Make sure to burp your bottles so that they don’t explode once pressure starts building up! VERY IMPORTANT - you don’t want exploding bottles ! Approx. every twelve hours until your happy with the fizziness then fridge them!
@@timelart5855 just open it up. You’re just letting excess air. You don’t even have to open it up all the way, just make sure you hear that rush of gas as you open it then seal it back up 🤙
Careful : don't underestimate the pressure that can build up ! Regularly open the bottle, every 12 hours, and use good quality bottles, ideally with "flip -tops" (those are made to resist the pressure), with a sanitized rubber lid (you don't want to grow bacterias, right ?). Also, you could very much make alcohol without knowing, so, yeah: now you know...
@@zodleo8817 There's a thin line between fermenting and brewing an alcoholic drink: alcohol and carbonation are byproducts of yeasts eating sugar over time at certain temperatures. To avoid alcohol: - Don't use too much sugar in the boiling. Add some if necessary before serving / when the drink is chilled (the yeasts are "sleeping"). - Keep it in the fridge quite "early", after 48 hours. If kept at room temperature, it will be more fizzy, but alcohol will also start to build up. - Don't wait too much, drink it "young". If it's not "fizzy" enough, you can just add sparkling water to it. Note that almost all "ginger soda" will contain some traces of alcohol after a few days days, usually under 0.5%, and could build up at around 2% after a week if not chilled. If, on the other hand, you wanted to create alcohol, you'd add some yeasts (dry or natural) and sugar at certain stages, and leave it at room temperature. Cider for instance, uses the yeasts present on the skin of the fruits. For beer, you usually add dry yeast then sugar before bottling, so that the yeast "eats" the sugar and converts it into alcohol and bubbles (="second fermentation in the bottle"). So really, it all comes down on the method, the ingredients and timings.
@@motophone8794 Sure : use grapes, and you'll get something like "fizzy light wine". Fermented / brewing drinks are as old as humanity, and you can be sure that absolutely everything has been tested as ingredient. One drink that stayed is ginger beer, because it tastes good and ferments easily, without producing too much alcohol. Make "apfelschorle" with apples if you wish (remember to use the skin: it works because of the natural yeasts on the skin of the "fruit").
Thank you to all the people leaving comments about the pressure in the bottles. That is vital info. I love ginger sm (sugar not sm), but I want to make this. I would've been scared if the bottle expoded. Not to mention, an injury can occur. All though it's common sense that pressure would build, I wouldn't have thought to the point of the bottle exploding.😨So thanks for saving me the shock.🫚🫶🏽I'm going to look into it further & have videos of people "burping" their bottles all over my feed.🍾😂
I used demerara sugar for my ginger bug and fresh squeezed orange juice for the soda (pulp removed) and it was successful! My home is 19 C and I left my juice out for 2 days, burped it twice a day then refrigerated for another day. When I opened the bottle it shot open like a champagne!! It caught me off guard 😅 Delicous orange soda though 😋
Side note: If you love ginger like me. I buy it and toss it whole in the freezer! That way it doesn’t mold or dry out. You can also grow it in a pot (beautiful plant) and grow your own ginger. I also love hot ginger tea. It’s great for the respiratory system!
Just curious, would you mind sharing some insight on growing ginger? Does it need special growing conditions or watering schedules? I'm a terrible plant killer but love growing things so some info from first hand experience would be nice
Commercial ginger beer is made by adding ginger syrup to carbonated water. Otherwise, yes, naturally fermented ginger beer is in fact a probiotic soda. You get a star. ⭐️
@@vitocattivo thanks. Your star was received with much appreciation. You have made my day. Little ol me got recognized 🤩✨🌟💫. I don’t mess with “commercial” ginger beer.
0 seconds ago This happens naturally with any acidic fruits. I've done this by accident by leaving water infused with pineapple and cantaloupe in an air-tight bottle in the fridge for a few days. I came back to drink it several days later and it tasted like a fruit soda. Fizzy and everything. It was delicious 👍
Love ginger bug pop. Add strawberry, kiwi, peach, blueberry, plum, pineapple, or combinations. Just bits but makes it so colorful. Also tumeric & cilantro cucumber. I don't buy juices🫷 But I'll need to try pine needles next😂
Just a word of caution: Ginger bugs vary a little bit. I've had sodas carbonate in as much as five days and as little as less than 12 HRS! No joke, so be sure to keep an eye on your soda, and make sure you have glass wear rated for carbonation 😁
Is there a way for me to know if the bottle is suitable for carbonation? I live in a place where alcoholic drinks are not a big thing so homebrewing is also not a big thing. But I really want to try making ginger beer
Same happened here. I have had ones take like a week to get to the same carbonation level as sparkling water, and I’ve had one get to McDonalds sprite level over night. It was crazy.
@@firework8140pretty much any of those flip top style bottoles will be rated for it. You can also use an empty plastic soda bottle (not juice or water bottle. SODA BOTTLE) and the bonus will be you can feel the carbonation by squeezing the bottle. If you have a Trader Joe’s near you, get their ginger beer, and use those bottles. Here’s a link to my recipe. It’s tested and works pretty well for me! docs.google.com/document/d/1sfveQyqV2iMGwPlJ2noklZ6nby1K_a1XDL98tm8HbgM/edit
You'd probably definitely gonna miss that burping and end up exploding a bunch of bottles with never ending soda to clean on every corner of your kitchen
@KDBee-ri5hi thanks for correcting my mistake, I really appreciate it! English is not my first language. I hope minding your own business rather than going over the Internet, telling people to be nice and quoting things would also be rude too!!
Don't leave it to ferment too long or you'll raise the ABV. Ideally you want it to be below .5 abv. In the US, anything above that is considered alcohol
Thank you. The shape is really attractive and makes me want to drink it. Thank you. I hope you can answer. Can you tell me how long it will last for two months after soaking it?
Wonderful excellent great recipe of a wonderful God's given very special very sweet very talented very beautiful gorgeous woman. Weldone ❤❤❤🎉👍.You are the bestst among all the best May God bless you with the best Stay blessed ❤❤❤😊😊
I would try it but make sure it's BPA AND PFAS free plastic. You don't want the plastic leaching in your drink.I would stock to glass.Just make sure to let the air out twice daily so bottles don't explode.
Yes, you can use honey, but no, it won't be the same, and one ingredient is not better than the other : with "crystal kitchen sugar" (sucrose), it works great, it's a "fool proof method" but yeah, residual / left-over sugar is not a great sugar for our body. Honey naturally contains anti-bacterial components, so the fermentation could take some time to start. But it also adds more flavours, making the drink more "dense", or "interesting". Let's not forget that honey is the main ingredient of mead, one of the first alcohol created by Man. So yeah, it works, but the result will not be the same. For a first try, I would suggest to test the easy way with sucrose, to "see how it works". After two batches, you should have a better idea of "how it evolves" (remember: you are growing living yeasts). Then test with honey. Like making beer: it's easy, satisfying and everybody could do it, but experience guides to great results. You can go "deep down the rabbit hole", because it can get as complex and serious as you want. Very important and not emphasized enough in the video: once in the bottle, open it regularly, every 12 hours: the pressure really can build up in the bottle, so much it's making it dangerous to handle. STORE IN THE FRIDGE, because at room temperature, the process continues... And b0om. (Dextrose ("corn sugar") is another type of sugar that could also be used, but I will stop here and let you make your own search if you really want to ;)
How long can I store the finished soda in the fridge and how often do I need to burp it after adding ginger bug to juice and how often to burp once in the fridge?
What did she add after the first shot of fermented ginger & sugar ? She mentioned juice with sugar in it! That’s the red stuff.. but she also added something alse before that.. Also what are the benefits of this health wise ?!
Wondering if there is some kind of pressure locking bottle we could use that only lets out some pressure/CO2 while still allowing some to remain for those of us that do not want to have to interfere/burp the bottle as much?
The water should be distilled right? I didn't find this in the first 7 recipes, helpful to mention that this is what stops fermentation, there are too many minerals in the water.
You want to grow yeasts, not bacterias and germs: everything that will come in contact with the worth (the liquid) has to be "germs-free": wash your hands, work on a clean space, with clean material (including the spoons etc). Vinegar is an overlooked "sanitizing" product: you can rince you bottles, caps and spoons with it. If you see molds white/ green molds, then it obviously got contaminated.
🤣 same here.scared to make saurkraut and that fermented fruit Korean drink (I forgot the name)- but I make this ginger bug for years and not dead yet. Although I stop the fermenting to early sometimes and mess it up. Don't want to end up as an episode on Chubby Emu 🤣
Make sure to burp your bottles so that they don’t explode once pressure starts building up! VERY IMPORTANT - you don’t want exploding bottles ! Approx. every twelve hours until your happy with the fizziness then fridge them!
Some bottles are also rated to handle that gas
How do you burp a bottle?
@@timelart5855I think you just open the lid, say hi and then close it (?)
@@timelart5855 just open it up. You’re just letting excess air. You don’t even have to open it up all the way, just make sure you hear that rush of gas as you open it then seal it back up 🤙
@@bebelwlov’say hi’ that’s so cute 😂
In the Caribbean we call it ginger beer
Thank you…… no one taught her to peel the ginger first.
Nothing beats Caribbean ginger beer
@@JM-vj7we😂😂😂😂 nope
@@JM-vj7weI think that the yeast for fermentation is in the peel
Is this the same as ginger ale (both Carribbean and this one)?
Careful : don't underestimate the pressure that can build up ! Regularly open the bottle, every 12 hours, and use good quality bottles, ideally with "flip -tops" (those are made to resist the pressure), with a sanitized rubber lid (you don't want to grow bacterias, right ?). Also, you could very much make alcohol without knowing, so, yeah: now you know...
So how do we know that it's ferment or alcoholic???
@@zodleo8817 There's a thin line between fermenting and brewing an alcoholic drink: alcohol and carbonation are byproducts of yeasts eating sugar over time at certain temperatures.
To avoid alcohol:
- Don't use too much sugar in the boiling. Add some if necessary before serving / when the drink is chilled (the yeasts are "sleeping").
- Keep it in the fridge quite "early", after 48 hours. If kept at room temperature, it will be more fizzy, but alcohol will also start to build up.
- Don't wait too much, drink it "young". If it's not "fizzy" enough, you can just add sparkling water to it.
Note that almost all "ginger soda" will contain some traces of alcohol after a few days days, usually under 0.5%, and could build up at around 2% after a week if not chilled.
If, on the other hand, you wanted to create alcohol, you'd add some yeasts (dry or natural) and sugar at certain stages, and leave it at room temperature. Cider for instance, uses the yeasts present on the skin of the fruits. For beer, you usually add dry yeast then sugar before bottling, so that the yeast "eats" the sugar and converts it into alcohol and bubbles (="second fermentation in the bottle").
So really, it all comes down on the method, the ingredients and timings.
@@Mortimix thanks for detailed reply
@Mortimix for this fermented soda, you can start with fruit instead of ginger, rt
@@motophone8794 Sure : use grapes, and you'll get something like "fizzy light wine". Fermented / brewing drinks are as old as humanity, and you can be sure that absolutely everything has been tested as ingredient. One drink that stayed is ginger beer, because it tastes good and ferments easily, without producing too much alcohol. Make "apfelschorle" with apples if you wish (remember to use the skin: it works because of the natural yeasts on the skin of the "fruit").
Thank you to all the people leaving comments about the pressure in the bottles. That is vital info. I love ginger sm (sugar not sm), but I want to make this. I would've been scared if the bottle expoded. Not to mention, an injury can occur. All though it's common sense that pressure would build, I wouldn't have thought to the point of the bottle exploding.😨So thanks for saving me the shock.🫚🫶🏽I'm going to look into it further & have videos of people "burping" their bottles all over my feed.🍾😂
what’s ginger sm?
@@LoretoEsTorres sm=so much, I love ginger so much, (sugar not so much).
You can try first with plastic bottles the one for sparkling water or sodas they are great 😊
Sugar is food for the yeasts. It’s converted into byproducts, including the CO2 required to make a drink “fizz”.
I used demerara sugar for my ginger bug and fresh squeezed orange juice for the soda (pulp removed) and it was successful! My home is 19 C and I left my juice out for 2 days, burped it twice a day then refrigerated for another day. When I opened the bottle it shot open like a champagne!! It caught me off guard 😅 Delicous orange soda though 😋
How do you burp it?
Open the container a little to release pressure and then tighten it back down @@banksterkid5930
Can u share ur recipe wd measurements thankyou
@@banksterkid5930i would assume it’s just opening it to let some fizz out and close
Waiting for the summer to try these recipes! Thanks for sharing
Side note: If you love ginger like me. I buy it and toss it whole in the freezer! That way it doesn’t mold or dry out. You can also grow it in a pot (beautiful plant) and grow your own ginger.
I also love hot ginger tea. It’s great for the respiratory system!
Just curious, would you mind sharing some insight on growing ginger? Does it need special growing conditions or watering schedules? I'm a terrible plant killer but love growing things so some info from first hand experience would be nice
Thanks for reminding me of this natural delicacy!
I madesoda with pine needles and it was surprisingly delicious. Ginger beer sounds good too. Might have to try it
Pine needles? I need to try that
Interesting share!!
Add a little matcha! It's so good.
Pine needle tea is also delicious.
Any kind of pine needles? This sounds so strange to me. But, I’ve heard this 2x today. Lol
So ginger beer. Got it.
Commercial ginger beer is made by adding ginger syrup to carbonated water. Otherwise, yes, naturally fermented ginger beer is in fact a probiotic soda. You get a star. ⭐️
@@vitocattivo thanks. Your star was received with much appreciation. You have made my day. Little ol me got recognized 🤩✨🌟💫. I don’t mess with “commercial” ginger beer.
Came to say the same thing. This is just ginger beer - maybe that’s not a thing in the States?
0 seconds ago
This happens naturally with any acidic fruits. I've done this by accident by leaving water infused with pineapple and cantaloupe in an air-tight bottle in the fridge for a few days. I came back to drink it several days later and it tasted like a fruit soda. Fizzy and everything. It was delicious 👍
in mexico, we add pineapple skins to sugar water. it is called tepache.
My papaya n pineapple has fuzzy taste too in airtight n fridge. Buti always think that can be mold
@@endgamefond- fizzy, not fuzzy.
YES!! we even made a ginger beer this way. Took a lot longer than a week and a half, but it was kindof like blue moon. Not bad 😊
is it alcoholic ?
@@Scp-nh9yv yes
Love ginger bug pop. Add strawberry, kiwi, peach, blueberry, plum, pineapple, or combinations. Just bits but makes it so colorful. Also tumeric & cilantro cucumber.
I don't buy juices🫷
But I'll need to try pine needles next😂
the amount of sugar in it made me go nuts
Sugar is food for bacteria. They eat sugar n carbon di oxide is produced, the result is bubbles
The sugar is consumed by the yeast. By the time it’s ready to drink, you may find you need to add sugar.
Yeah, the sugar is converted into CO2 by the yeast. Unless you want to use a soda machine to carbonate the beverage, you have to use sugar.
@@vitocattivoI might as well make alcohol at that point
@@AloeJae that’s one of the byproducts, but the level in bread is negligible.
Just a word of caution:
Ginger bugs vary a little bit. I've had sodas carbonate in as much as five days and as little as less than 12 HRS! No joke, so be sure to keep an eye on your soda, and make sure you have glass wear rated for carbonation 😁
Is there a way for me to know if the bottle is suitable for carbonation? I live in a place where alcoholic drinks are not a big thing so homebrewing is also not a big thing. But I really want to try making ginger beer
@@firework8140 Dang, I don't know. I get the majority of my glassware from Amazon or my local brew shop.
@@bearclaw5141 well Im just gonna go for it. If it explodes on my face, it is what it is
Same happened here. I have had ones take like a week to get to the same carbonation level as sparkling water, and I’ve had one get to McDonalds sprite level over night. It was crazy.
@@firework8140pretty much any of those flip top style bottoles will be rated for it. You can also use an empty plastic soda bottle (not juice or water bottle. SODA BOTTLE) and the bonus will be you can feel the carbonation by squeezing the bottle. If you have a Trader Joe’s near you, get their ginger beer, and use those bottles. Here’s a link to my recipe. It’s tested and works pretty well for me!
docs.google.com/document/d/1sfveQyqV2iMGwPlJ2noklZ6nby1K_a1XDL98tm8HbgM/edit
I feel like I’ll some how mess this up 😂 I need a thorough video on how to make this not a short
Lots of info online about it and videos from other people
You'd probably definitely gonna miss that burping and end up exploding a bunch of bottles with never ending soda to clean on every corner of your kitchen
@@KDBee-ri5hi I'm sorry it offended you, even though I didn't mention your name! Probably not finding mistakes in others' comments would be kind
@KDBee-ri5hi thanks for correcting my mistake, I really appreciate it! English is not my first language. I hope minding your own business rather than going over the Internet, telling people to be nice and quoting things would also be rude too!!
@@KDBee-ri5hi thank you
Wow this is new information for me 😮thank you so much for sharing
Thank you for this hack!
Thank you for sharing.
Oohh!! Cool. Love this.
Mam... You're a genius
oh wow this seems delicious
Short and to the point excellent ❤
Looks delicious 😋
"Ginger Bug"..🤭
SUBSCRIBED😂
Thank you!🙏🏿
Gonna give this a try!
COOL! Need to try this. ❤
Interesting, you can try any fruit juice with hints of ginger. New combination to me
This looks fabulous ❤
Wow. So cool!!
Thanks for sharing, I will make this ginger 🫚 drink or soda.
Thank you for sharing ❤
Wow that’s really cool
i’m glad i came across this, def gonna try ❤
Mind blown! Wow!
Thankkkkkk youuuu yummy 🤩🥰💚
Gonna try it
do the ginger bug!
do the ginger bug!
You put the boom-boom into my heart!
You send my soul sky high when your lovin' starts!
you are my person...I've had this song stuck in my head for WEEKS now haha
“You put the boom-boom in to my braaaaaaaain!” *WHAT IS THIS FROM IT’S BEEN STUCK IN MY HEAD FOR YEARS*
@@amateur-madman3047 wham! : Wake me up before you go-go
I love you
@@LilHendy1 you debil.
Great! Thank you!
Loveeeeee it, lol ginger bug 🐛 😂😅
Don't leave it to ferment too long or you'll raise the ABV. Ideally you want it to be below .5 abv. In the US, anything above that is considered alcohol
Thank you. The shape is really attractive and makes me want to drink it. Thank you. I hope you can answer. Can you tell me how long it will last for two months after soaking it?
Omg I needed this!!! NEW SUBSCRIBER!!!
nice recipe
Cool. 😊
Wonderful excellent great recipe of a wonderful God's given very special very sweet very talented very beautiful gorgeous woman. Weldone ❤❤❤🎉👍.You are the bestst among all the best May God bless you with the best Stay blessed ❤❤❤😊😊
What kind of juice do u use? Can I use stuff from store? Does it have to be organic? And do u burp the vinegar bottles daily until it's ready?
Btw, can we carbonate in plastic bottles? Where i am we ferment bamboo shoots in plastic bottles. I wonder if the same can be done here?
Yes as long as it can handle carbonation
I would try it but make sure it's BPA AND PFAS free plastic. You don't want the plastic leaching in your drink.I would stock to glass.Just make sure to let the air out twice daily so bottles don't explode.
I’m on day three of my ginger bug. I already have some bubbles.
This ain't soda this moonshine ✌️
I was looking for this comment. She should warn people that they are ganna get crunk on this “soda”
Can you use monk fruit? I dont do sugar,,but i luv ginger
it needs real sugar to ferment, monk fruit sugar won’t work
I think most of the sugar will be consumed by the time you drink it
The sugar isnt for you its to start the fermenting process. The ginger needs sugar to ferment.
Thanks
Woah... amazed 🤩
can I replace the sugar with honey? will it be the same?
Yes, you can use honey, but no, it won't be the same, and one ingredient is not better than the other : with "crystal kitchen sugar" (sucrose), it works great, it's a "fool proof method" but yeah, residual / left-over sugar is not a great sugar for our body.
Honey naturally contains anti-bacterial components, so the fermentation could take some time to start. But it also adds more flavours, making the drink more "dense", or "interesting". Let's not forget that honey is the main ingredient of mead, one of the first alcohol created by Man. So yeah, it works, but the result will not be the same.
For a first try, I would suggest to test the easy way with sucrose, to "see how it works". After two batches, you should have a better idea of "how it evolves" (remember: you are growing living yeasts). Then test with honey.
Like making beer: it's easy, satisfying and everybody could do it, but experience guides to great results. You can go "deep down the rabbit hole", because it can get as complex and serious as you want.
Very important and not emphasized enough in the video: once in the bottle, open it regularly, every 12 hours: the pressure really can build up in the bottle, so much it's making it dangerous to handle. STORE IN THE FRIDGE, because at room temperature, the process continues...
And b0om.
(Dextrose ("corn sugar") is another type of sugar that could also be used, but I will stop here and let you make your own search if you really want to ;)
@@Mortimix. Thanks! That’s really helpful 😊👍🏻
How long can I store the finished soda in the fridge and how often do I need to burp it after adding ginger bug to juice and how often to burp once in the fridge?
Awesome 😮
Can you use honey instead of processed sugar?
Is there a way to create the fermentation process without sugar? Specifically for diabetics?
maybe try with some really sweet naked up fruit along with the ginger. I never tried without sugar,so don't know.
Wow, I'm DEFINITELY trying this, THANK YOU ❤
Can you use something other than sugar?
What did she add after the first shot of fermented ginger & sugar ?
She mentioned juice with sugar in it! That’s the red stuff.. but she also added something alse before that..
Also what are the benefits of this health wise ?!
Can you do this with honey instead? We don’t do refined sugar.
I was thinking the same thing.
Wondering if there is some kind of pressure locking bottle we could use that only lets out some pressure/CO2 while still allowing some to remain for those of us that do not want to have to interfere/burp the bottle as much?
Is it ok to use brown instead of white sugar? Thank you
Thank you for sharing. New friend
This happened to me by mistake when I mixed coconut water into my ginger tea and left it in the fridge for a few days lol 😂
After you strain the ginger off the bug, what do you do with it? Also, do you have make another batch of bug after?
Does it have to be granulated sugar or can it be the natural sweetness of the juice
Where did you get that awesome lid for the jar?
Nice❤
Would that be tooo much sweet? I've never tried it before.
I love that jar...anyone know where I can get them
The water should be distilled right? I didn't find this in the first 7 recipes, helpful to mention that this is what stops fermentation, there are too many minerals in the water.
Can you use honey instead of sugar?
I would really love to do this. How do I know its not rotten😢
You want to grow yeasts, not bacterias and germs: everything that will come in contact with the worth (the liquid) has to be "germs-free": wash your hands, work on a clean space, with clean material (including the spoons etc). Vinegar is an overlooked "sanitizing" product: you can rince you bottles, caps and spoons with it.
If you see molds white/ green molds, then it obviously got contaminated.
@@Mortimix thanks 😊
Nice
Really interested! Do you have like a recipe ratio for ginger:sugar:water that I can follow ?
1tbsp sugar 1tbsp ginger 375ml water feed each day with 1tbsp sugar and 1tbsp ginger
OMG Watson she discovered ginger beer! 😂
Can diabetics drink this?
Can we distill it after the fermentation
Does the fermentation use up the sugar I’m diabetic
Is there a way to do it without sugar. Is there any substitute
can you get the same results if you substitute the sugar for something else or go without it completely?
You mean like honey or maple syrup? I bet you could. However, I don't think you can use sugar substitutes because you won't get the fermentation.
You need the sugar for the yeast to eat or it will not ferment.
How long we can keep these soda safe to drink
Can extract fruit juice and add after boiling ?
Does it Really have to go in the fridge though?
Would coconut sugar work?
Are these spicy because of the ginger?
Does it matter what kind of sugar u use? Can u use coconut sugar?
What about the fruit named dates?? That's a healthy sugar option. How to prepare that??😊
does the fermented ginger made it alcoholic?
Can you use just box juice or do you have to use fresh squeezed juice?
I want to do this, but I also binge watch Chubby Emu, so I'm paranoid 😅
🤣 same here.scared to make saurkraut and that fermented fruit Korean drink (I forgot the name)- but I make this ginger bug for years and not dead yet. Although I stop the fermenting to early sometimes and mess it up. Don't want to end up as an episode on Chubby Emu 🤣
I can already smell it from faaaaar away 😂
Where did u get you glass jars with the honeycomb design?
Can you use erythritol as a sugar substitute?
It doesn't ferment.
Can you use stevia as a sugar alternative?
Sugar is the main source of food for the "ginger bug" to fermentation. Stevia won't do the trick
Can you use splenda ?
Can I use coconut sugar?
Does the fermentation make the drink alcoholic?
Can you reuse the ginger for another bug or do you have to start over with new?
Please give a detaile tutorial video