How to Make Homemade Ginger Ale
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- Опубликовано: 16 июн 2024
- Ginger Ale is an awesome probiotic drink. Here's how to make your own ginger ale at home with nothing more than fresh ginger and sugar. NO additives or preservatives. Natural yeast and bacteria eat the sugar so you get very little sugar in the finished soda!
Here are some links to the equipment in the video:
You can get what you need to make this and I can get a little kick-back from Amazon! (Following these links does NOT cost extra)
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Swing-top bottles: amzn.to/2b8uiyo
38mm caps: amzn.to/2cqCN9Z
Bottling Funnel: amzn.to/2aNFIGA
My fav knife: amzn.to/3XVha2A
Big Cutting Board: amzn.to/2aJ7wsW
Lexan bucket: amzn.to/2bamWeW
Ladle: amzn.to/2b1ahbC
It's Always Better Done Yourself:
/ betterdoneyourself
betterdoneyourself.com
/ betterdoneyourself
/ johnmacdowall
Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest-to-God books!
Here's the reading list:
Wild Fermentation, 2nd Edition by Sandor Ellix Katz
amzn.to/2qMq5XE
The Art of Fermentation by Sandor Ellix Katz
amzn.to/2BP75eL
Vinegar Revival Cookbook by Harry Rosenblum
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Nourishing Traditions by Sally Morrel Fallon
amzn.to/2BGzsez
True Brews by Emma Christensen
amzn.to/2B6vcsz
Real Food Fermentation by Alex Levin
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The Big Book of Kombucha by Hannah Crum
amzn.to/2B7CrQH
New York Times Cookbook by Amanda Hesser
amzn.to/2kt5W8D
Pollan on Food Boxed Set by Michael Pollan
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Charcuterie
amzn.to/2kq3Zd7 by Michael Ruhlman
On Food and Cooking by Harold McGee
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The Moosewood Cookbook by Mollie Katzen
amzn.to/2jmwu87 
Хобби
"We add enough cold water to bring it up to six liters. That may seem like a lot, but remember, we will be spilling at least two liters on the countertop."
trublgrl I thought it was just me all that spillage was bothering, I mean I’m not ocd or anything but with just a little more patience and calculation, he could of got the job done without spilling a drop 🤣
😂
Did the same here lol
This is a great to the point fun video that seems to cover everything well without making it confusing or seeming intimidating. Thank you very much!
That looks SOOO good!
Excellent ! Another thing I can make...that I enjoy eating/drinking and it is probiotic.
Thanks for recipe. Just might give that a try! Be safe + well!
Thanks for this recipe and will be making this ginger ale.
Thank you for the video. I just subscribed and am looking forward to more of your videos. It looks so easy to make. I will be sizing down the recipe since I don't need that much. Now, it's time to buy more ginger!
Very instructive video! I'm about to give it a first try.
The last ten seconds were a delight to look at !
This one sounds so good! We used to make what we call ginger water, which is basically the same as the sweet tea you made. We used it by mixing it with fizzy water rather than fermenting it. But that was way before people brought back fermenting after home beer brewing and such became legal again.
It's truly great reciept for ginger beer. Thanks
Thank you for sharing. God bless.
I'm subscribing.
Great video with no wasted time fillers!
Simple well done with only a few ingredients, shown before hand & those reusable caps are a must try, for me.
This is great!!! Thx for sharing!!!
True Brews is a good book i used to get it from the library, hope they still have it ,i need to go check
Great video !
Thanks for this video. Your method seems easier than some I have seen. I'm going to try your version first. :-)
I try to keep everything as simple and straight-forward as possible. Thanks!
We love Ginger 💞thank for sharing 💐
thank you making this now
How long did you keep the drink before consuming it? Or for how did you let the drink to ferment?
I I made this ginger ale and it came out great! Now I also put a small quantity of it into my finished kombucha for added flavor. So yummy!
Hey! That's a great idea! That does sound yummy! I'll have to try it.
annie lynn I'm so nicking your idea lol
Time? About 5 days in pantry, dark. I "burp" them everyday. Then put in fridge. I don't strain out the fine, fine part of ginger so mine is cloudy. I also add left over plum syrup (yep, from canning them) ice cubes to end product for the sugar and looks.
I only use purified water, no chlorine. Also...I heat sterilize the bottles with boiling water after getting bottles up to heat with hot water. Thanks, I love my ginger ale!
Wow, this guy sure knows how to use a swing top bottle! What an inspiration!
Excellent! Thanks much.
LOL.....Your cup runneth over...with delicious refreshing Homemade Ginger Beer! Thanks for sharing yet another yummy and so interesting upload Buddy! :)
DIYs 👍 I subscribed;) I love your channel.
Nice presentation. You made it look easy enough that I could do it.
Of course! That's why I'm here! You CAN do it!
But do you wanna do it...
NICE! I will try this
Have fun with it! Report back here and let us know if it works for you!
WOW WOW WOW, this came out great! :)
I've been researching to find the best method to make probiotic ginger beer and I've decided that your method is the best that I like. I'm still cultivating my ginger bug but in a few days I will be able to make my first batch of ginger beer and I can hardly wait. I must remember to use less salt as commented by one of your viewers. Thank you for this great video!
Best of luck with it! I hope it turns out awesome! Did you read the companion piece on my blog? betterdoneyourself.com/ginger-bug
Awesome video thank you 😊
great video!! thank you
It's sad the number 1 video for ginger beer doesn't even teach you a correct method of making ginger beer. Your video was so informative and I finally had a successful ginger beer after your video.
I love when ppl use their granite countertops and thoroughly make messes all over them... because they are so easy to clean! LOL Great video!
What's even more hilarious are the people that have granite counter tops that don't even cook!
Granite or not there’s no justification for that level of spillage 🤨 lol
Thank you so much 🌹🌹🌹
Do you think I could add the juice from fresh pears? If so, should I add it to the boiling ginger or can I add it at the end. Thanks for all the great videos. Thanks to you I am now making and consuming fermented foods every day.
good work! I like it iwill give a try to make mine
Let me know how it comes out!
Ok I will let you know. thank you.
Now I wanna make some. Thx for vid.
Go for it! Keep in touch!
Your videos are awesome! I'm new to this, and you greatly boost my confidence! I keep a ginger bug on my counter and feed it every day. When I added it to sweet tea and ginger juice, I left it out to ferment. It appears to be growing a scoby , Is this possible?
Not likely. Might be harmless Kahm yeast. Can you lift it out in one piece? If so, I would guess it might be some kind of cellulose pellicle, so, yeah, might BE a SCOBY. Pretty cool. Unless it's weird colors, which means it's mold, I wouldn't worry about it too much.
Thank you very much, I love ginger ale and its simple.
hello my friend. I got an Auto siphon and it's wonderful .something you might want to think about getting.
Auto-siphons are the bomb! I have one, but I was trying to keep it simple for the video.
GREAT Video!!!
Thanks, Maria, but you didn't like, share, or subscribe. What am I missing?
hi i really love your videos, i make a ginger beer with raisin and suger, yeast. after the fermentation i figer thers no bubbles in it. (the smell like a beer) in your opinion how much ABV % ?
just discovered your channel, can I use the bug for other drinks and is this ok for 2 years old. I love your channel
i will be glad to hear from you
I would be careful giving wild yeasts and bacteria to anyone that doesn't have a fully developed immune system. It is very healthy to drink. Maybe just start with a little and build up to more.
Hi, Could you share a link of the kombucha bottles that you use? Thanks
and thanks for all the information that you share. 5 Stars !
I love these! They're designed for fermenting and I haven't broken one yet! amzn.to/2wtIspI
I make this but for added health benefits I just throw raw ginger and lemons directly into the brew and strain it all out before bottling.
💝 ill try this ! God BLESS
Heh ! Very well made video .Thankyou
Great vid
Just made some using your recipe (only maybe made it a bit stronger, i.e., less water in relation to other ingredients). I just bottled it but love it already! QUESTION: How many times can the ginger bug be saved before one needs to go through the 5-7 day ginger-bug making routine again?
Michele Michael* Hopefully your bug stays viable and you don't have to start a new one for a long time.
Very Good!!! I want to make this - sounds really good. I make kombucha and reuse the GTD bottles. The problem is we can't get the labels off. How did you get them off? Thank you for you info, and this video!
I've just started work on a new video covering that! In the meanwhile, pour boiling water in the bottles and let sit for 30 seconds to melt the glue then peel off the labels. Here's some tips, too: ruclips.net/video/8pfSH8bHzfo/видео.html
Thank you sooo much! Have a blessed day!
Great video! just wondering... if I want the final product to be ginger beer, do I have to use more sugar and let it ferment for a few more days? what would you recommend? thanks!
Ginger beer generally has a more intense ginger flavor than ginger ale. You could use more ginger root and / or brew it longer.
thank you! :)
👍Thank you 💞
Awesome video :)
Hi, thats a nice video especially like the bit at the end when you add the ice :) so we are wanting to make this style of drink on a small scale and try to market them locally to shops, just wondered what your thoughts were on shelf life ? for example do the drinks need to be kept in fridge in order to keep the probiotics alive ? We are looking at using a 330ml brown glass bottle with a swing top, have you ever found the glass bottles to explode if not purped ? anyway thanks again for such a cool video
Tim Lanham The trouble you're going to run into is that you need to be able to certify that your retail product is less than 0.5% alcohol.
ok thanks, maybe we should look at an alcohlic version instead. Just looking at SBO probiotics, they can survive at room temp, so will looking in these little babies
hiya
I have done everything and just have them I glad bottles my questions is: can they go straight to the fridge as they will ferment there or do I leave them warm?.
I left a 8 litre bottle ferment on ye counter and it burst . thanks for great video.
Put the ginger ale in serving sized bottles and leave it to ferment in a warm environment first. When it's carbonated, put it in the fridge before opening. Ever open a big bottle of soda that is warm? Yeah, soda foam everywhere! If you put it in the fridge too soon, it will take a couple of weeks to ferment. It's better to keep it warm to ferment because then it will only take a couple of days. And it's better to use serving sized bottles, because when you open it to drink, you usually only get enough bubbles the first time round. The second glad will be flat.
Very nice....
Bottle is blast even I release Gas before 8 hours!
Awesome ! How do you make ginger bug ?
After you had finished making your Ale and you added sugar to the culture you returned it to the fridge, did you leave the lid on in the fridge or did you remove the lid first and then put it in the fridge.
Great video. How do you normally go about washing your old kombucha bottles? Thanks
I talk about that in one of the kombucha videos: ruclips.net/video/T3vb3wlNSes/видео.html
great thank you!
Great video. Thank you.
Is this ginger ale completely non alcoholic, as my father can't have any alcohol, but loves ginger wine, so I though to try him on this.
No. There is potential for alcohol in ANYTHING fermented. There's alcohol in bread because it's a yeast ferment, just like this. There's alcohol in overripe apples! However, it is only a tiny amount. No more than 1%.
Why does he avoid alcohol? I avoid alcohol as well, but the tiny amounts here won't get anyone drunk or trigger any bad behavior.
Thanks for the quick reply.
In his case, it's the likelihood of liver failure, as the last time it was very nearly fatal.
So when I added vodka to this it had a strange effect so I added more, then some more and bit more witb the lime and mint.. Now I'm dancing.
Yeah, you can put vodka in just about anything for that effect.
That was a cocktail sir...
Enjoy your life! 😘
Lol
Lmbo !!! "Thanks for the smile, happy Easter"!!!
Thanks
That looks so good. I'm a newbie to fermented foods and I want to make this also but have been put off by reports of exploding bottles. Do you have any tips or opinions on this from your experience? Does the small bottle size overcome the risk?
Thanks for your help.
Just use good quality bottles: : amzn.to/2b8uiyo and keep your eye on the them. Don't let them go more than a couple of days without checking on them and you'll be fine.
Thanks!
There is a thing called "tuba" in the Philippines particularly mindanao, taken from the same branch that is supposed to hold the coconuts, but instead cut that the sweet sap is gathered in a container left purposely. the taste is very sweet when just gather, but gradually gets sour turning to wine after several hours or so. if left bottled on warm environmrent, it turns into vinegar. u might want to check it out. 😄
hudor tunnel Interesting!! I’ll look into that. Thanks!
Thankyou
this looks delicio how long did you leave it outside and did you burp it?
NARSREEN JOHNSON it should be ready in a couple of days. It depends on how strong your yeast is when you bottle. If you burp them, they will go flat. It's a delicate balance of good carbonation vs exploding bottles.
Hi, good video. Simple, straight to the point.
Question: I can't find any links. Am I looking in all the wrong places? ( end of video, end of comments)
Tap the video title and the description containing the links will drop down below
Elphin D. Blackforrest Click on the title of the video to see the description and my links.
Can I use erythropoietin or stevia instead of sugar. I cannot eat sugar at all, but love ginger beer from my youth. Thank you in advance.
Thank you for these videos! I am going to buy the organic sugar and ginger a.s.a.p. and get this drink going too. (my first batch of combucha is brewing as we speak :D )
Thanx again for the inspiration: you got me hooked to fermented drinks ;)
can you please clarify the use of metal utensils should we use them to make kombucha and those ginger beer?
People are warned against used metal because some cheap kitchen implements can leech toxins into the brew. Buy high quality stainless-steel and you have nothing to worry about.
Where do you get your bottles from
hi, good vid ! unless i missed it, you dont say how long to let the ginger mixture rest one bottled. i assume 2-3 days? that correct? looks yum and im going to try it soon.
Yeah, but it depends on how warm it is in the room and how viable your ginger bug is. Open one of the bottles a little to see how much co2 you've got forming and gauge by that.
I had a batch that carbonated in around 6 hours. The temperature was 75-76°F. The warmer the place it's left to ferment the quicker it happens.
thank
I love your few words it doesn’t take a lot of talking to instruct how to make something I will definitely be using your method thank you.
By the way my “bug” turned out perfect next time I will use more ginger to match the liquid. I like mine strong but it still does the job and it taste good
You left off the most important part...how long and what is Your process to ferment ? Great video, thank You !!!
Put the ginger ale in serving sized bottles and leave it to ferment in a warm environment first. When it's carbonated, put it in the fridge before opening. Ever open a big bottle of soda that is warm? Yeah, soda foam everywhere! If you put it in the fridge too soon, it will take a couple of weeks to ferment. It's better to keep it warm to ferment because then it will only take a couple of days. And it's better to use serving sized bottles because when you open it to drink, you usually only get enough bubbles the first time around. The second time you open it, it will be flat.
@@BetterDoneYourself How do you tell it's been carbonated after 2 days? Another question I have is if the fermenting produces any alcohol. I love ginger soda but cannot drink anything with alcohol in it.
@@JamieEckles it can take up to more than a week. Ideal temperature is between 17-23°C. Because it's pressurized (not letting any CO2 escape) and anaerobic, the yeast will produce only CO2 while being in this stressing environment. It's the way I carbonate my home brewn beer, mead and sparkling fruit wine.
Hmm 🤔
@@BetterDoneYourself So the pressure from the fermentation/carbonization is not going to blow the top/cover off? Or if it is only a couple of days, not that much pressure can be built up?
How long does the ale need to sit in the bottle before it gets fizzy ?
HOW DO YOU MAKE THE GINGER BUG, to get it all started? I really want to start making my own Ginger Ale. This sounds like something I will keep in my fridge. Thank you.
ruclips.net/video/9xxb-yt0FZw/видео.html
thanks but need to know after bottling do we need to put for further fermentation or store in fridge
Put the ginger ale in serving sized bottles and leave it to ferment in a warm environment first. When it's carbonated, put it in the fridge before opening. Ever open a big bottle of soda that is warm? Yeah, soda foam everywhere! If you put it in the fridge too soon, it will take a couple of weeks to ferment. It's better to keep it warm to ferment because then it will only take a couple of days. And it's better to use serving sized bottles because when you open it to drink, you usually only get enough bubbles the first time around. The second time you open it, it will be flat.
@@BetterDoneYourself thank you so much 👍❤
What If you do want it sweeter can you add more sugar and the result be the same?
I noticed that you used all of your ginger bug and then you filled it back up I want to start trying to make my own in the other videos I've watched people didn't use all of their ginger bug they left about an inch in the bottom of the jar does that matter or do I just have to fill it all the backup and add sugar
Hi there are conflicting recipes about risks of exploding bottles...Some recipes like yours don't recommend opening bottles daily while others do. Can you please elaborate? Thanks
Have you tried bundaberg? It is a little on the sweet side, but how does this compare? Thanks.
No, sounds interesting. I live in the US, so I've never heard of it.
Mine is a fermented product so it's yeasty and more sour.
I'm giving this a try. I just started my ginger bug yesterday. Thanks for the great video.
What is ginger bug? where can you buy it? Are there other uses for it?
I am learning
Can you flavor the second ferment with anything; certain things, but not others; or not at all?
Different flavors of juice or maybe some herbs would be interesting. Just watch out for preservatives because they'll kill your yeast.
Man that stuff looks so good! 😮
Id pay $25 for 1 bottle
Huge, I will sell you all you want for only $20 per bottle!
When can you use the drink after bottling and secondly do you refrigerate the drink after bottling. Thanks
You bottle and let it sit for 2 to 3 dsys then you place it in the fridge
What kind of monster adds ice after the liquid
Hi, this is my first try at ginger ale. I have good bubbles on my bug, and at bottling stage. You mention to set on counter/cabinet to let ferment. Any advice as too how long before fridging? Don't want explosions but also don't wanna peek too often that I lose at my hard-earned bubblishness. Tx
Yeah, it's a balance. How to check for good carbonation v. letting out all the "butzle". Once you get used to your bug, you'll have a better feel for it, but I would ferment on the counter for 2-4 days and then check one. Some people fill ONE plastic bottle to use for a test. You may not want to drink out of the plastic, but it's nice to be able to squeeze and test how hard that bottle is getting. Knock on wood, but I've never had one of my flip top bottles explode...
I think it is a myth that these can explode... Just like I find it is a myth using metal spoons/sieves kills any starter culture.
sorry to bother you but you did not mention test botle here is it alright without it and why?
Do you have to drink it at once after bottling or after a few days? Thanks
Maryann Castillo No, the point of putting it in the bottles is to develop carbonation which takes a few days.
Can you use bitter ginger?
I'm very curious would it not be expedient timeless -consuming and flavor and reaching to use ground ginger in the boiling process other than fresh ginger just use cups of ground ginger.3cheers from Canada
I don't know. Try it! I think fresh ingredients always yield a superior result.
Do these caps mean I don't have to "burp" the bottle? Or is that still good practice if they're in the fridge for a while?
I've never burped a bottle, especially one that's been chilled.
do you bottle them warm? or you wait until room temp. thank you.
May Benitez it doesn't matter. Just make sure the tea is well cooled before adding the bug.
Curious about why put salt? Thankyou
thanks for your very useful videos. can we do the same recipe with different apples? and also is it possible to make an apple bug as well ?
Sounds like a fun experiment to me! Try it and see. You might have to sprinkle in a little salt to keep the yeast in check, but you might like the alcohol that is fermented if you leave it out!
you mean sprinkle in a little salt for making the bug first ? do i need to mix with salt & sugar this time for the yeast ? could you give me a little instruction (can be a very simple one) ?
Burak Erkil You’re on your own with your apple bug. I have never done such a thing.
thanks in any case =) i will try and let you know ( i am already wondering the effect of ginger bug in the apple tea as well!)
Great! Keep us posted!
How does this compare with 'Canada Dry Ginger Ale'? My little girl loves that stuff.
Denfktinso Noyb No comparison. That stuff is nothing but sugar water!!