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How to make Ginger Beer - probiotic or alcoholic, you decide!
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- Опубліковано 17 лип 2015
- Kane Watson of The Living Food Project shows you how to make a traditional wild fermented ginger beer. Simple, good for you and delicious!
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I've been watching a ton of tutorials to get ready to try my hand at it and this is the best one by far that I have found! Thanks a ton!
I just want to say that I really appreciate the differentiation between the alcoholic and probiotic ginger beers. I've been looking at making my own and kegging it but couldn't find any good info. Thank you
"the more sugar you add the more alcoholic it will be"
*adds a entire bag of sugar*
The amount of sugar he's added is too much, the yeast can only produce alcohol up to 4/5% w/v before they die. Two tablespoons every feed is probably as much as can be handled
But then it's sweet
An*☺
@Roberto Gutierrez amateur
Lol my man
Sorry for reducing views, but I've watched many times to remember this:
Ingredients:
-----------------------------------------------------------------
Probiotic Ginger beer
------------------------------------------
2-4 Tbsp of sugar (~25.5-51g)
2x 2 inch ginger peices (5cm)
Alcholic Ginger Beer
------------------------------------------
1 cup of sugar
2x 2 inch ginger peices (5cm)
Directions:
------------------------------------------------------------------------
If you are going to add any additional spices, ideally you would do that with the boiling process.
Chop finely or grate ginger.
Add ginger and sugar (and spices) to pot and add water.
Heat to boiling and boil for 15 minutes. Account for and additional ~10-15 mins from cold/warm water to boiling for a 4L pot
Remove from heat and let cool down to room temperature- Note: this can be over a couple hours (to speed up I've brought outside in the winter after covering it up).
Move to brewing vessel and add a bit of the ginger bug. Note: if too hot, will kill bacteria
Cover and store (I use a lid with an airlock). I store on the counter by a window--- albeit currently is winter and have a double or triple-paned window.
After 7 days, bottle it up (or move to pitcher and store in fridge).
Optional: force carbonate before bottling.
Hi, just curious, if you put sat 1 cup of cigar to the 2 litres of water, how alcoholic is the actual drink, just curious
Thats really 😎! Appreciate the time and effort you took.
I can see why your mum makes you cook outside! Definitely the most messy fermentation video I’ve watched so far! But I got the basics. Thanks
The bacteria actually comes naturally from his fingernails.
Haha! That's true lol!
LOL!
Stop it
Ha ha ha
they are rank
That shirt, really nice camouflage with the fence 🤔
Seamless
I thought I was watching a floating head and hands! 😃
I’m dying
My family used to make ginger beer for 20 years. We were in New Zealand inland, so our only ginger was dried ginger. We 'd get a ginger bug from a neighbor, but none of us in Central New Zealand had fresh ginger. Folks should know that fermentation creates alcohol, and ginger beer can be up to 4% alcoholic! But real ginger beer, the kind you brew yourself, tasts wonderful!
Legend has it he's still tossing the ginger in his hands.
Interesting video, although your description of how fermentation works is a little wrong. Temp has nothing to do with dictating alcohol or vinegar. the warmer the liquid is the faster it ferments. You turn alcohol into vinegar by introducing oxygen. Cheers!
It's not exactly that - I think he's referring to the fact that if the temperature is warm, the yeasts will take the majority of the sugar to turn into alcohol. If the temperature is cold, it will favour the bacteria that will produce various acids (other than acetic acid) as waste products.
This is correct
The yeast eat the sugar and the bacteria eat the alcohol. Bacteria need an aerobic atmosphere and yeast do not. Temperature has nothing to do with it. Other than making the process slower or faster.
for those who are worried about dirty hands, don't worry about it, those hands are clean. when one grates cabbage, carrots, ginger etc the hands look like we have been playing in the dirt for some reason. those are the color of hands that do the work. many people prefer to use their hands to make food instead of wearing gloves that leach chemicals into the food and can cause skin rash to the wearer.
Its not just the fingers. he splashes everything around (sometimes seems on purpose) even i cant tell why someone would do that.
gloves aren't leaching chems. some people are allergic to certain synthetic materials is all. that said, i feel frequent handwashing is safer practice than putting gloves over unwashed hands for food and beverage preparations, in event of sweat dripping out of gloves or some such scenario
Why are people complaining about his hands? They're not drinking it. . . .
This video makes me motion sick and I’m sitting still
I can feel your pain.. im with you
Lol
Also, I dont know why but I like that trippy noise that happens every minute or so, but its awesome. It took me a minute to figure out it was coming from this video
Wow, straight to the point. I just love this. Made my ginger bug a week ago and I've started my ginger beer today. I pray it turns out. It's my first time. I'm excited. 💃🎉🎊
How’d it turn out?
I love how you explained the chemical reactions and the reasons for doing each part of the process :). Well done. Exactly my style of learning. Subbed!!
His chemistry isn't great dude.
his biochemistry is garbage
Great video, I love how visual it is and how you show everything in the beginning. Youve combined the best of an indoor kitchen video with the beauty of outdoors!
Tossing the ginger between your hands helps the ginger.
Easy to understand. Thank you so much.
I love ginger beer. I wondered why so many people cook the ginger then have to add ginger bug. Thanks for answering that question for me. I have only made it a couple of times, but I skipped the cooking and just let it ferment. Ginger is a strong ferment. I also like to add the juice of one lemon with the zest. Yum!
Temperature is a influencing factor but the important part is whether there is oxygen in the vessel.
If you give it oxygen the bacteria will reduce ethanol to vinegar. If no Oxygen is available then the glucose will simply become alcohol without vinegar.
Bro I have made it a week ago and it's rock solid id poured it in the plastic bottle can u please tell me how much percentage of alcohol will be there in it
@@shivashankar670 ok ether you destill some of it and do all the math concerning partial volitiliry or you determine it with gravemetie
Tq for the information brother
So keep the vesel close for two weeks to have alcoholic one ? Or it is enough to keep it for one week if its closed ?
@@shivashankar670 so better close the jar? The bug or the the?
I really like how you have not faffed around AT ALL! Thanks.
Don't worry About Washing your hands or Wearing gloves either It's GOOD FOR YA....
Don't listen to the haters my man. Your video was nice.
Hey Chinese woman's husband, nice to see you in the wild
great video but how about them nails ewww
Mine turned out great. Making more today. I'm hooked...on ginger ale/beer. Fun and cheap.
terrific and entertaining. very cool project. will try to watch your other videos. thank you!
ginger beer is his side hustle when not cooking meth.
Hahahaha
Not only did you show us how but you shared a lot of knowledge. Thanks.
i’m actually drinking my homemade ginger beer as i am writing this. I didn’t know why it didn’t feel all that alcoholic, but now I know I need to add more sugar next time !
i do appreciate your "no rules" approach. it takes some courage to buck the idealist trends of mass sanitation. it's important for teaching purposes to show what is possible with least amount of fussing. you can sanitize all you want, but know that it's possible to not be so anal about it, and spend more time being creative and taking more chances...you will probably enjoy it more even if your results aren't as consistent. that's my 2 cents as a beer brewer for 20 years! cheers
I like it!!! I hate the tedious sanitization that I was initially led to believe had to occur! Makes it more fun to be a lot less anal.
When I make kombucha and kimchi I don't fuss over it but I wash my hands first at least. 😂
oh man, my first batch was musty and vinegary, the second one smells like farts... let's see what I get next time :D
But I hope you at least wash your hands.
He just didn’t show the video where he sampled his brew and got food poisoning 😏
GREAT video. can't wait to try it. probably tomorrow. i'm excited.
Day 7 of lockdown due to Coronavirus.
Year 2020.
my town stops selling alcohol because de lockdown, fkng C virus xD
32 days now.. lockdown here..more to go!!
Good I found diz recipe👍
Have you guys tried it??
so how are we doing one year later? Day 3xx
Disregard the haters bro thank you for the information which is what l watched this video for ill use your guide to make a batch of both the alcoholic style and the probiotic as well. Cheers
The secret is to measure nothing.
Great simple instruction!
Have 2 questions though, hopefully you can answer them for me:
1) in most recipes I've seen they cover the glass with a clot, why don't you cover it?
2) when you put all ingredients together for the Ginger beer, why do you let the Ginger parts out? Is this to avoid a too heavy taste or just for the looks? And why don't you close the lid? When you do that I suppose it'll have way more carbonic acid in it
I want to know this too but am about to bottle my yummy stuff and think maybe the fizz will work its way out after its capped. Using sterilized grolsch bottles. Wish I'd waited just a tad longer as my mother is downright boozy now and it's been twice the time, though a lot of feeding.
Fantastic video and very clear instructions; great work and thanks for sharing.
DANG!!! Those hands are Dirty Looking
This is most likely due to not living in a sterile flat/apartment. It is also likely that he does things like gardening, growing vegetables and that sort of thing.Mcafee, it might be a good idea to stay away from things organic. Your immune system might not cope.
The dirty- the better. Perfect inoculation for a strong ginger beer!
Oh come on ! He has a lovely ,busy ,working hands ! 👍♥️👏😀
@@gooiehoop20 LMAO!!!
@@rutameldere3992 LMAO!!
Judging from all the negativity, there are a lot of assholes present. I made a whole case of 12oz ginger bee, alcoholic, it was phenomenal!!!
Watcheronthewall/DimitritheLion did any explode? I’m wondering if it’s like the ginger beer my friend used to make that exploded all the time
goinggaga4ladygaga usually when glass explodes it has nothing to do with the brew, the person is usually using non-fermentation grade glass. Regular glass may not be able to handle the pressure of the gas buildup, so make sure you always buy glass made specifically for fermentation.
Thanks for replying, I’ve made heaps of ginger bug since and I haven’t quite let it get to an alcoholic state before drinking it.
Was it spicy? That's the one thing I don't like about some ginger ales. They tend to have that spicy taste and it's just not appealing to me lol. You ever try making Mead? It's even easier I'm making some now with water, honey, yeast, raisins, and cinnamon sticks. It's only been 3 weeks it's killing me waiting so long lol have to wait another 3 or so before I can drink it but I've heard to bring out the best flavors you should let it go through a second fermentation for another few months to even a few years. Good news though is that it's chugging along no problems no off smells and still fills up the balloon I used as an airlock with CO2 (I even used bread yeast even though it isn't recommend lol) Can't wait to finally remove it from it's first fermentation bottle. It should come out looking crystal clear with a honey colored tent to it (whatever color honey you use I used clover honey which again people advise against but fuck it lol mine should turn out a light orange color)
Jack Fruth another idea that actually makes things easier is to just take a balloon poke a few holes in it so CO2 can escape and put it over the neck of the bottle. When you want to stop fermentation I'd suggest siphoning the beverage into another container to remove as much yeast as possible then you can do a few things but the best way I think is to stick that bottle in the FRIDGE NOT the FREEZER lol if you put it in the freezer it will just expand and break the bottle. Keep it in there several days making sure to open the lid from time to time to make absolute sure it's not building up pressure. You ever make mead? I'm making some now so far so good but only on my third week so there's still time for me to fuck it up XD
One of the best videos I've seen on making Ginger Beer!!
Jay Shot thank you so much :D that means a lot to me
For real. I'm gonna try out making my own now that I have such a cut-to-the-chase tutorial.
Excellent video!!!! Thanks for giving us instructions for both beer and probiotic.
Even didn't look well the sanitation. He was the first one after several videos I have seen that really explain and clarify all my doubts about how to make Ginger beer ...Thanks for your good explanation guy !!!
This guy does a great video on making ginger beer he could go on a bit more about the fermentation bit more but great video, it's the one we have gone off and has worked great cheers.
Loved the bit of Trentmoller mixed in there
love how his shirt matches the fence
Well, no. You don't need that much sugar. You CAN overdo it. Your ginger has plenty sugar in it to start fermentation by itself.
Thanks mate. Great video.
First batch of probiotic ginger beer has been brewed and it was delicious thank you :)
I like ginger and clove wine, however I sterilize the whole lot, add a wine yeast, sugar, a few lemons, nutrients, a carboy (23 litres) and use an air lock to keep oxygen out. I like it anywhere between 14 and 17 percent.
How long do you ferment it for?
very good... very good properly explained
is the fermented tea left covered with a lid, a cheesecloth, an airlock or uncovered?
I’d suggest cheesecloth
that subtle background music was dope
ua-cam.com/video/Z0XwOjSpdbc/v-deo.html
I have the same Jora composter! :) Nice demo!
Eyy, nice. This defo made it look much more fun and less tedious than many other channels.
Can you second ferment this like with kombucha?
good stuff man I'm a kombucha addict drink it daily but rly into ferments of all kinds can't wait to try this
+Nathanial glad you enjoy the video,
have you ever tried jun kombucha?
its a kombucha fermented with honey and green tea kind of test like a fine honey mead.
we have made a how to video all about jun that you might interested in checking out
Well presented, you're coherent AND cute!
Cheers, now I got to try it out 😇 this is awsome 😍
you can also use dry ale yeast instead of a ginger bug
thanks for sharing the video
You are going to have an AWESOME channel! Just added you to FB as well. Keep up the great work!
Will be starting my ginger bug today!
+mattspawn1975
thank you mat
we have new video coming out within the next month!!!!
I hope you still see these comments.... Thank you, what a great intro to brewing my favorite drink. I have read that using crystallized ginger is great for flavor too. At what stage would you add that?
During the tea making, you want to extract that caramelized flavour - alternatively you could add it after the tea however I doubt that it would yield a lot of flavour at that stage
we do pineapple beer in my culture..exactly same..use skin with flesh on in stead of ginger.. ..rest same..we drink it ice cold in summer..first items to sell out at any farmers market...sadly city people forget they know how it's made
I do better with more instruction/measurements and timelines. Would you share your recipe for pineapple beer with us, please?
You mean tepache?
Most informative and through tutorial so far.
Hey , i just did the ginger bug for about 5 days.. it was active fizzy and bubbly.. i did the ginger tea and then at 20°C of temperature i added the ginger bug.. then i bottled it but.. after 1 day i did not get any fizzyness inside the flip top bottle.. that's normal or that's strange and not normal? Hope to get an answer... thanks
1 day is usually not enough. I do 2-3 days on counter at room temp, to taste, then goes in fridge, and usually you’ll notice buzz p/flavor building each day if you taste each day.
@@rossr6616 thanks
Awesome video man!
Thank you ! Beautiful recipe ♥️♥️♥️♥️♥️
Cool.
So ratios are important depending if you want alcohol or kombucha. I believe kombucha is favored when the environment is acidic and anaerobic. The yeast produces ethanol.
Great video... I'm going to make this.. Liked your water kefir video to.. Thanks from uk..
Great video! But two questions: if I keep my ginger bug in the fridge in an air tight container and feed it ginger & sugar once a week the culture would die? Or can I RE-activate the culture by leaving if out for a couple of hours at room temperature?
Looks good, looking forward to making it!
You should really give credit for the music though. Partly because i know it & can't remember what it is!
I love cooking with ginger - now, I realize it won't be as strong after the ferment, and it'll have absorbed some sugar, but some recipes might still work with it. Are there any reasons not to cook with the leftover ginger? Baking with spent grains has become a thing.
+David Miller
hey David glad you enjoyed the video,
the left over ginger from the ferment will be completely fine to cook with.
Living Food I figured it would. Thanks! :)
Great job !
tanks for the support :D
About the Ginger bug: what happens to the ginger bug after that? Can I use the ginger bug even after 2 weeks or 3 weeks or a month or how long? if yes should I add sugar and ginger daily?
About the ginger beer: will it be probiotic for a long time if i keep in a cooler temperature?
when it turns alcoholic after two weeks in a warmer temperature, how long can I use it and can i refrigerate it?
wellnessmama.com/8942/ginger-bug/
wellnessmama.com/8945/ginger-ale/
You can keep a ginger bug ongoing in your refrigerator. Jes continue adding about a tspn sugar per week to your jar covered with a coffee filter paper or tight weave fabric
Is there a way to predict how alcoholic will the ginger beer be? Will it be like 4-5% like a regular light beer or could it get stronger based on how much sugar I add or how long I let it ferment?
I heard elsewhere that’s about the limit unless you use an Ale type yeast that is “tolerant” to 10% alcohol
Great video keep up the good work
Love that Trentmoller song!! my fav. Great vid too
comments are ruthless 😂
OMG OMG his hands! The world is ending, how can I ever drink the ginger beer he’s making seeing his hands! Oh wait it’s a UA-cam video I can’t anyway.. so what does it matter?
It’s amazing what people decide to see, I thought the video was informative, and didn’t care about his hands, just thought garden/vegetables. And if he wants to wave his hands around so be it, I didn’t mind. If that bothers people they have the problem. I thought he spoke clearly and it was easy to understand.
Thanks for taking the time out your day to share :-)
Obviously the people complaining about his hands and nails have office jobs or have never done a hard day's work in their life. Very Petty really
@@saltycrabbers969 lmao you sound like you've never worked a day in your life.
Lots of people shitting on this video, but it's my go to when I need a reminder on how to get a ginger bug going. I've made many delicious batches from this recipe.
I'll do this brew hastly. Thanks for your video.
Loved this video. I'm gonna give this a shot once I move into my new apartment!
How did the move go?
OneFurlongTooLong great actually!
good vid bud. peace and love South Africa . Ginger beeraholics
Thanks very nice explanation
When making the Alcoholic Ginger Beer do you add an airtight lid or just a cheese cloth / napkin?
At the end, when you mix the ginger tea with the ginger bug, do you leave the jar opened (for two weeks)? Don't you bottle up the mixture and close the jar this two weeks?
I add Bug to bulk and leave in closed Gallon jar for a couple days on counter, burping it daily, then when it is tasting how I like it, I strain & decant to bale bottles p, seal them, and refrigerate from then on. Fill bottles only to shoulder or slightly above to allow for compression.
great to hear someone who speaks real English little brother...Thank you : )
thank you man!
it means so much to the team at the project!
we have worked hard to bring you high quality information, in a easily digestible form
+Living Food We have 3 kids 7-16..Never been to a hospital/doctor ...Never treated by the 'medical industry' Home schooled..talented and intelligent...but above all creative. I'm 60+ Wife mid 40's...Moved to Toowoomba from China (we're Aussies) Next year off to Russia and China again...Great to see young folk enjoying traditional foods...Blessings
+Living Food PS sending LFP links to young folk who may be inspired : )
He is not a pom mate and it is not 'real English' , Cheers!
Do you after straining a small amount of the BUG into The TEA then continue feeding the bug to make more ginger beer. I like how you have simplified this recipe making me feel perhaps I too can have a go.
Thank you, easy recipe..After making ginger beer n putting in fridge for how much time can I consume it ..for how much time it will ok in fridge
Thanks nice info, want to try this and this is a good way to get some good probiotics.
Interesting and informative - but carbon dioxide is odorless. You must be smelling some other fermentation product. Good recipe. Thanks for sharing.
I'm following this recipe and so far so good. Very easy to follow video. I'm flavouring one of the batches with cardamon seeds. Could this same recipe also work using banana, possibly keeping the skin on the pieces of banana during the bug stage? I'm tempted to try.
Did u try?
And did it work?
I learned some stuff very nice
Excellent dude. Use to drink it all the time in Oz.brandenburg I think. It's all sweetener shit here now.
What happens when I’m out of the ginger bug, can I refill the water and have more or do I need to start a new batch and discard the old bug?
Thankyou. I’ve tried several batches. My question: I find the ginger bug really infects the ginger brew with an alcoholic flavour is there a way to minimise alcolohlic
Taste your Bug daily as it sits on the counter; I put mine in fridge as soon as I taste the slightest carbonation(about day 2-3), which slows down fermentation and thus alcohol production.
Try that and work your way to the taste you prefer.
@@rossr6616 thankyou
Nice music havent heard this track in a long time. Is it freq?
Heat will not dictate if you get alcohol or vinegar both yeast and bacteria prefer the warmth. Its what yeast or bacteria are present in the brew trust me. peel the ginger steralise everything and add brewing yeast or bakeing and dont leave open to air
Thanks for the ratio. I don't really want much sugar.
great video thank! I have tried this many times, I was able to get my bug growing no problem, but when i added the bug to the tea, thats where things get grey.. Do you leave a lid on it? IF so do you let the gas out? Ive read that it will self carbonate. I really want this to work, ill try you method exactly.. One other thing. Does adding Lemon juice to the tea (while you boil it) affect it? thanks for the input
I add lemon or lime juice AFTER simmering to try and retain the flavonoids and oils from the citrus.
Great video!
Ignore the haters, obviously never seen a farmer/gardener’s hands and limited understanding of science:-)
1. do you just keep the same ginger bug going for batch after batch? fermenting stage: covered? Uncovered? covered air trap, or covered with fabric?
+throatgorge2
personally i make a new ginger bug each and every batch,
ive have try to brew a new batch with a cup from the last batch, i found it has about a 50% chance success,
this is because alcohols that are present within the last batch may have killed off all the living yest,
(deepening on the percentage of alcohol)
so it may work it may not,
next question...
its best to place a cloth over the top of your ginger bug,
this is too keep unwanted bug out, also to allow wild yest spores to enter the vessel, and to allow the brew to gas off ( with out any exploding jars)
when you brew your ginger beer you can also use the cloth method, for all the same reason,
its when you go to carbonate in bottle that you will seal your brew up to force the carbon dioxide to be push in to the liquid creating a beautiful fizz ginger beer
hope this help :)
What is the alcohol content in that 2 litres average I mean can you tell based off the 1 cup sugar 2 litres water ratio I want to give this as christmas present to some friends just want to make sure they are not getting too drunk moderation and all that, also when you say warm fermentation for alcoholic result do you keep it in a dark warm area say in a kitchen where it gets warm during the day but in the cupboard in the dark do the bacteria yeast do better with no sunlight, thanks also do you have links for further reading to refine and improve results thanks again the video was good I like the camera tracking title labels did you use the open source Blender 3D software nice you have an amenable personality I'm thinking to subscribe
Nice video - one jar of Ginger beer is only a week from being ready to taste - first time ever! Thnx :-)
You can keep a ginger bug ongoing in your refrigerator. Jes continue adding about a tspn sugar per week to your jar covered with a coffee filter paper or tight weave fabric
@@13gladius28 so if I keep my ginger bug in the fridge in an air tight container and feed it ginger & sugar once a week the culture would die? Or can I RE-activate the culture by leaving if out for a couple of hours at room temperature?
top notch, matey!