger big and ginger beer before but I like the way you did it. Thank you. 💞
I'm here because Brad seems fail his ginger beer
haha same here
Does he ever succeed in anything? 🤣
@@AdmiralSilver96 but we still love him aren't we?
@@zxdxxtr Hell yeah of course! nowadays he's my daily dose of happiness.
so funny I am too.