3 Ingredient Homemade Fermented Ginger Beer
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- Опубликовано: 7 дек 2018
- Look fermentation is cool. That's just how it is. This drink is an almost miraculous moment, where you literally just take some sugar, and some ginger, mix it in water, let it sit, and then in a few days, you have a powerful fermented mixture to make your very own ginger beer without adding any commercial yeast at all. You are basically harnessing the power of nature to make a Moscow Mule. So yeah, that's pretty cool.
Recipe: www.joshuaweissman.com/post/f...
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Hey guys I must have forgotten to mention in the video. In order to keep your ginger bug alive you just continue to feed it the same proportion of sugar and ginger. Once it get’s too full or it won’t dissolve anymore sugar: just pour out about half of the liquid (leaving half behind) and adding some fresh water, and then go back to replenishing with the same amount of JUST ginger and sugar. Rinse and repeat to keep it alive forever! Also, once it’s active you can place it in the fridge and feed it once a week. Hope this helps! :)
Joshua Weissman you did mention it right at the beginning !! Loved the video
I was just about to ask that! You're a gentleman and a schollar!
Wow! AMAZING.... so.... quick question - Does it get a great buzz going you handsome devil?
Can i halve the proportion of the ginger bug recipe
how long does it take to ferment to adult levels?
just want to say i appericiate you using grams also ! makes everything much easier to follow
How long does the ginger bug keep? what is the best storage for later batches?
To the metric system! 🥂
Agreed, I just find it weird using it for liquids lol. What happened to deciliters.
@@flensoest Generally, we try to keep things simple.
Mililiters/Litres, Milimeters/Meters, Grams/Kilos.
In building, Meters are generally, only used very large amounts. I've seen many building drawings where every measurement is in milimeters, even up to 50,000mm
The point of metric is to keep it simple. Avoiding the fractions in imperial.
@@spacial2 i use the metric system so I get all that, I just don't get, or maybe not used to it in the making of alcohol, why they use grams when measuring water instead of, say decilitres. Oh well, thanks anyway :)
i have fond childhood memories of bottles of ginger beer exploding in our pantry when my mum & dad used to make it in the 70's
Awesome recipe, and as usual super well explained and entertaining. I would suggest to freely adjust the amount of ginger to your taste. For me 10% of the water weight is good, it depends how gingery you like it. Also, if you have a juicer, I’d juice the ginger first, reserve the ginger juice to add at the end, together with the lemons, so you don’t loose any of the ginger flavors and aromas, and cook the pulp to extract the remaining flavor from it. In my opinion, using fresh ginger juice makes the final result a bit richter.
gingerbrewing level: 99.
Discovered after failing the first time that much of the ginger grown in the United States is irradiated after harvest. Of course, this kills the yeast we're trying to cultivate. Made it the second time with organic ginger, and WHAM! :) Thanks, Joshua! Love your stuff!
Woazu
What good does this irradiation of the ginger serve? Seems excessive.
@@Coni2009 : I'm sure it's some sort of "safety" measure. Must protect ourselves, you know. *scoff*
Good thing you said that , i usually buy organic so now i know to buy organic ginger. Its annoying in the usa how we make buying organic harder and more expensive
@@Coni2009 It makes it inactive, so you can't grow your own ginger by buying ginger. They do the same thing with most veggies. They even spray our potatoes so you can't grow potatoes from bought potatoes
Hey all, user report here:
I have been making this ginger beer weekly for about 6 months. I love it.
I have gone through a few ginger bugs and have since created a 'super-bug'. With this bug my ginger beer is ready in less than 24hours!
As Josh mentions, you need to feed your ginger bug daily whilst it is at room temp, and weekly once in the fridge. i found that the older the bug gets, the more culture it is producing (experiencing?), the faster the ginger beer is created.
I started a new bug and fed daily for 3-4weeks at room temperature. Replace 70-80% of the water every 5 days (approximately). I used it for many bacthes of delicious ginger fizz during this period. First batches were taking 5 days, and now as mentioned it is making sizzling soda in less than 24 hours.
I tend to keep my bottles close to a wall radiator which is on a low setting, or atop the fridge.
Also for about 3.5L of liquid I add only 3-4 tablespoons of sugar and I'd say this is about the minimum necessary for a tasty batch.
Other flavour options is to steep a herb into the tea once you have turned off the heat. Sometimes I like to use pine needles instead of lemon as a vitamin C boost and subtle flavour.
Thanks so much to you Josh Weissman for this recipe. It is a great gift and I will forever share this video.
P.S.
He's not joking about explosions. Burp your bottles or else you'll be cleaning the walls and ceiling...
My 8-day ginger bug has fewer bubbles, any advice
@@sebastianolan2793 perhaps you can feed it more sugar or keep it a few degrees warmer.
To see if it is alive, replace most of the water with fresh water and feed it again. Then wait to see if there are bubbles in a day or so
When you say replace 70-80% of the water every 5 days.. Are you also removing the built up pieces of ginger?
@@andreagriffith6634 Yeah most of them. They can be used in a stir fry too
Hey, how alcoholic would you say this recipe is?
Simple and direct. This is the best ginger beer recipe ever. I grew up on this stuff and I love playing around with it. IN the Caribbean we also add pineapple to the second ferment and you get a very lovely refreshing drink.
I want to make a pineapple "soda" with this and all I had was canned pineapple juice. Do you think that will work or would you recommend only using fresh juice? And is it okay to use the juice instead of water?
@@justpassingthrough. try it with the can pineapple, don't add the juice incase it has added vit c which might be too acid and kill the bugs. Add a bit of sugar to it too to give the bugs something to feed on. Add like half the amount of sugar to pineapple. Let me know what happens. Good luck.
There is a Mexican fermented pineapple drink called tepache made from the waste parts of the pineapple (skin and core) that is quite delicious. Lots of recipes on YT.🍍
Josh, thank you for the guidelines! I halved the sugar and it came out perfectly in between ginger ale and ginger beer. I used mature ginger for the whole process as I read there's higher potential for yeast colonization.
My next try I might use young ginger for the boil as the bite is quite strong. I love it but others may not as much.
Again, thank you. This opened my eyes to natural carbonated beverages!
I've mad a LOT of ginger beer. I highly recommend only using 2 Tbsp of ginger bug per gallon of water. Yes, that's right, 2 Tbsp. Anything more than this is unnecessary for carbonation, and will leave you with an overly-yeasty final product (IMO). As a result, you can also maintain a smaller volume of ginger bug.
Additionally, it is possible to have a ginger bug that's too sugary. If I notice my ginger bug becoming sluggish, I'll often adjust with more/less sugar, based on how it smells/tastes. Give it a taste in the evening! If it's overly sweet and fermentation seems dead, just feed it with some ginger only for a day or two.
When bottling, I find it helpful to bottle a single plastic water bottle, in addition to the other glass bottles. This "tester" bottle will make it easy to know when the batch is done. If it's rock hard, put them all in the fridge. No guess work! For me, this is 2-3 days with an active starter (and, yes, with only 2 Tbsp ginger bug / gallon of water).
Finally, try squeezing in a lemon and/or lime, and tossing in the peels after the boil is done. I don't always do it, but it adds a depth of flavor that is often refreshing.
Thanks for that man, I had never really played around with the amount of ginger bug I used, good to know I only need a couple TBS., I've gotten a couple 6gal. carboys to work with now, so it's great knowing I don't need a quart of ginger bug to start.
My ginger bug appears to be doing nothing any advice please
Ryan Nevius Do you make yours alcoholic? Could I put more sugar and ferment it longer to get a ginger beer that is alcoholic and a bit sweet?
Hi Ryan, I followed this recipe and I got almost zero carbonation. It tastes good, first bottle way to sugary, but second bottle really good. But got zero carbonation. What did i do wrong? can you help? Thank you
Pedro Miranda I didn’t have any carbonation either
Bro, I totally tried this and my wife loved it, she is from St. Thomas VI, so you gave me much brownie points. Also, I created a citrus bug by using grapefruit peals. I was attempting to make an orange and grapefruit soda. IT TOTALLY WORKED!!! you are the man bro! thanks for being you!!
I'm super interested in your citrus bug. Recipe for orange soda?
@@ChristiDea OMG!! ME 2!
Oh yeah! Me too! Pls tell us
This sounds excellent! Thanks for the suggestion!
What's the recipe??? Super interested
So easy!! I will be getting started next weekend! Thank you joshua :) you are amazing for these video’s don’t you ever stop please
When you take a chance on the first video that comes up and it ends up being everything you need to know. Thank you! My 9yo son and I watched this yesterday and started our ginger bug last night. We are very excited! Also, thank you for bleeping out the expletive when it exploded ;)
This formula is very good because he kept it simple.
Im a retired baker and all the very best recipes are always the basic simple ones.
I highly recommend this version over the convoluted ones.
Keep it simple, you can't beat success.
Always love the simple, usually better! Am making kombucha, apple cider vinegar and now ginger beer! All these seem straightforward, just patience and good ingredients. Now, to find ginger-strawberry soda recipe.... 😉
Can I make you a question? Can I use this liquid like the sourdough on my bread instead of using the sourdough or comercial yeast?
Gerard Jones Do you by any chance know the percentage of the alcohol in it?
@@mshari623 after 3-4 days it is still less than 2% alcohol by volume.
@@GonzaloD1812 no.
I started the bug 3 days ago and opened it this morning and it was fizzy!! Such a cool feeling to see it all working. Like a delicious science experiment
Mine got fizzy the second day
My bottle exploded :(
your bug exploded? you need to put the lid on lose so the CO2 can escape.
How do you know when it's fizzy?
@@harshbagadia8610 you'll see it fizzle on its own like a shaken soda. or try hitting the jar on the table, it should fizzle.
@@MatheusFerreira-mu6lu use a plastic bottle instead, the ones used for carbonated drinks. You will know when your ginger beer is ready, the bottle will become rock hard.
Getting ready to start my first batch. I LOVE ginger beer, so being able to make it at home is going to be awesome. Can't wait.
I love love Josh 💗 everything I need to know he covers everything from the bedroom to the kitchen he's the man.
Dude, flawless victory on this.
I just changed the normal sugar to brown and it added more depth, but the first two batches with normal sugar were also amazing. Thanks for sharing! :D
I was gonna try brown sugar, as well, hoping the molasses would deepen the flavor. Good to know I'm on the right track!
Does your tastes fizzy like the soda from a can?
Does it contain alcohol?
@@Wolf-xu1fj Probably, but such a little amount that it would be impossible to get drunk off of. think of it like kombucha
Brown sugar for the bug? The beer "tea?" Or both?
Quick Tip: I used a Chemex coffee glass jug for this and it makes feeding so easy - just dump the sugar and ginger in and swirl to dissolve each day - simple.
Thanks for this! My absolute favorite cocktail is a huckleberry moscow mule made with fresh huckleberries of course, and now I can make it with real home made ginger beer as well! I CAN'T WAIT!!!!
followed this recipe exactly like you asked and it turned out BEAUTIFULLY WELL thank you soo much. you're one of the chefs who I trust. wouldn't follow a recipe that takes a week worth of expectations if I didn't beleive for sure u wouldn't put out a fake recipe. thank you soo much
I just made this for the first time and it was killer good! I only used the juice of one lemon and it was perfection! Blessings!
found you today, subscribed today. over about 10 years of watching youtube food channels' content, very rarely you find something as good as yours. you're good at cooking, have a compelling personality, have and easy to follow style in your videos and measurements in grams. enjoyable.
Hey Joshua! I am not currently following your recipes, but thanks for your detailed instructions! I'm an ESL teacher and using them for my students and that saved a lot of work for me! Thank you so much!
ESL. lol
"I'm a commie indoctrinator"
@@GoneGalt15 go back to your bunker, the real world doesn't need people like you.
@@GoneGalt15Congratz. That made zero sense.
OMG THANK YOU SO MUCH for the weight-based recipe! Makes things so much easier.
Ok this will be my first fermentation project, I love all things ginger
I followed instructions to the letter and this morning popped the top on some amazing Ginger Beer! Extremely delicious with a lovely light fizz. I had my doubts about adding the lemon, but it really is perfect. Thank you for a terrific experience!!!
What is your recipe please?
Trying out your recipe, seems super easy. This will save me from continuously searching out this beverage that I totally enjoy. Thanks for the instructional video.
Third time's a charm! First batch didn't carbonate. I used the minimum amount of sugar you recommend. Good flavor just flat. Second batch I used the full amount of sugar and got a Pediococcus bloom. Did some research and found out it may be drinkable in three to six months. We'll see. Third time I used 1/2 cup of sugar and an older bug. I let the bug ferment for a about a week instead of three days. I let it ferment about fives days in the bottles. It got very fizzy! Success! It's fully carbonated and has great flavor. It reminds me of Verner's Ginger Ale, which I loved as kid growing up in Michigan. It's harder to find here in SW Missouri. So glad I learned how to make this! Thanks for sharing your recipe with us.
If you have elderflowers growing around where you live (when they're in season obvs; here in the UK they're abundant when their time comes) you could try elderflower cordial or elderflower champagne, in case you've never done it before. (also, on a very serious note, you need your own food entry somewhere (bbc good food, food network and the lot); you are quite masterful at everything you dol
Ah, that's a great suggestion! I love that. Thank you for your kind words. I would love to do something like that. :)
Made elderflower in the past using a mash, then adding yeast. You want to make sure to get a good champagne yeast in order to make elderflower champagne. The carbonation will be amazing and the bubbles finely beaded! Give it a try!
All sorts of flavourings are possible but there is only one way of producing the alcohol, yeast and sugar.
@@NurText Would you have a elderflower champagne recipe please?
That's what I've just done! We're really obsessed with elderflower in Sweden in summer so you have to be quick before all of the good flowers are picked clean :) now we're working on ginger beer!
My father used to make this when I was a boy in England of about 9yo or 10. ....I am now 73. He got the recipe from his grandmother. If you read Joshua's remark below about how to keep it alive you will see it is the same principle as keeping a sourdough yeast starter alive. We have made this stuff for many, many, generations. Sourdough, Ginger beer, wine, cheese they are all ancient crafts based on fermentation and passed down from generation to generation in the civilized world..... and.... as with Josh, even in America. And as he says at 1:00, "Because you know me....This is what I do. This how I be......Which I think is pretty dope....." Isn't he just the coolest guy? Be sure to freeze it at 1:03 to get the full effect.
I love how you included Josh and America in the civilized world! 🤣❤️❤️❤️
@@lindaedwards3377 I was feeling generous.
He's definitely the coolest guy!
Oh I absolutely love that you appreciate these simple things. It brings me joy to see anyone valuing this . Mt grandparents generation knew how to be. Such recipes are blessings
Does it contain alcohol?
So awesome! I use ginger regularly in cooking, and as a tea. It’s great to have another way to use it.
Finally. I've been searching for ginger beers in the store, but I can't seem to find it no matter where I go to. Now I can't wait for make my own. Thanks man!
Great videos. Rapidly becoming my fav foodie channel. Freshest music selections that I also begin to follow. Keep it coming Joshua ✌️
Did a couple of recipes already, everyone loves it.
Here in Brazil there's not even any ginger ale, so it's really unique.
no sul tem-se a gengibirra! =D
Thank you for using the metric system, it's very much appreciated
Ginger beer is my favorite 😋! Thanks for sharing your very thorough recipe. I'm starting my bug today!
It’s 40C here in Australia so the brewing took no time at all...
...Also one bottle exploded haha whoops.
dad use to make it all the time and we lost a bottle in plain sight till it exploded kitchen smelt like ginger for days
You dont close airtight. U need oxygen but u also have to cover it. So using a cap or a lid and close it airtight would cause it to explode. So best way is to use a cloth to cover your beer.
@@rotondwa94 No, if you don't close it properly you'll lose all the carbonation, same as if you left soda out without a cap. You just need to burp it.
@@evelgreytarot8401 I'm not saying it shouldn't be closed. It should never be tightly closed. That's what im saying. Depending on the container I'm using or a bottlenim using.
@@evelgreytarot8401 I always use a cloth or a plastic and poke small holes on top.
So good man. What about a trouble shooting episode for fermenting? Yeast vs mold on top, gear, hard things to ferment vs the good ole boys. Also, cured meats maybe?
Idk, I’m getting a beer..
I could taste the ginger beer in my mouth after your demonstration 😋😋😋😋Thank you for sharing❣️❤️
I can't thank you enough for this excellent vid and brill recipe. Simple, easy and great taste. Just like me.
I love ginger beer, I tend to keep a bottle or two around in case I have a stomach bug ( since my best solution for the flu was Canada Dry) and it really soothes the stomach
This was the first time i have ever made anything like this, i got to say: this is the best drink that i have tasted ever i really enjoyed this drink and will continue to do so, not only myself but my wife, brother, sisters, and my son, to break it short the whole family really enjoy drinking it, we make a batch and enjoy each others company while drinking , your recipe is bar-none, thankyou brother . L 'chaim .
Hi,seems like your bottle didn't explode..what did you cover it with?
Tip, put a couple of sultanas or raisins in the bug to seed it with some yeast to get it started.
I used help make this with my mum when I was a kid 2 dozen bottles at a time, never had one explode (constantly burped them) but 24 bottles never lasted more than 2 days Lol.
One of the best memories of my childhood.
How much abv % ? Ginger beer
I just made an easy bread using the ginger bug as yeast, and it turned out amazing, highly recommended!
I know this comment is old but I’m super curious about how you did this!
Wow how did you make it? Did you use dry east?
Whaaaaa?! That sounds amazing.
Should be called gingerbread😅
easiest to understand after at least ten ginger beer recipes. thank you!!
Hey!! I have made this so many times and I love it. Thank you 🤙
You can also use plastic soda bottles. They are rated for over 6 Bar (100 psi), and if they do burst, no broken glass. Their caps are designed to vent when you loosen them, so less chance of a mess.
For home brewed beer, I used soda water or sparkling water bottles because they have no flavor from their original contents, but for this, I suppose old ginger ale bottles would be ok, too.
maybe you can help? when i daily add sugar and ginger to bug should i mix it well? (till sugar dissolves). or should i just put it in without mixing?
chemicals leach in plastic containers though.
@@tylersingleton7992
You probably inhale more chemicals with each breath than you would extract from the inside of a plastic bottle, particularly a used plastic bottle. The greatest rate of evaporation of volatile compounds from a plastic bottle occurs immediately after it is molded. In many cases the bottle is filled almost immediately. This means that the original contents will extract more than any subsequent contents.
Again, this is all speculative. I think that, even using sophisticated chromatography, it would be hard to find any trace of chemicals originating from the bottle in your ginger beer. More likely source of contamination would be the detergent you used in cleaning the bottles.
I love Ginger Ale! This is going to be awesome! Thank you! Stay safe!
I love this. I'm starting my 2nd batch this week. Thanks!
Well done sir I bought me some ginger after watching this last night. About to go all in on fermentation station as well. Keep bringing the inspiration.
This is still one of my all-time favourite recipes of yours. So easy and simple and so much cheaper than store-bought ginger beer. I leave mine to ferment for 2 weeks to ferment more of the sugar and get it more consistently carbonated.
Does the ginger beer contain alcohol?
@@Wolf-xu1fj no
@@Wolf-xu1fj it can if you ferment it...
@@Gabriel-nd7ehwhat do you mean by fermenting it ? Caus I’m in the process of making some but I would like to avoid having alcohol in it :)
@@Gabriel-nd7eharen’t we already fermenting it by following this recipe ?
We used to make this when I was a kid and back then- I'm old- fresh ginger was unheard of, so my mum used dried ginger 'powder'. Worked exactly the same :) and, yes, they do explode if you leave them to long !!
I have been wondering about that! Now when we all like to avoid shopping but I do have dried ginger peels at home. And dried ginger like in a regular spice jar. Hm. Maybe I'll just try equal amounts of dried ginger and sugar
@@umeleijon9279 did you try it?
@@umeleijon9279 did you try it?
That’s what cooking and making things like this so awesome, it’s the experimenting that makes fun and being able to say ‘HECK YES this is badass’ or ‘oh 💩 WTF did I do’ it’s all about the experience.
Love it. So easy. You make great videos. Thanks for sharing
Today is 11/24 for me, thank you for this recipe, I got my fermented ginger since 11/20 and I’ll make the brew tonight. I’ll let you know how I like it!
Ooof I'm doing this
Update: it worked! Thanks man, I can't believe I made a carbonated drink SO easily. Used plastic soda bottles and they worked fine. I'll graduate to flip bottles when I find them near me and make other fruit drinks with the bug 😁
If you’re in the US, Dollar Tree has them.
I live in the midwest and started my sugar bug in the dead of winter - household temp approx. 68 deg. My sugar bug was SUPER fizzy on the 6th day. Incorporated it into the ginger beer and filled the bottles. Even with the little bit of sugar bug starter there is some carbonation visible on the top layer of the ginger beer. If you live in a cold place just keep going. Joshua is in Texas, so it might just go faster there due to the heat
Finally ready to try doing this. Thanks for posting.
Sure appreciate that you take the time to write out the ingredients for us. Thank You.
Ginger beer is the best, and after years of my wife driving my drunk ass around for 20 years, I now drink Ginger beer at social events, let others drink, and I still have a great time sober with a ginger beer in my hand, and I drive everyone home safely. Can’t wait to try this at home here in Italy during lockdown 2020.
Simon Naylor you still alive
Kona Abhi Arrrgggghhhh......
@@simonnaylor3536 lol.. may the ginger bugs be ur side and keep u safe..
Good on you mate for making changes
So happy for you, keep going!
Constantly go back to this recipe. Thanks for the guidance!
Thank You! 1. I love Moscow mules 2. I love ginger 3. All the ginger beers I buy taste more like ginger syrup. I like the ginger spice not sugar so this is so perfect!
Ginger Brewers - Most sources of bottles, the ones with the wire structure like Josh uses, usually want about $4 per, even in lots of 6 or 12. Grolsch beer comes in such bottles, same hardware, altho, it must be stainless steel, as after a year's use, not a blemish on them, and come with good ceramic caps with standard silicone gaskets.
I can buy them 4 for $11 at my Beer Distributors, and, full of Grolsch beer, at that. It's a pretty tasty beer, so if Budweiser is your thing, you might want to give them to someone else to empty, but even if you pour the beer down the sink (don't you dare), at $2.25 rather than $4 or more, you're still saving money.
As well, those bottles have already proven they are of a quality sufficient to do the job, they are of an attractive dark green glass, and they have slightly impressed sides, opposite each other (and with a raised glass Grolsch up and down the side), all of which make for a secure handling of something that might be cold and wet. I highly recommend you consider them, next time you are in need.
great tip thanks
Ohh..great tip, though I think he's using bottles that are about a liter in size. I had bought ones that are about a liter in size at ikea for $3 each
I could not be particularly interested in what he’s making, but the presentation has so much quality, that it’s pleasing to watch anyway.
Excelente!! Muy didáctico, gracias por compartir.
Wow, I love this recipe! I’m going to try it!
2:39 That pot will never fall apart. She’s a stately old lady, wearing her scars with pride. Lol
I would love to see some more uses of ginger bug! I will be attempting making my own soon ☺️
I’m on day 2 of brewing my ginger bug. I’m super excited to see how it comes out.
You are amazing! Well done and inviting presentation. Best to you!
Do yourself a favor and never place those f*****ng flip cap bottles anywhere near a window or any other sort of glas. Once one bottle of my home made ginger beer exploded and the porcelain cap flew right into a glas door (the cap reached nearly light speed, since than my cats are traumatized). It was a safety door, first an interesting spider web unfolded, afterwards lots of shedding of cubic glas shards occurred, found some even months later. Most expensive ginger beer of all times. And yes, I opened the bottle once in a while. Must have been one highly aggressive ginger bug.. Sadly I am not allowed to brew ginger beer or root beer at home anymore and yes fermentation is cool. Try Japanese style pickled vegetables, fermented in rice bran, very adventurous too.
Fräulein Trude maybe you used low quality bottles?
Fräulein Trude 😂😂😂I have tears streaming down my face reading this. Thanks for the laughs and advice🤣😅 I hope your cats get better someday soon😺
YIKES !! Poor kitties!
I also had a glass explosion with tons of shards of glass all over, even though I was burping twice a day. I decided to add some of those burping caps. Brewing is canceled until then.
Omg 😯
So glad I've stumbled upon your channel. Get ready, Joshua! You're about to blow up.
Thank you so much!
So much more specific than it’s alive! Thx !!! 👍👍
Gave this a try! A brilliant recipe! First time around with the ginger bug ( 5 days of feeding) the bottle didn't fizz too much and was generally cordial - but it tasted delishcious anyway). On the second attempt (and a session in the fridge the ginger bug was foaming and had a beautiful result!). I also used empty port bottles and plastic screw tops instead of the clip top ones - works just as well.
You need to sit it in a warmer area out of the sun but warmer. The cooler days or AC running is not going to help to Ferment it.
I don't understand who you said, but I understood the recipe. Thanks a lot guy! ❤
This is like a smoother, jazzier version of It's Alive with Brad. I like it.
I've made my own ginger beer by making demerara-ginger syrup and mixing a bit of that with some soda water, but I'm gonna take it a step further with this and see how it turns out. I love Moscow mules and I'm always looking for ways to step up my home cocktail game, so thanks for this.
Colin A Brad cracks me up.
Colin A do you by any chance know the percentage of alcohol in it?
Is there alcohol in this?
@@mshari623 Depends on how long you keep the ginger beer fermenting. See this video: ruclips.net/video/Y4BENv0Y9DY/видео.html
@@balrogfpv8638 Yes, there is, but the amounts are small. ruclips.net/video/Y4BENv0Y9DY/видео.html
I’m going to have to make a ginger bug now! Ive brewed a ginger beer using ale yeast and molasses which was very robust. Yours looks much more zingy and refreshing
I can’t wait to try this. I love ginger beer but never tried making my own.
Joshua got it going on! Will try this when my ginger is ready to harvest.
have you harvest your ginger yet?
Great info given in a concise way. I’ve been making ginger beer for 9 months or so and discovered that I no longer need to keep a ginger bug. Instead, I’ll use part of a soda from the last batch to inoculate the new one.
How long do your bottles sit around before you make a new batch?
chris hogan ....I was away for 2 months and used some left in the fridge to make a successful brew. Be careful, the fermentation continues under refrigeration. I had a couple bottles pop their tops while I was away.
Google YEAST and learn sonny.
Hi, how long is the beer valid for drinking after refrigoration? Could't find that info
Love this!!!!
This is like the fifth time I have watched this, and now I have finally commuted it to paper. Thank you Joshua Weissman, your name will live on in Scottish folklore as the founder of tasty brews after the Apocoperplexe.... :{)
I like the lighting settings you use on your camera for the opening shot
I really needed a good video after that RUclips rewind.....thx
I started my ginger bug like 3 hours ago, and then opened youtube to see this piece recommended in my feed. What a coincidence 😆I intend to make ginger ale though 😉
They are listening
Alexa is your friend?.....
stee vo i don’t have one 😆
@@bmelinda1258 , me neither. Once I pulled up at a local sports store, looked at a few things, shoes mostly. left my phone in the car outside the store.
That night opened a browser on the computer, ads for sports shoes dominated.
Did my phone track I was parked outside a sports store, or did they have cameras in store that tracked me or? Coincidence?
Where's that tin foil hat!? lol
stee vo i was also looking up ginger bug in the browser....google is spying on us
My mum used to make this in the 60’s I still remember the taste❤️
I love fermented ginger beer. Now I know how to make it. Thanks.
I've made this using your recipe, and boy does it taste delicious. I love the addition of lemon, it sure adds flavour to the beer. This beer makes your body warm through the day. My friends seems to love it too. I serve this beer to them whenever they come over. Ao thanks for sharing man.
Does it taste very fizzy? Mine turns out less fizzy. I don't know why. Maybe because I've burped it twice a day for 3 days? Help :")
@@natashaferichia you only need to burp it once a day
Does yours taste super fizzy like the soda from a can?
@@natashaferichia super. Sometimes my fermentation bottle explode when I forgot to burp them every couple of days
I wonder if at this stage (i think day 4 or 5). Can i still save my unfizzy ginger beer by locking it for 2 days and burp it after 2 days or so 🥲
damn i miss joshua's fermented recipes!
amen
Just tried this. I tried a yeast one before and it didn't work out. I used 3/4 cup sugar for the mix. I made 2 liters with brown sugar and 2 liters with white. I did 3 days bottle ferment so far. I opened the white and man.. so good. I added a little ginger juice to the batches before bottled ferment too. I am letting the rest ferment another day or 2. I think I'll have to add some more white sugar to the brown sugar. Loving this endeavor. Thanks so much.
You just earned yourself a subscriber. Thank u for this info.
Just a suggestion to avoid exploding glass bottles, I swapped to 2 liter soda bottles for home brews. You can feel the bottle when it is firmed up. Rarely dose a plastic bottle blow shrapnel when they blow, the side generally begins to bow out, and the caps seal several times. Thanks for all your great videos
@@SunriseLAW And a lot cheaper/easier to get. I would just make sure it's the HARD RIGID plastic types and lids "for good measures".
BPA, & BPB are pretty bad for you though, i'll take exploding bottles over chemical leach any day
@@rickytorres9089Great idea! I don't drink soda so can you please tell me which ones are the more rigid plastic?
With nearly 2M subscribers, 47K likes I don't think you need my two cents but I will give it anyway. You are probably half my age and here I sit being taught by you. No not about ginger beer, that as well, but being such a great presenter. You know anyone can make anything sound complicated, the so called clever people do it all the time, but your way of presenting make me want to get up and go and do it NOW, not later, NOW! That takes a lot of talent! Well done! You taught me more than making a great beer!
My first time to make ginger beer. Thank you for your recipe. My ginger bug is fizzy at day 3 and I can hear the ‘hizzzz ‘sound when I stir it. I brew bug til day 5, and I noticed peeled ginger is work. I have made a little change, add some lemongrass boiled with ginger water, smell really good!
1.)I didn’t measure sugar and ginger, just add each spoon everyday. Maybe I’m living in Asia country, and the temp is suitable to fermentation?
2.) Water boiled bottle and every tools b4 making( kill baterial)
3.) some ppl say using filtered water,some say using tap water, but me using tap water(boiled)
4.) using glass or wooden or plastic ;silicon utensil instead of using stainless steel material utensil .
I love that you gave American measurements ❤️
I'm guessing this might be a good recipe for the gut too.
spoiler: the 3 ingredients are: (1) water, (2) sugar, (3) ginger and (3) lemon.
hi Joshua im a gastronomy student and i really enjoy watching your videos they are so relaxing and i learn a lot from them, sorry if i have mistakes on my english, greetings from mexico keep up the nice work dude!
Pretty solid English, buddy!
Thanks for the recipe. I don’t have access to the fancy bottles (in December 2021 Amazon no longer has them) so I used empty soda bottles. The trick with using them is when you can no longer squeeze the bottle it should be fizzy enough. The same caution with filling and opening should be observed.
I use 2 Liter bottles. I also make Root Beer with extract the same way.
Thanks for this easy recipe
Two questions:
1) When the process is complete and you are refrigerating your final product, how long is it good for?
2) Have you measured the alcohol content with the timescale you are using? If so, what was it? How do you control that up or down?
Hey it's about a year later, and I'm by no means an expert, but I do know a bit about chemistry.
To get something alcoholic, it's a similar process as outlined in the video, but it takes more time! About 1-3 months would give the yeast time to ferment to about 3-5% alcohol content, or around your typical mild beer. To increase that, give it more time. More than a couple months though and you're going to start to notice less and less of those ginger notes and more generic alcohol.
Note that if you are WANTING good alcohol, it's important to store the ginger beer in a very pressure resistant container so you don't actually need to burp it as much, if ever, as well as storing it in a warm and dark place. Dark is important, because even indirect sunlight can break down the flavors and sugars you are probably wanting to cultivate. I think personally it's much better to use one large container, with a pressure gauge and release valve, to make a batch of beer over several months THEN bottle it as opposed to several individual bottles. It's easier on storage, safer, and makes sense -- you aren't bottling it up and drinking it for over a month anyway. The pressure gauge is nice because if you notice the pressure building faster than you anticipated, you can release some of the pressure with the valve and let it continue on its way.
Ideally, you would store the Ginger Bug and prospective Ginger Beer between 70-80F (warmer is faster). When it's in the fridge, it slows down dramatically (but is still fermenting! Just much more slowly)
Not bad for a Millennial. Thanks for this. A wonderful old time drink that needs to be cherished and saved for posterity. Thanks again.