@@sac5608 you can also just let tap water sit for 24-48 hours. The chlorine evaporates. Also your local chemist/pharmacy probably sells distilled water.
@@australiananarchist480 yeah this as well apart from some countries use a chemical called chloramine or something like that it doesnt evaporate. camden tablet or metabisulphate works too i would suggest googling that method if you do that i have brewed anything for ages.
I think I accidentally made some ginger bug. Basically I've made some ginger and lemon rind tea. I've put some honey while still hot and put it in a thermos. I forgot I had it for 2 days and when I opened it, it was fizzy and the smell kind of fermentec
If you use white sugar you need molasses to go with it. Unprocessed sugar still has most of the natural nutrients still with it. Refined sugar has had it all striped. Demerara sugar is what you want.
Does anyone know if this is safe to make or drink during pregnancy? I was told mixed things about kombucha and kimchi bc of their live bacteria, but I have been craving them. I'm wondering if it's the same deal with making fresh gingerale
Apologies if this response is too late but in my humble opinion I would say leave it until after baby comes and you've finished breastfeeding. Even honey isn't advised for babies before a year old so I didn't even take honey during my pregnancies. Better to be over cautious during pregnancy.
To maintain a proper colony if it's established, cut the liquid of your container by half and keep feeding as normal adding equal parts sugar and ginger. Try to maintain the same amount of water you started with. You can slow the growth of the colony by refrigerating it. The colony will live on strong in the fridge but be sure to keep up feeding it on a slower time scale or it can go dormant, or even die. Generally speaking it's best to leave it at room temperature The plant's water should be cut in this way periodically even when not making a batch of ginger beer, or it will to continue to grow indefinitely, and starve itself out. Once you have a routine you should have a constant supply of fresh ginger beer, and a happy ginger beer plant. Edit: the kefir like grains substance you should see in your container is the colony. They are what make the magic happen don't discard them unless you somehow have to many. These can be shared with others to start their own plant.
I was not able to find organic ginger and I washed mine before finely grating it (no food processor). I did this on Sunday and it is now Thursday, and there are bubbles so it seems to be working! We used organic raw sugar and filtered tap water.
Am from BHAARAT / INDIA. Special variety MANGO GINGER is available in some of Sothern parts, mainly used as a pickle. If you are luckly enough, pick them UP.
Fucking gross. I hate ginger beer. First sip really wasn't too bad but with each additional sip it got worse and worse. I couldn't finish the first bottle.
I have a bad habit of jumping to do a recipe before I've read/watched it all the way through, added all the sugar and ginger lol oops, guess we'll see what happens
Not necessarily, if you started seeing bubbles. I saw plenty of bubbles with ginger I had peeled because it wasn't organic Ginger. If you see bubbles rising in a week or less, then you have a live (ginger) bug.
Why have I gotten a video that starts with “this is a ginger bug” over the same clip of spoon dipping into a jar of ginger bug like 5 times in the past 12 hours?
I can’t seem to make it work… I do everything you say but it stops bubbling after 3-4 days… I use organic ginger, unrefined sugar and water🤷🏽♂️ right now my latest attempt smells slightly sour and no bubbles… what could be wrong?!?😢
Is it alcoholic? I truly don't know as I don't drink. I mean Root Beer isn't alcoholic, and as I love ginger I'd like to try it if it's not a "hard" drink. Thanks for the educational advice...
That's if you have a very active colony. Most of my batches come out at 1-3 percent. Many use a yeast when starting and this is not true ginger beer and can be as alcoholic as beer.
It can even be less than 1% alcohol, it just depends on how much sugar you add to the ginger beer and how long you let it ferment since yeast feeds off sugar and it creates alcohol instead
Actually this is a ginger beer plant. A ginger bug is when you introduce yeast to start a fermentation process. Still awesome you did this. What makes a ginger beer plant special is that it's a rare healthy bacteria and yeast symbiosis. The bacteria is a type of lactobacillus and is quite good for you.
Near as I can tell a Ginger beer plant and a ginger bug are the exact same thing: wild yeast ginger beer culture. Probably a regional difference in terminology. Introducing domestic yeast isn't making a ginger bug, that's just making ginger beer without a bug in the first place.
Hey man you should switch to unprocessed sugars like raw honey, if you’re gonna make your own drinks with fermentation it just seems pointless to put processed sugar that’s not good for ya
It appears he is using a minimally processed sugar. A natural ginger beer plant like he is making might not start with honey. In fact honey has been shown to be toxic to the ginger beer plant colony. Raw honey contains a lot more than fructose and glucose inside of it. Most have water, pollen, and other trace minerals. Once a colony has started it may be able to cope with these non fuel items. It's extremely problematic depending on where you live to get a proper start at all. The best bet is to have an established colony already. Using the pure sugar raises the chances of getting the right bacteria to take hold and have a proper balance to prevent bad bacteria from growing. A true ginger beer plant contains no outside yeast, and is instead a rare strain of healthy lactobacillus bacteria and wild yeast in symbiosis. I've had many many many attempts fail to start at all even using fresh from my own garden ginger. There is one seller I know of on eBay that has one of the true strains from before WW2. Most ginger beer plants died out due to rationing for the war effort. Prior to this many homes across Europe and especially in the UK had them in their kitchens. When they made a new batch, or feeding it was common to share the "plant" with others if it wasn't wanted or needed at the time. My aunt was given some of her grandmother's as a wedding present. Most strains today come from a culture bank stock. If you would like to experiment with it I wish you luck! It's an amazing tradition that almost died out the more people interested the better.
@@john7143ey there! Excuse my ignorance but is it best to start your own? I've just started my own today using filtered water, and organic ginger and unrefined demerara cane sugar. I live in the UK. Appreciate any advice you can give . Thanks in advance
Do you think it would cause any issue with the natural yeast in the ginger if it included Lemon Peel or any other flavours or would that be better to include when brewing the Ginger Beer itself? 🤔
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You should also probably recommend distilled or RO water over tap because chlorine and chloramine can kill or inhibit yeast
if you dont have access to this like most people just use bottled spring water
What about that GMO ginger straight from the china toxic soil 😂
@@sac5608 you can also just let tap water sit for 24-48 hours. The chlorine evaporates.
Also your local chemist/pharmacy probably sells distilled water.
@@australiananarchist480 yeah this as well apart from some countries use a chemical called chloramine or something like that it doesnt evaporate. camden tablet or metabisulphate works too i would suggest googling that method if you do that i have brewed anything for ages.
Chlorine is a gas at room temp. If you bring the water to a boil most of it will evaporate.
Ooo, I love ginger beer and seeing how you made your ginger bug may have inspired me to make my own!
I think I accidentally made some ginger bug. Basically I've made some ginger and lemon rind tea. I've put some honey while still hot and put it in a thermos. I forgot I had it for 2 days and when I opened it, it was fizzy and the smell kind of fermentec
Tepache is also made is a similar way, idk what this method is called considering it has an overlap.
Tepache is not made in a similar way- you don’t use a starter.🤡🤦♂️
@@spanqueluv9er but you use the wild yeast on the skin...
If you use white sugar you need molasses to go with it. Unprocessed sugar still has most of the natural nutrients still with it. Refined sugar has had it all striped. Demerara sugar is what you want.
I was wondering what I was doing wrong
@@isaiahcaston4539 Its not wrong per se. Its just easier. If you use white sugar the ginger needs to be organic if you aren't using molasses.
how much molasses do you suggest for the ratios in this video?
What about cane sugar?
@@saadkhawar8039 all sugar works tbh. It's just a matter of how efficiently it works.
Does anyone know if this is safe to make or drink during pregnancy? I was told mixed things about kombucha and kimchi bc of their live bacteria, but I have been craving them. I'm wondering if it's the same deal with making fresh gingerale
Apologies if this response is too late but in my humble opinion I would say leave it until after baby comes and you've finished breastfeeding. Even honey isn't advised for babies before a year old so I didn't even take honey during my pregnancies. Better to be over cautious during pregnancy.
I use repurposed soda bottles for my ginger bugs because they're far less likely to explode if you don't burp them everyday
What should be the method for maintaining this after making the Ginger beer?
To maintain a proper colony if it's established, cut the liquid of your container by half and keep feeding as normal adding equal parts sugar and ginger. Try to maintain the same amount of water you started with. You can slow the growth of the colony by refrigerating it. The colony will live on strong in the fridge but be sure to keep up feeding it on a slower time scale or it can go dormant, or even die. Generally speaking it's best to leave it at room temperature The plant's water should be cut in this way periodically even when not making a batch of ginger beer, or it will to continue to grow indefinitely, and starve itself out. Once you have a routine you should have a constant supply of fresh ginger beer, and a happy ginger beer plant.
Edit: the kefir like grains substance you should see in your container is the colony. They are what make the magic happen don't discard them unless you somehow have to many. These can be shared with others to start their own plant.
I have seen this recipe recently and thought about doing it. I am interested in following your expirement
Just want to ask if i use 1000ml of water and 300g of ginger and sugar will it still work?
Did you wash/rinse the ginger before grinding it up?
I was not able to find organic ginger and I washed mine before finely grating it (no food processor). I did this on Sunday and it is now Thursday, and there are bubbles so it seems to be working! We used organic raw sugar and filtered tap water.
I just started one! I hope it goes well!!
It's been 4 days my ginger bug didn't activate.😢😢😢 Please somebody give me some advice .
Jumped the gun and added all the water and ginger at one time, let's see how it goes 😂
Am from BHAARAT / INDIA.
Special variety MANGO GINGER
is available in some of Sothern parts, mainly used as a pickle.
If you are luckly enough, pick them UP.
Part 1 and part 2? Receive a dislike good sir.
Ohhhh Yum. I’m excited!
Fucking gross. I hate ginger beer. First sip really wasn't too bad but with each additional sip it got worse and worse. I couldn't finish the first bottle.
Ginger beer is made from ginger bug. Ginger bug is just a fermenting agent
Can the ginger bug be preserved, like how you can dry doughstarters into grog for use later?
Can replace sugar to honey?
No
I have a bad habit of jumping to do a recipe before I've read/watched it all the way through, added all the sugar and ginger lol oops, guess we'll see what happens
Please link follow up videos. You have 1,000 videos 🙂
hmm did you use all 150 grams of sugar and ginger throughout the 5 days?
I tried making a ginger bug but after a week it’s turned into a slimy snotty slurry with very few bubbles. Should I just start again?
Well.... i guess i gotta start over and leave the skin on
Will you please, elobarate
HOW to CONSUME,
after 5 days of fermentation.
( From BHAARAT / INDIA)
Not necessarily, if you started seeing bubbles. I saw plenty of bubbles with ginger I had peeled because it wasn't organic Ginger. If you see bubbles rising in a week or less, then you have a live (ginger) bug.
Why have I gotten a video that starts with “this is a ginger bug” over the same clip of spoon dipping into a jar of ginger bug like 5 times in the past 12 hours?
What about making vinegar, keep the ginger under water with sugar and salt once, stir everyday for 21 days, vinegar?
did you use filtered water or plain tap? i heard the chlorine can kill the yeast and the bug won’t work?
Can you add Kefir grains as well?
So fast..can you give recipe in print😮
I can’t seem to make it work… I do everything you say but it stops bubbling after 3-4 days… I use organic ginger, unrefined sugar and water🤷🏽♂️ right now my latest attempt smells slightly sour and no bubbles… what could be wrong?!?😢
Were you constantly feeding it? A sour smell can indicate alchohol. I used some yeast to speed up the fermentation
Mine bug is thick like snot!!!
Is it possible do it wirh ginger or doit at the same way adding dried fruits to the mixer?
FINISHING TOUCH
is not given at all. How to consume, G. Bug after 5 days ?
You can still keep it alive, for future recipes
Is it alcoholic? I truly don't know as I don't drink. I mean Root Beer isn't alcoholic, and as I love ginger I'd like to try it if it's not a "hard" drink. Thanks for the educational advice...
It can only reach 5 to 6%
@@jackovhemling1831 Thank you @Jacob helming...
Take Care and Stay Safe!!!
That's if you have a very active colony. Most of my batches come out at 1-3 percent. Many use a yeast when starting and this is not true ginger beer and can be as alcoholic as beer.
It can even be less than 1% alcohol, it just depends on how much sugar you add to the ginger beer and how long you let it ferment since yeast feeds off sugar and it creates alcohol instead
So interesting
Nothing but ❤
Ginger has a growth stunting hormone added to the skins.
Soo is this alcoholic?
I made a cheong with some rookie mistakes but I’m going to do this next!
For how long can you keep the ginger bug?
POV: You clicked on this video thinking you would see this man turn some ginger in a jar into an actual bug.
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Is this alcoholic?
Can I use frozen ginger to ferment?
500ml = 2.11 cups
500 ml OR 500 grams of water?! 😂
It is the same . 1 ml water = 1 gram . I weigh my liquids because it is easier than measuring
Actually this is a ginger beer plant. A ginger bug is when you introduce yeast to start a fermentation process. Still awesome you did this. What makes a ginger beer plant special is that it's a rare healthy bacteria and yeast symbiosis. The bacteria is a type of lactobacillus and is quite good for you.
Near as I can tell a Ginger beer plant and a ginger bug are the exact same thing: wild yeast ginger beer culture.
Probably a regional difference in terminology.
Introducing domestic yeast isn't making a ginger bug, that's just making ginger beer without a bug in the first place.
Hey man you should switch to unprocessed sugars like raw honey, if you’re gonna make your own drinks with fermentation it just seems pointless to put processed sugar that’s not good for ya
It appears he is using a minimally processed sugar. A natural ginger beer plant like he is making might not start with honey. In fact honey has been shown to be toxic to the ginger beer plant colony. Raw honey contains a lot more than fructose and glucose inside of it. Most have water, pollen, and other trace minerals. Once a colony has started it may be able to cope with these non fuel items. It's extremely problematic depending on where you live to get a proper start at all. The best bet is to have an established colony already. Using the pure sugar raises the chances of getting the right bacteria to take hold and have a proper balance to prevent bad bacteria from growing. A true ginger beer plant contains no outside yeast, and is instead a rare strain of healthy lactobacillus bacteria and wild yeast in symbiosis. I've had many many many attempts fail to start at all even using fresh from my own garden ginger. There is one seller I know of on eBay that has one of the true strains from before WW2. Most ginger beer plants died out due to rationing for the war effort. Prior to this many homes across Europe and especially in the UK had them in their kitchens. When they made a new batch, or feeding it was common to share the "plant" with others if it wasn't wanted or needed at the time. My aunt was given some of her grandmother's as a wedding present. Most strains today come from a culture bank stock. If you would like to experiment with it I wish you luck! It's an amazing tradition that almost died out the more people interested the better.
@@john7143ey there! Excuse my ignorance but is it best to start your own? I've just started my own today using filtered water, and organic ginger and unrefined demerara cane sugar. I live in the UK. Appreciate any advice you can give . Thanks in advance
Does this turn to alcohol?
Yeah after fermenting for a few weeks it does have a hint of alcohol.
Thanks!
Do you think it would cause any issue with the natural yeast in the ginger if it included Lemon Peel or any other flavours or would that be better to include when brewing the Ginger Beer itself? 🤔
^There’s no reason to flavor a ginger bug- flavor your final beverage.
Metal spoon kill bug...😂
Hows the bug gone mate??
Why don’t you just chuck all the sugar and ginger at the start and give it mix daily? I’m not criticising, but curious.
That just does not work like that - often asked...
Can you use sugar substitute?
Can I add some yeast to make it faster ?