4 жыл бұрын
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@ChristianConspirator 20 сағат бұрын
I came to learn about fermentation... but the way she looks at you, I've got to know the secret there.
@c.a.p.e.ceramics7241 Күн бұрын
Don’t know how I found this, but it feels like Miss Rachael for adults ❤
@FermentationAdventure Күн бұрын
Ha! That's great! Well, we have fun with it. 😅
@dannyboy3220 Күн бұрын
Thank you both deeply❤
@FermentationAdventure Күн бұрын
Our pleasure! Happy fermenting in the new year!
@schonharunaga8569 Күн бұрын
Stop putting your noses over your kombucha! Seriously, tiny amounts of nasty stuff are in your nostrils!
@richardbraun2567 2 күн бұрын
Just started my "BUG". can I also use this bug as a sourdough starter? Or to start one? Has anyone out there tried this? Oh, and thanks for the great video.
@Jennifermcintyre 3 күн бұрын
Ooooh boy! I just finished making 5 mason jars of this recipe and realized after it had them all wrapped up and complete that I had inadvertently used tap water instead of the distilled water in multiple jars 🤦♀️😭. I went into autopilot mode and filled the measuring cup from the sink and I’m not even sure which ones are distilled and which are tap water 😫. Dang it!! I guess I’ll figure out how tap water works in this batch! I’m hoping it still works 🤞🤞🤞
@FermentationAdventure Күн бұрын
Yikes! We hope it works anyway! It's possible your tap water doesn't have too much chlorine, or it's also possible that the fermenting culture will take over anyway - but time will tell! Signs that would be concerning would be no bubbles at all, some kind of funky looking growth starting on the top, and/or a funky smell (not yeasty, but rather like it's gone bad). Best wishes!
@Jennifermcintyre Күн бұрын
@ thanks so much for the encouraging words!! I knew I was in trouble when I went to clean up and the bottle of water was almost full 🤦♀️😂 thank you very much for the advice and recipe for this hot sauce!! 🤞fingers crossed it works! (I know one of them should be good ☺️)
@billymctaco721 3 күн бұрын
How do you get fruit out of bottle after second ferment?
@FermentationAdventure Күн бұрын
Hello! We usually just leave it in there until we're done drinking the bottle. The pieces will usually start coming out of the bottles anyway as it's poured out. You can also strain it out and then pour just the liquid back into the bottle. Hope that helps!
@Skyumi-Vk 3 күн бұрын
Where is the amazon link?
@FermentationAdventure Күн бұрын
Hello! You can find links to all of our favorite fermenting gear on our website, here: fermentationadventure.com/gear/ Thank you and happy fermenting!
@ladysouldja 3 күн бұрын
Can you use alkaline water?
@bubbles13031 4 күн бұрын
Sorry, but this is not "Making a Kombucha Scoby from Scratch" if you use a starter. From Scratch means creating the starter!!! this is very misleading
@FermentationAdventure Күн бұрын
At first glance, one might think so, but a SCOBY is a specific and complex culture combination of bacteria and yeast that has continued over many many year by taking some of a previous batch to create a new batch. This is how to make a new SCOBY from scratch. There's another type of fermentation called wild fermentation that you're probably thinking of that can be made from other simple (wild) ingredients, like the ginger bug starter culture that's made from ginger, sugar and water.
@JoshxIZ 5 күн бұрын
Some other KZbin people let It ferment in salty water first for a few days. Then they blended it and added kombucha. Fermenting the cashews in water first sounds more fun lol
@noemicasanova745 5 күн бұрын
Excellent!!! I want to try!!!
@FermentationAdventure 5 күн бұрын
Awesome! Hope you love it! ❤️
@roseSalamino-l7h 5 күн бұрын
Gbug
@FermentationAdventure 5 күн бұрын
Is that what you'll be naming your ginger bug? 😄
@roseSalamino-l7h 4 күн бұрын
@@FermentationAdventure yes simple but I made two different ginger bug. g-bug is made with ALLULOSE SWEETENER, my second is made with Florida crystals -raw cane sugar. the Florida crystals is also organic. Both bubbled. g-bug has a faint yeast smell and that one I started 24 hrs. earlier then the second starter so i will call it Flo. Like the waitress's name in Alice sitcom.
@FermentationAdventure 4 күн бұрын
😆💓
@edwardlandersonlll9096 6 күн бұрын
I Haven't made it yet but Ralph is what I'll name it!
@FermentationAdventure 5 күн бұрын
Nice! 😄 Happy fermenting! Hope you like this recipe!
@edwardlandersonlll9096 5 күн бұрын
@@FermentationAdventure Thank You!
@aaronassumi8714 6 күн бұрын
Can we use organic jaggery
@FermentationAdventure 5 күн бұрын
Hello! Yes, you should be able to however the result may be a much more sour flavor. We recently tested out a bunch of different sugars, including jaggery, with our fermented ginger ale recipe, and you are welcome to check out the results here: kzbin.info/www/bejne/ioWroKBoi75liJY
@QuolanBreisiRaen 6 күн бұрын
The acid in the lemon juice is what prevented it from fermenting
@FermentationAdventure 5 күн бұрын
Hi! Yes, the extra acidity slows down the start of the fermentation process, but we're glad to see it eventually did ferment!
@iverkoppejan2627 7 күн бұрын
Ok, so I tried this including making the ginger bug. It all went well and now I have 2 liters of blueberry soda. Tastes good and the bubbles are nice and small. Some advize from experience when you’re in a colder climate, I’m in The Netherlands and it’s winter here. * keep feeding as suggested, it works in the end * it all takes at least twice the time as suggested in the video, keep going, it will work * don’t be afraid to not feed for a day in the beginning stages, for me it produced more bubbles the next day * when there’s no activity after some time, put it in the oven @ 50 celsius for about half an hour and leave it in the cooling oven for a night * shake, stir and mix your bug well * even if you put way too little bug in the juice, it will work just takes longer * I used two 1 liter PET bottles for this time, it works just fine but you need to desinfect PET with 2-5 % bleach in water, rinse well ! * I skipped the part where the juice was mixed with the bug in a bigger container. I poured the bug in the bottle and gave it a tsp of organic cane sugar and filled the bottle with the juice. Then shake well and put it in a dark place at room temperature, this works just as well and saves you bigger jug and time
@FermentationAdventure 5 күн бұрын
Hi! Thanks so much for the comment and all your findings from your experience! Just a word of caution though about skipping the primary fermentation and going directly into the bottles to ferment. Especially in warmer climates, the fermentation process can happen very quickly, and closed bottles during especially the early stages of fermentation could cause the pressure to build too quickly and for the bottles to explode. We would still recommend fermenting in a jar first with a fermentation lid that allows the gases to escape, and then moving on to secondary fermentation in the bottles once some of the activity has died down. Happy fermenting everyone!
@berwwtje 7 күн бұрын
Is there a way to prevent the forming of alcohol?
@chrisshepherd8708 8 күн бұрын
I think your trial on Stevia with skewed, because you didn’t refined the Stevia to pure Stevia like a liquid form or a powdered, which contains no dextrose or any added sugar. You should try that and see if it ferments since your ground up leaves are just for Manning leaves Stevia from leaves leaves an aftertaste as well.
@fjdkfdfjdf33 9 күн бұрын
Sweet!
@FermentationAdventure 9 күн бұрын
Yes! Literally 😆😄
@cindyst.dennis7201 10 күн бұрын
Do You Not Have To Replenish The Water and The Ginger Over Time?
@FermentationAdventure 9 күн бұрын
Yes, a ginger bug can keep going for years and years if it's well maintained. That includes topping it off with more non-chlorinated water and continuing to feed it occasionally while in the fridge. Here's a quick video on how to do that: kzbin.infoDjfHqZisQRs Hope that helps! Happy fermenting! 😃
@roseSalamino-l7h 10 күн бұрын
I'M TRYING TO FIND GINGER BUG RECIPE THAT USES SUGAR Alterative do you have any suggestions.
@FermentationAdventure 9 күн бұрын
Hi! We totally get wanting to use less actual sugar in your ferments. We just answered this in a recent video kzbin.info/www/bejne/rYXXYpuOpKaEfbc so hopefully that helps answer in more detail, but basically you will need some kind of sugar (not one of those alternative sugars without any calories). Although there are different kinds of sugars that can be used, so you might be interested in checking out this other video as well where we test out a bunch of different sugars to see how well they ferment. (kzbin.info/www/bejne/ioWroKBoi75liJY) Happy fermenting!
@roseSalamino-l7h 9 күн бұрын
@@FermentationAdventure TRYING IT NOW WITH ALLULOSE SWEETENER, I'LL KEEP U IN THE LOOP
@stephanierobillos 11 күн бұрын
Hi! Quick question: My Ginger bug got Kahm yeast. Is that alright to keep or do I just discard it?
@FermentationAdventure 9 күн бұрын
Hello! Kahm yeast can sometimes happen if the ginger bug gets too sweet and there's another bacteria present. It's not harmful to consume, so you could just scrape it off and continue to ferment, but it will likely continue coming back so you may want to start over. The kahm yeast makes it taste and smell more bread-like yeasty. But if there's any spotty, fuzzy stuff on top, then it could be mold, and you'd definitely want to clean it out well and to start over. Happy fermenting!
@stephanierobillos 2 күн бұрын
@@FermentationAdventure Thank you for confirming! I did try making gingerale from it, but it didn't get fizzy. Still nice taste though. <3 I'll definitely try again.
@tjizzle8155 12 күн бұрын
Yummy......bacteria
@FermentationAdventure 9 күн бұрын
Right?! Pretty interesting stuff, how helpful bacteria is for our bodies and minds! 😅
@SleepySquirrels-86 12 күн бұрын
Can you link your leak proof tops you use to pour the kombucha?
@FermentationAdventure 9 күн бұрын
Absolutely! We now have more colorful ones that we like even better because they have a small handle. Here's the direct link on Amazon: amzn.to/40harVG. In case you're interested, we also list our favorite fermenting gear on our website (fermentationadventure.com/gear/). Happy fermenting!
@lzmineslayer4759 12 күн бұрын
Has anyone here actually tried making a bug with something other than ginger? Looking for inspiration
@FermentationAdventure 9 күн бұрын
@lzmineslayer4759 Hello! A ginger bug is essentially a starter culture, similar to how a kombucha scoby works, or the water kefir grains, although the bug can be created from scratch. You could also try replacing the ginger with turmeric to make a turmeric bug.
@nikodeleu3027 12 күн бұрын
Best channel ever on that topic! Do you have any advice on what spices can be added before bottling the ginger beer? Like rosemary, cloves, or other spices? Do they have to be cooked or added after the cooking process?
@FermentationAdventure 9 күн бұрын
Thank you so much for the love! That means so much! ❤️ So, there's so many fun herbs and spices to experiment with in your ginger ale/beer! We still really like a sweeter, holiday-like combination with cinnamon and clove (similar to our tepache recipe: kzbin.info/www/bejne/n5OXnWSkhbGKg5o). They can be added either before or after boiling your ginger wort (the sweet liquid). Boiling it would ensure that any additional yeasts and bacteria on fresh herbs, for example, are sterilized, and you would get more stable results when created your ginger ale. However adding fresh herbs can be an interesting experiment too, as you may get an even more active ferment with any natural yeasts on the herbs, spices, etc. If you try a flavor, we'd love to hear about it!
@mariannebrown6652 12 күн бұрын
Is it possible to make a scone using white tea?
@lcra9254 12 күн бұрын
That was a bit long a whole lot of things talked about and a little confusing for me
@FermentationAdventure 9 күн бұрын
Let us know if there's anything in particular that's confusing! We have some Q&A videos (like this one: kzbin.info/www/bejne/kGHJn3yZltCqpK8) that may be helpful, and also perhaps going back to the ginger bug video could be helpful as well (kzbin.info/www/bejne/raXFYnWsh7qKo6s). Hope these help!
@tizianaoberto3800 13 күн бұрын
I’m making ginger ale but I have some issues can someone help me please? My ginger bug is active. I did boil the water with sugar and ginger. I put the bug in after it cooled down to room temp. It’ s been 3 days and it does not bubble, I don’t know why. I sterilized the bottles. Maybe it’s the Temperature in the house? But the bug is active it produces a lot of bubbles, I don’t know what to do
@FermentationAdventure 13 күн бұрын
Hello! It could definitely be the temperature that is slowing down the fermentation process. If it's in the low 70's or cooler, it could be days slower than what you're seeing in the video. Since you have all the good signs that your ginger bug is active, we'd recommend just continuing to let the ginger ale ferment to see what it does in the next week. Best wishes!
@tizianaoberto3800 12 күн бұрын
@ thank you so much!!
@88benz 13 күн бұрын
what is the least amount of sugar i can add into a ginger ale boil?
@MatthewLong-u1i 13 күн бұрын
Thats a Ball not Mason.js
@FermentationAdventure 9 күн бұрын
Aren't Ball brand jars a type of mason jar? 😉
@dhivyasivam7681 14 күн бұрын
Can you pls tell me the quantity in grams or ml or litres? It would be helpful to know the exact quantity because we don't know how much the quantity is 2 cups means
@vmi23 14 күн бұрын
How do you remove alcohol?
@rush112 14 күн бұрын
does the culture produce alcohol
@FermentationAdventure 14 күн бұрын
Hello! Yes, alcohol is the natural bi-product during the fermentation process, so fermented drinks made using this ginger bug as the starter culture will have some levels of alcohol. It's usually minimal within the first couple of days, but then can build a bit more. You are welcome to check out our video where we tested the alcohol content along the way: kzbin.info/www/bejne/bme2qI2visenfJI
@not2burnoutgaming587 14 күн бұрын
After I take a few ginger bug, should I just replace what I took with water then just add ginger and sugar afterwards?
@FermentationAdventure 14 күн бұрын
Hello! Yes, you got it. More non-chlorinated water and then you can feed it at that time. Here's a quick video we made about how to use/maintain your ginger bug: kzbin.infoDjfHqZisQRs. Happy fermenting!
@alexisbryant802 14 күн бұрын
If I left my scoby in the jar for 2 months is that bad?
@FermentationAdventure 14 күн бұрын
Your SCOBY is probably alright. They can be fairly resilient, so as long as there's no mold on top, it should be fine. While the tea that it's in has most likely turned into vinegar, you could try moving your SCOBY (and some of the finished fermented kombucha) into a fresh batch of sweet tea. It's a similar process to when we first created a SCOBY (kzbin.info/www/bejne/nWrRY4hvqNeWnqc).
@smallalien5860 14 күн бұрын
"Rock solid with a tiny bit of give". No.
@FermentationAdventure 14 күн бұрын
That does sound strange! 🤣 It feels solid as compared to when we first filled the tester bottle, but then again, when given a bit harder of a squeeze, there is indeed a tiny bit of give.
@lcra9254 14 күн бұрын
Do we leave the sweetened juice that we add to it to sit out for a few days or do we just drink it right away once mixed with the ginger bug?
@FermentationAdventure 14 күн бұрын
After the ginger bug is added to some sweet juice, it would ferment at room temperature for a number of days, depending on the desired sweetness and alcohol levels. Our video on how to make fermented ginger ale using this ginger bug may be useful: kzbin.info/www/bejne/gaSwhqiDorCqptU. Hopefully this helps explain the process!
@bpfrosty4124 14 күн бұрын
What do you do with the soda in the tester bottle?
@FermentationAdventure 14 күн бұрын
We tend to move it directly to a glass bottle and drink it, however with plastics there's always potential for the toxins to leach out into the drink, especially when dealing with these acidic fermented drinks. So it's ultimately going to be up to you how you feel about that. Also due to this, we personally only use the plastic bottles for one batch of fermentation, and recycle it after that, so that it doesn't get used multiple times.
@bpfrosty4124 15 күн бұрын
Could you technically skip the big bottle phase and just put the mixture right in the sealed small bottles? Some other tutorials did only that for a couple days while here it seems it ferments for 5 days in the big bottle then ferments/carbonates for a couple more days in the small bottles. Is one way better?
@FermentationAdventure 5 күн бұрын
Hi! We recommend fermenting in a jar first with a fermentation lid that allows the gases to escape, because the fermentation process can happen very quickly and cause too much pressure to build in the sealed bottles. If that happens, the bottle could possibly explode. Especially in warmer climates, the pressure can build very quickly. It's also easier to ferment for a longer period of time if you're using a fermentation lid that allows the gases to escape.
@oleolsen7231 15 күн бұрын
Use a larger container and put a pressure relief valve on so you don't have to open it all the time and can see when the formatting is complete, and bottle them afterwards with a 1/4 teaspoon of sugar in each bottle to finish formatting in the bottles.
@oyandakona5994 16 күн бұрын
You two are great teachers ive learnt to make kambucha and pickled onion through yo vidz
@FermentationAdventure 14 күн бұрын
Thank you! We're so happy to hear you've started making some fermented foods! 😄
@bakuryu3078 16 күн бұрын
And bad for the hair 2:19 😅
@Theuglyconcretefinisher 16 күн бұрын
If you're going to peel the skin on the ginger why does it matter if its organic? Your argument was all the bacteria and yeast was on the skin! Edit: it just occurred to me that maybe the ginger you had wasn't organic maybe in the future make sure its clear which you are using for dummy's like me
@FermentationAdventure 16 күн бұрын
You got it! 😅 Sorry if that wasn't clear. Now we found a good source of organic ginger that we like to use, so we just leave the skin on when feeding our ginger bug. 😄
@gibbiechirico5939 16 күн бұрын
If you take Rye toast, butter it and drizzle molasses on it. Oh so delicious
@FermentationAdventure 14 күн бұрын
Hmm, does sound good!!
@nurskarbz4105 16 күн бұрын
Love the video. Thanks guys
@FermentationAdventure 16 күн бұрын
Hi! Thank so much! We're glad you liked the video! 😃
@yaoibyet 17 күн бұрын
What temperature is your house?
@FermentationAdventure 16 күн бұрын
We keep the temps in the mid 70's Fahrenheit 😀
@joannamelchiorre9989 17 күн бұрын
Is the Scoby hotel the kombucha starter, how long can in stay in the jar?
@FermentationAdventure 16 күн бұрын
Hello! The kombucha starter is pretty much some kombucha liquid that has finished fermenting. We usually like to add a SCOBY as well, to help the ferment really get started. And in case you need it, we show you how to make a SCOBY in our other kombucha video: kzbin.info/www/bejne/nWrRY4hvqNeWnqc. Happy fermenting!
@joannamelchiorre9989 16 күн бұрын
@ thank you! I followed your video on how to make a Scoby and it turned out great!
@FermentationAdventure 16 күн бұрын
Yay! We're so happy to hear that! 😀
@thegreenman8976 17 күн бұрын
We do this but with turmeric. Much better flavor!
@FermentationAdventure 16 күн бұрын
Fantastic! Turmeric is so healthy for us as well! Just stains so much...