How to Make Homemade Ginger Ale Soda with Real Ginger | The Fermentation Adventure

[@FermentationAdventure]

Hi everyone! Welcome to our channel and thanks for stopping by to learn about making homemade fermented ginger ale! 😋🥰If you're wondering about how to make your own ginger bug, which is the starter culture you'll need to make this delicious ginger ale (or also called ginger beer), then you'll want to check out this video -----> kzbin.info/www/bejne/raXFYnWsh7qKo6s 😄 And if you haven't already, we'd love for you to subscribe! Happy fermenting! ❤

[@Anne--Marie]

Your videos are so detailed and helpful! Hoping to see something new soon! Cheers

[@daes5465]

You can buy closure thats used in chemical Labors ITS Made of Glass for Fermentation In This closure you Put a shot of water and the pressure will keep the water in the closure When they pressure IS getting to high then IT Just bubbles Out the water without making the water Pop Out So within This closure the bottle is Always closed but when the pressure raises IT will BE realeased thru the wather in the closure I think Theres already some new with membranes maybe I know IT from school class when we made wine Im from Germany i researched IT ITS called Fermentation tube and ITS available Made of Glass

[@gailneedham9930]

Hi. I have a question about the bug starter. If I take a cup out of the liquid, then is it best to put in another cup of water to replace it, then keep adding the ginger and sugar, or how does that part go. Thanks for your help.

[@DeGreyChristensen]

We used to make this all the time when I was younger. Eventually, we came up with the rule that you had to open these outside. Some of the bottles, when pressurized would shoot ginger ale several feet when opened. I remember once, I opened one in the kitchen that had been sitting in the fridge too long. It shot up and hit the ceiling. Panicking, I put my hand over the top and it shot out in every direction. It was a sticky mess! That's when we came up with that rule. If you do it outside, then if it explodes out, then you lose some ginger ale, but you don't have to worry about cleaning your entire kitchen.

[@FermentationAdventure]

YES!! 😂 Oh my goodness thank you so much for your story! Absolutely, we tend to open them outside too, especially like you said, when they've been sitting in the fridge for a while. We may be guilty of having quite a few older bottles in the fridge... Some even lost their little sticky note on the outside, so we don't even know what they are! It will be interesting to open those. Ha!

[@hirutabraham7315]

recipe please

[@medontdo]

Great story! My very first time experimenting with mkg, I put fruit in the jug, took it out to burp it the next morning, it shot all over my kitchen and into the livingroom. 😂

[@FermentationAdventure]

😯🤣 Oh my goodness!

[@syedaliwasifdaryakazmi787]

@@hirutabraham7315 they litterly explained the receipe In the video, how fool can you be?

[@scofah]

I really appreciate how you didn't have any music in the background. Your ginger ale looks amazing!.

[@harrysollmer1644]

Absolutely I can't stand music if it's a jam or rock-and-roll band And that's why we watch but to have annoying music on a information on anything it's a turn Off...

[@FermentationAdventure]

Thanks for the love! We really appreciate your feedback. 😃 Hope you love this ginger ale! 🍻

[@fishon1073]

This recipe is the BOMB!!. Family wants me to make more. Have the ginger bug and ready to make more. Thank you for a awesome recipe. I actually used 2 liter plastic bottles instead of glass beer bottles and it work perfect. Felt the tension on the 2 liter plastic bottles and then refrigerated. Worked perfect and bigger bottles for a large family. Will never go back to store bought ginger aie.

[@FermentationAdventure]

Thank you so much! We are so excited for you and your family! Isn't it awesome never having to buy ginger ale again?! Plus of course the added benefit that it's so much better than what you'll find at the store. Enjoy!!

[@ashleymarshall8244]

You actually answered my ? comments are great thank you

[@armanemon_ae]

How to make ginger bug?

[@FermentationAdventure]

@armanemon_ae Feel free to check out our video on how to make your own ginger bug! kzbin.info/www/bejne/raXFYnWsh7qKo6s

[@Lisalynne-ck9gf]

You guys are too cute.❤ Thankyou for this video. I'm drinking ginger bug with turmeric but my husband does not care for it. I'm going to try this gingerale.

[@sarahandball]

I've seen more than 25 videos on how to make ginger beer/bug/soda and yours are the most didactic and well explained. Thank you!

[@FermentationAdventure]

Thank you so much!! And thank you for watching!!

[@sonalpereira4772]

This is one of the most detailed Ginger Ale making video with proper step by step information.

[@FermentationAdventure]

Thank you! We're so happy to hear you liked our video! 😄

[@caraisabelladeborah]

I think i watched this video more than 10 times while waiting on my bug to grow 🤣 I’m so excited I’m going to explode

[@FermentationAdventure]

Awesome! Congrats on starting your ginger bug - we're excited for you! Please don't explode! 😅 If you have any questions when you get to the ginger ale making process, just let us know! We also made a detailed Q&A video about ginger bug and ginger ale, in case you're interested. Good luck with your ginger ale!

[@caraisabelladeborah]

@@FermentationAdventure it was a success, thank you! Mine doesn’t form as much bubbles as yours but it fizzed well after a week. 😄

[@FermentationAdventure]

Congrats on making your first ginger ale! Yum!!

[@eperez43]

M

[@samiam3417]

The same here.

[@archbishopgregori3642]

I just had to let you know that I made ginger ale, but with a twist. First, using a centrifugal juicer, I juiced up enough fresh ginger root to make 1 full cup of pure ginger juice and poured it into a 1 gallon fermenting container. Then using a hand citrus juicer and juiced enough clementine oranges to make 1/2 cup of fresh orange juice and added that to the ginger juice in the fermenting container, along with 2 tablespoons of fresh lime juice (I did not have any lemons) and 2 cups of white cane sugar and 1/4 cup of light brown sugar and 1 cup of ginger bug. It took all of 3 days to ferment. I must say, that was the best tasting ginger ale I ever had, especially when I added a couple of ice cubes to the glass.

[@FermentationAdventure]

Omg that sounds amazing! We'll have to try that one. Yum! thanks so much for the suggestion. That sounds like a keeper! 😊

[@minkademko2335]

WOW. This is the best video on homemade ginger beer/ale that I've seen. It's thorough as a "how to", not boringly technical, and it's so enjoyable to watch start to finish. I love the tester bottle idea and the option of adding lemon juice. Thanks for talking it through step by step. Greetings from the East Texas Piney Woods 🤠🖐️👍❤️

[@FermentationAdventure]

Oh my goodness, you're the best! Thanks for the love and welcome to our fermenting community! 😍

[@babeidanishbunan2024]

My wife is so exited after 5 days of culturing the Bug! It is doing great and the ginger aroma is so refreshing

[@FermentationAdventure]

That's fantastic! We loving hearing of your own successes!

[@annehollier4632]

Did I miss how to prep the “bug”?

[@FermentationAdventure]

Thanks for the question! You can check out our video on how to make the bug: kzbin.info/www/bejne/raXFYnWsh7qKo6s

[@FermentationAdventure]

And if you're more interested in his to use your ginger bug to make your ginger ale, we made a short video that should answer your questions: kzbin.infoDjfHqZisQRs?feature=share

[@CharGC123]

If you chill before opening it won't overflow, cold temperatures keep the CO2 in solution.

[@FermentationAdventure]

Perfect! It's definitely something we do now. Just to see how bubbly it can get we'll sometimes open it before refrigeration and it can get wild!

[@robertbeliveau1692]

Yeah, it’s called “ cold crashing”

[@lornamurdocheaton624]

@CharGC123 Thank you. EXCELLENT TIP

[@CoralColouredFlickerFeather]

I have made this recipe four times now. Each time a variation. Now I watch the video again and there’s a few things I did differently. So this time I am really following close cheers

[@graciellawohangara5493]

After watching almost all of your videos, it makes me want to ferment all the ingredients in my fridge. The weather and climate are perfect for ferementation here in Indonesia🇮🇩 You guys are so lovely🥰, can't wait to see your next video

[@FermentationAdventure]

Yay! Welcome to our channel! Wow, Indonesia? What other cool fruits and veggies could you ferment there, we wonder?? Happy fermenting!

[@graciellawohangara5493]

@@FermentationAdventure thanks guys for replying my comments... in Indonesia we usually ferment soybean to make food called "tempeh", our favorite food... it's really good, you can cook that to replace meat, just like tofu... perfect for vegan option... you guys should try......

[@FermentationAdventure]

@@graciellawohangara5493 We love tempeh! We like to put some soy sauce and liquid smoke on it and warm it on a pan. Tastes like bacon!

[@graciellawohangara5493]

@@FermentationAdventure really???? I love tempeh too...That's our traditional food... please make videos of tempeh... even though i'm indonesian, I never try making them at home.....

[@CoralColouredFlickerFeather]

Thanks for your uplifting beautiful vibes you guys, I am making my third batch of this. First batch had mint was really good, Second batch was ginger -four months later the bottle must be 4.5% alcohol-Third batch will be Mint, raspberry leaf, ginger.

[@FermentationAdventure]

Yum yum!! Those combinations sound truly delicious! Thank you for the sweet comment! ❤️❤️❤️

[@garza512]

I'm excited to try this! thanks for the tips. How often do you burp your bottles during the 4 months? while refrigerated?

[@beep-beepwatermelon4203]

I can’t wait to make this! I heard that actually you’re better off having less air and more liquid in a bottle to avoid exploding, because liquid ( cold) is better able to compress the CO2 as opposed to the air space, and further prevent a glass vessel from exploding

[@Lisalynne-ck9gf]

That makes sense. I was told to fill to one inch and burp them every day for 3 days then put in cool storage. I guess I'll have to try different ways to find out. Lol

[@rooseveltrugless4658]

You two guys are just GREAT...I live in Las Vegas but I'm from Detroit where we had a Vernors ginger ale brewery andI love ginger ale and I have the exact bottles you're using. Going to try this right away....Thank You.

[@FermentationAdventure]

Welcome Las Vegas!! We'd love to hear about whether it tastes similar to what you remember trying in Detroit! 😃

[@MrJCC1967]

Question: 1) since you took away 1 cup of ginger ale bug, do you replace it with 1 cup of water and how many teaspoon of sugar to maintain the 16 oz ginger bug? 2) how long will ginger bug last in the fridge or at room temperature? Thanks.

[@FermentationAdventure]

Thanks for the questions! Eventually when the ginger bug gets low, we add back more fresh ginger, maybe another teaspoon to tablespoon of sugar, and fill it right back up with non-chlorinated water. It doesn't have to be exact since it should already been active. Happy fermenting!

[@jeanninemcwhorter919]

@@FermentationAdventureand you put it back in the fridge and continue to feed in a weekly basis? No need to start over on counter for several days as long as we keep some starter in the original jar? Is that correct?

[@worldcitizenra]

The ginger ale I made using this recipe was fantastic. I just finished drinking the last bottle from the first batch I made. As a result of weather changes over the week of the 1st and 2nd fermentations, the process was a bit erratic. Some days it seemed nothing was happening. Other days, the fermentation was going so fast that I had to burp the bottles every 3 to 4 hours to keep too much pressure from building up in the bottles. When I tasted the ginger ale from the tester bottle before putting the other bottles in the fridge, the batch was still too sweet, which hid the ginger taste. After letting the bottles sit in the fridge for a week, the result was perfect. Not too sweet and just the right overall taste of ginger spiciness. My first batch was only half of your recipe. Will definitely be making full 1 gallon batches from now on.

[@FermentationAdventure]

That's awesome Richard! Sometimes we'll make a batch of something and then think, man! I wish we would have made more of that. We're always happy to make large batches of ginger ale though. It's always so good. Thanks for the comment and thanks for watching!

[@dylan_1884]

You guys rock! I was just having a glass of ginger ale today and thought to myself “I wonder if I could make a better version” and turns out I can thanks to your guys’ help. Subscribed and eager to learn much more about fermentation :)

[@FermentationAdventure]

Thank you SO MUCH for the love Dylan! There's so many unique and delicious flavors to discover. If you find a favorite that you love, let us know! We're so happy to have you here! 💓

[@TXtea830]

I can’t wait for my ginger bug to be ready to use. It already smells so good! 😋

[@FermentationAdventure]

That's exciting!! Thanks for sharing! 🥰

[@sethcalkins2744]

I love how positive you two are. This whole video made me smile the whole way through. Love it! :D

[@FermentationAdventure]

Aww, thank you Seth! It makes us smile to make you smile!

[@bluebird6499]

What an excellent video, clear and to the point, answers a lot of questions. One suggestion. We do not heat any ginger as it kills the yeast and bacteria. If you just use enough warm to hot water to disolve the sugar that is all you need. Then add cold water. More health benefits that way. Thank you for your videos!

[@FermentationAdventure]

Thank you for your comment! In this recipe, you're more likely to get exactly what is expected because the only culture that is being introduced is from the ginger bug. But it's a great idea to try to keep as much of the health benefits of ginger as possible! We also tried the juicing method for some very fresh, and very spicy, fermented ginger ale. Have you see this video? kzbin.info/www/bejne/aqWboZiJgJV0mqs 💗

[@bluebird6499]

@@FermentationAdventure Thanks for your response. Love your videos more than any I’ve seen. I’ll check that link out now!

[@FermentationAdventure]

Thank you so much! 😄💕

[@muchmorebeauty2287]

Thank You so much for your awesome knowledge in fermentation. This has been my first experience with ginger bug and the Ginger Ale. My ginger bug fermented and i followed this video exactly with the ginger ale. I hope to bottle this soon. Thanks for being awesome! Bottles up!

[@FermentationAdventure]

Thank you so much for the kind words!! We're so happy you're enjoying our videos. Happy fermenting!

[@muchmorebeauty2287]

@@FermentationAdventure You are most Welcome! I am excited to share this drink with others around me.

[@sechabalegae6704]

Hi guys these is so nice I remember my grandmother she used to make it in the house when I was younger thank so much

[@FermentationAdventure]

That is such a special and wonderful memory! Thanks for sharing! ❤️

[@MrNoseynate]

Y’all, I did it. It’s not hard, but that ginger bug took forever. Thank you for the information.

[@FermentationAdventure]

Awesome!! Now that you have your ginger bug, you can make all kinds of fermented drinks!

[@wwmeades]

Thank you for all of your tutorials. I began making ginger beer using your recipe a few months ago. I'm trying a new one right now using raw coconut sugar mixed with raw cane sugar, a 2 to 1 coconut to cane mix. I made an inverted sugar mix from the coconut and cane sugar, added to a gallon jar with my ginger, and it began fermenting within the hour. It was overrunning my airlock within 24 hours- very active. It is very dark due to the dark sugars so it doesn't look like the tradition ginger beer. I can't wait to bottle and taste it!

[@FermentationAdventure]

Wow that sounds so fun! Would love to hear how it tastes!!

[@wwmeades]

@@FermentationAdventure I've got about a gallon making. So far it is still fermenting and the alcohol content is 5.64% ABV! I think I'm going to let it go to 7-8% and then bottle condition. I never thought natural fermentation would go this far and still be going as strong as it is! The dark coconut sugar has given a totally different flavor...a slight ginger but caramel flavor. I'll keep you all posted on this wild experiment!

[@FermentationAdventure]

The caramel flavor sounds great! And we love coconut! So awesome. 😎

[@wwmeades]

@@FermentationAdventure I bottled when it reached almost 8%abv. I tasted after a couple of days, lot's of fizz! But I must admit that the use of raw coconut sugar didn't work out for me. The coconut sugar overtook the ginger. It has a taste of some kind of sour beer. But it wasn't a failure. I learned that a wild fermentation can produce beyond what I previously thought. I sent a video of my tasting to your webpage contact. I didn't want to link here on your youtube. As in the title of your channel- it's all about the "Adventure"! Cheers!

[@FermentationAdventure]

You got it! We loved reading about your fermenting adventure and will have to check out the video you sent!! So awesome!

[@lsieu]

Back in the day, good was more than just fuel. I'm glad people are getting back to food that has medicinal purpose. 🙂👍 Thanks for this video! Especially the tip on how to create "the tester"! I start checking/burning the bottles daily on the third day on when making ginger beer or root beer is to burb the screw lid glass bottle (that are specifically built for fermented drinks like my 40oz commercial Water Kefir bottle). I like your tester method better! The first time I made root beer, I followed the written timing, and sprayed it on to the kitchen ceiling and all over EVERYTHING! 🤣

[@FermentationAdventure]

Oh wow! Yeah these sodas can be very explosive! We try to be as careful as possible but they can get carbonated very fast. Also try putting them in a fridge for a few hours before you open it and it should calm it down a bit. We hope it tastes delicious!

[@matthewgullett4358]

I grew up on Vernor's Ginger Ale and remember the taste and since the family sold the company to Cadbury in the 90s, it is now artificially flavor and made with corn syrup. I can wait to try this.

[@FermentationAdventure]

Definitely give it a try! The flavor is so much better than store bought ginger ales and you can make it as spicy or sweet as you like. Happy fermenting!

[@rgrea2]

Wow just what I was looking for. Thanks for the easy presentation and easy to follow. I'll be making my bug this afternoon. And will make some soda when it's done

[@FermentationAdventure]

Awesome! Happy fermenting my friend!

[@A4Chase1]

I have been following this recipe and process to the “T”, my Ginger bug is more than ready and currently fermenting my gallon jug going on day 4. I am going to be sterilizing my glass Amber beer bottles tomorrow and buying a Perrier for the plastic tester too! So excited‼️

[@passmesomemore3855]

Made this recipe and it turned out amazing!

[@FermentationAdventure]

Hi! We're so happy to hear you like it. Enjoy!

[@sunnyshealthcoaching]

I'm so excited to try this! This is right up my alley and I'm so grateful I found your channel, thank you!

[@FermentationAdventure]

Woohoo! We're happy you found us too! 🥰

[@inanitzsche3267]

This tastes really great and is so easy. Thank you for sharing your experience!!! It is fun to watch your Videos!!!

[@FermentationAdventure]

Thank you very much! We're so glad you tried this recipe and loved it!

[@dresdyn100]

Great video and great idea for the tester! I remember my mother making ginger ale for the first time when I was a kid. We were all asleep one night a couple of days after she bottled it and heard "bang!!". Dad went downstairs to see what was up, couldn't find anything... "Bang!!". Wandered around again, again nothing, back to bed and "bang!". Surprise, surprise, couldn't find anything. I woke up the next morning and went to the pantry to grab some cereal and guess what I found... Yep, glass and ginger ale everywhere!

[@FermentationAdventure]

Oh my goodness!! That must have been a very sharp and sticky mess! 😆 Thanks for sharing this story!! It's a great reminder to use a tester bottle!

[@redfritz3356]

I found out the pH in South Africa is between 8 and 8.5. I also found out when making beer a pH of 5 or so is ideal for the yeast. I think I will try about a cup of lemon juice or four lemons to get the pH down. Hope is doesn't overpower the ginger taste. After months of tries, I found out you have to work with the yeast and give it what is wants. More than two cups of sugar to a gallon slows down my wild yeast.

[@FermentationAdventure]

Awesome experimentation! Thanks so much for sharing! It does seem like it may change the taste quite a bit though...

[@redfritz3356]

@@FermentationAdventure You are right, it's more like a ginger lemonade but the yeast is more active. I am going to try four small lemons with your recipe, combined with the ginger juice trick from your other ginger beer recipe. Hope it doesn't explode. My Lemonade will be ready Friday. You were right, the hobby of fermentation is more addictive than alcohol.

[@robinhazeslip1800]

I was gifted a ginger bug for a Christmas gift and am excited to make some fresh ginger ale! Finally feel I'm ready! Thnk u for this video, I think I have watched about 4 times....😉😊

[@FermentationAdventure]

Wow, what a great gift!! We left this ginger bug Q&A video in your other comment (kzbin.info/www/bejne/kGHJn3yZltCqpK8) which might help answer your ginger bug questions. Now you'll be ready to make some yummy fermented drinks. Woohoo!

[@Sunray786]

Thank you for the most concise tutorial I found on Ginger beer. You guys are delightful to watch. 🌞🙏

[@FermentationAdventure]

Thank you! We just love to ferment and are so glad you joined the fermentation adventure! 😀

[@shoddyproductions9793]

I totally agree ! They are adorable in a natural effervescent way :)

[@FermentationAdventure]

🥰🤣

[@briharris3104]

My first time making this in two years! Had to come back and refresh my memory. I have some family that trust me to mix stuff up in my kitchen and they try it! Lol. Seriously though, I'm trying to learn as much as I can about natural ways of eating and drinking healthy.

[@FermentationAdventure]

We're so excited for you Bri! We keep coming back to this homemade ginger beer year after year and LOVE it! Enjoy and happy fermenting! 🍺❤️😊

[@michaelbarker32]

You two are great! I love this video. I like how you explain everything so clearly and cover all the fine details. I'm a fan. Thanks for the tips! I've been making kombucha for about 6 months in Da Nang, Vietnam. I've been experimenting with different kinds of tea and have gotten real good at kegging it. I've been wanting to make ginger ale and because of your videos, I'm about to go to the market to get some ginger for my first ginger bug. 😁 Thanks again. ✌

[@FermentationAdventure]

That's fantastic to hear about your Kombucha journey! Excited for you to try fermented drinks made with a ginger bug. They're quite different and you can make so many different kinds of drinks. Enjoy!!

[@rayselby3487]

myself as well i have been make kombucha for 8 months with a second brew for flavor, I have watched a few video's on the bug. some quite different as well as make ginger ale. thank you for some of our insight and tips.

[@rickkaylor8554]

Thanks for making the video. It was really well done and helpful. I recently got into making kefir, hard apple cider and kombucha. After watching your video I made 3 liters of ginger beer. It is still in its first fermentation but smells amazing. I'll be bottling it tomorrow and then start a new batch.

[@FermentationAdventure]

That's great to hear Rick! Ginger ale is the best! We hope you get a tasty batch and enjoy! 🍺

[@FermentationAdventure]

Want more videos on fermented drinks, like tepache, lemongrass ginger ale and blueberry rhubarb soda? Check it out here: kzbin.info/aero/PLKmVI5tdVVafT5WGLaJLN9FdbU6jXUCIg

[@msjennable]

Will 1 1/2 cups sugar be good? Also I didn't feed my ginger bug last night...but it's been going for 7 days... Not fizzing anymore..bit can see all the probiotic at the bottom

[@FermentationAdventure]

Hello! If your ginger bug was fizzy and has since slowed down or stopped, then it worked! You could go ahead and feed it one last time and then put it in the refrigerator to store it long-term. You'll still want to feed it at least once a month, and not more than once a week. You can go ahead and use your ginger bug anytime for your ginger ale. For the 1/2 gallon ginger ale recipe, we had talked about using 2 cups of sugar, but you could definitely use 1 1/2 cups of sugar. It will not be quite as sweet, but will still ferment nicely. Enjoy!

[@jesusbaby2516]

Is this good for pregnancy nausea?

[@thanapatcadet]

How do we know that the ginger bug ready to use. How to check if bacteria take all sugar gone. It that the same way to make ginger beer why call that ginger ale

[@speakerforthespirits]

@@jesusbaby2516 Yeah

[@rickyfed]

I tried this for the first time, and it seemed to come out perfect. It has a really floral taste, like I put rose petals in it or something. How often should I feed the bug when it's in the fridge? Thanks for sharing this, great stuff.

[@FermentationAdventure]

Thanks for watching! We're so happy to hear you made a great ginger ale! At the end of our ginger bug video (kzbin.info/www/bejne/raXFYnWsh7qKo6s), we mention about feeding it weekly while it's in the fridge, but over time we've realized that our ginger bug is still very healthy even if we feed it monthly (or even occasionally much longer in between feedings). You may also be interested in this very quick video on how to maintain your ginger bug: kzbin.infoDjfHqZisQRs

[@bryantbrady137]

Great video, so after making the ginger ale, how do I keep my ginger bug alive?

[@FermentationAdventure]

Thank you! It may help you to look over our ginger bug video (kzbin.info/www/bejne/raXFYnWsh7qKo6s) and we also just released a video that covers the most frequently asked questions about ginger bug and ginger ale (kzbin.info/www/bejne/kGHJn3yZltCqpK8). In short, you'll want to store your ginger bug in the refrigerator and feed it regularly - between once a week and once a month. Each time you feed it, add one teaspoon of chopped ginger and one teaspoon of chopped ginger. Happy fermenting!

[@altheamcburrows7653]

Excellent: clear explanations., three- part repitition for each stage., no needless gargon during instruction, positive energy. Thank you for taking the time to create and share. Peace and Perfect-Health.

[@FermentationAdventure]

Thank you so much! 😄 Really appreciate your comment! ❤️

[@angus3547]

Ginger ale is either fermented with whey or made by mixing soda water or club soda with artificial or real ginger syrup. The product you made was ginger beer. ❤

[@FermentationAdventure]

Hi! Thanks for the comment! The ginger ale that people know today is artificially flavored ginger soda, but this recipe is essentially naturally fermented ginger ale. We also find the terms ginger beer and ginger ale are often used interchangeably, perhaps since "ale" is also a type of beer. Interesting though! 😀

[@lornamurdocheaton624]

Angus is correct.

[@yanndumont]

Hi, thank you for the video! I have had a struggle with carbonation from a ginger bug. I’ve experimented and found that if you add water kefir, you get a stronger second fermentation and more bubbles. Anyway, food for thought!

[@FermentationAdventure]

So you're creating a slight mix of cultures. Interesting!

[@lengee3724]

I'm truly happy to have found your videos! Thank you, both! I am wondering....I am going to ferment my one gallon of ginger ale in three 64oz mason jars, split evenly. Can I use the silicon lids in this process or just cover with a paper towel? Thank you!

[@FermentationAdventure]

Well we're excited you for us too! 😄 Yummy ginger ale! With ginger ale, it should work just fine if you loosely cover it, either with a towel, cloth, or even a paper towel should do the trick. Enjoy!

[@susankmiotek6121]

I was wondering the same thing - will silicon lids work or maybe the brew needs air to create the ferment…

[@charleecurtis7523]

You can peel it with a spoon

[@FermentationAdventure]

Thank you! Just tried it and it works great! 😁

[@Lavenderrose73]

Hi, now that I'm back from my three weeks with my mother, I have created my own ginger bug but I did a smaller amount still using the same amount of sugar to the same amount of Ginger. Only two tablespoons with a little net of ginger root I forgot I had that was on the refrigerator. Moreover, I managed to fly back up home with the leftover ginger root my sister had bought for me on my request and because I drank out of the water bottle that bit of chopped Ginger was in, I put that with its own sugar in a separate jar so now I have two jars. One I will only drink myself and one I will share with friends, given the opportunity. I figured, I've got to start somewhere so here's hoping. The one I brought from my mother's had been in my refrigerator, so I know it will take longer. I soooo can't wait to try it, though!

[@FermentationAdventure]

Sounds like you're well on your way to having lots of homemade ginger ale! Happy fermenting! 😃

[@johnmcmanus6719]

If you're worried about exploding bottles just burp them everyday 👍

[@FermentationAdventure]

Yes definitely great advice! 👍

[@sandegeorge542]

This series is exactly what I needed. Thanks!

[@FermentationAdventure]

Yay! We're happy to hear you're diggin' it! 💓

[@mrspeace2u907]

Do you have any laboratory friends who could take a sample of your ginger bug and mount it on a slide so we can see it under a microscope? Maybe identify the microorganisms? Please 😀🙏

[@rhysgerwin4902]

I found mold on my wort after letting it activate (ginger bug added) for about 5 days. Was bubbling then stopped and had a bit of mold. Was in a wide mouth non sealed mason jar. Should I toss it and start over?

[@FermentationAdventure]

Thanks so much for your question! Whenever we find mold, we just throw it out and start over. Maybe try a different source of ginger and make sure it's fresh. We hope you get a good batch! 🍺

[@SuzesCarnivoreLifeAfterBypass]

Wow! I can imagine how yummy this is! 💖💜💖

[@FermentationAdventure]

It's so delicious! And you can flavor it in so many ways! 🍺

[@christinamattson6520]

My Ginger Bug is started and I can't wait to make this Ginger Beer! I'm also going to make some of your Ginger Bug Soda's! This was so easy and informative. Thank you

[@FermentationAdventure]

We're excited to hear you'll be making some fermented sodas! Very cool. Now which one will you try first? 🥰🤔

[@rdrector]

Just finished off my first homemade ginger ale thanks to this video. It turned out great! Thank you guys!

[@FermentationAdventure]

That's wonderful! Congratulations on making your own homemade ginger ale! 😄

[@FatiAlkali]

Is this alcoholic? Thank you.

[@rdrector]

@@FatiAlkali I ferment mine for about 24 hours before I bottle and it is usually right around 0.5%. The longer you let it ferment before bottling the more alcohol it will have. Alcohol is a by product of the fermentation process. Hope that helps

[@williamdowning5967]

Hi. Great video, well paced with all the right information. Can you add honey as a substitute or in addition to the sugar. Tks P.s. I have found your other video where you tested options. Tks

[@spicencens7725]

I followed your instructions to the letter, except I added star anise & cinnamon! (I didn't have fresh lime juice so I read the ing list on the lime juice bottle and it had a preservative, so not added.) By the next day I noticed the white "stuff" forming on the top, so I had watch your video again to make sure that phenomenon was ok. Phew! I'm 3 days into the big bottle phase, and counting. I saved some watermelon juice to add to one bottle...am also thinking of adding a blueberry slurry to a couple of bottles too. I do have some lemon grass growing, so I'm off to watch that video now. Thank you for your easy to follow instructions, explaining tips along the way!

[@FermentationAdventure]

Super awesome! We love hearing about your recipe ideas to make yummy fermented drinks! Keep in mind that adding any fruit, fruit juices, or sweet syrups to your fermented drinks will cause them to ferment even more quickly, so be careful if you choose to do the secondary fermentation in the pressure-safe bottles. We're excited for you! 😄

[@spicencens7725]

@FermentationAdventure Talk about an explosion! A flavor explosion!!! Lol! The ginger is strong w a hint of cinnamon & star anise. Even though I have 2 bottles left, I'm revitalizing my bug to start another gallon. This time w the addition of fresh lime juice! I've been through journeys of water kefir, Jun, sauerkraut, spicy green tomatoes (bcos I planted them too late) tempeh and now kombucha & ginger ale. Buh-bye Canada Dry! My next curiosity will be rejuvelac! Skål! And thanks again!!!💖

[@FermentationAdventure]

Yay! That's so exciting!! 💗😎🍺

[@coopie624]

I am totally LOVING your channel! Ginger beer is a favorite of mine. I’m excited to make my own healthy ginger beer! Thanks!

[@FermentationAdventure]

Woohoo! Glad you found us! We love your excitement about fermentation!

[@christyogle_thedinnerbell]

So happy to have come across this video series! I'm starting a ginger bug today with some Australian turmeric ginger from my garden 😊

[@FermentationAdventure]

That's so cool! We're so happy you found us! 🥰

[@TomFoolery9001]

I also do the plastic bottle trick for pressure but I also keep 1 bottle of sealed sparkling water to compare a room temperature fully pressurized bottle against. It helps remove a little more of the guesswork.

[@FermentationAdventure]

Good idea Tom! Thanks for the suggestion!

[@rogermoore7754]

WOW!! First off, you guys are so adorable! by far, one of the best fermentation video I have come across so far. Clear, concise, easy to follow and fun to watch. Thank you guys! you just got yourself a subscriber! Looking forward to more great fermentation recipes.

[@FermentationAdventure]

Yay!! Thank you so much for your sweet words and welcome to the channel! We're so happy you love it. Happy fermenting!!

[@topdocwbrepair]

You two are very good at teaching and presenting. Honest and real. You make a model couple. God Bless

[@FermentationAdventure]

Thank you so much for the kind words Bob! This really made our day! 💖 We're happy you're enjoying our videos and thanks for watching!

[@babeidanishbunan2024]

Yeah, they fresh ginger smiles. Cheers

[@carolinehorne6505]

Thank you guys I made your ginger bug and now have ginger ale, I love it.

[@FermentationAdventure]

Awesome! We're happy to hear you have a healthy ginger bug! We love ginger ale as well. Do you plan on trying another fermented drink with your ginger bug?

[@carolinehorne6505]

@@FermentationAdventure did not know you could make anything else with it, i threw the rest away, how long does it keep?

[@FermentationAdventure]

Oh no! Well you could actually use about 1/2 cup of your ginger ale as a starter culture to help start another ginger bug, or of course you could just make another one again. A ginger bug is a starter culture that can be used to jump start many types of fermented drinks. Here's a link to our ginger bug fermented drink playlist to give you an idea of what's possible: kzbin.info/aero/PLKmVI5tdVVafT5WGLaJLN9FdbU6jXUCIg. You can make all kinds of other fruit sodas, like blueberry soda or watermelon soda, and even other drinks like root beer! We hope you experiment and try new flavors!

[@carolinehorne6505]

@@FermentationAdventure I will start another one. Thank you. xx

[@tysonjez]

I made my first batch (2 gallons) a few weeks ago. Last week I bottled 1 gallon of cranberry gingerale. And now tonight I started a 5 gallon pail of gingerale! It's so damn good and friends and family love it

[@geerowr.6666]

I made this cake and was pleasantly surprised how good it is. I did add 1/2 tsp of vanilla extract to counter the eggy taste etc. This is magic! Never knew only 3 ingredients would make such a wonderful dessert. Also it’s small enough to have with coffee for a few days! This recipe is now in my baking repertoire. Thanks so much 🎉

[@FermentationAdventure]

Could this comment be meant for a different video? But we are now curious about this cake 😂 We hope you also enjoyed this ginger ale!

[@geerowr.6666]

@@FermentationAdventure It was 🤣. The ginger ale was great too! The KZbinr is My Sunshinez. Thanks for the hearty laugh 😂

[@FermentationAdventure]

🤣🤣🤣

[@brianshull2000]

I am always sharing your fermenting videos to family and friends. Now, thanks to your recipe, I need to make about 5 gallons of homemade ginger ale and bottle them by July 16, 2022 for 2 different family reunions.

[@FermentationAdventure]

Wow thank you so much for sharing Brian! We love making large batches of this ginger ale to share friends and family. It's so good. Enjoy! ❤️

[@juliettailor1616]

It's grammatically healthful, (not healthy) meaning good for you. Thanks for the video! Love real ginger ale. The stuff in the stores is just soda pop.

[@FermentationAdventure]

Ah, got it. We'll probably still end calling it "healthy" 😂 but we appreciate the heads up! Yes, this fermented ginger ale soooo much better! 🥰

[@yogininamaste]

I followed up your how to make ginger bug and later on made ginger ale. It is sitting on my counter in same bottles like your for 5 days. I am tasting it and it is still very sweet. How do I reduce the sugar? Can I use 1/2 cup of sugar next time instead of 2 cups? I love the recipe. Thank you

[@FermentationAdventure]

Thanks for following along on our fermentation recipes! You have a few options for reducing the sugar content. You can adjust the ginger ale recipe to use less sugar, you could also make the same recipe and just dilute it with water before drinking, and you could even ferment it a few days longer to let the bacteria and yeast eat more of the sugars. Hope that helps!

[@kurtwauters6159]

Thanks guys, had fun watching. If you have some experience with how many days you need for a good carbonation, you can pasteurize the bottles to stop the fermentation and then you can keep it longer, refrigerated or not without having to worry about bottle bombs. Succes!

[@FermentationAdventure]

Thanks for being a part of the culture! The only downside for us regarding pasteurizing is that it would kill the ferment. The taste would still be there, so that's a plus, but we really like fermentation for the healthy probiotics it creates. 😃

[@ARCSTREAMS]

@@FermentationAdventure you let it keep fermenting it will taste like sour beer though ,,also id be careful about pasteurizing ,it can be dangerous to heat bottles in boiling water with already pressure inside,,they can explode and with boiling hot water around them that will be extremely even more hazardous

[@FermentationAdventure]

Good points! Yes let's be careful out there with bottles! We find it so much easier and healthier just to put the bottles in the fridge after fermentation and drink them within 6 months for best taste, burping the bottles every couple of weeks or so.

[@ARCSTREAMS]

@@FermentationAdventure ahh ok so from your exp you found that the fermentation slows down alot in the fridge and taste remains steady at least for 6 mo?

[@FermentationAdventure]

Yes, exactly! All of our ferments go in the fridge after it's done fermenting and the taste is as we like it. It will be ok to drink well after 6 months, but the taste may change quite a bit since it does continue to ferment ever so slowly in the fridge.

[@flettaalexander8945]

I followed your instructions to the letter. It was the best ginger ale I have ever had. It was great! When I refrigerate for a long time, it looses sweetness. Can I use calcium carbonate to kill the ginger bug without killing the carbonation? Is there any way to stop it where you want it and keep the fizz?

[@FermentationAdventure]

That's so great to hear Fletta! We've heard of a few different things you could do. First we just move it to the fridge to slow down the fermentation, but it will still continue slowly in the refrigerator. One way that Sandor Katz recommends is fermenting the sugar all the way out, and then bottling and adding a tiny bit of sugar (like 1/4 or 1/2 tsp) as fuel to "prime" the bottle. The culture will eat up the small amount of sugar causing it to carbonate but then it will run out of fuel. Since we still like it sweet, we just move it to the fridge. We haven't tried calcium carbonate so can't comment on that. We hope that helps!

[@wannabe353]

This video is not only very informative, helpful and educational, but also very entertaining and really funny at certain points e.g. when the video presenters emphasized the importance of using a plastic "test" bottle - which seemed kinda funny and entertaining as it made me think of what could go wrong (but could also seem funny in hindsight) if one didn't use the "test" bottle as a precautionary measure. The video has also helped my mood a lot, for which I am immeasurably thankful! 😊😁😎

[@FermentationAdventure]

Yay! We're so happy to hear you liked it! 😄 It's always an adventure with us in the kitchen. 😂

[@75blackviking]

Very cool. Even when played backwards with the audio all, "wibblly wibbly wibbly" I actually learned something.

[@FermentationAdventure]

Hilarious! 😂 That must look so funny. Happy fermenting!

[@redfritz3356]

The best drink that I have been able to make is Tepache fermented for 3 days and ginger beer fermented for two weeks, combined. The ginger beer was too dry on its own and the Pineapple cool drink was very fruity. The combination was just right.

[@FermentationAdventure]

Very cool! Sounds like an amazing combination that we'll have to try!

[@redfritz3356]

@@FermentationAdventure I love the taste! The hardest part is starting the yeast culture. I must also remember to write everything down so I don't forget when I started this or that. I can't even blame the alcohol in these refreshing drinks, it's too fleeting.

[@FermentationAdventure]

Yes! We even write down the dates on a piece of masking tape and put it on the jar itself.

[@thepenpusher0674]

I am so happy to find your video! When I was a kid, my dad brought home Vernor's ginger ale and it was SO good, totally different than the Canadian brand at that time. The Canadian brand has never changed - still as bland as ever! But I haven't been able to find Vernor's ginger ale in years! Now, in the video, you mention adding spices, but I must have missed the addition of spices! Your ginger ale sounds wonderful, but I think the spices will bring back the ginger ale I had as a kid. Can you please tell me what spices you added?

[@FermentationAdventure]

Thanks so much for your question! You probably could add other spices but it really is just water, ginger, sugar, and lemon juice. That's it! The starter culture seems to add more of the sour flavor. We hope you made a batch. It's so good! 🍺

[@suryadoeana40465]

Just made my first ginger bug.... can't wait to make ginger beer

[@FermentationAdventure]

Congrats! We just love our ginger ale/beer and hope you love it too! From there, there are so many great types of fermented drinks you'll be able to make with your ginger bug. Enjoy!

[@jeffwindrim975]

I tried making Ginger ale it turned out good. But I was hoping it might have a little more bite. I searched the Internet and found a site and they suggested fermenting the Ginger syrup with hot peppers 🌶 to add some heat or bite. I’m going to try it with the next batch.

[@FermentationAdventure]

Yum! That sound delicious with the hot peppers! One thing we did that made it a LOT spicier was to juice the fresh ginger with a juicer. Next time we might add a bit less but it was spicy! We made a whole video on it: kzbin.info/www/bejne/aqWboZiJgJV0mqs

[@jeffwindrim975]

I’m going to make a new batch next week but this time I’m going to use brown sugar and I’m going to add a cinnamon stick to the boil to see if that adds the flavour I’m looking for. If not then the next step is fermentation smiles.

[@jeffwindrim975]

@@FermentationAdventure I will try to juice the ginger for more bite.

[@jeffwindrim975]

I was in the grocery store looking for pepper and some other spices. I came across Ginger Powder have you ever tried adding Ginger Powder to the recipe.

[@XroorX]

Followed your vids and Just drank what I made last week for the first time! Ginger and apple juice….lady at food lion looked at me funny when I asked which apple juice had the most sugar….😂

[@FermentationAdventure]

Wow that's awesome! We hope it turned out good! That's funny. I bet she was thinking, I have no idea. Why are you asking me this?? Haha! 😂

[@urandelicatessen7190]

Hello from Japan. Thank you very very much for sharing your knowledges. I became a big fun of your video since I learn about ginger bug. In our country Koji culture is more familiar than Kombucha or other fermentation things. But the way microorganism gives us a good benefit is the same. Lately I make fizziness of Kombucha by home made fruits syrup plus sweet tea and Scobyo on the top then aerobic circumstances like 1st fermentation for a week and bottle it in for second fermentation in this way I become not be frustrated by getting out of fruits from very narrow bottle’s neck. Anyway I am exciting to see other videos. Thanks!!

[@FermentationAdventure]

Hello to you all the way in Japan! I bet you have some delicious ferments on your side of the world. I know what you mean about getting the fruit out of the narrow bottles. This is why sometimes we'll do a secondary ferment in a large jar and then strain into the bottles to pressurize. We'll have to try making some ferments with the koji culture. I bet they're delicious. Happy fermenting!

[@urandelicatessen7190]

@@FermentationAdventure I really appreciated for your response. Yes please try Koji culture it’s sweetness though fermentation can be used instead of sugar and preserve foods longer! By the way there is one question about making fizziness of Kombucha. Which do you think is better to use either raw fruits syrup or boiled fruits syrup? Through my experiences I feel raw one make more carbonation.I usually make syrup by 1:1 fruits and sugar for both raw and boiling. Raw one tend to produce more yeast is that why I feel more fizziness?

[@FermentationAdventure]

The raw fruit syrup probably has more natural yeasts in it which end up multiplying faster as well as more nutrients available since pasteurization destroys some of the nutrients. We also seem to have a much more active fermentation with raw fruit juices. Thanks so much for the ideas!

[@edenjoywholefoods6640]

I love your channel. J have been doing this for a while now in Jamaica. It is great. How long can they last now

[@FermentationAdventure]

Wow! That's so awesome EdenJoy! We've heard from so many people all over the world that have been fermenting. We've had bottles of ginger ale last in the fridge for years but the flavor changes after a while. They get a little drier and sometimes more sour. We like to enjoy ginger ale not long after we make it so it tastes a little sweet. So great to hear from you! Cheers! 🍻

[@abchappell01]

Wow you are! That looks so interesting. I am definitely going to try to make some Gingerale. Thank you so much.😊

[@FermentationAdventure]

We hope you got a good batch of ginger ale going! Happy fermenting! 🍺😊

[@beverleybenjamin3648]

Thank you so much for your recipe. I usually use the kombucha scobie so I will be watching the ginger bug video to get a better process for my ginger beer. One too I would like to add that I got from a late boss of mine in 2004, when peeling the ginger, use the side of a spoon or the back of a knife and just scrape it the peel comes off quite easily that way and you will have less wastage. I hate waste. 😂

[@FermentationAdventure]

Thanks so much for sharing! Wow your scoby is an old one! You know we actually do sometimes just use a spoon but we were in a bit of a rush to get it peeled so just used the knife. But you're right. You can get a lot more ginger and waste less using a spoon! 😊

[@ironrose888]

I haven’t made ginger ale in a long time. Thank you for sharing this great recipe and video 😊

[@FermentationAdventure]

It's been our favorite for so many years now. We actually just made a fresh batch! We hope yours turns out great! 🍺😊

[@davidsadu]

You are the best guys!!! Do more recipes please. Thank you a lot

[@FermentationAdventure]

Aww thank you so much for the sweet comment! We'll be back at it soon! Can't wait! ❤️

[@gardenia_garden_marie]

Nice thanks for sharing❤I already made some Tepache after watching your video, and now it's time to make a Ginger Ale 🎉🎉🎉

[@FermentationAdventure]

That's so exciting! We hope you get a good batch and can't wait to hear which one you like better! 🍺🍍😊

[@elijahsanders3547]

My ginger bug is almost done :D Thank you guys! Looking forward to making ginger ale :) QUESTION: Is it ok to just use plastic bottles instead of glass? Does it effect anything? Just thinking it may be more safe for those that are worried about explosions.

[@FermentationAdventure]

Hi! We're excited for you to get into the world of ginger ale! We're drinking some right now while answering comments. 😊 Plastic is definitely easier to avoid explosions because you will be able to see how much pressure is building by giving the bottle a squeeze. (Hence, the plastic tester bottle!) However the drawback to using plastic in fermentation is that the plastic could start to break down during the fermentation process and could potentially leak into your drink. That's why we personally only use plastic for a tester bottle. While we do drink what was in the tester bottle, we transfer to a glass bottle as soon as it's ready to go in the fridge for long term storage. We also try to find bottles with a harder, more sturdy plastic, and we also only use them for only a few ferments before recycling them. Hope that helps!

[@elijahsanders3547]

​@@FermentationAdventure thabk you so much :)

[@robertfossum757]

My 4 bottles I have for mending are very firm this is exciting and fun stuff thank you guys

[@FermentationAdventure]

We regularly check our bottles for pressure and burp to release the pressure. You actually don't even have to pressurize them at all if you're worried about explosions. We hope that helps!

[@gyncabreramendoza]

Hey I made mine last May 16 and keep it in the caninet. As Im excited I keep looking at it and on the side you will see little bubblrs going up. then today all yeast are down and also on top i can see some residue left on the side inside the bottle i think that is the dried bubble. Shall I put it in the bottle now or wait 1 more day. before transferring it

[@FermentationAdventure]

If it doesn't look like it's bubbling much and it slowed down on the fermentation, you can try bottling it. It doesn't hurt if you wait longer, but it's up to you. Good luck!

[@gyncabreramendoza]

mine is success and I almost forgot and the bottle is totally balloon and now putting in thr fridge :)

[@beverlytazangel]

1) How long does the ginger bug last in the frig? When would be a sign to start a new batch? 2) What types of sugars can be used, for example, can coconut sugar be used or homemade date sugar (what sugars other than that processed crap from the supermarket)? 3) Can cork tops be used for the fermenting of the ginger ale (the time it sits on the counter, prior to pouring into bottles)? 4) Do you have a root beer recipe? Thank you.

[@FermentationAdventure]

Hi! 1) Your ginger bug should last indefinitely in the fridge, meaning a very long time. As long as you keep feeding it every so often, it should still work. Signs you may need to start a new batch would include slime/mold, a lot of color discoloration, or a bad smell. You can also check out our Q&A video here: kzbin.info/www/bejne/kGHJn3yZltCqpK8 2) We haven't really tried it without cane sugar, but I understand what you mean about using a different sugar. It should work, as long as it is a real sugar (not like a chemical sugar substitute). 3) Curious why you would want to use a cork top? As long as it's a loose or breathable top, then it would be fine. 4) We will be getting to root beer in the future! Can't wait to try our recipe again. It's been a while since we've made it as we've been on such a ginger ale kick! :D Phew! That was a lot of info. Hope this helps!

[@jenniferwalters579]

Hi. The ginger bug tastes yummy! I had pineapple juice and scoby starter vinegar liquid. Yum! Instead of making ginger ale, can I just make this into a kombucha? How would I do that please?

[@FermentationAdventure]

Thanks for the question! You're talking about two different kinds of ferments. You can always try adding a kombucha starter to the ginger ale but who knows how it might turn out. Let us know how it goes if you try it!

[@The_Lonely_Texas_Pagan]

Great video. Though I have concerns about sterilization prior to fermenting and bottling.

[@FermentationAdventure]

Hi! What are your concerns about the sterilization process? We actually made a whole video about this to help address the top questions we get about sterilization. Feel free to check it out and hope it helps! kzbin.info/www/bejne/a4TKepxojax8rMk

[@nancymcshane3501]

Hi, love these drinks! The Ginger is called a hand of ginger, because of the shapes. I think you could use a sterile rubber glove or balloon over the neck of the bottles.

[@FermentationAdventure]

That makes so much sense for it to be called a hand of ginger. Ha! I'm sure using a rubber glove or balloon would work well to act as an airlock. You wouldn't get any carbonation but it should work well in primary fermentation. Thanks so much for the comments!

[@fantailrain3570]

Thank you for such a comprehensive video, you two are awesome and explained everything sooo well. I love ginger beer and definitely will do this😊

[@FermentationAdventure]

Yay! Thank you so much for your kind words! 🥰 We hope you get to make your own homemade fermented ginger ale! Happy fermenting!

[@howardhazelwood4470]

how do you keep the ginger bug going? What happens when your water level is down from fermenting and making ginger ale? do you start over with a new bug or resupply the water level? Thanks. GREAT video.

[@FermentationAdventure]

Thank you! We're glad you enjoyed it! Yep, you can top it back off with non-chlorinated water and feed your ginger bug every so often. Have you checked out our ginger bug videos? We have this one that walks you through the whole process of making and using your ginger bug --> kzbin.info/www/bejne/raXFYnWsh7qKo6s and then this very condensed video about how to use your ginger bug --> kzbin.infoDjfHqZisQRs?feature=share Hope these help!

[@jeanninemcwhorter919]

Great idea using the tester bottle!

[@FermentationAdventure]

Thanks! Makes soda messes much less likely. Yay!

[@shelby6066]

I can always find old beer bottles at Goodwill. There are always at least 2 on the shelves. I run them through the dishwasher a couple times to make sure they are good amd clean amd sterilized. I love your video. You explained it very well, easy to follow 😁

[@FermentationAdventure]

Thanks so much for the love! And also thanks for the great tip. They can be expensive. We found some of these bottles at a garage sale once it was the best deal ever!

[@shelby6066]

@@FermentationAdventure it was meant to be!! 😁 every time I find one, I wonder why people would keep them....for so many reasons really. Even for non-fermented drinks. I use my larger bottles for switchel. Yummm

[@jesaviva]

Thank you for your knowledge, I tried ginger ale, it didn't get a lot of boobling, and also the texture was a little 'slug' if that make sense. I wonder what the texture is supposed to be, and why it doesn't really get foamy. Thank you again🤍

[@FermentationAdventure]

Thanks for the question Samantha! We've had some batches that are very thick like syrup and we throw them away because the texture doesn't taste good. When we make a good batch of ginger ale it should be just like a good clean soda. When this happens we sterilize everything because a bad bacteria probably got in there and spoiled the batch. You'll get a good one if you keep trying and sanitize everything! Good luck!

[@jesaviva]

Thank you for your answer, very much appreciated 🤍🙏

[@cstrubes1]

Great video! I’ve been making ginger beer recently but bottling it immediately after adding the ginger bug. I have been having great success. I’m curious what fermenting the ginger beer for a few days before bottling does for the taste? I assume it makes the ginger beer a bit more “dry.” Is there any other reason why you ferment it first?

[@FermentationAdventure]

Thanks so much for your question! You got it right. It really just uses up a little more of the sugar, creates more alcohol, and makes a little more of a tangy flavor. Then when it gets almost to the taste we like, we either bottle it to carbonate and then move it to the fridge. We hope you're getting a good batch of ginger ale! 🍺😊

[@cstrubes1]

@@FermentationAdventure thank you! I generally make them it in one gallon batches. Perhaps I’ll make two batches at the same time and only ferment one so I can compare the differences.

[@PlantObsessed]

Do you add more water to your bug or do you have to start over? Looks fun I will totally try this

[@FermentationAdventure]

We keep refreshing it with new ginger and sugar and take some out if we need. Then refill it back up with non-chlorinated water and you're good to go! Thanks for the question! 😊

[@mybabies2725]

love love this recipe i make it all the time, my 31 yr old says its to spicy where as my 7yr old grandaughter loves it lol thanks

[@FermentationAdventure]

So happy to hear you're loving this ginger ale recipe! 😍