Ginger Bug Homegrown Wild Yeast How To
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- Опубліковано 29 вер 2024
- The first step to making a naturally carbonated, naturally fermented ginger beer at home; is creating a wild yeast natural ginger bug. This "How To Make A Ginger Bug At Home" video will guide you through the process of making a ginger beer starter and how to feed and care for it.
Ingredients:
125g organic ginger*
150 mL (10 Tbsp) sugar**
500 mL (2 cups) water***
Method:
This is at least a 5 day process.
Day #1: Chop up 25g of unpeeled organic ginger and place into a container with 500 mL of water along with 2 Tbsp of sugar. Stir or shake.
Day #2: Chop up 25g of unpeeled organic ginger and place into the container along with 2 more Tbsp of sugar. Stir or shake.
Day#3 - #5: Repeat as above.
By day #3 you should see some bubbles in the mixture, this lets you know it’s working.
Our Ginger Beer Recipe: • How To Make REAL Ginge...
Tips:
* Use ‘organic’ ginger because this has the best chance of having a strong colony of yeast and bacteria.
** Any sugar will do, the yeast will eat whatever kind you put in. The type of sugar won’t affect the taste of your ginger beer, nor will any of the sugar you use end up in the end drinkers body.
***If your tapster is heavily chlorinated, use bottled water. Most municipal water now uses ‘Chloramine’ which isn’t as easy to remove as Chlorine was - so boiling or letting stand overnight doesn’t work.
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I don't know if you still look at comments on this subject after 3 yrs but I followed your ginger bug recipe and first of all it didn't look like it was working so after 4 days I started another culture with fresh ginger. I live in Thailand so presumed it was organic, first culture used brown cane sugar and 2nd culture I used white sugar as it looked like the 1st culture wasn't working.
The best thing you said was to taste 1st or throw it away and my original culture tasted good but didn't seem to be making much gas. I made a batch of ginger beer from the 1st culture and I only tested from 1 bottle, after 1 day tasted nice but very sharp with ginger. Same bottle day 2 similar and it's day 5 now and I finished the test bottle which was similar to day 1.
I just opened a fresh bottle and it's fkn brilliant, (excuse language ) and it tastes like orange juice strangely. If I smell the glass it's 100% ginger but tastes like orange juice with ginger after taste. Thank you sir for this recipe and I remember from the video that day 4 was a different taste and not so nice, day 5 is fantastic and I wish I could tell how much alcohol was in it.
When you said it was carbonated I expected more fizz, I think some of the commentators possibly threw away good cultures because they were expecting more gas the way I was. I will probably make this about every 2 weeks as it's so nice. In the bottle it looks very much like German Weissen beer with the yeast at the bottom which I was also not expecting.
100% respect Glen, wasn't expecting the results to be so good.
Paul
I should have put hefe's wessien beer, yeast wheat beer.
some people talking below about carbonation, I used reverse osmosis water and I don't have a lot of gas but maybe you should make a video showing how much gas to expect as all the way through this process I haven't had much gas. when you open the bottle there is a pop of gas but not a lot.
adding some advice after a month or so of bug raising
mine started to slow after two weeks. I thought it was dying. Actually, it was. The alcohol content was getting too high. Used my hydrometer and found it reading near 20% alcohol. that will kill yeast. Dumped 3/4 out and replaced with water and some more sugar. Just to let you know, if you are feeding for weeks eventually the alcohol will inhibit yeast growth. If this happens, just replace at least half with water and some sugar and start again
Could you clarify what kind of water you used for the bug? Was it tap water or bottled spring water? My assumption is natural spring water would be the better choice.
I like how you refer to them as 'vanity' posts. So much stuff on the internet says do x, but with no explanation. More science in schools would help with this.
Mine is growing after starting it last night until this afternoon. So it's alive and well.I guess I'll let it ferment for 5 days as I am in a temperate beginning of winter in South Africa. I think brewing fosters patience, because the yeast mix will take 5 days and then another two weeks for the ginger beer to ferment in plastic bottles. Alcohol is banned here. Not a drop for a month now.
Glen can you show us how to make flavored ginger beer? I would like to make a guava flavored ginger beer with this ginger bug. Thanks for your tips!
Thanks! The thing I don't understand about making the ginger bug is this.... why can't you just put all the ginger, sugar, and water in and just let it go? What's the difference when doing the several step (day) method?
I was having trouble getting a good culture started, so I picked up some ginger beer yeast - the instructions/things I've read online say to use all the yeast for making ginger beer directly, but I was hoping to use it to start a robust ginger bug! Do you have any recommendations of how to do so?
When you store it in the fridge, is the lid still loose for pressure to release?
Yeast is still active albeit less active then at room temperature. Bottle will build up pressure in the fridge. If you have a good habit, you can burp it daily. I do not have that habit so I loosen the seal to let excess pressure leak out. When I do remember it I tighten the seal, shake it, then loosen the seal. Feeding as appropriate, which is maybe every week or two while in the fridge. I haven't been disappointed.
is it possible for you to make a Spruce Beer recipe video . I would love to see you do that.
Hey.. great videos..I've got a question.. Do you wash the ginger??
No - we don't. You'd be washing away much of the bacteria that we want in the bug.
What if, its still covered with a little soil or mud? Yours looks clean, I bet the farmers wash it as clean as possible before selling. Anyways to get those yeast back? This will help me a lot. Thanks I am subscribing
@@GlenAndFriendsCooking Hello great information and video, however may I suggest further explanation and possible resolutions in this case? Some of us don't have access to our own grown ginger, which from the ground does need cleaning, some of us don't have access to organically grown ginger, some of us only have access to the neighborhood supermarkets that after produce has fallen on the floor, kicked around a little goes right back on top of the display pile. That may not be the kind of dirt one would want to have in their bug, I'm not sure if the fermentation process kills those. Just a suggestion
@aswee01 You can use any ginger - the ferment kills anything 'bad'.
Meu ginger bug esta no 9 dia ocorre que ele esta apresentando uma nata meio esbranquecida e alguma bolhas. O liquido esta meio branco leitoso isso tudo que esta acontecendo é normal? Coloquei o açúcar um dia sim outro não. Obrigado
3:45 That piece of ginger made a freakin break for it! Sneaky bugger
I added wild rice grains to my ginger beer and it grew mold within 2 days.
Mr Glen how mainy days save this yeast.
and can we use this for other wine making as yeast.
#mrinaaltech
when you keep the ginger bug in the fridge to "hibernate" do u leave the top breathable or do u cap it fully? sorry for the noob question... also in the chiller what temp is best as I usually keep my fridge at 3 degrees Celcius... thanks in advance...
Do you screw the lid on tight when it's in the fridge?
And if you're a microbiologist I would use glycerol for stocking yeast at -80oC
I want my drink to be fermented and fizzy but not alcoholic what's the procedure i want to store it for a long time months please help
So, what if I put the unused ginger bug in the fridge and did nothing with it for two weeks. Can I just use it to make the next batch?
Do you ever have to take the old ginger out of the bug and replace it with new ginger? Like after a few weeks or a month?
Thank you for sharing your ideas I love to cook! Is it possible to create the ginger bug without that machine please?
You don't need the machine, just shake the jar once or twice a day.
@@GlenAndFriendsCooking Thank you. It make sense yesterday I mixed ginger powder, water, lime and sugar n today the drink tasted very good although not fermented yet. I share your passion for preparing delicious drinks n foods.😊👍
do you wash the ginger first?
Hello! Would it be possible to somehow introduce a wheat malt extract to the process??
can you kill the wild bacteria while leaving the yeast by using citric acid or sulfite?
I realize I need sugar to feed the yeast and get fermentation going... however I try to avoid sugar as much as possible in my daily diet. After brewing is there a way to gauge how much sugar is left and sweeten the end drink with something like stevia or monk fruit?
Why not add water kefir grains to diversify the ginger base?
I do something of a hybrid of it. Make a water kefir, then do a second fermentation with a few knobs of ginger at room temp. I concurrently drink the 2nd fermentation bit by bit so by the time the second batch of water kefir is done, the ginger second fermentation water has just enough kefir left to act as a starter for the newly finished kefir batch. Then I keep repeating it. Been about a month now and I do not refrigerate nor replaced the ginger in the second fermentation bottle and it still continues to ferment my kefir as it noticeably becomes more sour as time passes. The ginger also has not gone bad and I think has become kinda a starter as is. I took one out of the bottle and chuck it on a metal bowl and heard fizzing coming from the ginger itself. Yes, I know it's not even remotely close to conventional ginger beer but I have recurring stomach issues and for the time being it seemed to have calmed my stomach so it's a keeper in my book.
do we need to wash the ginger first before chopping it?
Do you need to burp the bottles at all?
Can you make Harry Potters Butter Beer?
Should I wash the ginger before trying this?
my ginger bug got kinda slimy after 3 days, what do i do ?
What if you can't find organic ginger? How much of a difference would it make in the finished product?
Organic is mostly for an increased chance of having yeast growing naturally on the ginger.
And Glenn also mentioned in another comment that the pesticides on non-organic can be hard on the yeast.
Is there a reason why you use white sugar over brown?
The sugar is just to feed the yeast - they don't care if it's white or brown. None of the sweetness or flavour makes it to the next step, or to what we consume.
Distilled water or tap water would be best ?
Distilled or spring water would be best.
Can you use honey instead of white sugar?
The yeast don't care what sugar they eat - to them it's just glucose, sucrose, fructose all the same chemicals no matter where it came from. Since none of this sugar will make to what you drink, it really doesn't matter.
Glen & Friends Cooking
Awesome, thanks Glen for the quick response.
Wheres the yeast? the ginger? or mixed into the sugar?
Yeast are on ginger skin - you can not see it.
How is this safe concerning botulism?
It's really not much of a concern here. There's plenty of sugar to bring the water activity down, and since you don't want to have it sealed there is plenty of oxygen since botulism is anaerobic, meaning it grows in the absence of oxygen. It's also likely too acidic for any growth of botulism. Read more here: beerandwinejournal.com/q-a-botulism/
The yeast should out-compete any other bacteria in the bug as the colony develops. If I recall correctly, they produce an environment toxic to most other bacterial life in their byproducts, and that allows them to essentially kill off anything else.
The mix will have a low pH, alcohol, and oxygen - all of which create an environment too hostile for C. botulinum to thrive.
Reminder: the purification chemicals in tap water kill off all the nice little microbes you need to make the ginger bug!
My bug got all slimy on day 2 already and even more slimy on day 3 where I'm at now. Is this normal?
No - it didn't work. Could be a whole lot of reasons for it, but slimy isn't right.
@@GlenAndFriendsCooking oh nooooo :( so it should stay liquid like water?
@@laurasvanhal Yes it should be mostly liquidy.
@@GlenAndFriendsCooking do you think adding more water might help? It's kind of a thick syrop/gelatine at this point so maybe I've added to much sugar (didn't mesure the feeding :s)
Too much sugar could be your problem - sugar will kill the bacteria and yeast if it's in too high of a concentration. Especially at this beginning stage.. If that's the case; there's no fixing it.
Bacteria don’t get hurt if I cut the ginger with knife?
The mortality rate of bacteria being cut up by the knife is very low - Much lower than later when you drink them and they die in the acid of your stomach.
As a word of advice for those trying this...I live in the south of the UK, and my first attempt had very little carbonation. For my second attempt I used bottled water rather than tap water, and the difference is quite dramatic. It would appear that the chlorine (and whatever else gets put in our tap water) SERIOUSLY inhibited the development of the yeast. I would greatly recommend this course of action for anyone else facing similar issues.
@Capitalism boiling water releases the chlorine. So does letting it sit uncovered for 24 hours or more. It will just evaporate out
I’ll be using filtered water from my ‘fridge for the “ginger bug” I’m starting today, and am expecting good results. I’ve created (and have kept alive) several sourdough starters using this water and they’ve proven to be quite active. I suspect the activated charcoal in the filter is what does the trick.
I'd try tree sap...
I also had trouble with normal store bought ginger because I didn’t buy organic and it made a HUGE difference! Cheers!
hello andy , 1 question please . do we have to close the lid air tight after 6 days of fermentation?
I've successfully made this recipe twice, so cheers to Glen for the excellent instructions. I do have a suggestion for anyone struggling to get their bug started:
- Use 50-100g of ginger on day one, leave the recipe the same otherwise. If possible, use large amounts of ginger skin peeled from fresh organic ginger.
- Use bottled water or make sure to use a filter that removes chlorine (I use zerowater filters).
I did this by accident on my second ginger bug (misread the recipe), and I had very strong fermentation going by day three.
I buy a lot of ginger at once, peel most of it, blend the peeled ginger with water, and freeze the puree in small ice cube trays to have fresh ginger available for cooking. When I do this, I have a lot of ginger skins leftover, as well as pieces of ginger that were too small to peel. So I minced all the small pieces and added them to the ginger bug with all the skins, came to about 100g. Added the 2 Tbsp sugar and 500 mL water, gave it a stir. I forgot to feed it on day 2, checked in the morning on day three and it was fizzing away with a strong yeasty smell!
I absolutely love your channel Glen. Every single video is entertaining + educational.. as a single young (if you call 29 young) man learning my way around the kitchen, you sir have taught me more than I can tell you
Hi Glen, UA-cam recommended me your video for making the original coca-cola recipe a few weeks ago and I haven't been able to stop watching, I absolutely love your show! You and Jules are so likeable and your knowledge is awesome. I thought I could cook until I watched you ! So much work obviously goes into these videos, but you make it look so effortless and candid. As a creator myself i'm in awe of what you create.
Great job sir
Same
Lmao same. Can't believe I was missing this gold mine of content
“Welcome friends” I love it
My favorite part of every video!
oh wow 59 likes I’m famous lmaoo
the comment sections on your videos are always very wholesome. i like this community
Already make my ginger bug and yesterday I make the ginger beer process and my girl asks "what about the ginger leftover?" Glen gives a cake recipe with it. The oven is on in a sec!!! Thanks Glen!! I was looking for a easy ginger beer recipe!! Subed!! Cheers from Greece!!!
🤠
Hello, great video. I have two questions. 1. I seem to be doing great with this process until day five. On day five I wake up to find flat water. No bubbles , no foam just flat water and floating ginger. Is it dead and if so can I bring it back. 2. I do have one of those stirring plates so how long do you allow it to run? Example: for a few hours or the entire time between feedings? Thank you.
When yeast has a more active social life when you do
Ginger isn't following social distancing rules
then*
@@inkrpen than*
To be fair yeast can either reproduce on their own or with other yeast giving them options. If you're a socially awkward yeast you can just make 100 clones of yourself and then throw a party, which will attract other yeast when they see how popular you are.
Be the yeast
I grew up in a large poor family, my mother made this for us as kids in the 70's. The taste was AMAZING & I asked her to make some more. She never did because of the time factor of raising 7 kids & the fact she didn't really like the kitchen. It was always a mystery as a young boy how to make this. So happy to see your recipe & method.
I'm on lockdown in Phuket Thailand and tried this project. After 2 days the ginger bug is seriously bubbling. The ginger I bought must have a serious yeast colony on the skin. I mixed it in a leftover 1.5 liter drinking water bottle. For something so simple, this is very exciting and fun. For about 80 cents I bought a kilo of ginger, another 60 cents for a kilo of sugar. Thank you for the great presentations. Your efforts with these videoes are much appreciated.
As far as I understand, ginger in the west is passed over with a UV (or something?) light that kills bacteria, but also yeast. I imagine you bought ginger that came directly from the farm more or less, so it was probably straight out of the ground and fresh with yeast and bacteria, meaning it would probably be very active. Also, the warmer it is, the more active it will be (kinda like cold-blooded animals, know that I think about it). Another thing I have read is that the warmer it is, the more alcoholic your ginger beer will end up being, as opposed to acidic. Good luck!
Hello Sir, may I ask if you washed the ginger you bought before making the bug? Thank you!
How is Thailand doing? I've been hearing mixed reports from my family in Bangkok and they dont even seem 100% what's going on outside the city.
If you drank from the bottle, most of the colonies are from your mouth :D also legitimately used for fermentation xD
Ginger is $50 a kilo where I am from!
Hey Glen, do you have any experience making kombucha?
that would be interesting :D
So this is like keeping my sourdough alive once it gets going. The whole process to make your ginger bug is so much like the sourdough process using the wild yeast in the air. I’ve had a sourdough going for about 6 or 7 years now (alas, I haven’t recorded things in a note book but will do so going forward) and some kefir grains for over 10 years from which I make my own kefir yogurt. I look forward to making this ginger bug and then moving on to try making your ginger beer.
I finally subscribed after binging your amazing videos for the past 2 weeks! I do not know what took me so long! Keep up the excellent work, Mr. Glen!
I remember my parents tried to make ginger beer when I was a kid alot of it exploded but what survived tasted great, really looking forward to the upcoming ginger beer and soft drink videos.
Gr8 Video !
I have 2 questions: What is your preferred method to store the ginger for the timespan of the 5 days ?
And another question: Do you know the ideal temperature for fermenting the ginger (We actually have temperatures of over 30 Celsius - Does this affect the fermentation-process) ?
Thx in advance for your reponse/tips :-)
Thumbs up for your good work !
I made one once, left it too long and it turned into vinegar, now I've got ginger vinegar, which while I hate vinegar on it's own ginger vinegar isn't half bad :D
Thank you for taking the time to do this video, I really enjoyed it. Quick question about maintenance, once the bug is mature. How do you go about the old ginger chunks? Do you remove the old ginger at some point? Thanks!
I'd imagine that the ginger chunks would get eaten cause they are food
In my recent ginger bug, I slit down the length 3 small chillies (I don't know what variety 🤭) & also used some chopped up skin from the outside of a pineapple & some of it's core that no one likes to eat cos it gets stuck in your teeth.
Was feeding it for a week approx & just used about half to make a ginger beer.
For the beer
I dissolved 300 grams sugar in hot water and let it cool down, squeezed 1 lemon & 2 limes. Blitzed up another 50 gram ginger and then added some of the bug to this. Just waiting for it to start fermenting further now. I am going to let it ferment out fully, then when bottling I add a half teaspoon of sugar for carbonation. I reuse beer stubbies. It works.
Can't wait to see your ginger beer recipe :)
ua-cam.com/video/AN_lCyc7D64/v-deo.html
The best channel on UA-cam. My stress levels always drops like rain when I'm watching your channel. Thanks Glen & Co.! :)
Check out Guga Foods and Sous Vide Everything for awesome food stress relief :)
@@Take-the-Ticket Hey, thanks for the great advice!
So glad my friend, Mr. Algorithm, led me to you, Glen. Keep on truckin.
Can you feed it from frozen organic ginger? Like, after the ginger bug is established and goes into weekly maintenance? Organic ginger is expensive, doesn't come in bulk (not here, anyway), and I only have need of a small amount each week (I use non-organic for cooking). So for the sake of being economical and not wasting organic ginger, can I freeze it and slice off what I need to maintenance-feed my ginger bug? Or will freezing kill too many microorganisms?
I was curious what model of cooktop you have. Am looking around for what's reliable as I'm weary of touch panels breaking.
We got this one from IKEA - but it's made by Whirlpool. The touch panel is under the glass top just like a cell phone. Takes some getting used to, but I still prefer a knob that turns.
Glen & Friends Cooking - Get the Samsung Induction Top. Comes with a magnetic turn knob and flame lights that show how high the heat is.
I followed your recipe, step by step. At first I was a bit concerned if it would yield a good yeast, but few days after feeding the mixture with ginger and sugar it was way more alive that I am right now :P and it keeps bubbling vigorously inside my fridge after two weeks. It already gave me two batches of good ginger "beer" (it isn't as alcoholic as I wish it was, but I got the carbonation the right way) and the third batch is doing fine, it's generating a lot of alcohol and carbon dioxide.
Thank you for the content! Your videos are great.
Rest in peace little piece of ginger that fell to the floor.
Please tell me you ate it :)
Hi Glen I've been making grapefruit and lemon ade! It's been delicious
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
Leave a little more room at the top of the bottle. Did was it for me once
Yes, leave more room and give it 2 to 3 days at room temp.
Do a saffron drink! It has a beautiful floral taste that goes great with nearly everything, and has dichromatic properties that are very cool to watch - in large quantities it appears deep red, but when spread thin it becomes golden yellow. The thing is, saffron is known to have a very dry flavor, and you'll notice the taste very quickly dissipates off your tongue after swallowing if it's not dissolved in oil or alcohol. I'm curious to see if you can whip up something that'll help draw out this wonderful flavor and get the most bang for one's buck (remember, it _is_ the most expensive spice!)
To give you some ideas my favorite drinks to make with it are tea (both hot and iced), apple cider, coffee, lemonade, ginger ale/beer (what gave me the idea), and hot chocolate. If you plan to proceed with this idea, I recommend buying a half ounce from Pacific Plaza Imports. Very well priced and VERY high quality
Thanks for the tip!
what if i don't have your machine? how long do i have to shake it?
His machine is completely optional, you dont have to shake. The stirring just speeds up the fermentation process.
Me spinning the bottle on countertop... Hoping to get the effect 😂🤣😂🤣🤣😂
Hello! Thank you for this educational video! Would you please be so kind and help me with a doubt? I have just started to create my ginger bugs, this is the third day and the liquid turns like slime, it's that ok? It smells somehow good, I have experience with sourdough (leve). Thank you from Spain!
Probably THE best Ginger bug recipe, with lots of explanation. Love it!
Something that’s been weighing heavily on my mind is if you can use the original mason jar lids if you leave it loose. Carbonation will have to raise the lid to let air out. I don’t know if it’s any different with the plastic lids. I live in a colder area, so I hope it’s not that and I just need more time
I make kombucha in a mason jar but removed the rubber seal (it’s a flip top style lid). Works beautifully, lets out most of the gas (there’s a tiny fizz left in) and keeps out any nasties. I’m planning to do the same with this recipe.
Temperature definitely affects yeast activity: warmer is faster (up to a point) and too cold will make dormant. “Room temperature” is so variable: yesterday in the south east of England it was ~24°C today it’s ~19°C! Keep experimenting x
Love ginger ale. starting the bug tonight. using straight cana 'brown' sugar right from the source (I live in Ecuador). Looking forward to the profile it brings (or it will fail possibly!). The air is rich here. I tried sourdough tarter many times in my past home in So California without success but here, every time I set some flour/water out I get a complex profile sour culture in just a few days. Can't wait to see what develops on the gingler. I Like that you comment on comments. Most folks don't
I'm going to test with cane sugar too ;) for a richer, more natural drink
Can you please tell us your background? I feel like you are/were a scientist, perhaps a biologist. The scientific terms you use are very clear and consistent, completely unlike other food channels.
chogori just read some essential books. The art of fermentation is my all time favorite to recommend for any levels.
Did you say "perhaps a biologist". Bro he is Richard Dawkins, google him.
I think the magnetic plate and stirrer gave it away
You answered my question. Your video was very educational. Thank you
This is perfect. I consistently have stomach issues, and ginger beer is my go-to. I’d much rather have it homemade than store bought.
Great video! I have a question. You said that you can keep adding water/ginger/sugar to the bug every week and keep it in your fridge. Do I need to remove the solids before doing that each time or...? Mainly I'm worried I'll have the same pieces of ginger at the bottom of the jar for weeks at a time, and I imagine that could spoil it?
Once the starter gets going the ginger solids essentially 'pickle' - you can take them out if it worries you, but you can leave them in.
Do u need to wash/clean the ginger roots first or do u remove the bacteria that way?
I also would like to know!
I was just wondering if you could use this like in a sourdough bread. I was thinking a ginger sourdough bread would be nice.
Thinking the same thing... looks like an experiment in the making.
Super useful video. I was wondering how fizzy the bug should be. Mine is bubbling but not by much on day 4. Apparently it's doing just fine.
Thanks for using metric, it makes it much easier to understand!
after you do the initial steps and create the culture, is there any reason to keep adding ginger, or should sugar and water keep it alive (similar to flour and water for a sourdough starter)? only asking because feeding it daily with ginger could be a bit pricey
After it is going there isn't much need for ginger - I'll add some maybe every month or so if I remember.
When maintaining the the fridge do we just need to add sugar each week or also the ginger?
Dang I've tried 3 batches of ginger bug but it never carbonates.
What are some things that can mess up a ginger bug?
ffej kk I am not a specialist, but in a book I have it says gingerbug needs warmth, best 30 degrees Celsius (but not warmer, because it will kill the yeast). Maybe this helps?
Can we use this bug as a yeast in grain beer Also and how many days can we keep it please Reply .
I think you can keep the yeast starter for as long as you feed it, once a week. So I definitely. However I’m not sure about the started being used in beer, that would be awesome!
Hey Glen!
After watching your videos, I am all the sudden interested in making my own soda. I love quality root beer, and when I watched your root beer video, I noticed one of the options was using the ginger bug for natural fermentation. I am curious, how much ginger taste does that impart? Also, if I wanted to bring the sweetness back up after fermenting, could I just use simple syrup?
Thank you!
Andrew
I’d assume you could use simple syrup but make sure to store the bottle in the fridge because sugar will make it continue fermenting
Where is your patreon? I love your channel, keep up the great work!
Go to a co-op
When and how much of the ginger do you discard? Eventually the ginger pieces will have to be removed.
Thanks for your recipe! It’s very helpful. I just wanna ask you, it’s been 3days since I have my ginger bug, I noticed this white (fungus) like a thick white particle in my mixture is it normal or should I remove it?
I have tried to do this a couple of times. First time it started ok, getting bubbly about day 3 or 4. By day 5 there was no activity, zero bubbling and a weird smell so I decided to throw it away and start again. Second attempt, it was going amazingly and all of a sudden it stopped bubbling. Am I doing something wrong or is it just unnecessary anxiety??
Great Video.
I'll try this with my homegrown Ginger. Do you know, if it also works with Kurkuma? Its a very similar Rhizom.
Thanks I couldn’t get mine to grow, I peeled it! Thanks again! Nancy from Canada
I had a friend tell me about this process today and after hearing the explanation I became concerned about the introduction of harmful bacteria from this process.
As a home brewer I understand that wild fermentation is sometimes desirable but by and large brewers are vigilant to keep that sort of variable to a minimum.
Given that most people who try this will buy their ginger from a supermarket after its been shipped from who knows where and handled by who knows how many people, the risk of contamination seems pretty high to me.
What would you say is the risk level for accidently creating a colony of something harmful?
I brew beer as well - The risk is low of bad bacteria, the yeast and bacteria we are looking for will drop the pH quickly so that the bad bacteria can’t get a foothold.
If the ‘bad’ bacteria do get a foothold; you’ll know within a day.
But ‘Bad’ in this case isn’t anything harmful, just bad tasting.
So my ginger bug was going fine, there was clearly something happening with bubbles forming and I could hear something was happening, then suddently from one day to the other, it suddently just stopped. I had been feeding it new sugar and ginger every day, so not sure what has happened.
Same here, after first day there were bubbles, and after that nothing.
@ I decided just to keep daily adding ginger and sugar, and it seemed to have come back to life now, even more than before actually.
@@Samuitsuki Thanks, I will try for a couple of more days. This is my second attempt, first failed because I removed the skin, and the video I watched didn't mention I shouldn't remove it.
Hello Thankd for the video but I am having a question what to do when i got the fuzz in just 24 hours i mean its extra fuzzy. In just 24 hours shall I continue the process for 5 days or use it to make the beer
in my books the container must by open (protected with a simple leaf of kitchen paper) and put in a dark place. But in your video you use a jar with a lid, it is better?
This is awesome, Glen. Two questions: 1) should I rinse the ginger? 2) Could this be used with your grapefruit soda recipe to make a naturally carbonated grapefruit soda? Thanks!
Probably rinse the ginger and use organic
Hello there...
Very nice recipe...
I try to do apple vinegar... with kind same method..
But I love ginger beer...l want to try it..
Can l replace the white sugar with coconut sugar or honey??