How To Make Natural Ginger Beer
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- Опубликовано: 7 фев 2025
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From years of experience of making ginger beer, I chopped up my limes skin and all it makes so much taste your brew
Have you tried to calculate the amount of sugar? Since you just need it for carbonation, you could use a priming sugar calculator to get the precise amount of more or less any fermentable to reach your desired level of carbonation. This would aid in repeatability and more important (at least for me) it makes it more of a set and forget process, as you don’t need to burp it. 🙂
would that make the ginger beer not sweet
You don’t watch the videos, do you? He explains how to create sweetness with non fermentable stevia. Standard sugars are fermentable and won’t add sweetness. I think it’s in the 3 or 4 minute mark
Love the more indepth video about ginger beer. Personally i have never used stevia to have a garanteed level of sweetness. I also add the sugar to the blended ginger water when its steeping.
U can actually keep your ginger bug going indefinitely by storing it in the fridge. Just make sure its nice and fizzy before hand. The cold keeps the yeast in a light dormant state. Feed it with 1 tbs of sugar when u remember to, lol.
Using this method it saves so much time when i get the urge to make fizzy drinks. Starting a brand new ginger bug can take up to a week to prepare.
Just let the ginger bug come back to room temperature before use. This creates a mature bug ready for use. Mine takes only a day to carbonate and boy, does it fizz.
To keep the bug alive, you only need to top it back up with water and redo the 'feeding' process for a day or two before letting it sleep in fridge.
When you keep the bug in the fridge, do you also have to keep feeding it ginger or just sugar? Thanks for the tip!
@amy1841 I just skip the ginger while it's sleeping in the fridge.
Caution DO NOT put the ginger bug into an air-tight container to rest in the fridge. It's just sleeping. It's still slowly active. Wouldn't want any explosions to happen.
Got a blood orange-basil ginger beer fermenting right now!
How did it turn out? I’m guessing you didn’t need to heat the orange juice?
Perfect timing! i just made my firsy ginger bug and ordered flip top bottles. thanks for the video and all you advice!
I've found that I need the ginger bits in the bottle to carbonate effectively. There was just never enough yeast in the liquid to carbonate. I just filter it out when serving. Alternately, if I had a big batch, I probably could filter and transfer it to another bottle if I acted fast enough.
Thank you for sharing this. I hadn't thought to add tea and cherries to the ginger beer. Sounds delicious.
Liters and grams, thank you ♥️
Yes, its the only precise way.
Can you make it in a demijon with an airlock? Will it still retain its fizz?
I tried some kefir with green grapes as a second fermentation, it tastes good but doesn't smell very nice😅. So even when called beer it doesn't pack an alcoholic kick, but what if a bit of yeast, and maybe some more sugar, was to be added in the process?? Thanks for video
Recommendation from the homebrew community. Add the real sugar to the liquid before putting it in the bottles (2 Tbsp based on your amount) and get it fully dissolved in. That way you have the same amount of sugar per volume of water. Same thing with the Citric acid. It will make it easier, and more accurate from a volumetric perspective. Is it necessary? No, but using the tablespoon measurement, you will never get the exact same amount in each bottle. You could also do the same thing with the Ginger bug, get it all together in the liquid and then just add the liquid to the bottles. Also, if you check around online you can find brewing calculators that will tell you the amount of sugar to add based on your volume for carbonation. Then if you add just that amount of sugar, burping isn't required.
Also for better lime flavor, use zest of the lime in the tea you made, and add the juice. The zest will give you more lime "essence" since that is where the oils are.
tbsp is more accurate than grams? i see that you skipped high school
Great video, recently tried to pull off watermelon soda (took away the seeds, blended the rest ,strained, mixed with the gingerbug)
I wonder If I should have simmered it as it carbonated really well but went bad on the second day having sour, almost pickle-like aftertaste
Gona try it one more time with fresh motivation from this video :D
Uh oh I just made a basil watermelon soda yesterday the same way so I guess I need to drink it quick after it carbonates haha
You can make the cooling process faster if u boiled it with 500 ml or less and add up the rest in ice cubes ❤
A question:
Why didn't you use the zest of the lime? Is it because you wanted only the juice for a subtle flavor, or because the oils in the zest interfere with the yeast based fermentation process (i regularly use zest in my lacto fermentations)?
Best video out there for ginger beer!!!
Is it possible to over ferment your ginger bug? I've had mine in the counter for months, it is bubbly, I have been feeding it, but I wonder if it isn't good anymore for ginger beer
Myeah, unfortunately it’s possible. I did the same with mine once, and you can smell it becoming funky - it will mess up the taste of anything you ferment with it.
So good! I feel more confident to do something like this
This was a great video to wake up to
For the tea drink did you also ferment w the ginger bug? I assume so but you didn’t mention. Thanks!
What about adding your favorite flavors of Cheong to it instead of sugar for the yeast? I bet that would be delicious 😋
you're not getting any lime flavour because you added the lime juice whilst the mixture was hot, that kills the lime flavour
You put the boom boom into my heart
You send my soul sky high when your lovin' starts
Gingerbug into my brain
Goes a bang-bang-bang 'til my feet do the same
You said you can't use real sugar to sweeten naturally carbonated drinks but I can't find any artificial sweeteners here for cheap. Is there a way to add sugar while serving/after fermenting?
Hey Johnny, what did you say you used to sanitize the bottles? Thanks!
It's probably isopropyl alcohol
He said a “brewing sanitizer”
he’s most likely using StarSan, which has a no-rinse sanitizer available.
Would there be any issues with fermenting in plastic bottles? Instead of sourcing the pressure safe bottles?
They can explode. If you want to use plastic bottles, use ones that previously were for soda or other carbonated beverages, as they are pressure safe.
when you use ginger bug does your beverages taste like ginger ? why did you stop using kefir ?
Hi Johnny, thanks for your video! I’ve made a ginger bug a couple of months ago, made my first batch of ginger beer, which was delicious, and then kept my bug in the fridge. When I took it off the fridge and started feeding it again to make another batch, I noticed it was building a lot of alcohol. It smelled like bad vodka. I made the batch anyways and the beer was terrible, also with a strange taste of bad alcohol. Then I simple threw everything away and started a new bug.
Do you (or anyone) know why this happened and how to avoid it?
Thank you!
This sounds like what happens with my sourdough starter sometimes. I think it is possible to over-ferment something - fermenting too quickly on a warm day, or just an overpopulation of yeast bacteria? - and not be able to come back from it.
I wonder if using the natural yeasts you could create something akin to a kombucha culture from scratch almost
Does it have alcohol contain in it?
No. It's called ginger beer because the process used to ferment the ginger is similar to the process to make beer.
@@EmorettaRobinson thank you 🙏
its basically like letting bread rise but instead of trapping the yeast gasses in dough you trap it in a liquid 😊
Any fermentation product will always form alcohol as by product, but wild yeast from ginger bug isn't strong enough to make you intoxicated
Yes of course, don't listen to the others
Do these have any alcohol content?
I noticed the fermentation brings quite a bit of alcohol content in the soda. Do you happen to know what the average abv is for this recipe?
There’s only a tablespoon of sugar in each bottle. You can probably do the calculations, but it’s a very small amount of alcohol probably much less than even half a percent(
Thk u
Could you add something to kill the yeast so you could sweeten it with sugar rather than sweetener?
If you kill the yeast I imagine it wouldn’t carbonate
heat kills yeast, but then you would stop the fermentation process. so you would end up with juice not soda/beer
@@lokisgreenlife6862 I was more thinking along the lines of potassium sorbate, you can add this in wine making to kill the yeast so sugar can be added. However, I'm not sure if we're dealing with the same yeasts in this process and/or mechanism of deactivation :)
@@sofieluvsGbffl if you add potassium sorbet, you would potentially end up with wine or just juice(depending on when you add the sorbate) because it would be flat.
The sugar is necessary for carbonation, but you don’t want too much or you will have bottle bombs.
10/10 trying this
If we add more sugar will it more carbonate? 🧐
Somewhat, but after enough time the yeast will create enough alcohol that it will die off. Mind you, since the ginger starter isn't a commercial brewing yeast, it can not really create enough alcohol for the drink to be meaningfully alcoholic.
Hows the kitty ? havent seen her in a video for ages
Yum. I want that blender, but I don't want to pay through the nose and I know I'd have to.
Will it get you drunk if you filled your belly with it ?
Thank you for taking the time to make this video.
I bought the bottles and they just arrive... but they are square!! I hope they don't blow up...
Bro's mind will be blown when he figures out how to use sugar as a sweetner as well as for the fermentation that causes carbonation. You do not have to use sweetners like stevia to make a gingerbeer taste sweet.
Johnny, I moustache you a question...
👨🏻
My ginger bug smells funky.
I thinkni would of liked an extra day on those for more carbonation
Ah of course a home brewing store just something you find in every corner
Great vid! I made the pilgrimage here from instagram. Really cool to see your content in long format.
I couldn't stop myself from laughing every time I looked at your mustache 😂
disinfect the bottle then talks on top of the cooled liquid ready to bottle, is that sterile? 🙃
A moustache too😂
Gemere ❤
Just be sure to use sanitizer on the cheese cloth and any screen/mesh/siv
I'd also shy away from using hands.
When you burp it it to check carbonation, you are looking for the perfect carbonation. When you place it in the fridge, it doesn't stop carbonation. However, it does slow the yeast down. You could also pasteurize the bottles by placing them in a slow simmer boil. if your bottles are rated for that.
Do this Ginger beer and your other sodas contain loads of alcohol? Or just small amounts? Im not too familiar with this and I wanted to try it out but no large amount of alcohol
Can you describe what "Dry" you're referring to is?
I made my first lemon soda using ginger bug, and then ginger ale too, it's so refreshing, but I got unpleasant after taste,
Both made my mouth and tongue feels dry, even after I took a couple glass of water,
Any idea?
I tried to make a gingerbug five times. five times I failed . it stopped bubbling on the third day and some times it had mold. I gave up
When feeding it do not add any water, if you started with 150 g sugar and 150 g ginger on the second and third day you will add around 100 g sugar and 100g ginger, remember
Remember keep the lid loose so co2 can escape. The sugar has to be dissolved so shake the jar three times every day, its ok if on the third day there might be less bubbles, you should only stop when it has mold, the hotter the room is the faster it will ferment, if its winter or coooler than normal it will take longer
GOOD LUCK👍
@@otherpopcat3660 I corrected my mistake. І changed the ginger to organic ginger and I got an incredible amount of bubbles. And I also do not add water during feeding. Thanks for your advice
Would it come out differently if I used honey or agave nectar or maple syrup....I'm trying to keep away from processed sugars
use plastic soda bottles with screw cap. Will hold much more pressure and will not scatter shards of glass if it explodes.
Plastic is unfortunately full of chemicals.. I buy lemonade glass bottles that I reuse. My kombucha is super fizzy and never had any issues.
How does one make the ginger bug? 😄
Yo, you should look into the physics of gas dissolution into liquids vs temperature. I don't feel like explaining it, but it seems it would do you well.
My question is can we use honey, I don't like how the stevia tastes it leaves and after taste that I don't like.
He literally told you in the video “NOOOO”
Using any other sugar will cause extra fermentation to happen, which could cause your bottles to explode.
If you’re smart enough to anticipate when the bottle will be properly fermented/carbonated but still retain sweetness, then go ahead and try, but someone who would ask the question you did probably isn’t.
We have kambucha.
Carbonated Coffee? 🤷🏽
Is this alcoholic?
Thank you no cups or quarts phlaeseee
Why can't you make ginger beer or ginger ale that's naturally fermented without having to cook anything?
Are you trolling?
I'm genuinely confused with all the distaste for Babishs recipe.. I mean it's obviously a leftover dish and he did something he thought to be different. Rice is a blank canvas so I don't think there's something that doesn't go with it you know
❣💌❣
Heck yeah metric!
Why did you bother sanitizing your bottles when nothing else after that has been sanitized? And you used your bare hands to squeeze the cheese cloth.
I can hear the Americans screaming in 8/16ths
He is sanitizing the bottles but then he squeezing the juice with bare hands and talking/breathing right In to the bowl.