Kane Watson of The Living Food Project shows you how to make a traditional wild fermented ginger beer. Simple, good for you and delicious!
Пікірлер: 770
@joelbixel66432 жыл бұрын
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
@evelezpuma6 ай бұрын
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!
@gisele33006 жыл бұрын
"the more sugar you add the more alcoholic it will be" *adds a entire bag of sugar*
@CbarMiiXaaS5 жыл бұрын
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
@mypenisisunbelievablysmall93505 жыл бұрын
But then it's sweet
@DickOswald5 жыл бұрын
An*☺
@kristerrs4 жыл бұрын
@Roberto Gutierrez amateur
@beavareya4 жыл бұрын
Lol my man
@donnastormer96522 жыл бұрын
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
@scandanavianman48584 жыл бұрын
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.
@emilyandriley17994 жыл бұрын
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
@tonitapper25414 жыл бұрын
Thats really 😎! Appreciate the time and effort you took.
@alistairmcelwee7467 Жыл бұрын
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!
@supernick30006 жыл бұрын
That shirt, really nice camouflage with the fence 🤔
@Tera4m5 жыл бұрын
Seamless
@christopholies56175 жыл бұрын
I thought I was watching a floating head and hands! 😃
@alemeli3 жыл бұрын
I’m dying
@steve45ca6 жыл бұрын
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!
@SonOfFurzehatt2 жыл бұрын
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.
@martinkendrik77762 жыл бұрын
This is correct
@Crazykid3043 ай бұрын
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.
@rinositorus9357 жыл бұрын
The bacteria actually comes naturally from his fingernails.
@mrfancypants98736 жыл бұрын
Haha! That's true lol!
@CanadianBrewingChannel6 жыл бұрын
LOL!
@shakur46486 жыл бұрын
Stop it
@timbrophy6 жыл бұрын
Ha ha ha
@spanishflew6 жыл бұрын
they are rank
@tallcedars23107 жыл бұрын
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.
@jamescook286 жыл бұрын
Its not just the fingers. he splashes everything around (sometimes seems on purpose) even i cant tell why someone would do that.
@dr.feelgood23586 жыл бұрын
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
@adrynasution26155 жыл бұрын
Why are people complaining about his hands? They're not drinking it. . . .
@Shmooping6 жыл бұрын
Don't worry About Washing your hands or Wearing gloves either It's GOOD FOR YA....
@usmilwife2 жыл бұрын
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. 💃🎉🎊
2 жыл бұрын
How’d it turn out?
@rahularvindshinde4 жыл бұрын
Legend has it he's still tossing the ginger in his hands.
@rvalasini99386 жыл бұрын
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!!
@JamesW815 жыл бұрын
His chemistry isn't great dude.
@frederiktolberg80022 жыл бұрын
his biochemistry is garbage
@HouphouetKonan5 жыл бұрын
This video makes me motion sick and I’m sitting still
@AdornationMusic4 жыл бұрын
I can feel your pain.. im with you
@joelwashere53827 ай бұрын
Lol
@JackPitmanNica Жыл бұрын
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
@tagladyify2 жыл бұрын
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!
@JackPitmanNica Жыл бұрын
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!
@SirUncleCid Жыл бұрын
Tossing the ginger between your hands helps the ginger.
@mrberryman Жыл бұрын
I really like how you have not faffed around AT ALL! Thanks.
@richardsonofhephaestus285 жыл бұрын
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.
@shivashankar6705 жыл бұрын
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
@richardsonofhephaestus285 жыл бұрын
@@shivashankar670 ok ether you destill some of it and do all the math concerning partial volitiliry or you determine it with gravemetie
@shivashankar6705 жыл бұрын
Tq for the information brother
@coolyees5 жыл бұрын
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 ?
@NoPlaceToHide015 жыл бұрын
@@shivashankar670 so better close the jar? The bug or the the?
@MrXerios2 жыл бұрын
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 !
@markfcoble5 жыл бұрын
Mine turned out great. Making more today. I'm hooked...on ginger ale/beer. Fun and cheap.
@aaronporima37355 жыл бұрын
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
@v6in6ie6t4 жыл бұрын
Day 7 of lockdown due to Coronavirus. Year 2020.
@josearturotorresmora68404 жыл бұрын
my town stops selling alcohol because de lockdown, fkng C virus xD
@anniepatton37674 жыл бұрын
32 days now.. lockdown here..more to go!! Good I found diz recipe👍
@rhy884 жыл бұрын
Have you guys tried it??
@rogerschulz87213 жыл бұрын
so how are we doing one year later? Day 3xx
@sarcasmo576 жыл бұрын
Don't listen to the haters my man. Your video was nice.
@DaveKett5 жыл бұрын
Hey Chinese woman's husband, nice to see you in the wild
@serkancambudak96305 жыл бұрын
great video but how about them nails ewww
@dr.feelgood23586 жыл бұрын
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
@CryptoJitsu5 жыл бұрын
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.
@rebeccaspratling28655 жыл бұрын
When I make kombucha and kimchi I don't fuss over it but I wash my hands first at least. 😂
@dsego845 жыл бұрын
oh man, my first batch was musty and vinegary, the second one smells like farts... let's see what I get next time :D
@DerBjjjg2 жыл бұрын
But I hope you at least wash your hands.
@donnastormer96522 жыл бұрын
He just didn’t show the video where he sampled his brew and got food poisoning 😏
@donnas1016 жыл бұрын
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.
@delicious_fruits3 жыл бұрын
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 !!!
@onnaj100006 жыл бұрын
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
@memoryoscillator2 жыл бұрын
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.
@tonitapper25414 жыл бұрын
Easy to understand. Thank you so much.
@Afrikaislife4 жыл бұрын
Not only did you show us how but you shared a lot of knowledge. Thanks.
@ChelseaPyne917 жыл бұрын
GREAT video. can't wait to try it. probably tomorrow. i'm excited.
@BeeRich335 жыл бұрын
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.
@dmartelis656 жыл бұрын
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!!!
@goinggaga4ladygaga6 жыл бұрын
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
@jackfruth37386 жыл бұрын
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.
@goinggaga4ladygaga6 жыл бұрын
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.
@MochaTater6 жыл бұрын
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)
@MochaTater6 жыл бұрын
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
@goinggaga4ladygaga6 жыл бұрын
First batch of probiotic ginger beer has been brewed and it was delicious thank you :)
@pedropete524 жыл бұрын
ginger beer is his side hustle when not cooking meth.
@MmM-do6rg4 жыл бұрын
Hahahaha
@IpoDaDog4 жыл бұрын
Loved the bit of Trentmoller mixed in there
@JenniferArrow6 жыл бұрын
terrific and entertaining. very cool project. will try to watch your other videos. thank you!
@philosoraptor777 Жыл бұрын
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?
@mikkeloverbeck8879 Жыл бұрын
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
@gooiehoop205 жыл бұрын
Thanks mate. Great video.
@LieutenantSteel6 жыл бұрын
Fantastic video and very clear instructions; great work and thanks for sharing.
@thezimra94292 жыл бұрын
very good... very good properly explained
@ivormectin.30466 жыл бұрын
Great video... I'm going to make this.. Liked your water kefir video to.. Thanks from uk..
@edwardwilliam23 Жыл бұрын
Cheers, now I got to try it out 😇 this is awsome 😍
@steve_o379Ай бұрын
So wanting to make ginger beer as the alcoholic ginger beer that a certain company made stopped doing the 6% ginger beer it was fiery and strong I loved it so I’m going to try make my own
@garyluker6236 жыл бұрын
Excellent video!!!! Thanks for giving us instructions for both beer and probiotic.
@nathanialroy36249 жыл бұрын
good stuff man I'm a kombucha addict drink it daily but rly into ferments of all kinds can't wait to try this
@LivingFoodProject8 жыл бұрын
+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
@user-yv1dv1sp3c5 күн бұрын
so happy to hear trentemoller in the back ground.
@MajkaPolska4 жыл бұрын
Thanks very nice explanation
@KuroiHato699 жыл бұрын
I have the same Jora composter! :) Nice demo!
@joansmith695 жыл бұрын
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?
@davidprimeau33685 жыл бұрын
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.
@Anon-te6uq4 жыл бұрын
How long do you ferment it for?
@mcafee19716 жыл бұрын
DANG!!! Those hands are Dirty Looking
@gooiehoop205 жыл бұрын
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.
@mallardbeacon65025 жыл бұрын
The dirty- the better. Perfect inoculation for a strong ginger beer!
@rutameldere39924 жыл бұрын
Oh come on ! He has a lovely ,busy ,working hands ! 👍♥️👏😀
@mcafee19713 жыл бұрын
@@gooiehoop20 LMAO!!!
@mcafee19713 жыл бұрын
@@rutameldere3992 LMAO!!
@cgin187 жыл бұрын
that subtle background music was dope
@haakonrem5 жыл бұрын
kzbin.info/www/bejne/kGG7qIKgiNWXmMU
@tymccardle5 жыл бұрын
is the fermented tea left covered with a lid, a cheesecloth, an airlock or uncovered?
@xopandasiiox64154 жыл бұрын
I’d suggest cheesecloth
@sirjag29226 жыл бұрын
One of the best videos I've seen on making Ginger Beer!!
@LivingFoodProject6 жыл бұрын
Jay Shot thank you so much :D that means a lot to me
@jasonday51436 жыл бұрын
For real. I'm gonna try out making my own now that I have such a cut-to-the-chase tutorial.
@mattspawn19759 жыл бұрын
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!
@LivingFoodProject8 жыл бұрын
+mattspawn1975 thank you mat we have new video coming out within the next month!!!!
@petertalgaard65407 жыл бұрын
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
@mjcubo22466 жыл бұрын
I do better with more instruction/measurements and timelines. Would you share your recipe for pineapple beer with us, please?
@jeniiiiiiii61466 жыл бұрын
You mean tepache?
@sonofbert Жыл бұрын
love how his shirt matches the fence
@waiguolaoshi72319 жыл бұрын
great to hear someone who speaks real English little brother...Thank you : )
@LivingFoodProject9 жыл бұрын
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
@waiguolaoshi72319 жыл бұрын
+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
@waiguolaoshi72319 жыл бұрын
+Living Food PS sending LFP links to young folk who may be inspired : )
@pukicat5 жыл бұрын
He is not a pom mate and it is not 'real English' , Cheers!
@leviredcrossyoga35805 жыл бұрын
The secret is to measure nothing.
@boycy695 жыл бұрын
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!
@zakhivo15 жыл бұрын
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?
@glorysasser55417 жыл бұрын
Most informative and through tutorial so far.
@crazuri26 жыл бұрын
Great video keep up the good work
@pongleekapyar4 жыл бұрын
Well presented, you're coherent AND cute!
@jessemalan7483 жыл бұрын
Awesome video man!
@chacha123246 жыл бұрын
Thanks nice info, want to try this and this is a good way to get some good probiotics.
@sallyrosser45904 жыл бұрын
Hey Kane, good video, i've archived it, but now what happen to original batch? Do you keep adding liquid, sugar and water...and the original ginger never gets too old? Thanks
@highlighted285 жыл бұрын
Hi hotface. Thanks for the great transmission of knowledge. If i leave it for 2 weeks for it to b alcoholic will it still fizz? And u know how much alcohol will b in it ? And when u say warmer or colder temperatures what do u mean? I live in a very humid place. When i make normal jinger beer the whole process takes me 5 days. The bug is ready with in 2 days.
@ninjaslash52_986 жыл бұрын
K my ginger tea and bug are mixed been 3 days lots of carbonation have to open it twice a day so it doesn’t blow now gave it a taste nice mild spice after the 2 weeks if I’d like it a bit sweeter what should I do add sugar or do I add something like potassium sorbate to stop the ferment at the 2 weeks mark and add like brown sugar or white sugar
@paulwhitaker55785 жыл бұрын
I learned some stuff very nice
@lucasgloescher69586 жыл бұрын
I'll do this brew hastly. Thanks for your video.
@DavidMiller-dt8mx8 жыл бұрын
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.
@LivingFoodProject8 жыл бұрын
+David Miller hey David glad you enjoyed the video, the left over ginger from the ferment will be completely fine to cook with.
@DavidMiller-dt8mx8 жыл бұрын
Living Food I figured it would. Thanks! :)
@electronicshaman5 жыл бұрын
great video, thanks for sharing. Another additive that you didn't mention is Chilli, if you want your ginger beer to have a bit more bit :)
@kirstenschultz28397 жыл бұрын
When you are doing the fermentation of ginger brew to make an alcoholic ginger beer, do you cap it? Or put a breathable material on it? Thanks!
@DavidMdieng2 ай бұрын
nice! thank you
@11Juna113 жыл бұрын
Nice music havent heard this track in a long time. Is it freq?
@oliverrimes90573 жыл бұрын
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.
2 жыл бұрын
Did u try? And did it work?
@louisegardiner58217 жыл бұрын
When you have made your bug and your ginger tea and you add it to the bottle for another two weeks, do you cover the bottle with a lid or do you once again just cover it like you did the ginger bug?
@afsahfarooq7106 жыл бұрын
Txs for the recipe
@MA-mc7vq6 жыл бұрын
Thank you ! Beautiful recipe ♥️♥️♥️♥️♥️
@ISCDesignArchitect3 жыл бұрын
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
@rossr66162 жыл бұрын
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.
@ISCDesignArchitect2 жыл бұрын
@@rossr6616 thankyou
@alexballar2 жыл бұрын
What do you use to leave it at a warmer temperature? What temperatures are we looking for?
@Tanacf16 жыл бұрын
do you cover the jar after with a cloth or with a lid? for the beer to be ready.
@safiyasiddiqui52176 жыл бұрын
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
@nobletruthshealingandascen1834 жыл бұрын
When making the Alcoholic Ginger Beer do you add an airtight lid or just a cheese cloth / napkin?
@rodolfopadilla4138 жыл бұрын
thanks for sharing the video
@graciehernandez13646 жыл бұрын
Cool. Im trying it
@ecalzo4 жыл бұрын
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
@rossr66162 жыл бұрын
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.
@ecalzo2 жыл бұрын
@@rossr6616 thanks
@guibabr5 жыл бұрын
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?
@rossr66162 жыл бұрын
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.
@moirathurgood9206 Жыл бұрын
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.
@triciayoung27526 жыл бұрын
Explained well thanks
@allcatsarebeautifull6 жыл бұрын
top notch, matey!
@marielaraik43574 жыл бұрын
Hello! It's day 4 of my Ginger bug, it was very bubbly at first, but it stopped now. It's really flat, but has a really nice smell though. Do you know what to do? Thakns!
@justangvano8 жыл бұрын
Awesome video.
@erichpizer15 жыл бұрын
good vid bud. peace and love South Africa . Ginger beeraholics
@belledriver59505 жыл бұрын
great video, thanks a lot!
@iersejounge6 жыл бұрын
Excellent dude. Use to drink it all the time in Oz.brandenburg I think. It's all sweetener shit here now.
@luisa1465 жыл бұрын
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?
@rossr66162 жыл бұрын
I heard elsewhere that’s about the limit unless you use an Ale type yeast that is “tolerant” to 10% alcohol