As a word of advice for those trying this...I live in the south of the UK, and my first attempt had very little carbonation. For my second attempt I used bottled water rather than tap water, and the difference is quite dramatic. It would appear that the chlorine (and whatever else gets put in our tap water) SERIOUSLY inhibited the development of the yeast. I would greatly recommend this course of action for anyone else facing similar issues.
I’ll be using filtered water from my ‘fridge for the “ginger bug” I’m starting today, and am expecting good results. I’ve created (and have kept alive) several sourdough starters using this water and they’ve proven to be quite active. I suspect the activated charcoal in the filter is what does the trick.
adding some advice after a month or so of bug raising mine started to slow after two weeks. I thought it was dying. Actually, it was. The alcohol content was getting too high. Used my hydrometer and found it reading near 20% alcohol. that will kill yeast. Dumped 3/4 out and replaced with water and some more sugar. Just to let you know, if you are feeding for weeks eventually the alcohol will inhibit yeast growth. If this happens, just replace at least half with water and some sugar and start again
I've successfully made this recipe twice, so cheers to Glen for the excellent instructions. I do have a suggestion for anyone struggling to get their bug started: - Use 50-100g of ginger on day one, leave the recipe the same otherwise. If possible, use large amounts of ginger skin peeled from fresh organic ginger. - Use bottled water or make sure to use a filter that removes chlorine (I use zerowater filters). I did this by accident on my second ginger bug (misread the recipe), and I had very strong fermentation going by day three. I buy a lot of ginger at once, peel most of it, blend the peeled ginger with water, and freeze the puree in small ice cube trays to have fresh ginger available for cooking. When I do this, I have a lot of ginger skins leftover, as well as pieces of ginger that were too small to peel. So I minced all the small pieces and added them to the ginger bug with all the skins, came to about 100g. Added the 2 Tbsp sugar and 500 mL water, gave it a stir. I forgot to feed it on day 2, checked in the morning on day three and it was fizzing away with a strong yeasty smell!
I grew up in a large poor family, my mother made this for us as kids in the 70's. The taste was AMAZING & I asked her to make some more. She never did because of the time factor of raising 7 kids & the fact she didn't really like the kitchen. It was always a mystery as a young boy how to make this. So happy to see your recipe & method.
Already make my ginger bug and yesterday I make the ginger beer process and my girl asks "what about the ginger leftover?" Glen gives a cake recipe with it. The oven is on in a sec!!! Thanks Glen!! I was looking for a easy ginger beer recipe!! Subed!! Cheers from Greece!!!
I absolutely love your channel Glen. Every single video is entertaining + educational.. as a single young (if you call 29 young) man learning my way around the kitchen, you sir have taught me more than I can tell you
I'm on lockdown in Phuket Thailand and tried this project. After 2 days the ginger bug is seriously bubbling. The ginger I bought must have a serious yeast colony on the skin. I mixed it in a leftover 1.5 liter drinking water bottle. For something so simple, this is very exciting and fun. For about 80 cents I bought a kilo of ginger, another 60 cents for a kilo of sugar. Thank you for the great presentations. Your efforts with these videoes are much appreciated.
As far as I understand, ginger in the west is passed over with a UV (or something?) light that kills bacteria, but also yeast. I imagine you bought ginger that came directly from the farm more or less, so it was probably straight out of the ground and fresh with yeast and bacteria, meaning it would probably be very active. Also, the warmer it is, the more active it will be (kinda like cold-blooded animals, know that I think about it). Another thing I have read is that the warmer it is, the more alcoholic your ginger beer will end up being, as opposed to acidic. Good luck!
Hi Glen, RUclips recommended me your video for making the original coca-cola recipe a few weeks ago and I haven't been able to stop watching, I absolutely love your show! You and Jules are so likeable and your knowledge is awesome. I thought I could cook until I watched you ! So much work obviously goes into these videos, but you make it look so effortless and candid. As a creator myself i'm in awe of what you create. Great job sir
I don't know if you still look at comments on this subject after 3 yrs but I followed your ginger bug recipe and first of all it didn't look like it was working so after 4 days I started another culture with fresh ginger. I live in Thailand so presumed it was organic, first culture used brown cane sugar and 2nd culture I used white sugar as it looked like the 1st culture wasn't working. The best thing you said was to taste 1st or throw it away and my original culture tasted good but didn't seem to be making much gas. I made a batch of ginger beer from the 1st culture and I only tested from 1 bottle, after 1 day tasted nice but very sharp with ginger. Same bottle day 2 similar and it's day 5 now and I finished the test bottle which was similar to day 1. I just opened a fresh bottle and it's fkn brilliant, (excuse language ) and it tastes like orange juice strangely. If I smell the glass it's 100% ginger but tastes like orange juice with ginger after taste. Thank you sir for this recipe and I remember from the video that day 4 was a different taste and not so nice, day 5 is fantastic and I wish I could tell how much alcohol was in it. When you said it was carbonated I expected more fizz, I think some of the commentators possibly threw away good cultures because they were expecting more gas the way I was. I will probably make this about every 2 weeks as it's so nice. In the bottle it looks very much like German Weissen beer with the yeast at the bottom which I was also not expecting. 100% respect Glen, wasn't expecting the results to be so good. Paul I should have put hefe's wessien beer, yeast wheat beer.
some people talking below about carbonation, I used reverse osmosis water and I don't have a lot of gas but maybe you should make a video showing how much gas to expect as all the way through this process I haven't had much gas. when you open the bottle there is a pop of gas but not a lot.
THANK YOU!!! Wow! it's clear, NO beating around the bush...I'm so tired of that, i think some people like more the soun of there voice than explaining what they were supposed to explain. Really good job, thanks again!
I followed your recipe, step by step. At first I was a bit concerned if it would yield a good yeast, but few days after feeding the mixture with ginger and sugar it was way more alive that I am right now :P and it keeps bubbling vigorously inside my fridge after two weeks. It already gave me two batches of good ginger "beer" (it isn't as alcoholic as I wish it was, but I got the carbonation the right way) and the third batch is doing fine, it's generating a lot of alcohol and carbon dioxide. Thank you for the content! Your videos are great.
I remember my parents tried to make ginger beer when I was a kid alot of it exploded but what survived tasted great, really looking forward to the upcoming ginger beer and soft drink videos.
Love ginger ale. starting the bug tonight. using straight cana 'brown' sugar right from the source (I live in Ecuador). Looking forward to the profile it brings (or it will fail possibly!). The air is rich here. I tried sourdough tarter many times in my past home in So California without success but here, every time I set some flour/water out I get a complex profile sour culture in just a few days. Can't wait to see what develops on the gingler. I Like that you comment on comments. Most folks don't
I just started my ginger bug, following this exact recipe, with one exception. I added 25 grams of fermented ginger honey. I'm hoping it will act like a starter/preferment, and kickstart the fermentation. Wish me luck!
So this is like keeping my sourdough alive once it gets going. The whole process to make your ginger bug is so much like the sourdough process using the wild yeast in the air. I’ve had a sourdough going for about 6 or 7 years now (alas, I haven’t recorded things in a note book but will do so going forward) and some kefir grains for over 10 years from which I make my own kefir yogurt. I look forward to making this ginger bug and then moving on to try making your ginger beer.
Good day Mr Glen I read your recipie over and over and I got to understand it so I will try to find the magnetism your explanation was good and understood Thank you very much God Bless have a good day
Thank you for taking the time to do this video, I really enjoyed it. Quick question about maintenance, once the bug is mature. How do you go about the old ginger chunks? Do you remove the old ginger at some point? Thanks!
Hello, great video. I have two questions. 1. I seem to be doing great with this process until day five. On day five I wake up to find flat water. No bubbles , no foam just flat water and floating ginger. Is it dead and if so can I bring it back. 2. I do have one of those stirring plates so how long do you allow it to run? Example: for a few hours or the entire time between feedings? Thank you.
Ive failed at this 4 times, and the only thing Im not doing is using bottled water. I have a feeling that will make a world of difference. Thank you for that added bit of advice..
well the inability to leave the house has gotten me started on this project. looking forward to the results. first bit o ginger and water fermenting in a jar with a valve right now :)
Gr8 Video ! I have 2 questions: What is your preferred method to store the ginger for the timespan of the 5 days ? And another question: Do you know the ideal temperature for fermenting the ginger (We actually have temperatures of over 30 Celsius - Does this affect the fermentation-process) ? Thx in advance for your reponse/tips :-) Thumbs up for your good work !
Can you please tell us your background? I feel like you are/were a scientist, perhaps a biologist. The scientific terms you use are very clear and consistent, completely unlike other food channels.
Very thorough! Thanks! My bug wasn't very fizzy after 4 days so I came looking for more info and found your video. I think I made a couple of mistakes, such as not putting the skin in and perhaps even chopping it too fine, and only stirring once a day. Will try to save it or making a new one :D
Can you feed it from frozen organic ginger? Like, after the ginger bug is established and goes into weekly maintenance? Organic ginger is expensive, doesn't come in bulk (not here, anyway), and I only have need of a small amount each week (I use non-organic for cooking). So for the sake of being economical and not wasting organic ginger, can I freeze it and slice off what I need to maintenance-feed my ginger bug? Or will freezing kill too many microorganisms?
I made one once, left it too long and it turned into vinegar, now I've got ginger vinegar, which while I hate vinegar on it's own ginger vinegar isn't half bad :D
I am on day 4 of making my own ginger bug. Super excited to see how it come out. Thanks for the tutorial, I have watched it a couple of times to make sure that I am making it right :) Helping me through my lockdown blues
I was thinking a different route from the mulling spices and went with lemongrass and keffir lime leaves. I highly recommend this flavor combination for this recipe.
On the question of peeled vs unpeeled: there is definitely enough yeast for peeled ginger to start fermenting on its own, it’s more probable that ferments not wanting to start are thanks to other factors, like dry ginger or poor water. Using canesugar or addition of muscovado sugar to refined (
Hi glen great recipe, In your method I create ginger jug and ginger bear. I made it in my first attempt it's like a pro, 🙏🙇 thanks for real and natural recipe. Glen have any recipe for Red wine?
I found some of the ideas on your sight rather interesting. It took me a little longer to find your ginger bug recipe than I thought it would. So I'm gonna try that since I've been wanting to make some ginger beer anyway. But if I may, I'd like to suggest a Japanese nonalcoholic beverage called shiso juice. You can pretty much find recipes for it all over RUclips. The thing about it is that much like ginger beer, it's supposed to be good for digestion. And it has the same bite as ginger beer also. The difference is, when it's done it has the most beautiful rose-pink color to it. I was thinking of mixing Shiso juice with some ginger beer to see how it tasted, but gotta wait for the Shiso in my garden to grow a little more and turn red and I still have to try my hand at ginger beer too. But yeah, thought you might like to try your hand at Shiso juice.
Do a saffron drink! It has a beautiful floral taste that goes great with nearly everything, and has dichromatic properties that are very cool to watch - in large quantities it appears deep red, but when spread thin it becomes golden yellow. The thing is, saffron is known to have a very dry flavor, and you'll notice the taste very quickly dissipates off your tongue after swallowing if it's not dissolved in oil or alcohol. I'm curious to see if you can whip up something that'll help draw out this wonderful flavor and get the most bang for one's buck (remember, it _is_ the most expensive spice!) To give you some ideas my favorite drinks to make with it are tea (both hot and iced), apple cider, coffee, lemonade, ginger ale/beer (what gave me the idea), and hot chocolate. If you plan to proceed with this idea, I recommend buying a half ounce from Pacific Plaza Imports. Very well priced and VERY high quality
This is awesome, Glen. Two questions: 1) should I rinse the ginger? 2) Could this be used with your grapefruit soda recipe to make a naturally carbonated grapefruit soda? Thanks!
After doing this many times, the most consistent way for me is to put all of the ingredients in the jar at the start, 2nd day nothing, 3rd 2 tbl spoons of sugar and then every day to keep the yeast happy till you use it. 2nd it's really bubbling away & third day my jar is surrounded by fruit flies. I use a 1 litre jar (looks like a cookie jar) and put a tissue over the top held in place by an elastic band. I only use the ginger bug once, I pour everything into the mix & make 6 ltrs at a time. Going to upgrade and try making 12 ltrs at a time using what looks like a tea caddy. I have an advantage living in Thailand that room temp is about 28C, making red wine from fruit juice is easy but the initial burst of yeast almost blew up a 6 ltr plastic water bottle the first time I did it. This ginger beer recipe is awesome & I drink 500mL a day of it, I think it could be sold if upscaling and bottling was cheaper.
Something that’s been weighing heavily on my mind is if you can use the original mason jar lids if you leave it loose. Carbonation will have to raise the lid to let air out. I don’t know if it’s any different with the plastic lids. I live in a colder area, so I hope it’s not that and I just need more time
I make kombucha in a mason jar but removed the rubber seal (it’s a flip top style lid). Works beautifully, lets out most of the gas (there’s a tiny fizz left in) and keeps out any nasties. I’m planning to do the same with this recipe. Temperature definitely affects yeast activity: warmer is faster (up to a point) and too cold will make dormant. “Room temperature” is so variable: yesterday in the south east of England it was ~24°C today it’s ~19°C! Keep experimenting x
Hello there... Very nice recipe... I try to do apple vinegar... with kind same method.. But I love ginger beer...l want to try it.. Can l replace the white sugar with coconut sugar or honey??
I tried several methods of fermenting fruit...plums or even making sour dough starter ( its basically the same principle ) but my place is not that consistence with heating because I am away alot...therefore the yeast could perform / produce properly and always died off after a few days! Living in a warm climate or having a steady heat source is def key to grow those yeast colonies!
Read all the msgs here to try to find how often to stir if I don't have magneto thingy. Please add that info to the drop down on the bug recipe video. Thanks!
I've done a few ginger bug batches over several months each. Twice a day works fine when you're trying to build up the yeast colony. Once you have it going then I generally do it with each feeding or as I remember it when it's in the fridge. The colony doesn't seem too sensitive about it.
Thanks for your recipe! It’s very helpful. I just wanna ask you, it’s been 3days since I have my ginger bug, I noticed this white (fungus) like a thick white particle in my mixture is it normal or should I remove it?
the comment sections on your videos are always very wholesome. i like this community
As a word of advice for those trying this...I live in the south of the UK, and my first attempt had very little carbonation. For my second attempt I used bottled water rather than tap water, and the difference is quite dramatic. It would appear that the chlorine (and whatever else gets put in our tap water) SERIOUSLY inhibited the development of the yeast. I would greatly recommend this course of action for anyone else facing similar issues.
@Capitalism boiling water releases the chlorine. So does letting it sit uncovered for 24 hours or more. It will just evaporate out
I’ll be using filtered water from my ‘fridge for the “ginger bug” I’m starting today, and am expecting good results. I’ve created (and have kept alive) several sourdough starters using this water and they’ve proven to be quite active. I suspect the activated charcoal in the filter is what does the trick.
I'd try tree sap...
I also had trouble with normal store bought ginger because I didn’t buy organic and it made a HUGE difference! Cheers!
hello andy , 1 question please . do we have to close the lid air tight after 6 days of fermentation?
adding some advice after a month or so of bug raising
mine started to slow after two weeks. I thought it was dying. Actually, it was. The alcohol content was getting too high. Used my hydrometer and found it reading near 20% alcohol. that will kill yeast. Dumped 3/4 out and replaced with water and some more sugar. Just to let you know, if you are feeding for weeks eventually the alcohol will inhibit yeast growth. If this happens, just replace at least half with water and some sugar and start again
I've successfully made this recipe twice, so cheers to Glen for the excellent instructions. I do have a suggestion for anyone struggling to get their bug started:
- Use 50-100g of ginger on day one, leave the recipe the same otherwise. If possible, use large amounts of ginger skin peeled from fresh organic ginger.
- Use bottled water or make sure to use a filter that removes chlorine (I use zerowater filters).
I did this by accident on my second ginger bug (misread the recipe), and I had very strong fermentation going by day three.
I buy a lot of ginger at once, peel most of it, blend the peeled ginger with water, and freeze the puree in small ice cube trays to have fresh ginger available for cooking. When I do this, I have a lot of ginger skins leftover, as well as pieces of ginger that were too small to peel. So I minced all the small pieces and added them to the ginger bug with all the skins, came to about 100g. Added the 2 Tbsp sugar and 500 mL water, gave it a stir. I forgot to feed it on day 2, checked in the morning on day three and it was fizzing away with a strong yeasty smell!
“Welcome friends” I love it
My favorite part of every video!
oh wow 59 likes I’m famous lmaoo
I grew up in a large poor family, my mother made this for us as kids in the 70's. The taste was AMAZING & I asked her to make some more. She never did because of the time factor of raising 7 kids & the fact she didn't really like the kitchen. It was always a mystery as a young boy how to make this. So happy to see your recipe & method.
Already make my ginger bug and yesterday I make the ginger beer process and my girl asks "what about the ginger leftover?" Glen gives a cake recipe with it. The oven is on in a sec!!! Thanks Glen!! I was looking for a easy ginger beer recipe!! Subed!! Cheers from Greece!!!
🤠
I absolutely love your channel Glen. Every single video is entertaining + educational.. as a single young (if you call 29 young) man learning my way around the kitchen, you sir have taught me more than I can tell you
I'm on lockdown in Phuket Thailand and tried this project. After 2 days the ginger bug is seriously bubbling. The ginger I bought must have a serious yeast colony on the skin. I mixed it in a leftover 1.5 liter drinking water bottle. For something so simple, this is very exciting and fun. For about 80 cents I bought a kilo of ginger, another 60 cents for a kilo of sugar. Thank you for the great presentations. Your efforts with these videoes are much appreciated.
As far as I understand, ginger in the west is passed over with a UV (or something?) light that kills bacteria, but also yeast. I imagine you bought ginger that came directly from the farm more or less, so it was probably straight out of the ground and fresh with yeast and bacteria, meaning it would probably be very active. Also, the warmer it is, the more active it will be (kinda like cold-blooded animals, know that I think about it). Another thing I have read is that the warmer it is, the more alcoholic your ginger beer will end up being, as opposed to acidic. Good luck!
Hello Sir, may I ask if you washed the ginger you bought before making the bug? Thank you!
How is Thailand doing? I've been hearing mixed reports from my family in Bangkok and they dont even seem 100% what's going on outside the city.
If you drank from the bottle, most of the colonies are from your mouth :D also legitimately used for fermentation xD
Ginger is $50 a kilo where I am from!
Hi Glen, RUclips recommended me your video for making the original coca-cola recipe a few weeks ago and I haven't been able to stop watching, I absolutely love your show! You and Jules are so likeable and your knowledge is awesome. I thought I could cook until I watched you ! So much work obviously goes into these videos, but you make it look so effortless and candid. As a creator myself i'm in awe of what you create.
Great job sir
Same
Lmao same. Can't believe I was missing this gold mine of content
Thanks for using metric, it makes it much easier to understand!
I don't know if you still look at comments on this subject after 3 yrs but I followed your ginger bug recipe and first of all it didn't look like it was working so after 4 days I started another culture with fresh ginger. I live in Thailand so presumed it was organic, first culture used brown cane sugar and 2nd culture I used white sugar as it looked like the 1st culture wasn't working.
The best thing you said was to taste 1st or throw it away and my original culture tasted good but didn't seem to be making much gas. I made a batch of ginger beer from the 1st culture and I only tested from 1 bottle, after 1 day tasted nice but very sharp with ginger. Same bottle day 2 similar and it's day 5 now and I finished the test bottle which was similar to day 1.
I just opened a fresh bottle and it's fkn brilliant, (excuse language ) and it tastes like orange juice strangely. If I smell the glass it's 100% ginger but tastes like orange juice with ginger after taste. Thank you sir for this recipe and I remember from the video that day 4 was a different taste and not so nice, day 5 is fantastic and I wish I could tell how much alcohol was in it.
When you said it was carbonated I expected more fizz, I think some of the commentators possibly threw away good cultures because they were expecting more gas the way I was. I will probably make this about every 2 weeks as it's so nice. In the bottle it looks very much like German Weissen beer with the yeast at the bottom which I was also not expecting.
100% respect Glen, wasn't expecting the results to be so good.
Paul
I should have put hefe's wessien beer, yeast wheat beer.
some people talking below about carbonation, I used reverse osmosis water and I don't have a lot of gas but maybe you should make a video showing how much gas to expect as all the way through this process I haven't had much gas. when you open the bottle there is a pop of gas but not a lot.
THANK YOU!!!
Wow! it's clear, NO beating around the bush...I'm so tired of that, i think some people like more the soun of there voice than explaining what they were supposed to explain.
Really good job, thanks again!
Thanks I couldn’t get mine to grow, I peeled it! Thanks again! Nancy from Canada
I finally subscribed after binging your amazing videos for the past 2 weeks! I do not know what took me so long! Keep up the excellent work, Mr. Glen!
I followed your recipe, step by step. At first I was a bit concerned if it would yield a good yeast, but few days after feeding the mixture with ginger and sugar it was way more alive that I am right now :P and it keeps bubbling vigorously inside my fridge after two weeks. It already gave me two batches of good ginger "beer" (it isn't as alcoholic as I wish it was, but I got the carbonation the right way) and the third batch is doing fine, it's generating a lot of alcohol and carbon dioxide.
Thank you for the content! Your videos are great.
I remember my parents tried to make ginger beer when I was a kid alot of it exploded but what survived tasted great, really looking forward to the upcoming ginger beer and soft drink videos.
Probably THE best Ginger bug recipe, with lots of explanation. Love it!
Love ginger ale. starting the bug tonight. using straight cana 'brown' sugar right from the source (I live in Ecuador). Looking forward to the profile it brings (or it will fail possibly!). The air is rich here. I tried sourdough tarter many times in my past home in So California without success but here, every time I set some flour/water out I get a complex profile sour culture in just a few days. Can't wait to see what develops on the gingler. I Like that you comment on comments. Most folks don't
I'm going to test with cane sugar too ;) for a richer, more natural drink
I just started my ginger bug, following this exact recipe, with one exception. I added 25 grams of fermented ginger honey. I'm hoping it will act like a starter/preferment, and kickstart the fermentation. Wish me luck!
Ideas of a genius are always simple.
Clearest video on this subject
Can't wait to see your ginger beer recipe :)
ruclips.net/video/AN_lCyc7D64/видео.html
The best channel on RUclips. My stress levels always drops like rain when I'm watching your channel. Thanks Glen & Co.! :)
Check out Guga Foods and Sous Vide Everything for awesome food stress relief :)
@@Take-the-Ticket Hey, thanks for the great advice!
So glad my friend, Mr. Algorithm, led me to you, Glen. Keep on truckin.
So this is like keeping my sourdough alive once it gets going. The whole process to make your ginger bug is so much like the sourdough process using the wild yeast in the air. I’ve had a sourdough going for about 6 or 7 years now (alas, I haven’t recorded things in a note book but will do so going forward) and some kefir grains for over 10 years from which I make my own kefir yogurt. I look forward to making this ginger bug and then moving on to try making your ginger beer.
Good day Mr Glen I read your recipie over and over and I got to understand it so I will try to find the magnetism your explanation was good and understood Thank you very much God Bless have a good day
You answered my question. Your video was very educational. Thank you
Thank you for taking the time to do this video, I really enjoyed it. Quick question about maintenance, once the bug is mature. How do you go about the old ginger chunks? Do you remove the old ginger at some point? Thanks!
I'd imagine that the ginger chunks would get eaten cause they are food
Hello, great video. I have two questions. 1. I seem to be doing great with this process until day five. On day five I wake up to find flat water. No bubbles , no foam just flat water and floating ginger. Is it dead and if so can I bring it back. 2. I do have one of those stirring plates so how long do you allow it to run? Example: for a few hours or the entire time between feedings? Thank you.
Hi Glen I've been making grapefruit and lemon ade! It's been delicious
Ive failed at this 4 times, and the only thing Im not doing is using bottled water.
I have a feeling that will make a world of difference.
Thank you for that added bit of advice..
Chlorine in your water is the enemy. We used filtered water and have had great success.
Good luck.
thank you for all the recipies.
God bless
Thank you thank you thank you!! No more peeling of the ginger! Loving it!
well the inability to leave the house has gotten me started on this project. looking forward to the results. first bit o ginger and water fermenting in a jar with a valve right now :)
I love that you call it pop.
Thank you
Great share
Thank you so much! ❤❤❤
Great video and great explanations! My ginger bug is ready and I’m off to make the ginger beer. Thanks so much!!
Definitely going to make this. Ginger is brilliant for your health.
Thanks Glen. :)
Me too I think I'll have a crack at it, I think it will make a good evening tipple.
Super useful video. I was wondering how fizzy the bug should be. Mine is bubbling but not by much on day 4. Apparently it's doing just fine.
Very nice बियर thanks for share 👌👍❤️
#mrinaaltech
Gr8 Video !
I have 2 questions: What is your preferred method to store the ginger for the timespan of the 5 days ?
And another question: Do you know the ideal temperature for fermenting the ginger (We actually have temperatures of over 30 Celsius - Does this affect the fermentation-process) ?
Thx in advance for your reponse/tips :-)
Thumbs up for your good work !
Great many thanks and blessings
Thank you for inspiring me to test a new type of brewing! My ginger bug is hopefully ready this weekend 🙂
Great video, thanks.
Can you please tell us your background? I feel like you are/were a scientist, perhaps a biologist. The scientific terms you use are very clear and consistent, completely unlike other food channels.
chogori just read some essential books. The art of fermentation is my all time favorite to recommend for any levels.
Did you say "perhaps a biologist". Bro he is Richard Dawkins, google him.
I think the magnetic plate and stirrer gave it away
Very thorough! Thanks! My bug wasn't very fizzy after 4 days so I came looking for more info and found your video. I think I made a couple of mistakes, such as not putting the skin in and perhaps even chopping it too fine, and only stirring once a day. Will try to save it or making a new one :D
Can you feed it from frozen organic ginger? Like, after the ginger bug is established and goes into weekly maintenance? Organic ginger is expensive, doesn't come in bulk (not here, anyway), and I only have need of a small amount each week (I use non-organic for cooking). So for the sake of being economical and not wasting organic ginger, can I freeze it and slice off what I need to maintenance-feed my ginger bug? Or will freezing kill too many microorganisms?
THANK YOU!!! Step one of ginger beer!!!! Yippee!!
Do u need to wash/clean the ginger roots first or do u remove the bacteria that way?
I also would like to know!
i have tried pickling ginger. Gonna try this soon
I made one once, left it too long and it turned into vinegar, now I've got ginger vinegar, which while I hate vinegar on it's own ginger vinegar isn't half bad :D
This is perfect. I consistently have stomach issues, and ginger beer is my go-to. I’d much rather have it homemade than store bought.
I am on day 4 of making my own ginger bug. Super excited to see how it come out. Thanks for the tutorial, I have watched it a couple of times to make sure that I am making it right :)
Helping me through my lockdown blues
I was thinking a different route from the mulling spices and went with lemongrass and keffir lime leaves. I highly recommend this flavor combination for this recipe.
Glen can you show us how to make flavored ginger beer? I would like to make a guava flavored ginger beer with this ginger bug. Thanks for your tips!
On the question of peeled vs unpeeled: there is definitely enough yeast for peeled ginger to start fermenting on its own, it’s more probable that ferments not wanting to start are thanks to other factors, like dry ginger or poor water. Using canesugar or addition of muscovado sugar to refined (
i'm glad i found this channel
Thank you. Very informative and easy to follow without distractions
Hi glen great recipe, In your method I create ginger jug and ginger bear. I made it in my first attempt it's like a pro, 🙏🙇 thanks for real and natural recipe.
Glen have any recipe for Red wine?
I found some of the ideas on your sight rather interesting. It took me a little longer to find your ginger bug recipe than I thought it would. So I'm gonna try that since I've been wanting to make some ginger beer anyway. But if I may, I'd like to suggest a Japanese nonalcoholic beverage called shiso juice. You can pretty much find recipes for it all over RUclips. The thing about it is that much like ginger beer, it's supposed to be good for digestion. And it has the same bite as ginger beer also. The difference is, when it's done it has the most beautiful rose-pink color to it. I was thinking of mixing Shiso juice with some ginger beer to see how it tasted, but gotta wait for the Shiso in my garden to grow a little more and turn red and I still have to try my hand at ginger beer too. But yeah, thought you might like to try your hand at Shiso juice.
I was just thinking about making a ginger bug, thanks for the great vid!
Do a saffron drink! It has a beautiful floral taste that goes great with nearly everything, and has dichromatic properties that are very cool to watch - in large quantities it appears deep red, but when spread thin it becomes golden yellow. The thing is, saffron is known to have a very dry flavor, and you'll notice the taste very quickly dissipates off your tongue after swallowing if it's not dissolved in oil or alcohol. I'm curious to see if you can whip up something that'll help draw out this wonderful flavor and get the most bang for one's buck (remember, it _is_ the most expensive spice!)
To give you some ideas my favorite drinks to make with it are tea (both hot and iced), apple cider, coffee, lemonade, ginger ale/beer (what gave me the idea), and hot chocolate. If you plan to proceed with this idea, I recommend buying a half ounce from Pacific Plaza Imports. Very well priced and VERY high quality
Thanks for the tip!
Thank you, Glen....this is very helpful and well presented.
Me gusta tu canal me gustaria saber el titulo del libro para hacer sodas gracias
great tips!
Love this
Very chill channel. Good work Glen.
great!
Nice vid bro. Gunna try making my first bug soon.
I can also say a glove works well on anything liquid you are fermenting
5:15 I neither heard of a magnetism mixer, nor a stir plate.
That's definitely an interesting tool!
This is awesome, Glen. Two questions: 1) should I rinse the ginger? 2) Could this be used with your grapefruit soda recipe to make a naturally carbonated grapefruit soda? Thanks!
Probably rinse the ginger and use organic
After doing this many times, the most consistent way for me is to put all of the ingredients in the jar at the start, 2nd day nothing, 3rd 2 tbl spoons of sugar and then every day to keep the yeast happy till you use it. 2nd it's really bubbling away & third day my jar is surrounded by fruit flies. I use a 1 litre jar (looks like a cookie jar) and put a tissue over the top held in place by an elastic band. I only use the ginger bug once, I pour everything into the mix & make 6 ltrs at a time. Going to upgrade and try making 12 ltrs at a time using what looks like a tea caddy. I have an advantage living in Thailand that room temp is about 28C, making red wine from fruit juice is easy but the initial burst of yeast almost blew up a 6 ltr plastic water bottle the first time I did it. This ginger beer recipe is awesome & I drink 500mL a day of it, I think it could be sold if upscaling and bottling was cheaper.
Started my bug today!
Day 9 and bug is finally ready! It's bubbling away and smells amazing - very gingery and yeasty.
Hey Glen, do you have any experience making kombucha?
that would be interesting :D
Hi Glen! Love this video and your ginger beer recipe. Was wondering if you could share a link to the Magnetism Mixer you use in the video. Thanks!
You earn a subscriber, very educative. thanks for the Info sir.
Something that’s been weighing heavily on my mind is if you can use the original mason jar lids if you leave it loose. Carbonation will have to raise the lid to let air out. I don’t know if it’s any different with the plastic lids. I live in a colder area, so I hope it’s not that and I just need more time
I make kombucha in a mason jar but removed the rubber seal (it’s a flip top style lid). Works beautifully, lets out most of the gas (there’s a tiny fizz left in) and keeps out any nasties. I’m planning to do the same with this recipe.
Temperature definitely affects yeast activity: warmer is faster (up to a point) and too cold will make dormant. “Room temperature” is so variable: yesterday in the south east of England it was ~24°C today it’s ~19°C! Keep experimenting x
Congrats on the 300k subs.
This is great!
Hello there...
Very nice recipe...
I try to do apple vinegar... with kind same method..
But I love ginger beer...l want to try it..
Can l replace the white sugar with coconut sugar or honey??
I tried several methods of fermenting fruit...plums or even making sour dough starter ( its basically the same principle ) but my place is not that consistence with heating because I am away alot...therefore the yeast could perform / produce properly and always died off after a few days!
Living in a warm climate or having a steady heat source is def key to grow those yeast colonies!
I liked this video twice
Awesome. What else could u use it for? Maybe it's obvious for some, but I'm a newbie in this
My ginger bug is looking great after the 5 days so i thank you for that .
But when I put it in fridge for storage do I still leave lid loose?
Hi glen watching from malta try to make ginger ale or dr pepper should be interesting
Read all the msgs here to try to find how often to stir if I don't have magneto thingy. Please add that info to the drop down on the bug recipe video. Thanks!
I've done a few ginger bug batches over several months each. Twice a day works fine when you're trying to build up the yeast colony. Once you have it going then I generally do it with each feeding or as I remember it when it's in the fridge. The colony doesn't seem too sensitive about it.
Can I use the ginger bug for making a plum beer or wine etc
Could I do this with just scrapping the skin off so I can use the ginger for other things and only use the skin for the yeast process
When maintaining the the fridge do we just need to add sugar each week or also the ginger?
is it possible for you to make a Spruce Beer recipe video . I would love to see you do that.
Great video. Always love that intro
Can you use the ginger leaves and stalk ? I grow ginger and was trying to use the whole plant
Very cool
Thanks for your recipe! It’s very helpful. I just wanna ask you, it’s been 3days since I have my ginger bug, I noticed this white (fungus) like a thick white particle in my mixture is it normal or should I remove it?
i like your videos. keep them up!
I started my batch today, I am very hopeful it will go well :D
Thanks!!