"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 🤣
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!
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 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'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.
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.
@@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?
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!
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!
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?
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
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. 😄
Pls sir 😊 if you don't mind let me know how to make this ginger beer a little bit alcoholic not too much, a lager beer 🍻 how many days does it take should i use yeast in it or ginger bug does it all then. temperature here is hot 🔥 bcoz of the summer days 40°c ginger bug is terribly active.
LOL.....Your cup runneth over...with delicious refreshing Homemade Ginger Beer! Thanks for sharing yet another yummy and so interesting upload Buddy! :)
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.
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.
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.
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!
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
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 % ?
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.
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.
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
I was watching this video and then my neighbour came and we watched it together. He said this post really changed his life and it touched my heart. My village people are so grateful. Am proud to say cool post wow thanks for sharing
In watching this once again I realize that you took some of your ginger tea (that had salt and lemon juice) and added it back to your jar of ginger bug. Won't the lemon juice and salt hurt the bug or reduce the fermentation process?
Good catch. I most certainly did. Yes, salt and acid will slow down a fermentation, but this is just going in the fridge and it will be real slow anyways.
Cool recipe with natural carbonation. You are correct that the sugar is being consumed by the natural yeast in the ginger bug, however you are not correct that there are fewer calories, all that is happening is natural yeast from the air and on the ginger root that are now in the ginger bug have converted i.e. fermented the sugar to CO2 and ethyl alcohol(ethanol).... ethyl alcohol has calories. Just like beer, wine, gin, rum, vodka, they all contain ethyl alcohol and calories.
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.
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 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
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.
Actually the fermentation doesnt magically remove calories. Sugar gets fermented into alcohol, which has twice as many calories per g as sugar. The calorie count stays exactly the same
Phelan Nyvoll Walker Actually it depends on the ratio of yeast to bacteria. A bacteria heavy ferment will lean towards more lactic acid being created, therefore less alcohol, therefore less calories. Your mileage may vary.
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.
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, 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
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
At the end of the video, when you bottled it, you didn't say if you should let it ferment on the counter for a period of hours/days or refrigerated it right away after bottling??? I watch a lot of your videos to learn. Thank you for posting things!
Thank you....got your reply to someone else asking the same question below in comments. {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.}
Couple days = 2 days. Few days = 3 to 5 days. Several days = more than 5 days. "Couple of days" is sometimes used as a phrase to mean some time passes. Nothing exact.
Is this the kind that makes it alcoholic drink too? I like a ginger beer that is non alcoholic but bubbly.and not too sweet. I have made it before but it’s been such a long time ago,,I don’t even know what recipe I used back then. Um..doesn’t it have to have yeast to form alcohol..? I didn’t make that kind that I recall …I don’t like beers and wines myself but the effervescent soda is great.
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.
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
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)
can you tell me which is your favourite drink the tastiest that tastes like soft drinks,also what would be an alternative to ACV for stomach acid development.also if we want to make our dogs stomach acid like humans any tips for our beloved animal friends.something to see them thru old age.i have chlorofile powder i like to mix in their food but what is really good and tasty to give them another question cola nut and mineral water together with sugar do you think we vcan make a fermented drink that actually tastes like coke?sorry so many questions love you to answer them you realy seem so knowlegable in all this important things.
NARSREEN JOHNSON I don't like soft drinks or anything that tastes like that sugary poison. Don't try to change your dog's stomach pH. They need that acid environment to suggest a meaty diet.
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.
"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
How long did you keep the drink before consuming it? Or for how did you let the drink to ferment?
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!
Excellent ! Another thing I can make...that I enjoy eating/drinking and it is probiotic.
The last ten seconds were a delight to look at !
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!
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
Wow, this guy sure knows how to use a swing top bottle! What an inspiration!
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 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'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.
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?
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!
Thank you for sharing. God bless.
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
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.
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.
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...
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.
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
Thanks for recipe. Just might give that a try! Be safe + well!
That looks SOOO good!
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!
Thanks for this recipe and will be making this ginger ale.
What kind of monster adds ice after the liquid
True Brews is a good book i used to get it from the library, hope they still have it ,i need to go check
Very instructive video! I'm about to give it a first try.
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!
Sir please tell that.. After bottling the mixture we should allow it to be fermented for how many days in the bottle 🍾?
Mahesh Lund depends on how active your ginger bug is and how warm the temperature is. Usually a couple of days.
Thanks sir.. And also pls tell how to make a scoby for tea fermenting 🍻 drinks. 😁 😁
Mahesh Lund search my videos for how to make a SCOBY from scratch
Thanks sir 😊
Pls sir 😊 if you don't mind let me know how to make this ginger beer a little bit alcoholic not too much, a lager beer 🍻 how many days does it take should i use yeast in it or ginger bug does it all then. temperature here is hot 🔥 bcoz of the summer days 40°c ginger bug is terribly active.
LOL.....Your cup runneth over...with delicious refreshing Homemade Ginger Beer! Thanks for sharing yet another yummy and so interesting upload Buddy! :)
We love Ginger 💞thank for sharing 💐
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.
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"!!!
How long should the mix sit in the bottle until you feel it is ready to drink? (min/max sort of question)
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.
thank you making this now
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.
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.
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 so much 🌹🌹🌹
Is fermenting anything like canning, where if you don't do it right, it can poison you?
Take a whiff you can tell.
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
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 % ?
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.
Great video !
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.
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!
I was watching this video and then my neighbour came and we watched it together. He said this post really changed his life and it touched my heart. My village people are so grateful. Am proud to say cool post wow thanks for sharing
In watching this once again I realize that you took some of your ginger tea (that had salt and lemon juice) and added it back to your jar of ginger bug. Won't the lemon juice and salt hurt the bug or reduce the fermentation process?
Good catch. I most certainly did. Yes, salt and acid will slow down a fermentation, but this is just going in the fridge and it will be real slow anyways.
Cool recipe with natural carbonation.
You are correct that the sugar is being consumed by the natural yeast in the ginger bug, however you are not correct that there are fewer calories, all that is happening is natural yeast from the air and on the ginger root that are now in the ginger bug have converted i.e. fermented the sugar to CO2 and ethyl alcohol(ethanol).... ethyl alcohol has calories. Just like beer, wine, gin, rum, vodka, they all contain ethyl alcohol and calories.
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 👍❤
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.
WOW WOW WOW, this came out great! :)
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!
👍Thank you 💞
This is great!!! Thx for sharing!!!
NICE! I will try this
Have fun with it! Report back here and let us know if it works for you!
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
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.
Actually the fermentation doesnt magically remove calories. Sugar gets fermented into alcohol, which has twice as many calories per g as sugar. The calorie count stays exactly the same
Phelan Nyvoll Walker Actually it depends on the ratio of yeast to bacteria. A bacteria heavy ferment will lean towards more lactic acid being created, therefore less alcohol, therefore less calories. Your mileage may vary.
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!!
Excellent! Thanks much.
Thanks
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.
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
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.
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.
What is ginger bug? where can you buy it? Are there other uses for it?
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
At the end of the video, when you bottled it, you didn't say if you should let it ferment on the counter for a period of hours/days or refrigerated it right away after bottling??? I watch a lot of your videos to learn. Thank you for posting things!
Thank you....got your reply to someone else asking the same question below in comments. {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.}
Awesome video thank you 😊
How long did you leave your bottles to ferment before you were able to drink them?
Mine were done in a couple days. Depends on how viable your bug is and how warm the room is.
Better Done Yourself OK thanks for writing back.
Better Done Yourself
"Couple of days", lol pretty exact time...
Couple days = 2 days.
Few days = 3 to 5 days.
Several days = more than 5 days.
"Couple of days" is sometimes used as a phrase to mean some time passes. Nothing exact.
Hi Annie, I go by the bubble indicator ^^.. you'll see them rise and the fizz sound when opening the bottle! i'll try it on kombucha as well! ;)
Very nice....
Bottle is blast even I release Gas before 8 hours!
Is this the kind that makes it alcoholic drink too? I like a ginger beer that is non alcoholic but bubbly.and not too sweet. I have made it before but it’s been such a long time ago,,I don’t even know what recipe I used back then. Um..doesn’t it have to have yeast to form alcohol..? I didn’t make that kind that I recall …I don’t like beers and wines myself but the effervescent soda is great.
What If you do want it sweeter can you add more sugar and the result be the same?
Now I wanna make some. Thx for vid.
Go for it! Keep in touch!
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
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!
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
How’s this different to ginger beer? Or is there no difference other than the name?
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.
GREAT Video!!!
Thanks, Maria, but you didn't like, share, or subscribe. What am I missing?
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.
DIYs 👍 I subscribed;) I love your channel.
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.
thank you! :)
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.
💝 ill try this ! God BLESS
can you tell me which is your favourite drink the tastiest that tastes like soft drinks,also what would be an alternative to ACV for stomach acid development.also if we want to make our dogs stomach acid like humans any tips for our beloved animal friends.something to see them thru old age.i have chlorofile powder i like to mix in their food but what is really good and tasty to give them
another question cola nut and mineral water together with sugar do you think we vcan make a fermented drink that actually tastes like coke?sorry so many questions love you to answer them you realy seem so knowlegable in all this important things.
NARSREEN JOHNSON I don't like soft drinks or anything that tastes like that sugary poison. Don't try to change your dog's stomach pH. They need that acid environment to suggest a meaty diet.
I just told Christian I was going to make this yesterday
Heh ! Very well made video .Thankyou
How long does the ale need to sit in the bottle before it gets fizzy ?
Where do I store this...and for how long? a week?
It can be kept in the fridge once it's carbonated.
Is there any way to avoid alcohol content.
After you make the tea, is the ginger used useless after the boiling? Just curious.
Greg Johnson Yeah. Hopefully you've boiled all the deliciousness out of them. They're good for compost at this point.
Thank you very much, I love ginger ale and its simple.
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.
It really wish you would not drip so much between batch and bottle. Just move it closer:) Thumbs up on the video, however!
LOL! I never noticed that until you pointed it out. What a mess!
He is under time constraints with the video.
Awesome ! How do you make ginger bug ?
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!