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. 🙂
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.
@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.
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.
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
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
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
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!
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)?
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?
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
@@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 :)
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.
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.
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?
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
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
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
Liters and grams, thank you ♥️
Yes, its the only precise way.
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!
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.
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
Perfect timing! i just made my firsy ginger bug and ordered flip top bottles. thanks for the video and all you advice!
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
I wonder if using the natural yeasts you could create something akin to a kombucha culture from scratch almost
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
You can make the cooling process faster if u boiled it with 500 ml or less and add up the rest in ice cubes ❤
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!
Thank you for sharing this. I hadn't thought to add tea and cherries to the ginger beer. Sounds delicious.
This was a great video to wake up to
Thank you for taking the time to make this video.
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!!!
What about adding your favorite flavors of Cheong to it instead of sugar for the yeast? I bet that would be delicious 😋
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.
Hey Johnny, what did you say you used to sanitize the bottles? Thanks!
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?
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?
For the tea drink did you also ferment w the ginger bug? I assume so but you didn’t mention. Thanks!
Can you make it in a demijon with an airlock? Will it still retain its fizz?
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.
when you use ginger bug does your beverages taste like ginger ? why did you stop using kefir ?
So good! I feel more confident to do something like this
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.
Johnny, I moustache you a question...
👨🏻
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
Do these have any alcohol content?
I bought the bottles and they just arrive... but they are square!! I hope they don't blow up...
Hows the kitty ? havent seen her in a video for ages
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
10/10 trying this
Yum. I want that blender, but I don't want to pay through the nose and I know I'd have to.
I thinkni would of liked an extra day on those for more carbonation
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 :)
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.
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.
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
disinfect the bottle then talks on top of the cooled liquid ready to bottle, is that sterile? 🙃
A moustache too😂
Why can't you make ginger beer or ginger ale that's naturally fermented without having to cook anything?
you're not getting any lime flavour because you added the lime juice whilst the mixture was hot, that kills the lime flavour
Gemere ❤
How does one make the ginger bug? 😄
I couldn't stop myself from laughing every time I looked at your mustache 😂
Is this alcoholic?
Heck yeah metric!
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
I can hear the Americans screaming in 8/16ths
❣💌❣
Great vid! I made the pilgrimage here from instagram. Really cool to see your content in long format.