Heres the recipe if you are keen to give this a go: 1 litre water 1/2 cup of sugar Ginger to taste Make the above into a syrup and cool. Once cooled, add 1/4 cup of ginger bug Ferment for approx 3 days Burp the bottles to release pressure as required (I needed daily in the hot weather). If you burp too often you won't get carbonation. If you dont and too much pressure builds, bottles can pop.
@@lancewylie8604 If our resident Rainbow lorries shared our feijoa with us, this is one I would definitely give a go. Cheeky birds! However, if you have some and are keen to give it a go, I would use the fruit soda base recipe in the vid. I use this with heaps of different fruits, so expect it would work a treat with the feijoa too. I would love to hear how it tastes if you do give it a go Lance 😀
Nice Rachel👌 What a lovely finish to sit and enjoy your drink on the deck with that view. Great fizz on your drink, thanks for sharing with such clear and easy instruction. xx Cathi xx 😘
Can I ask how one would make this into alcoholic ginger beer? I have started my ginger beer bug, following your lovely helpful video ... now I have family members and friends buzzing around my ears asking about alcoholic ginger beer - geez Louise, I haven't even made my first batch of ginger beer yet!!
@@Bush_Edge_Homesteading_Aus thank you so much. They can all go make their own ... I'm hanging out for this one ... and possibly something similar made with my elderflowers/elderberries/rhubarb etc ... keen as a bean now!!
It's always great when you get that level of pop. Although it gives the kids a laugh when you get one that spurts out the top, like a mentos in a soft drink 😅
So easy and delicious thank you for sharing your wonderful recipe with me! Hoping my ginger bug starter will be ready in a couple of days and then I can ferment my soda, yaaay🎉
G'day. This is one of those videos where you see the end result and really, really, wish you could try it. Nice one doing it out on the deck too, such a beautiful spot. Take care. Daz.
Thanks a bunch Daz. I bet you would nail this one and so good to do with the kids too. Especially as they tend to love the idea that they are looking after and feeding a ginger 'bug' 😀
That looks absolutely delicious 🙌 must try. I ended up dehydrating a batch of my ginger from the garden but must give the ginger bug ago next ❣️ You always inspire me!!
Thank you for your lovely comment 💖 Once made it will keep fermenting in the fridge, but it does slow. So keep in mind that the flavour will continue to change and it will still produce gas, so pressure must be managed. The one bottle I have had explode was one I forgot in the fridge! We always do small batches, then continue through with more. So they get drunk pretty quick. Usually within the week.
Hi. I have such an abundance of ginger and your video has set me on the path of making fermented sodas. My bug is ready to go. I was curious, do the bottles need to be clear or is amber okay as well? 8:06
Hi Michelle, you most definitely can use amber ones. In fact, since making this series I have now switched to plastic bottles, as I find I can manage the pressure better. These are the amber ones used for making homebrew but also using old soda bottles. This short gives a look at them back when I switched. And I show them all in a lot more detail in last week's end to end detailed soda making vid. Hope this helps 😀 ua-cam.com/users/shortsDkLxkfHbFNQ?feature=share
Back when I made this video we were using kmart ones with the flip top. And had used them a long time. But... I had one burst in the fridge. Since then we switched to plastic bottles that can take pressure. We use recycled soft drink bottles and home brew bottles.
Hi Kerry, I haven't made it personally, but suspect ginger ale would be a bit different to make, as it is much dryer, without the sweetness of this ginger beer.
Thanks for a great video but a question regarding the original bug... when/how/do we add water to the bug so we can continue to use it after we take from it for our soda recipe?
Thanks for your comment. There are a few videos that make up this series, inc starting a bug, refreshing after use, resting in the fridge and even use of the ginger scraps. This one should help you though with your question in a bit more detail than I can write out 😀 ua-cam.com/video/X87jvwcGGdo/v-deo.html
Loved this video and so want to give it a go! I have a couple of questions. Once youve popped it and poured from the bottle what do you do with it and how do you store the leftovers? Does it continue to live on the counter until its all gone or does it reach a certain amount of carbonation and then can be kept in the fridge? Thank you for sharing 😊
Ooops... I really should have mentioned that when you are happy with the flavour and carbonation it should be stored in the fridge. It will still ferment, but extremely slowly. It essentially is putting the bacteria and yeast to sleep. Thanks for asking this question !
The reading I have done says the levels are fairly negligible in the 1st few days, but as there are yeasts eating sugars there would be a small amount. Longer fermentation it will get higher. I would like to do some testing myself with our hydrometer, as I have read varying info on what 'negligible in the first few days' actually is. I expect it is similar to kumbucha.
@@Bush_Edge_Homesteading_Aus That makes sense, I have a Hydrometer as well so might test once I have made it. Thanks again a for your informative videos!
Hi! I’m having a great time making sofas from my ginger bug, but on day two they always exploded and I loose a fair amount of juice. I even tried letting gas out twice a day on my last batch, and the eruption was less but I’m still loosing soda. Is there a better method of releasing the gas so I dont loose as much??? Please help!
That's so awesome you are enjoying them too. Not so much the losing liquid bit though... but let's see if we can help with that. 😀 As soon as you have that level of pressure it is ready to drink and you don't need to continue fermenting unless you want to for flavour. There are some I do that are ready within one or 2 days... although 3 tends to be the average. As soon as they have the pressure I pop them in the fridge which slows the ferment. If there is a lot of pressure and a risk it will spurt out (I get this too... it is something that happens with these), I use a bowl under and collect what overflows. In extreme cases you can put a bag over the top too. I hope this helps 😀
They do need to be drunk quite quickly and aren't able to be shelf stable. This is because there is still sugar, which you want for sweetness. But this will continue to ferment until all the sugar is used up if left longer and out of the fridge. And by that stage, it can get alcoholic. Burping and actual fermenting time is very dependent on the soda. But 3 days is average. Whilst learning, plastic bottles are handy as you can feel when firm and pressure has built up. At that stage, you know it will be carbonated. But don't leave too long, as things can explode. Release pressure before this by burping.
Heres the recipe if you are keen to give this a go:
1 litre water
1/2 cup of sugar
Ginger to taste
Make the above into a syrup and cool.
Once cooled, add 1/4 cup of ginger bug
Ferment for approx 3 days
Burp the bottles to release pressure as required (I needed daily in the hot weather). If you burp too often you won't get carbonation. If you dont and too much pressure builds, bottles can pop.
Great video lesson Rachel. Ginger beer is my number one love second only to my beautiful daughter. Looks a beautiful spot you live in. Cheers
Awwww. That's so sweet Lance 💖💖💖 And thankyou for your lovely comment.
Awwwwwe, shucks, I'm chuffed that I come before ginger beer 🤪
You guys are too cute 💗
@@Bush_Edge_Homesteading_Aus Now if someone came up with a Feijoas beer you might just drop a placing but I don’t think so xoxoxo 😘
@@lancewylie8604 If our resident Rainbow lorries shared our feijoa with us, this is one I would definitely give a go. Cheeky birds!
However, if you have some and are keen to give it a go, I would use the fruit soda base recipe in the vid. I use this with heaps of different fruits, so expect it would work a treat with the feijoa too. I would love to hear how it tastes if you do give it a go Lance 😀
Nice Rachel👌 What a lovely finish to sit and enjoy your drink on the deck with that view. Great fizz on your drink, thanks for sharing with such clear and easy instruction. xx Cathi xx 😘
Thanks Cathi 💗 We feel so lucky to get to live in this beautiful spot.
Can I ask how one would make this into alcoholic ginger beer? I have started my ginger beer bug, following your lovely helpful video ... now I have family members and friends buzzing around my ears asking about alcoholic ginger beer - geez Louise, I haven't even made my first batch of ginger beer yet!!
Hahahaha. You have a supportive family 😆 Alcoholic ginger beer is different. You dont use ginger bug. Instead you use brewers yeast.
@@Bush_Edge_Homesteading_Aus thank you so much. They can all go make their own ... I'm hanging out for this one ... and possibly something similar made with my elderflowers/elderberries/rhubarb etc ... keen as a bean now!!
Hi Rachel! Oh I’ll watch the ginger bug video too! I’d go a strong ginger flavour too, I love ginger beer ♥️
That is the best thing about these sodas, the ability to adjust them to your personal tastes. I love the strong ginger kick too👌👌👌
The pop was perfect 👌
It looks incredibly refreshing!
It's always great when you get that level of pop. Although it gives the kids a laugh when you get one that spurts out the top, like a mentos in a soft drink 😅
So easy and delicious thank you for sharing your wonderful recipe with me! Hoping my ginger bug starter will be ready in a couple of days and then I can ferment my soda, yaaay🎉
And it gets so much easier once you get familiar with the process and can start experimenting. I hope yours has gone well 😀
G'day.
This is one of those videos where you see the end result and really, really, wish you could try it. Nice one doing it out on the deck too, such a beautiful spot.
Take care.
Daz.
Thanks a bunch Daz. I bet you would nail this one and so good to do with the kids too. Especially as they tend to love the idea that they are looking after and feeding a ginger 'bug' 😀
Where do you get your glass flip top bottles. Are they Kmart ones?
These are from Kmart. But I have since switched to plastic beer brewing bottles after one of the glass ones broke in the fridge.
@Bush_Edge_Homesteading_Aus yeah I've heard of the Kmart bottles exploding. How do you sanitise your plastic bottles?
@The_Man734 they aren't sanitised for the ginger bug sodas. But they are given a hot soapy wash and rinsed well.
Thank you so much for sharing ❤
Thanks for your lovely comment Sarah 💗
You made it look so easy! Thanks for sharing, I'm going to give your recipe a crack 😊
Looking forward to hearing about your first go of it 😀
That looks absolutely delicious 🙌 must try.
I ended up dehydrating a batch of my ginger from the garden but must give the ginger bug ago next ❣️
You always inspire me!!
Your garden ginger will be absolutely perfect. Lots of live goodness from fresh ginger makes the best active ginger bug 💗
Your ginger beer looks amazing 🎉
Thanks a bunch Dawn 💗
This looks absolutely delicious.
Can you make several bottles of this and store in the fridge?
Most definitely 😀 . I normally do a couple of bottles at a time, but you can do more. Once stored in the fridge, the fermentation slows right down.
Thank you so much for your recipe I’m definitely going to make this ❤
You are most welcome Dawn 💕 I look forward to hearing how your goes 😀
This was easy to understand and helpful. Thank you.
After I’ve made my soda, how long can I store it in the fridge?
Thank you for your lovely comment 💖
Once made it will keep fermenting in the fridge, but it does slow. So keep in mind that the flavour will continue to change and it will still produce gas, so pressure must be managed. The one bottle I have had explode was one I forgot in the fridge!
We always do small batches, then continue through with more. So they get drunk pretty quick. Usually within the week.
@@Bush_Edge_Homesteading_Aus
Thanks again
Hi. I have such an abundance of ginger and your video has set me on the path of making fermented sodas. My bug is ready to go. I was curious, do the bottles need to be clear or is amber okay as well? 8:06
Hi Michelle, you most definitely can use amber ones. In fact, since making this series I have now switched to plastic bottles, as I find I can manage the pressure better. These are the amber ones used for making homebrew but also using old soda bottles. This short gives a look at them back when I switched. And I show them all in a lot more detail in last week's end to end detailed soda making vid. Hope this helps 😀
ua-cam.com/users/shortsDkLxkfHbFNQ?feature=share
Thanks for this video! Going to make this with my kids. Where did you get your 1L bottle from please?
Back when I made this video we were using kmart ones with the flip top. And had used them a long time.
But... I had one burst in the fridge. Since then we switched to plastic bottles that can take pressure. We use recycled soft drink bottles and home brew bottles.
Thankyou soooo much , may I ask is this how ginger ale is made also ? i much prefer ginger ale
Hi Kerry, I haven't made it personally, but suspect ginger ale would be a bit different to make, as it is much dryer, without the sweetness of this ginger beer.
Thanks for a great video but a question regarding the original bug... when/how/do we add water to the bug so we can continue to use it after we take from it for our soda recipe?
Thanks for your comment. There are a few videos that make up this series, inc starting a bug, refreshing after use, resting in the fridge and even use of the ginger scraps. This one should help you though with your question in a bit more detail than I can write out 😀
ua-cam.com/video/X87jvwcGGdo/v-deo.html
Loved this video and so want to give it a go! I have a couple of questions. Once youve popped it and poured from the bottle what do you do with it and how do you store the leftovers? Does it continue to live on the counter until its all gone or does it reach a certain amount of carbonation and then can be kept in the fridge?
Thank you for sharing 😊
Ooops... I really should have mentioned that when you are happy with the flavour and carbonation it should be stored in the fridge.
It will still ferment, but extremely slowly. It essentially is putting the bacteria and yeast to sleep.
Thanks for asking this question !
@@Bush_Edge_Homesteading_Aus awesome! Thank you so much I cannot wait for the other two recipes :)
@@kimwalter1269 Raspberry soda made with fresh raspberries and our favourite Creaming soda are on their way! 😋 😁
Hi! Just wondering if it is alcoholic? Is it suitable for children? Love your videos!
The reading I have done says the levels are fairly negligible in the 1st few days, but as there are yeasts eating sugars there would be a small amount. Longer fermentation it will get higher. I would like to do some testing myself with our hydrometer, as I have read varying info on what 'negligible in the first few days' actually is.
I expect it is similar to kumbucha.
@@Bush_Edge_Homesteading_Aus That makes sense, I have a Hydrometer as well so might test once I have made it. Thanks again a for your informative videos!
@@christinaahumada4287 you are most welcome. And I would love to hear your results if you do messure and are happy to share.
Wow! I didn't realise how easy it was to make ginger beer... or maybe you just made it look really easy?!? 😂
We'll have to give this a go!
So super easy. Just wait till you see creaming soda 😉
And with sourdough under your belt, this will be a breeze 😁😁😁
Hi! I’m having a great time making sofas from my ginger bug, but on day two they always exploded and I loose a fair amount of juice. I even tried letting gas out twice a day on my last batch, and the eruption was less but I’m still loosing soda. Is there a better method of releasing the gas so I dont loose as much??? Please help!
That's so awesome you are enjoying them too. Not so much the losing liquid bit though... but let's see if we can help with that. 😀
As soon as you have that level of pressure it is ready to drink and you don't need to continue fermenting unless you want to for flavour. There are some I do that are ready within one or 2 days... although 3 tends to be the average. As soon as they have the pressure I pop them in the fridge which slows the ferment. If there is a lot of pressure and a risk it will spurt out (I get this too... it is something that happens with these), I use a bowl under and collect what overflows. In extreme cases you can put a bag over the top too.
I hope this helps 😀
@@Bush_Edge_Homesteading_Aus thank you so much I will try that!
How long do you need to burp the bottles? If you make a few when would they be shelf safe?
They do need to be drunk quite quickly and aren't able to be shelf stable. This is because there is still sugar, which you want for sweetness. But this will continue to ferment until all the sugar is used up if left longer and out of the fridge. And by that stage, it can get alcoholic.
Burping and actual fermenting time is very dependent on the soda. But 3 days is average. Whilst learning, plastic bottles are handy as you can feel when firm and pressure has built up. At that stage, you know it will be carbonated. But don't leave too long, as things can explode. Release pressure before this by burping.