if you dont want to bother opening the bottles every 24h i recommend buying a fermenter (a big bucket with one way pipe to let the gasses out) and putting the mixute in it (step shown at 3:58 of this vid) for the first week for the fermentation. After fermentation stops ( usually 7-10 days) pour it in to the bottles or staight into the glasses since its good to go already.
Thank you! I try to design my recipes so people don't have to spend money on extra equipment and to make it accessible to everyone. But I appreciate the suggestion and thank you for watching! :)
I'm on my second batch using your recipe. This time I'm going to add vanilla because that's what my dad used to do. First batch with lemon came out great. Better than the store version. Thank you!!!!
Great, thanks for sharing the process! I love ginger beer. Also, I had a laugh when you said "lockdown for seven days". Here we are, almost a year later...
HINT: Place a bent over twist tie over the bottle edge then put the funnel in to the top of bottle so not to have bubbles gulping and end up over pouring. Some funnels have a built in line on the funnel spout to help with this issue.
This is great! For those who want to try it the first time be very careful not to build up excessive pressure during carbonation it can really explode. I experienced it happened in my kitchen, bottle exploded by itself like a bomb Luckily it exploded at time when nobody in the area. Thanks for showing the way to avoid overpressure in the bottle.
@@zerowastecalifornia hey just wanna ask, what if I keep the bottle for 2 weeks for carbonation? Does it get more intense the longer I keep? Cuz I want a really really really strong one.
@@simpleynaren2833 letting it ferment before bottling will make it stronger. Watch actual beer brewing videos. It's usually 2 weeks ferment then two weeks bottle condition with a small amout of sugar to carbonate. With only one week of fermenting in bottles like this video, alcohol content is extremely low.
4:41 When I lived Australia this was a tended to happen often - exploding ginger beer bottles! LOL When you're made a lot do not store the bottles together, as if you do, one exploding bottle can trigger others to explode, and you can lose the lot mate!
@@leeholzmann1023 yes, it works with plastic bottles too. And you can have an idea how carbonated are by trying to squeeze it, when it's ready the bottle will get hard to squeeze meaning it's very carbonated
So in other words it works just as well with plastic bottles as it does with glass bottles then, yes? Also, do you have to drink them all up in a matter of days after you've finished making them, like she said. Or can you store them over time?
Nice. I’m going to make this today. I’ve done a series of fermentation projects during this lockdown : Apple cider, rye whiskey and a Hefeweizen so far. This is my new skill. Looking forward to tasting the results.
PEOPLE: THIS DRINK GETS VERY FIZZY. I opened it over the sink just in case and thank God I did. You do not need to add CO2 this recipe makes this ginger beer VERY fizzy !!!
The whole point of this is NOT to add CO2. This is old-fashioned soda, before someone invented the carbon-adding process. I'm sure you could also call this ginger ale. I made a low-alcohol soda like this from apple juice, and the carbonation tasted so natural and easy to drink, not like modern soda.
7 days? Try 6 months running to 7 here in the Philippines .... and a beer ban.... and yes making my own ginger beer has given me something constructive to do, and it's very easy and rewarding thanks for the video.
I like to brew beer with fruits and yeast from apple, see the bottle burst with bubbles, and finish them in a week, some happy life. I plant my own ginger, definitely will try your way when harvesting the ginger.
Hello friend 👋 greetings from England 🇬🇧 Beth and Simon watching 😀. Such a refreshing drink 🍸 ideally for the summer months ❤ Thanks for showing us, take care and enjoy your day Beth and Simon ❤❤❤❤
OMG I can't believe I watched this video over and over again🤣🤣🤣I found your voice is somehow soothing and cute. I make ginger beer following your recipe started just today. Can't wait for the result. It's started raining daily in my country, I'm gonna need ginger drink to warm my body. Thank you. Greetings from Indonesia♥️♥️♥️
My Aunt use to make ginger beer for the harvest time.. kegs were always sitting on a stand .. My Grandfather would make a ginger beer that was more like a real ale bitter that had a strong ginger bite.. looked forward to that when home on leave from Army?
This took longer to get the bug going, but makes a phenomenal drink. Have you ever let the drink ferment in a demijohn with an airlock on it - like beer or wine - before bottling it?
thank so much for posting this it reminds me when i was a child and my parents made ginger beer. they called the ginger in the jar a plant not a bug (ps) there was bottles exploding everywhere and the ginger beer was good
Never seen ginger make like this. Grew up seeing my grandmother making ginger beer. I even made some a week ago. Nothing like this. Best wishes to the new edition.
@@unsane78 I'm guessing you guys haven't had people close to you die of it. Once you experience that everything just becomes real. I underestimated it before too.
I just love your handle. Always wash roots. if they are storebought they nave garbage on them, even organics. If they are from your garden I hope you don't think dirt will help your fermentation.
@@rayanaboujamra I super appreciate your comments and support! But understandably, comments can easily get lost in the masses! I spent several minutes trying to find it, but there are hundreds of comments and I couldn't locate it. If you have a pressing question, please use the "Community" thread on the channel page where I am more likely to be able to find it. I do my best to answer all your questions, but sometimes it's just not possible. Please understand it's not personal, at all. I am only one human. Thank you!!
@@zerowastecalifornia okay noted 🙂. i need to tell you that i made the recipe, but it came with 0% alcohol! what should i do to increase the alcohol level?
Thank you so much for these amazing hints, just a question. Should we leave it to ferment a bit more after mixing the ginger bug to the whole thing or do we bottle them straight away and let the fermentation be done in the bottle for a week. Some places I read that we should be allowing it to ferment for a week and then bottle. Which one is the best way? Thank you.
I like to leave the bottles at room temperature for about 3 days. I haven't tried a week! The flavors develop the longer it sits at room temperature and then once you pop it in the fridge, it slows down the fermentation process. I bet it will be super duper gingery after a week at room temp.
I love ginger beer, I buy it it at Trader Joes but of course I'll be trying this because ill be able to control the amount of sugar in the recipe. Thanks for the vid!
I used practically the same recipe and the ginger beer turned out great, I left out the lemon juice just my preference, I will recommend this video as it explains the process very well, I produce an eNews for Australia and living in the Philippines at the moment with an alcohol ban. Just one question is there a need to pasteurize?
I can't believe your question wasn't answered. No you don't need to pasteurize, but unless you want it to last longer and reduce the chance of it tuning to vinegar it will help. Glass bottles capped and pressurized first, not plastic. I don't care for lemon in it either. I don't use the ginger bug, just plain baking yeast. If you want higher alcohol. 1/4 cup Grated ginger boiled 5 minutes, let cool. Pour in 1 gallon glass jar. Fill 1/2 full with clean water. Add 1 3/4 - 2 cups sugar. Stir til sugar is dissolved. Fill with clean water 2 inches from top. Since wild yeast doesn't produce a higher alcohol, add 1/2 teaspoon of baking yeast. Cover top to keep bugs out and let CO2 escape. On 5th day, strain and bottle. Burp bottles every day the next 3 days. Keep burping daily until the bottles start to clear and settle. Plastic soda bottles work better to check pressure, they won't shatter either, but you can't pasteurize them. I have 2 gallons of Gruit (herb) beer to bottle tonight. And 4 gallons of wine to start. I use ginger in my Gruit with Rosemary and tea too. I learned to never use Coriander unless you want your beer to taste like bologna. LOL
You can keep feeding it regularly from what I've learned or refrigerate it and feed it weekly by emptying a bit of water and ginger then topping up with fresh water, ginger, and sugar
Have you ever taste the non alcoholic version ( blend the ginger and strain it trough a cheese cloth add almond essence and sugar and you good to go (Caribbean version)
Love the (not so) subtle references to Brad from BA! Also, at 4:14, you have to wait a while for the liquid to go down the funnel, this can easily be sped up. Hold something like a toothpick between the funnel and the neck of the bottle.
You are a great presenter. Quite informative. Is there an organic option to sugar ? I would like to make this but without the processed sugar. Any advice ?
Not sure what I'm doing wrong, but I've failed at making this twice already. This will be my 3rd attempt. Maybe the warmer weather will help my ginger bug grow better. Wish me luck!!! 🍻
I love making ginger beer this way! The alcohol percentage is not ever going to be 2-5% ABV though! You'd be lucky to go above 1%. This is very much a ginger soda rather than ginger beer. If you doubt my words you can easily substitute the ginger bug for bread yeast and taste how alcoholic even 2% taste! (Ginger bug has both yeast and bacteria, so you can not get a proper alcohol reading with home brewing equipment)
Thanks for clarifying! I was actually wondering myself since my favorite drink is a Moscow Mule and ginger beer that we buy in the store is always in the same aisle as sodas, waters, and Ginger ale not in the beer or alcohol section. So in essence ginger beer would be the equivalent to root beer (as far as naming convention with no alcohol) maybe in this case very little to even register. All of it comes from the vodka that you mix in. Thanks again!
@The Truth about Africa hurts I mean it is how they made it. Not specifically that drank ginger ale. What I meant is how they made it. Most ales before was made from barley and other plants. The procedure of making it is almost the same, also adding some yeast to it. That procedure has already been there and even my grandparents and my friends when I was a kid knows the procedure.
I Tried this Methode now 6 or 7 times, always changing factors like the temperature, or the age of the bug the amount of sugar. So far it never came close to this fizzyness. The gingerbug always kicks of nice. but after botteling nothing happens for at least a week at room temperature and then it becomes the tinyest bit fizzy. No sure what I do wrong. I now decided to make a giant Bug (with the gingersirup at the base). that took also a week to kick of but fermented nicely since. Now i will bottle tomorrow and add as TBS of sugar to each bottle Lets see how that will go
hi! was curious if i’m capping glass bottles will i need to burp and recap every day? or is there a way to stop a regular 12 oz longneck that i can still burp it? thanks so much! looking forward to trying it!
You can sling it in the fridge to stop the fermentation process. Should* stop explosions. Otherwise you do a traditional fermentation and wait for it to finish fermenting in a vessel then add carbonation drops to the bottles before bottling. Wait a few weeks for it to get good in the bottles then drink away
You can try to pasterize your bottles to stop the fermentation. If you're not sure if your ginger beer is bubbly enough (and can't burb your bottles) you can add a couple of raisins in the bottles before capping. You know it's ready when the raisins are floating
Or... just chop some ginger and boil it in some water with sugar & lemon - hey presto - Ginger cordial, which you can then add to carbonated water or sparkling spring water for instant ginger beer. Gotta admit though, I'd love to try your version, but I'm not great with any kind of fermentation process because I have a memory like a thingy.
You can pasteurise the bottles once done to extend the life by weeks if making larger batches. Pear juice also works really well as an additive.
if you dont want to bother opening the bottles every 24h i recommend buying a fermenter (a big bucket with one way pipe to let the gasses out) and putting the mixute in it (step shown at 3:58 of this vid) for the first week for the fermentation. After fermentation stops ( usually 7-10 days) pour it in to the bottles or staight into the glasses since its good to go already.
Thank you! I try to design my recipes so people don't have to spend money on extra equipment and to make it accessible to everyone. But I appreciate the suggestion and thank you for watching! :)
@@zerowastecaliforniato
That burp at the end sure earned you a like from me.
YESSSS!
It earned a like and a subscription from me... 😁
I'm on my second batch using your recipe. This time I'm going to add vanilla because that's what my dad used to do. First batch with lemon came out great. Better than the store version. Thank you!!!!
You crazy rebel. I love it. Let me know how it comes out!
@@zerowastecalifornia does the ginger beer contain alcohol?
@@Wolf-xu1fj a very small amount around 2-5% but not enough to make you drunk(the longer you ferment the ginger bug the more alcohol level it has)
Has anyone tried to add cucumber? I like them fresh in mix, like a lemonade, but how would turn out fermented is question.
Thanks for sharing this recipe, I'll make my own wine 🍷
Takes a few days but honestly a lot more simple than I thought it would be.
Nicely done. I've not used a ginger bug myself, but now I am a bit inspired to do so and revisit my own recipe.
Just finished it! Came out BETTER than the stuff I get at whole foods. So much cheaper this way. Thank you!!!
YES!!!!
Just sampled our second batch - - added 1 cup of strawberry puree for extra flavor, came out amazing! Thank you again!!!!!!!!!!!!!!!!!
Great, thanks for sharing the process! I love ginger beer.
Also, I had a laugh when you said "lockdown for seven days". Here we are, almost a year later...
Haha right? 2 Years later...... :S
HINT: Place a bent over twist tie over the bottle edge then put the funnel in to the top of bottle so not to have bubbles gulping and end up over pouring. Some funnels have a built in line on the funnel spout to help with this issue.
This is great! For those who want to try it the first time be very careful not to build up excessive pressure during carbonation it can really explode. I experienced it happened in my kitchen, bottle exploded by itself like a bomb Luckily it exploded at time when nobody in the area. Thanks for showing the way to avoid overpressure in the bottle.
Gotta play it safe!
If you want some dos and donts I made a video trying to make sure everyone stays safe :) ruclips.net/video/is9y2qkoOoI/видео.html
just use airlock n bottle after ferment end
I have a new thing now.you have no idea how grateful I am.you a terrific human being.thank you.so much.
Lock down in Kenya as well. Stumbled on your channel. I'm going to try this.
Curious how it turned out! Tupe update.
Stay safe, friend
@@zerowastecalifornia hey just wanna ask, what if I keep the bottle for 2 weeks for carbonation? Does it get more intense the longer I keep? Cuz I want a really really really strong one.
Wewe kunywa keg ama muratina
We recently started ginger farming and harvested over 7 tonnes of ginger....gonna make thisss 😍
I tried this, and it was amazing. Not much alcoholic beverage but still 2 pints can give a nice buzz.
So glad you enjoyed it! Yes it's very low alcohol but it's so refreshing! Thank you for commenting 💕
@@zerowastecalifornia adding yeast will increase its alcohol level?
@@simpleynaren2833 letting it ferment before bottling will make it stronger. Watch actual beer brewing videos. It's usually 2 weeks ferment then two weeks bottle condition with a small amout of sugar to carbonate. With only one week of fermenting in bottles like this video, alcohol content is extremely low.
4:41 When I lived Australia this was a tended to happen often - exploding ginger beer bottles! LOL
When you're made a lot do not store the bottles together, as if you do, one exploding bottle can trigger others to explode, and you can lose the lot mate!
Here in India we have been in complete lock down since last 45 days. No beer no nothing, thank u for sharing the preparation method
Islam me peete nahi na bhaijaan
Let m know how it came out to be once you make it
This won't be alcoholic unless you substitute the ginger bug for bread yeast
@@livemakenfo aise piyo ki na khud ka na kisi aur ka nuksan ho. be a nice human being doesnt matter what religion you belong to..
@@jenslyn42 thanks for the info
Love how, even after you burp the bottles every 24 hours, there is still enough carbonation for a good belch! Thank You!!!!
hahaha that's quality carbonation right there!
@@zerowastecalifornia will it work with plastic bottles ?...
@@leeholzmann1023 no. they cant handle the pressure
@@leeholzmann1023 you can use sealable plastic bottles but you still need to release the gas pressure so they don't burst
@@leeholzmann1023 yes, it works with plastic bottles too. And you can have an idea how carbonated are by trying to squeeze it, when it's ready the bottle will get hard to squeeze meaning it's very carbonated
this is the only recipe i am going to use from now on, so much easier than the one i used before. and I REUSE. plastic soda bottle thank you!!
So in other words it works just as well with plastic bottles as it does with glass bottles then, yes? Also, do you have to drink them all up in a matter of days after you've finished making them, like she said. Or can you store them over time?
My own unwritten rule, you MUST drink ginger beer with a couple of slices of lemon and ice cubes.
The difference in taste is amazing.
I think you've just written that rule? Lol
@@bluesloverdelux5010 - oh yeah it's definitely own rule, but if I had my way I would make it law to put a slice of lemon in a ginger beer 👍
Thanks for the tip. If I get around to making this, I will definitely try that. It sounds extra refreshing 😉👍 💞
I just squeeze a bit of lime in mine and I'm mindblown😂😂... only use it with store bought ginger beer tho
Love it!
Nice. I’m going to make this today. I’ve done a series of fermentation projects during this lockdown : Apple cider, rye whiskey and a Hefeweizen so far. This is my new skill. Looking forward to tasting the results.
thanks a lot for making ginger beer,i shall try to make it next week,madame.
PEOPLE: THIS DRINK GETS VERY FIZZY. I opened it over the sink just in case and thank God I did. You do not need to add CO2 this recipe makes this ginger beer VERY fizzy !!!
Oh I hope so!
The whole point of this is NOT to add CO2. This is old-fashioned soda, before someone invented the carbon-adding process. I'm sure you could also call this ginger ale. I made a low-alcohol soda like this from apple juice, and the carbonation tasted so natural and easy to drink, not like modern soda.
The ginger beer wasn't the only thing that needed to burp. Great job and thankyou. cheers from oz.
Sorry I know so rude >.<
My kind of lady! Well done and cheers on with what you’re doing.
A cow is also a pet that you can drink! LOL... great video. Thanks for sharing!
I would love to do this specially to make Moscow mule! But I'm not sure to many days lol
7 days? Try 6 months running to 7 here in the Philippines .... and a beer ban.... and yes making my own ginger beer has given me something constructive to do, and it's very easy and rewarding thanks for the video.
Going to make this today... can’t wait! And love your Japanese Chin at the end... I have two of them
Better get checked out Bob you should only have one chin.
I have two, too!!! They're like potato chips. You can't have just one! What are your's named??
@@thunderolightning6607 oh crap. I also have double chins 😰
Zero Waste TV Mishu and Leah
Zero Waste TV by the way my ginger bug isn’t fizzing so I’ll have to get organic and start over
I like to brew beer with fruits and yeast from apple, see the bottle burst with bubbles, and finish them in a week, some happy life. I plant my own ginger, definitely will try your way when harvesting the ginger.
That would be cider then.
Thanks for the great video. Randomly selected yours from the search I did and great to see someone else from San Jose.
SJ represent!!!!! I am wondering if anyone noticed one of those shots is the door of the Pink Poodle. Heh heh heh heh
@@zerowastecalifornia I did!! Memories...
Let's drink
Parents Bob knight ?
The sound at the end is satisfying
“Its kinda like having a pet. That you can drink!... aaannd not feel guilty about.” 😂
favorite part hahaha
@LagiNaLangAko23 dont inject ginger beer - bob lob law
Hahaha
I Love thos woman😂
😂😂😂
Hello friend 👋 greetings from England 🇬🇧 Beth and Simon watching 😀.
Such a refreshing drink 🍸 ideally for the summer months ❤
Thanks for showing us, take care and enjoy your day Beth and Simon ❤❤❤❤
Beautiful, and the beer too. This is like a dream come true, making my own beer at home, thanks.
I gotchu!
OMG I can't believe I watched this video over and over again🤣🤣🤣I found your voice is somehow soothing and cute.
I make ginger beer following your recipe started just today. Can't wait for the result. It's started raining daily in my country, I'm gonna need ginger drink to warm my body.
Thank you. Greetings from Indonesia♥️♥️♥️
Any woman who can belch unashamed in my book is a keeper. Good job.
Hello friend look your drinks was nice. Thanks you for sharing your recipes.
Heck if you can't socialize might as well get a good buzz right! Which reminds me time to have one of my home brew beers....lol.
Another method is using water kefir grains, i.e first make a ginger syrup then add to the plain finished water kefir and bottle in some swing top lids
Never heard of ginger beer before. Cool, will definitely try it out
Mostly in West Indies it's a very good drink especially on hot days ginger is good for you but it's hot but really really good cold or over ice
Best drink ever!!!👍
My Aunt use to make ginger beer for the harvest time.. kegs were always sitting on a stand .. My Grandfather would make a ginger beer that was more like a real ale bitter that had a strong ginger bite.. looked forward to that when home on leave from Army?
Finishing up the final stages of my first batch. My ginger bug is hanging out in my pantry. I named it Alice. She’s bubbly :P
Just tried ours for the first time yesterday. Came out so good! The whole family was involved so it was very exciting lol
This took longer to get the bug going, but makes a phenomenal drink. Have you ever let the drink ferment in a demijohn with an airlock on it - like beer or wine - before bottling it?
*We love ginger beer so thank you so much for sharing the recipe for the home brew*
🧁
Bennefits of ginger beer
So you are saying I can make my own beer and it'll cost less. WOW! SAVED
thank so much for posting this it reminds me when i was a child and my parents made ginger beer. they called the ginger in the jar a plant not a bug (ps) there was bottles exploding everywhere and the ginger beer was good
We called it a plant too. Bug is American.
Whoa, good stuff's always at the end. Just like the movies. Don't get up and walk away when you see the credits.
You made my day!! Love ginger beer.
I remember hearing people talk about this beverage being popular at the St Patrick's Day celebration in Birmingham, Alabama. Back in the day.
Ha ha so cute when you say "it's like a pet you can drink" 😂
Never seen ginger make like this. Grew up seeing my grandmother making ginger beer. I even made some a week ago. Nothing like this. Best wishes to the new edition.
Try adding some cinnamon or dry rose petals, flvrd tea, etc for that extra flvr
Ooooh that sounds divine!
is it tho?
... its called "ginger beer" for a reason
The ginger beer I bought has black pepper and chili peppers it's nice and spicy. All those sound great
I must try this.. love home made ginger beer.. my aunty used to make as she had a ginger plant, so she made heaps of it..
Ginger plants make gorgeous flowers too!
Thank you for the shortcut recipe🙌
Btw, your smile/burp at the end was a pretty nice nuance 😉
Hahaha thank you!
Lol I also enjoyed it
WOW! Super no-nonsense video! Cheers!
Cabin fever after only 7 days?😆 A year later...if only we knew then what we know now.💛
That its basically the flu? 💁♂️
@@unsane78 Yes, brand new packaging, but still the same bug you've never panicked over before.🤷🏼♀️
@@spicencens7725 💯
We were locked down for 6 months!
@@unsane78 I'm guessing you guys haven't had people close to you die of it. Once you experience that everything just becomes real. I underestimated it before too.
This recipe worked SO WELL!!!! Thank you! Great editing too.
I'm watching this while sipping a Moscow Mule, thinking "oh so I don't have to buy ginger beer for these anymore? Sweet!"
Cheers to that!!
@@zerowastecalifornia please reply to my comment downwards as soon as possible, because i need some help
I just love your handle. Always wash roots. if they are storebought they nave garbage on them, even organics. If they are from your garden I hope you don't think dirt will help your fermentation.
@@rayanaboujamra I super appreciate your comments and support! But understandably, comments can easily get lost in the masses! I spent several minutes trying to find it, but there are hundreds of comments and I couldn't locate it. If you have a pressing question, please use the "Community" thread on the channel page where I am more likely to be able to find it. I do my best to answer all your questions, but sometimes it's just not possible. Please understand it's not personal, at all. I am only one human. Thank you!!
@@zerowastecalifornia okay noted 🙂.
i need to tell you that i made the recipe, but it came with 0% alcohol! what should i do to increase the alcohol level?
Thanks for a nice recipe. Can I just ask how you sterilised your bottles?
2:14 "To prepaaare the ginger for the ginger beer" with the accent. I LAUGHED SO LOUD🤣🤣🤣
I love this video
Haha... I listened to it again n again 😆😆😆
@@debbiesworld4278 saame🤣🤣
I don't get it. Please explain.
Just repeated that time :)
@@muchasgracias6976 British
That burp! 😁 Made me chuckle. Great job with the ginger beer video.
Thank you so much for these amazing hints, just a question. Should we leave it to ferment a bit more after mixing the ginger bug to the whole thing or do we bottle them straight away and let the fermentation be done in the bottle for a week.
Some places I read that we should be allowing it to ferment for a week and then bottle.
Which one is the best way?
Thank you.
I like to leave the bottles at room temperature for about 3 days. I haven't tried a week! The flavors develop the longer it sits at room temperature and then once you pop it in the fridge, it slows down the fermentation process. I bet it will be super duper gingery after a week at room temp.
I love ginger beer, I buy it it at Trader Joes but of course I'll be trying this because ill be able to control the amount of sugar in the recipe. Thanks for the vid!
I used practically the same recipe and the ginger beer turned out great, I left out the lemon juice just my preference, I will recommend this video as it explains the process very well, I produce an eNews for Australia and living in the Philippines at the moment with an alcohol ban. Just one question is there a need to pasteurize?
Thank you so much! :)
Andrew Fleming did u do everything as mentioned in this video or something different.???
I can't believe your question wasn't answered. No you don't need to pasteurize, but unless you want it to last longer and reduce the chance of it tuning to vinegar it will help. Glass bottles capped and pressurized first, not plastic. I don't care for lemon in it either. I don't use the ginger bug, just plain baking yeast. If you want higher alcohol. 1/4 cup Grated ginger boiled 5 minutes, let cool. Pour in 1 gallon glass jar. Fill 1/2 full with clean water. Add 1 3/4 - 2 cups sugar. Stir til sugar is dissolved. Fill with clean water 2 inches from top. Since wild yeast doesn't produce a higher alcohol, add 1/2 teaspoon of baking yeast. Cover top to keep bugs out and let CO2 escape. On 5th day, strain and bottle. Burp bottles every day the next 3 days. Keep burping daily until the bottles start to clear and settle. Plastic soda bottles work better to check pressure, they won't shatter either, but you can't pasteurize them. I have 2 gallons of Gruit (herb) beer to bottle tonight. And 4 gallons of wine to start. I use ginger in my Gruit with Rosemary and tea too. I learned to never use Coriander unless you want your beer to taste like bologna. LOL
Thank you for going straight into the recipe
So cool we are just growing our first ginger plant :)
I've just finished growing my own too.. Got about 4kg off one ryzone
How do you also store the bug to use for later , if thats possible??
Thanks for a great video.
It's more easy than i thought. Cheers
What about methyl alcohol produced inside in small quantity. It could cause blindness, even kill.
Ya, this thing is running in my mind too
Absolutely amazing content, you deserve more views
Very good. Prepare a dry mix for one litre bear ,pack in pouches and Market.
Thank you for this video. Do we just retain the ginger bug for the next batch? How long can we keep it before discarding?
You can keep feeding it regularly from what I've learned or refrigerate it and feed it weekly by emptying a bit of water and ginger then topping up with fresh water, ginger, and sugar
That's what I do! Let it keep on keeping on. If it goes bad, it's pretty obvious. And sad.
Have you ever taste the non alcoholic version ( blend the ginger and strain it trough a cheese cloth add almond essence and sugar and you good to go (Caribbean version)
Love the (not so) subtle references to Brad from BA!
Also, at 4:14, you have to wait a while for the liquid to go down the funnel, this can easily be sped up. Hold something like a toothpick between the funnel and the neck of the bottle.
You are a great presenter. Quite informative. Is there an organic option to sugar ? I would like to make this but without the processed sugar. Any advice ?
Try honey
Lol “slap in the face and a how do you do!”
Not sure what I'm doing wrong, but I've failed at making this twice already.
This will be my 3rd attempt. Maybe the warmer weather will help my ginger bug grow better.
Wish me luck!!! 🍻
When adding lemon juice add one teble spoon of honey it's give awesome test, aroma and colour to beer! Cheers..😀👍🍻🍺
great information and sense of humor
I love making ginger beer this way! The alcohol percentage is not ever going to be 2-5% ABV though! You'd be lucky to go above 1%. This is very much a ginger soda rather than ginger beer.
If you doubt my words you can easily substitute the ginger bug for bread yeast and taste how alcoholic even 2% taste! (Ginger bug has both yeast and bacteria, so you can not get a proper alcohol reading with home brewing equipment)
Thanks for clarifying! I was actually wondering myself since my favorite drink is a Moscow Mule and ginger beer that we buy in the store is always in the same aisle as sodas, waters, and Ginger ale not in the beer or alcohol section. So in essence ginger beer would be the equivalent to root beer (as far as naming convention with no alcohol) maybe in this case very little to even register. All of it comes from the vodka that you mix in. Thanks again!
Wow I love ginger beer so much, Thank you for sharing.❤❤❤
This is how they made the good ale of the ancient times.
@The Truth about Africa hurts Yes it is. If you've heard of (not ginger specifically) ale, that's what the Saxons and the Vikings drank before.
@The Truth about Africa hurts I mean it is how they made it. Not specifically that drank ginger ale. What I meant is how they made it. Most ales before was made from barley and other plants. The procedure of making it is almost the same, also adding some yeast to it. That procedure has already been there and even my grandparents and my friends when I was a kid knows the procedure.
@The Truth about Africa hurts I make coconut wine with a similar procedure like this too.
Wawooo
💕💕💕
Where should I keep or do with the rest of the ginger bug?
I thought Santa Claus got to my home at 1.19. Jingle Jingle Jingle...
🤣🤣🤣🤣🤣🤣🤣🤣felt the same too. I went to buy ginger like the whole shop.🤣🤣🤣🤣
The sounds melody from the jar water is nice
Cheers🍻
Bahi bnakr dekhe kya aap?
@@kamalsharma-pl9hu tum logo se bn jaye to hame bhi batana 😂
Great. It's so good for health in winter
Place a coffee filter over the jar then the ring band of the mason jr
If you have a Mason jar lid or a rubber band I've found coffee filters are perfect
This has to be tried. From making bread to making beer!!
My two favorite food groups
THEN, BEER BREAD!
@@caraj6945 yes
Can bakers instant yeast replace ginger bug? Which is better
I Tried this Methode now 6 or 7 times, always changing factors like the temperature, or the age of the bug the amount of sugar.
So far it never came close to this fizzyness. The gingerbug always kicks of nice. but after botteling nothing happens for at least a week at room temperature and then it becomes the tinyest bit fizzy.
No sure what I do wrong. I now decided to make a giant Bug (with the gingersirup at the base). that took also a week to kick of but fermented nicely since. Now i will bottle tomorrow and add as TBS of sugar to each bottle
Lets see how that will go
Laurent Weisgerber kinda the same problem here. Have you got any news yet?
interested in the outcome as well
Thanks. Can we use airlock instead of opening the bottle daily...? please answer. Good luck.
hi! was curious if i’m capping glass bottles will i need to burp and recap every day? or is there a way to stop a regular 12 oz longneck that i can still burp it? thanks so much! looking forward to trying it!
You can sling it in the fridge to stop the fermentation process. Should* stop explosions. Otherwise you do a traditional fermentation and wait for it to finish fermenting in a vessel then add carbonation drops to the bottles before bottling. Wait a few weeks for it to get good in the bottles then drink away
You can try to pasterize your bottles to stop the fermentation. If you're not sure if your ginger beer is bubbly enough (and can't burb your bottles) you can add a couple of raisins in the bottles before capping. You know it's ready when the raisins are floating
That's going to be my next project I think.. Thanks for the idea. Time to get sparkling :D
Flavors so intense like slap in the face and how do you do 😄😄😄😄😄
Lovely video...how many times do you need to burp the bottles?!
Will totally make this, coz I looooove ginger beer..!! 🌿🌿🌿
Or... just chop some ginger and boil it in some water with sugar & lemon - hey presto - Ginger cordial, which you can then add to carbonated water or sparkling spring water for instant ginger beer. Gotta admit though, I'd love to try your version, but I'm not great with any kind of fermentation process because I have a memory like a thingy.