I would assume so. If you're wanting an alcoholic version, then you'll need to let it sit out for quite a few days (up to a week). I've never heard of cumin ale. Sounds interesting.
I watch a lot of DIY or “how to” videos and I have to say you respond faster and more often than just about everyone else. Even when people keep asking the same questions again and again and can’t be bothered with looking at your previous answers! Anyway, keep up the good work and you’ve got a new sub here!
Put a huge piece of ginger and a whole peeled lime with purified water in a vitamin mix. Blend it well. Push through a sieve ... Put the juice in a pot heat up and when it's in between being very hot to hot I put raw honey. Put in my soda bottles via a funnel.
Perfect! I try to avoid single use plastics as much as possible,but lately i foudn myself buying a ton of ginger ale bottles cause its my fav,so now i got a solution ✨️
@@HowDo-YouDo Finally got some time. Couldn't quite get it to carbonate, but other than that A+. Way better (and WAY cheaper!) than anything else I've found so far. So glad to have found this recipe! Wish me luck for batch 2, and thanks again!
From what I've read, monk fruit doesn't have any sugar at all so it won't activate the yeast. What you can do instead is make your ginger syrup with the sweetener, then use a Sodastream to insert the carbonation. You can also use seltzer water. I hope that helps.
@@HowDo-YouDo thank you! I was looking for this. I appreciate your response and your going straight to the point approach. .. Just subscribed to your channel
How about using maple syrup instead of sugar? Ginger Ale (soda) has 108 grams of sugar. Natural ingredients, minus adding sugar, would be more beneficial.
Does it fizzle like soda? How close does it come to tasting like Ginger ale? Is that regular bakers yeast or a type of brewers yeast?! Thanks, sorry for all of the questions!!!! :)
I'm so sorry for the late response. I didn't get a notification of the message. It does fizzle like soda. Make sure that it sits out at room temperature for a few days so the yeast can react with the sugar to create carbonation. It tasted exactly like ginger ale to me. A friend of mine bought some ginger beer, and I thought the flavor was almost exactly the same as the one I made. I used regular bakers yeast for this video, but champagne yeast works best because it doesn't leave an aftertaste. Sorry again for the very late response. Thanks for watching :)
Wow! I’ll make this for sure! Err...how someone complain about the music 🙄 every phone has a volume button...thank you for this natural recipe! In a world of corn syrup we’ve got to do what we’ve got to do...
As there is fermentation , what the difference with ginger beer ?? I mean i really don't want any alcohol . My bus has a ethylotest to start driving, it gets crazy if you just had a mouthwash that contains alcohol...
Ginger beer ferments longer than ginger ale....about 5 days to 2 weeks. You get a more intense ginger flavor, and more alcohol. Ginger ale ferments for only 2 days, so the alcohol content isn't as much. I made another version that's alcohol free: ruclips.net/video/ge6AKweJ-wA/видео.htmlsi=cgUoIPEqTgdIL8zo
I'm having a problem with my ginger ale. I made this recipe the second time, the first time being perfect, no problems. It's a really good recipe. This second time, tastes absolutely delicious, but it has the rotten smell/iron smell of protein. Do you know how, #1, if there's a way to fix this, or #2 most importantly, how this could have happened? I followed the steps exactly, the only difference being I've used lemon juice instead of squeezing a lemon, but I did this the first time and it came out as flawlessly. I did it pretty much exactly, the only thing I can imagine being a problem was not cooking the ginger long enough in the sauce, but I'm not sure. Just want to know if there's probable cause to an iron/rotten meat smell. Thanks and cheers to this delicious recipe.
I'm wondering if you may have used a little too much yeast. Try a champagne yeast. It has less of an aftertaste/smell than regular yeast. Also did you use your pan to cook/fry anything right before making ginger ale? As of right now those are the only 2 things I can think of. Sorry about your troubles.
How Do You Do the pan was used to cook pasta sauce, yes, but the pan was washed and sanitized, and that was hours beforehand. It shouldn't have been that. Come to think of it, we don't have 1/8 tsp so I eyeballed the 1/4 tsp. However though, I could have sworn I put less than half because I'd rather have not enough yeast than too much. I'm not sure, multiple online sources point into directions but I'm just not sure if it could be one problem, or a combination, but I appreciate the timely response!
I’ve seen comments asking about alcohol content, and I’m unsure because I don’t want any alcohol, if I leave the yeast for 5 days, I will only get a tiny bit?
I would say 3 days would be best. That's when the yeast and sugar react and create carbonation. Very little alcohol is present. I'm not sure how much you get in 5 days, but I do know that within 2 weeks you'll get ginger beer. Hope that helps.
Because of the reaction of the yeast and sugar (and fermenting for only 2 days) there will be a small amount of alcohol in it. Not enough for your mind to be impaired. You'll need to ferment it for around a week or so for that to happen. Instead of fermenting you can make the syrup as shown, then add about a tablespoon or so to some carbonated water. Hope that helps.
I loved the video ,thanks. My only constructive criticism would be for you to not use that loud music in the background. It's very unpleasant for such a lovely video.
Thank you very much for enjoying and constructively criticizing. At the time I thought it was amazing. I've grown to appreciate a more mellow tone nowadays. Thanks for watching.
If you're wanting a caramel flavor then yes. If you want more carbonation, then white sugar may be your best bet. Or you can just make the syrup with brown sugar, then add fizzy water to your syrup.
You can store it in the fridge for a couple weeks. If it loses fizziness, then let it sit out for a day or 2. If you store it outside too long, it will turn into ginger beer.
@@HowDo-YouDo Okay thanks for your explanation. I didnt knew the vocabulary for yeast. But now it makes sense why you squeeze out all the air. Many greetings from Germany :)
@@HowDo-YouDo Right now its good, the most students and pupil have holidays, so as me. It sucks that the most activities have been canceled or aren't opened. So i do a lot sitting at home, playing videogames or watching netflix. How about you? :)
@@NICK43000 it is a tough time right now. I encourage you to start trying out new things that you may be interested in. You may be able to make some money (and a living) out of it. Stay strong!
It should. The heat may have something to do with it. It should be relatively cool so that the yeast doesn't overdo the fermentation process. You may have actual beer.
I'd recommend that the bottle is tightly sealed, and that you store it in the refrigerator. If your ginger ale is at room temperature, then your yeast will constantly be creating CO2 which will cause your ale to become alcoholic and then eventually explode. Here's an article that goes into more detail: askinglot.com/how-long-does-homemade-ginger-beer-last
If I decide to leave it to ferment for 5 days or longer to get a higher alcohol content, do I squeeze the air out of it whenever it looks full to prevent it from exploding? Also what's the longest I can leave it to ferment for the highest possible alcohol content without being silly?
Yes you should squeeze some air out. I've heard of glass bottles exploding if you let it ferment that long. As for the longest time I'm unsure. You can taste it as you go. It will get less sweet since the yeast is reacting with the sugar. Hope that helps.
Hi As we know any process of fermentation produces a trace amount of alcohol ...and my question is: can we determine this percentage in this recipe? Another question What is the appropriate amount of ginger bug for liter of juice or water? Thank you
For the first question: I haven't calculated the percentages with this recipe, but here's a link to Quora.com which addresses it: www.quora.com/How-long-does-it-take-sugar-to-ferment-into-alcohol-when-mixed-with-yeast
For the second question: If you use approximately 60 to 70% of what I used then you should be able to get a good drink. My recipe makes about 1.77 liters. Hope that helps.
It should be good for a few weeks in the fridge, but I don't think it will last that long. If you start to lose carbonation, then keep it out for a day or 2 and you'll get it back.
Yes it would and you'll be able to enjoy it quicker. I was just going for the least expensive way possible to make it. The nice thing about using yeast (preferably champagne yeast) is that if it loses its fizzines, you can take it out of the fridge for a couple days and you'll get more bubbles.
i saw other videos where people used glass bottles...they ssid yeast will react with plastic or iron(Steel) what do you think? how long we need to leave it out side to turn it into beer?
Glass is always the better option, but plastic will be fine as well. Just make sure not to use the same plastic bottle for months at a time. Leave it out for 1 to 2 weeks to make beer.
Wait a minute so the ginger ale I can buy is made with yeast and not with carbonated water directly? And if yes how do they make the ale a clearer liquid?
You can make it with carbonated water. If you want your ginger ale clearer, then you'll need to filter out the syrup with something finer. Also filtering out the yeast after carbonation works. The advantage of leaving the yeast in is that if you lose carbonation you can let the bottle sit out a day or so and it will re-carbonate.
Plz upoad barley ale complete recipe just like this one. And plz. Tell me did u try it urself. What was ur review. Plz repl must and tell the truth and thanks in advance. And is the yeast same used in bakery products??
Greetings Mr. Holmes. This video was made and filmed by me. I've done this a few times and it was very good each time. I used regular yeast with this video, but it gave a subtle aftertaste. If you use champagne yeast, then you will have a more pure flavor. Thanks for watching.
Only if you let it sit out for at least 5 days. You get some alcohol from the yeast reacting with the sugar, but it's a negligible amount after 3 days of sitting out.
A mason jar could work. The only thing is the opening is quite large, but it shouldn't be too much of a problem. If you lose carbonation, just keep it out of the fridge for 24 more hours. You'll get more fermentation/carbonation that way. I hope that helps.
Great question. The sediment is just the leftover yeast. The same is true of the "scum" on top. If it's somewhat milky looking, then it's remnants of the sugar and yeast reacting. You can filter it out with a cheese cloth if you don't like the look of it. I keep it in there in case the carbonation dies down. If that happens, then you can take the bottle out of the fridge and the "sediments" reacts again with the sugar to create more bubbles. I hope you found this helpful. Thanks for the feedback : )
+El-Kadur Acosta I'm not sure what effect that would have on the flavor. I know that the yeast reacts with the sugar to create carbon dioxide (and some alcohol depending on how long you let it ferment) which is where you get your bubbles from. Also, if the ginger ale becomes flat, you can take it out of the fridge for a couple days and you will get more fizz because of the remaining yeast and sugar. I don't think that will happen with baking soda. I hope that helps.
Great question. You can but once it loses its carbonation, then it won't come back. If you use yeast and sugar, then you have a constant supply of carbonation...and it was cheaper than buying carbonated water.
The yeast and sugar create carbon dioxide. The best part is that if it loses its fizziness, you can take it out of the fridge and it will come back in 2 days time.
Yeast reacts with the sugar to create carbon dioxide, when it is in a warm environment, which makes it fizzy. The best part is that if it starts to go flat, you can take your ginger ale out of the fridge, leave it out for a day or two, and then it will get fizzy again.
Since there is yeast and sugar creating the carbon dioxide, there will be a trace of alcohol. If you let it ferment for 5 days, then it'll be quite alcoholic.
Try your ginger ale with this perfect punch recipe: ruclips.net/video/KNP_d1XDqZ4/видео.html
@Leggo my Deggo wicked awesome!
Anyone else drinking ginger ale soda while watching this
me :)
Jose Ortiz Canada Dry to be exact
Aayeee yes!
Me too
Jose Ortiz yep 👍
I loved how you got to the point and added a nice song.
Thank you very much Marty. I'm glad you enjoyed it : )
I would assume so. If you're wanting an alcoholic version, then you'll need to let it sit out for quite a few days (up to a week). I've never heard of cumin ale. Sounds interesting.
Thanks Mr. Snowden, I didn't know that. Have you had that type of drink before?
I watch a lot of DIY or “how to” videos and I have to say you respond faster and more often than just about everyone else. Even when people keep asking the same questions again and again and can’t be bothered with looking at your previous answers!
Anyway, keep up the good work and you’ve got a new sub here!
Thank you very much. I do the best I can.
Put a huge piece of ginger and a whole peeled lime with purified water in a vitamin mix. Blend it well. Push through a sieve ... Put the juice in a pot heat up and when it's in between being very hot to hot I put raw honey. Put in my soda bottles via a funnel.
That's very efficient! I'll try that.
Perfect! I try to avoid single use plastics as much as possible,but lately i foudn myself buying a ton of ginger ale bottles cause its my fav,so now i got a solution ✨️
Glad you were able to find a solution
I subscribed because of this video alone ✨ I look forward to more awesome content
Thank you very much! Thanks for being part of the family!
Quick and easy straight forward video! Very nice
Thanks! I'm glad it was helpful.
I appreciate your brevity; looking forward to trying a batch of my own!
You're welcome. Let me know how it turns out!
@@HowDo-YouDo Finally got some time. Couldn't quite get it to carbonate, but other than that A+. Way better (and WAY cheaper!) than anything else I've found so far. So glad to have found this recipe!
Wish me luck for batch 2, and thanks again!
I like whiskey and ginger ale!
That sounds pretty neat!
Made this is taste amazing
That's great!
I always wondered wich part of ginger ale is the ginger now i know
Not a big ratio of ginger to sugar...but it sure tastes great!
Woah! Great video, appreciate you getting to the point, very nice editing.
Thank you so much! Glad you enjoyed it.
I’m wondering if I could use monk fruit sweetener ? Kinda trying to stray away from sugar but, ginger ale is so darn good
From what I've read, monk fruit doesn't have any sugar at all so it won't activate the yeast. What you can do instead is make your ginger syrup with the sweetener, then use a Sodastream to insert the carbonation. You can also use seltzer water. I hope that helps.
Just what I needed. Thank you!
Glad to be of help.
Thanks, great video.
How can I make a completely non alcoholic version of it as you said it contains 1% alcohol ?
Make the ginger syrup, and then add it to some club soda. That will give you the bubbles without any alcohol. Thanks for watching.
Refrigerate the beverage immediately after brewing will prevent the yeast fermentation. I believe 16C (61F) is cold enough.
Use seltzer water or use a soda stream to make your own and add it into the syrup in place of regular water and yeast.
Do you use vanilla extract? 🤔
@@HowDo-YouDo thank you! I was looking for this. I appreciate your response and your going straight to the point approach. .. Just subscribed to your channel
How about using maple syrup instead of sugar? Ginger Ale (soda) has 108 grams of sugar. Natural ingredients, minus adding sugar, would be more beneficial.
That should work. Honey would work as well.
Does it fizzle like soda?
How close does it come to tasting like Ginger ale?
Is that regular bakers yeast or a type of brewers yeast?!
Thanks, sorry for all of the questions!!!! :)
I'm so sorry for the late response. I didn't get a notification of the message. It does fizzle like soda. Make sure that it sits out at room temperature for a few days so the yeast can react with the sugar to create carbonation.
It tasted exactly like ginger ale to me. A friend of mine bought some ginger beer, and I thought the flavor was almost exactly the same as the one I made.
I used regular bakers yeast for this video, but champagne yeast works best because it doesn't leave an aftertaste.
Sorry again for the very late response. Thanks for watching :)
***** Thanks! :)
You could always just try me :D
Nice try buddy
Wow! I’ll make this for sure! Err...how someone complain about the music 🙄 every phone has a volume button...thank you for this natural recipe! In a world of corn syrup we’ve got to do what we’ve got to do...
Can I make this using a kombucha starter tea?
I've never tried it, but I would say it's worth a shot.
Thanks for sharing ❤❤❤
You're welcome!
As there is fermentation , what the difference with ginger beer ??
I mean i really don't want any alcohol .
My bus has a ethylotest to start driving, it gets crazy if you just had a mouthwash that contains alcohol...
Ginger beer ferments longer than ginger ale....about 5 days to 2 weeks. You get a more intense ginger flavor, and more alcohol. Ginger ale ferments for only 2 days, so the alcohol content isn't as much. I made another version that's alcohol free: ruclips.net/video/ge6AKweJ-wA/видео.htmlsi=cgUoIPEqTgdIL8zo
great quality
you need more subs
+AlecPlease thanks alot. I appreciate the comment, and thanks for watching.
Would you be able to add carbonated water to the syrup??
So sorry for the super late reply. You can definitely pump some CO2 into the mixture to enjoy your drink faster.
@@HowDo-YouDo so if i add carbonated water, i dont need to add yeast?
@@hmrsc709 that is correct. The yeast reacts with the sugar to create CO2.
SUPER !!! easy way, thanks
You're welcome. I hope you enjoy it and thanks for watching!
Is this like the soda ginger ale
It is. If you wait about a week before you refrigerate it you will get ginger beer.
I'm having a problem with my ginger ale. I made this recipe the second time, the first time being perfect, no problems. It's a really good recipe. This second time, tastes absolutely delicious, but it has the rotten smell/iron smell of protein. Do you know how, #1, if there's a way to fix this, or #2 most importantly, how this could have happened? I followed the steps exactly, the only difference being I've used lemon juice instead of squeezing a lemon, but I did this the first time and it came out as flawlessly. I did it pretty much exactly, the only thing I can imagine being a problem was not cooking the ginger long enough in the sauce, but I'm not sure. Just want to know if there's probable cause to an iron/rotten meat smell. Thanks and cheers to this delicious recipe.
I'm wondering if you may have used a little too much yeast. Try a champagne yeast. It has less of an aftertaste/smell than regular yeast. Also did you use your pan to cook/fry anything right before making ginger ale? As of right now those are the only 2 things I can think of. Sorry about your troubles.
How Do You Do the pan was used to cook pasta sauce, yes, but the pan was washed and sanitized, and that was hours beforehand. It shouldn't have been that. Come to think of it, we don't have 1/8 tsp so I eyeballed the 1/4 tsp. However though, I could have sworn I put less than half because I'd rather have not enough yeast than too much. I'm not sure, multiple online sources point into directions but I'm just not sure if it could be one problem, or a combination, but I appreciate the timely response!
Yeast ?!!! why ?
Yeast reacts with the sugar to create bubbles. I recommend champagne yeast...it has less of an aftertaste
Thank you so much.
I’ve seen comments asking about alcohol content, and I’m unsure because I don’t want any alcohol, if I leave the yeast for 5 days, I will only get a tiny bit?
I would say 3 days would be best. That's when the yeast and sugar react and create carbonation. Very little alcohol is present. I'm not sure how much you get in 5 days, but I do know that within 2 weeks you'll get ginger beer. Hope that helps.
Better to use palm sugar or jaggery instead of white sugar
Great suggestion...sounds tasty.
Would it be possible to use brewer's yeast? If yes, should I use about double the amount of active yeast?
Thanks alot!
You're welcome
By 1 lemon do you mean one half or both halves?
Both halves.
Is this Ginger Ale (Non Alcoholic ) Or Ginger Beer ( Alcoholic ) ?
Because of the reaction of the yeast and sugar (and fermenting for only 2 days) there will be a small amount of alcohol in it. Not enough for your mind to be impaired. You'll need to ferment it for around a week or so for that to happen. Instead of fermenting you can make the syrup as shown, then add about a tablespoon or so to some carbonated water. Hope that helps.
How Do You Do Thanks 🙏 For the informations !!!
@@elvisawale6378 you're welcome. Thanks for watching.
I loved the video ,thanks.
My only constructive criticism would be for you to not use that loud music in the background. It's very unpleasant for such a lovely video.
Thank you very much for enjoying and constructively criticizing. At the time I thought it was amazing. I've grown to appreciate a more mellow tone nowadays. Thanks for watching.
I am thinking making your recipe how dors it taste
I think it tastes quite good. It's similar in flavor to the Bundaberg version.
can we use brown sugar? thanks
If you're wanting a caramel flavor then yes. If you want more carbonation, then white sugar may be your best bet. Or you can just make the syrup with brown sugar, then add fizzy water to your syrup.
when will you let the air out? Is it after two days?
Two days should be fine. If you use a plastic 2 liter bottle and squeeze out the air, it'll be ready when the bottle puffs up.
Planning to make it during lockdown.. No option of buying it outside during this covid crisis
I know right!
Hey, appreciate the effort! How long can you store it?
You can store it in the fridge for a couple weeks. If it loses fizziness, then let it sit out for a day or 2. If you store it outside too long, it will turn into ginger beer.
im glad mcd make this
McDonald's makes ginger ale?
how much alcohol will it have? the more yeast, the more alcohol i guess, and the more you hold it, the more %?
The longer it ferments, the more alcohol you will get. Give it 72 hours at most, and the alcohol will be very minimal.
Well? Any word from Jeff?
Not one....still waiting on him.
To the point 👍
Thank you Neo
Can someone please explain me what "active dry" is? :) (1:15)
Active dry yeast basically needs to be put into water to "activate" it. Instant yeast doesn't need water.
@@HowDo-YouDo Okay thanks for your explanation. I didnt knew the vocabulary for yeast. But now it makes sense why you squeeze out all the air.
Many greetings from Germany :)
@@NICK43000 glad to help. How are things in Germany?
@@HowDo-YouDo Right now its good, the most students and pupil have holidays, so as me. It sucks that the most activities have been canceled or aren't opened. So i do a lot sitting at home, playing videogames or watching netflix.
How about you? :)
@@NICK43000 it is a tough time right now. I encourage you to start trying out new things that you may be interested in. You may be able to make some money (and a living) out of it. Stay strong!
Can I use brown sugar? Which sugar would be the best for this recipe?
brown sugar should work as well. You'll get more of a maple or caramel flavor.
I dont have yeast, can i skip it ?
Yes you can. Just add the ginger syrup to some sparkling/carbonated water.
is it suppose to have any sweetness after 2 day fermentation? mine doesnt maybe its just hotter climate
It should. The heat may have something to do with it. It should be relatively cool so that the yeast doesn't overdo the fermentation process. You may have actual beer.
Hi! Any storing tip for long storage? And does it become alcoholic when store for long time?
I'd recommend that the bottle is tightly sealed, and that you store it in the refrigerator. If your ginger ale is at room temperature, then your yeast will constantly be creating CO2 which will cause your ale to become alcoholic and then eventually explode. Here's an article that goes into more detail: askinglot.com/how-long-does-homemade-ginger-beer-last
@@HowDo-YouDo thankyou : )
Would it be okay to use raw sugar? I mean, is it inappropriate for yeast activation?
Raw sugar should work fine. Hope it works out for you 😀
Wow. LOVED IT! Thanks. SUBBED!
Thank you very much! I'm glad you enjoyed it.
If I decide to leave it to ferment for 5 days or longer to get a higher alcohol content, do I squeeze the air out of it whenever it looks full to prevent it from exploding? Also what's the longest I can leave it to ferment for the highest possible alcohol content without being silly?
Yes you should squeeze some air out. I've heard of glass bottles exploding if you let it ferment that long.
As for the longest time I'm unsure. You can taste it as you go. It will get less sweet since the yeast is reacting with the sugar. Hope that helps.
@@HowDo-YouDo should you squeeze some air out everyday or every other day?
@@rihardsluu if you're wanting more alcohol, then I'd say every other day. Check it daily just to be on the safe side.
Hi
As we know any process of fermentation produces a trace amount of alcohol ...and my question is:
can we determine this percentage in this recipe?
Another question
What is the appropriate amount of ginger bug for liter of juice or water?
Thank you
For the first question: I haven't calculated the percentages with this recipe, but here's a link to Quora.com which addresses it: www.quora.com/How-long-does-it-take-sugar-to-ferment-into-alcohol-when-mixed-with-yeast
For the second question: If you use approximately 60 to 70% of what I used then you should be able to get a good drink. My recipe makes about 1.77 liters. Hope that helps.
@@HowDo-YouDo
Thank's for the link
@@HowDo-YouDo
Yes it is
☺☺☺
@@usamaalhaj80 glad that I could help! 😀
thanks m8 👍
Cheers!
how long do you recommend to keep it in a refrigirator?
It should be good for a few weeks in the fridge, but I don't think it will last that long. If you start to lose carbonation, then keep it out for a day or 2 and you'll get it back.
Would it taste the same to just make the ginger syrup then mix it with sparkling water?
Yes it would and you'll be able to enjoy it quicker. I was just going for the least expensive way possible to make it. The nice thing about using yeast (preferably champagne yeast) is that if it loses its fizzines, you can take it out of the fridge for a couple days and you'll get more bubbles.
@@HowDo-YouDo That makes sense. I'll give it a shot. Thank you!
@@samanthsyu6938 let me know how it turns out!
Can you freeze the syrup without the yeast for later use?
Yes you can. Just make sure to add the yeast after thawing the syrup. The yeast reacts with sugar to create the bubbles.
what is the health benefits of this drink?
There are quite a few benefits of ginger alone, but they're pretty much offset with all the sugar added into ginger ale.
do you squeeze out the excessive air after 2 days or before?
I squeeze it out before so that there is room for the CO2 to build up in the bottle.
@@HowDo-YouDo thank you for the clarification! So i'll try it out today. Great video btw! I'm excited to try it!
@@MultiPasswordman I'm excited to know how it turns out! Enjoy!
Can I just add the syrup to the carbonated water from the store? Lol
You definitely can do that.
i saw other videos where people used glass bottles...they ssid yeast will react with plastic or iron(Steel) what do you think? how long we need to leave it out side to turn it into beer?
Glass is always the better option, but plastic will be fine as well. Just make sure not to use the same plastic bottle for months at a time. Leave it out for 1 to 2 weeks to make beer.
@@HowDo-YouDo thanks for taking your time to reply ❤️
@@BeastTalksTelugu my pleasure. Thanks for watching.
Wait a minute so the ginger ale I can buy is made with yeast and not with carbonated water directly? And if yes how do they make the ale a clearer liquid?
You can make it with carbonated water. If you want your ginger ale clearer, then you'll need to filter out the syrup with something finer. Also filtering out the yeast after carbonation works. The advantage of leaving the yeast in is that if you lose carbonation you can let the bottle sit out a day or so and it will re-carbonate.
@@HowDo-YouDo thanks
@@l3k064 glad to be of help.
Thanks
You're welcome! If you're planning on making this, may I recommend using Champagne Yeast. It leaves less of an aftertaste.
Thanks again. Tried it yesterday. Waiting for a few days
I hope it turns out well.
How long does it last if refrigerated properly?
It can last indefinitely. If it loses carbonation, then let it sit out a day or so to recarbonate.
Can you do it in 1.5 liter bottle?
Yes you can. It will still be sweet.
So we are drinking gingerpale?
I wouldn't say gingerpale...more like ginger ale-light.
Plz upoad barley ale complete recipe just like this one. And plz. Tell me did u try it urself. What was ur review. Plz repl must and tell the truth and thanks in advance.
And is the yeast same used in bakery products??
Greetings Mr. Holmes. This video was made and filmed by me. I've done this a few times and it was very good each time. I used regular yeast with this video, but it gave a subtle aftertaste. If you use champagne yeast, then you will have a more pure flavor. Thanks for watching.
Thanku and thanks for the fast reply.
So much sugar! I guess that's why it tastes so good!
It will turn to alcohol
@@luvwins641 good point...maybe THAT is why it tastes so good
Also if possible can you make a video on how to make dalgona coffee?
Actually, that is coming out this Friday!
I’m very excited to watch! Thank you 🙌🏿
@@krystalcarter9162 here's the link: ruclips.net/video/GNO8UGzvP_0/видео.html
can i use baking powder instead of yeast
the yeast reacts with sugar to create bubbles. Instead of yeast, you can use seltzer water. Don't use as much regular water in that case.
Does it turn alcoholic?
Only if you let it sit out for at least 5 days. You get some alcohol from the yeast reacting with the sugar, but it's a negligible amount after 3 days of sitting out.
@@HowDo-YouDo Thanks! Don't think I'll have patience to wait more than 3 days. But who knows...
@@eldarius237 You can pour the syrup into some sparkling water instead...that way you won't need to wait.
How strong is it (alcohol)
If you leave it out of the refrigerator for 2 days it won't be strong at all. If you want something stronger, then leave it out for a week or so.
Is it supposed to be alcoholic
Try it yourself. If you don't end sleeping in your neighbour's kennel along with their dog then most likely it's not alcoholic.
Can I use champagne yeast too?
Definitely. it's actually better than regular yeast. it doesn't leave an aftertaste.
+How Do You Do thanks so much!
+Cadler Craft You're welcome, and thanks for watching :)
is there anyway I can do this with no sugar or a more natural sugar?
You can use less sugar if you like. Just make sure you use enough sugar to react with the yeast. Thanks for watching : )
How Do You Do what is the yest for?
The yeast reacts with the sugar to create carbonation. I recommend using champagne yeast because it doesn't leave an aftertaste.
Where else can i put it instead of a bottle for the yeast can do its work
You can put it in any closed container. Just make sure it's well sealed so the carbonation doesn't escape easily.
***** like a mason jar
A mason jar could work. The only thing is the opening is quite large, but it shouldn't be too much of a problem. If you lose carbonation, just keep it out of the fridge for 24 more hours. You'll get more fermentation/carbonation that way. I hope that helps.
***** yes thx
I made this. . . why am i getting a sediment on the bottom and a "scum" on top? Oh, I used local honey for the sugar.
Great question. The sediment is just the leftover yeast. The same is true of the "scum" on top. If it's somewhat milky looking, then it's remnants of the sugar and yeast reacting. You can filter it out with a cheese cloth if you don't like the look of it. I keep it in there in case the carbonation dies down. If that happens, then you can take the bottle out of the fridge and the "sediments" reacts again with the sugar to create more bubbles. I hope you found this helpful. Thanks for the feedback : )
I'm ok with it. . . just wanted to make sure things were going properly. . .thanks so much for the quick reply!
Can I replace active yeast with baking soda?
+El-Kadur Acosta I'm not sure what effect that would have on the flavor. I know that the yeast reacts with the sugar to create carbon dioxide (and some alcohol depending on how long you let it ferment) which is where you get your bubbles from. Also, if the ginger ale becomes flat, you can take it out of the fridge for a couple days and you will get more fizz because of the remaining yeast and sugar. I don't think that will happen with baking soda. I hope that helps.
Thanks!
what is TSP? Sorry I 'm from Brazil.
Not a problem...TSP stands for teaspoon and TBSP stands for tablespoon. Thanks for watching.
can i open the container while it's fermenting?
It should be ok. I like sealing it in a plastic bottle because you can immediately feel if it's fermented enough.
I just started mine yesterday. Thanks a lot
@@AaaaHHhhSealll Good luck!
Can't you just pour in carbonated water instead of normal water into the syrup?
Great question. You can but once it loses its carbonation, then it won't come back. If you use yeast and sugar, then you have a constant supply of carbonation...and it was cheaper than buying carbonated water.
How Do You Do yeah but who just lets carbonated water just sit and go flat...
Is the purpose of the yeast making carbonated water? If you have a carbonator machine, can you just use that instead?
That is correct. If you do, then you won't need as much sugar for your syrup. Thanks for watching.
Nice video:)
thanks!
No uses plástico porque tu manipulación de la botella hace que pase su toxico a la bebida. Siempre cristal.
Thanks for the recommendation and safety tip. I'll use glass from now on.
@@HowDo-YouDo estupendo. Buen canal y buena actitud amigo 👏
@@Patricia9988 thank you much!
Won't the yeast make it have a bad taste?
It does give a "distinct" flavor. If you use champagne yeast, then you won't taste it.
@@HowDo-YouDo Oh, cool, where can I get champagne yeast from though? I've never heard of it
@@abhinavm3186 you can get it from Amazon. Here's a link to some: amzn.to/3cSKfYX hope that helps.
Not carbonated water?
The yeast and sugar create carbon dioxide. The best part is that if it loses its fizziness, you can take it out of the fridge and it will come back in 2 days time.
But you can also buy carbonated water and pour the syrup into it.
Why yeast!
Yeast reacts with the sugar to create carbon dioxide, when it is in a warm environment, which makes it fizzy. The best part is that if it starts to go flat, you can take your ginger ale out of the fridge, leave it out for a day or two, and then it will get fizzy again.
@@HowDo-YouDo Thank you
@@SHARONMKARYE You're welcome. I hope it turns out well for you.
No Soda Water?
The yeast reacts with sugar in the syrup to create carbonation. If you let it ferment about a week, then you'll get ginger beer.
@@HowDo-YouDo THANK YOU🙀💖
@@khrystannortiz my pleasure. Good luck!
do i need to sanitize evrything before i use it?
I didn't sanitize any of my equipment, but I did wash them carefully. You can also use the sanitize setting of your dishwasher.
Does it cause excessive hairy hands?
If you let it sit out too long it'll definitely put some hair on your chest.
@@HowDo-YouDo 😳😳😳
@@justmyworld2542 tell me about it.
Does it contain alcohol
If you let the yeast and sugar ferment for about 5 days, then you'll get some alcohol.
is this the alcoholic or non alcoholic version?
Since there is yeast and sugar creating the carbon dioxide, there will be a trace of alcohol. If you let it ferment for 5 days, then it'll be quite alcoholic.
HI! Why is there a need for the lemon and calamansi? :)
It helps with the flavor.
How Do You Do can lime be used in place
@@Entergalactic lime would work as well.
idk why jeff green got me here
He might really like ginger ale.
Whats the alcohol content of this?
It's quite negligible. If you let it ferment for more than 2 days, then it starts to increase.
@@HowDo-YouDo nice! I hope i can achieve thr 6.0% alcohol content
@@Fluxxx887 Good luck!
WAY too much sugar! Thsts crazy for an "all natural" recipe. At least maybe some agave.
I'll try that on my next batch.
😂wow how cool
Thanks. It was cool AND refreshing!
Am I the only one who saw someone at 1:50 in the mirror
I never noticed that...good eye!
is this recipe alcoholic?
If you let it sit out for a week it will be.