Видео

Hello! Yes, that should work. We've made ginger bugs before without the peel. You could also try washing your non organic ginger well with non chlorinated water, and see if that works as well. Happy fermenting!

That's interesting. 🤣 We don't recall a spider making an appearance in any of our videos. We also happen to be those nature loving people who release spiders back outside whenever we can.

Hi! Just living life, but we still plan for new videos. We have a new ferment on the counter right now, and planning for future new ferments as well! Thanks for the love and patience. ❤️

Perfect. It's good to hear everything is going and definitely looking forward to news vids. I've tried and love many of your videos. I will patiently be waiting. Much love to the both of you

Hello! Yes, all fermented drinks have some alcohol as a bi-product. The less time it ferments, the less alcohol it will have. Here's a video on how quickly the alcohol increases in our homemade fermented ginger ale recipe: ruclips.net/video/86SwZyUbtF0/видео.html We also talk about the levels in some of the different fermented drink videos we've made. Hope this helps!

Hmm, nice! Do you use the powder version?

@@FermentationAdventure No. I’ve only ever used the chunks. They simmer nicely and can be dried and used a few times. Great taste, too.

Hello! It's a living culture that can stay alive indefinitely as long as it's fed every so often. Ours has now been alive for over 5 years and still going strong! ❤️

Hi! You can always choose to ferment in a non-sealed mason jar like this to avoid the possibility of exploding bottles. In this case, we chose to use a mason jar instead of the glass pressure-safe bottles for secondary fermentation because we had added fresh fruit, which we wanted to ferment aerobically (with exposure to air) in secondary fermentation. We also knew that the addition of the sugars in the fresh fruit would really get the fermentation process going, which would give off a lot more gases, and so it was a lot safer to use the open mason jars. At the end of this video, we left the finished kefir drink in the mason jar, with the pour top, and stored it in the fridge like this because we knew we would drink it soon. If we wanted to store it a lot longer in the fridge, at the end of the video, we could have transferred it to the glass pressure-safe bottles, where we would just need to burp it every so often to let out any possible excess gases. Thanks for the question!

Hi! You can always choose to ferment in a non-sealed mason jar like this to avoid the possibility of exploding bottles. With the addition of the sugars in the fresh fruit, you can expect for the fermentation process to really get going, which would give off a lot more gases. That's why we chose to use the open-air mason jars for secondary fermentation. When it's done with secondary fermentation and if you choose to transfer it to the glass pressure-safe bottles, you'll definitely still want to burp it every so often to let out any possible excess gases. By putting your bottles in the refrigerator, it will still continue to ferment, but very slow, so you won't have to worry about exploding bottles. Although we'd still recommend burping every so often. If it still seems like an active ferment, you can try burping it daily or weekly, but if it seems calm (few bubbles), then you could try burping it monthly. Hope this helps!

@@FermentationAdventure thank you.

That's so cool! ❤️ Oh, and one more tip - the coolness of the refrigerator slows down the bubbles quite a bit, so you can try refrigerating the bottles for an hour or so prior to opening them. That should help!

Aww thanks so much! We hope you have great success in making your scoby!

It's a party! 😄

Hi! Could just be a timing thing. For example we'd expect the bubbles to slow down as the fermentation process continues. Perhaps the second batch fermented more quickly than the first? That could happen if it's warmer now than with your first batch. Or, it could also be that your ginger bug wasn't as hungry. If you had just fed your ginger bug, then it wouldn't be as quick to feed on the sugars in your ginger ale wort. But if there's bubbles, that's a good sign that the fermentation process is working. It doesn't always come out exactly the same with every batch.

Thanks! We actually recently started using the Ceylon Cinnamon! The one we bought isn't as strong as the traditional cinnamon sold in the stores, so we often will double the amount of cinnamon in recipes. Do you find that to be the case, too?

@FermentationAdventure Yes. But ceylon cinnamon is better for you.

That's wonderful! We hope George the ginger bug does very well! Yes that should be fine to make the various ferments in the same kitchen. We just keep them as much distance apart as possible. 😄

Hello! Since we didn't add any fruit to the "plain Kombucha" bottle, that bottle will simply continue to ferment during secondary fermentation, which will build up the carbonation. So we'll have carbonated plain Kombucha. But actually, on the fruit bottles, it should carbonate even more than the plain bottle because the fruit will have more sugars to feed the fermentation process!

@@FermentationAdventure Thanks! I've got 2 black tea scobies growing and will see in a couple of weeks how things go. They've been growing for just over 4 weeks.

Oh no! This video may help you: ruclips.net/video/Z0fnIcakwnM/видео.html. It's a Q&A of the top questions you may have on making a ginger bug and ginger ale.

@@FermentationAdventure thank you!🙏

Thank you so much!! 😄❤️

😋😋😋

Hi! You can definitely eat the fruit after the second fermentation! Fizzy fruit! You can choose to either leave the fruit in the bottle while you store it in the refrigerator, or you can filter it out. If you filter it out, however, you would lose some of the carbonation that was building during secondary fermentation. But on the other hand, the fruit can get soft and lose its taste while your ferments are being stored in the fridge for a long time. We find the best solution is to leave the fruit in, but to drink it within a month. Hope that helps! ❤️

Hi! Interesting question, but we wouldn't recommend this because the water could be contaminated with other things from the air. We have had great success using our filtered tap water.

Hi! Distilled water should still work because there's no chlorine in it.

Thank you! ❤️

Hi! Yes, honey will work. Although it's a bit sweeter than sugar, so you would use less. Here's our video on how different sugars ferment --> ruclips.net/video/TTHom2VY2R4/видео.html Happy fermenting! 😃

Hi! Absolutely! To make a half gallon batch, you can reduce this gallon recipe by half the amounts. Or you could even make a quart size by using a fourth of all the amounts in this recipe. It might be easier for you to see all the amounts by referencing this recipe on our website: fermentationadventure.com/how-to-make-homemade-ginger-beer-ale-soda-recipe-real-ginger/ Hope this helps!

@@FermentationAdventure thanks, i have started making the ginger bug from your other recipe, post which I'll do as you recommended . 🤞

Awesome! We hope you have great success with your ginger bug!!

Hello and welcome!! Thanks so much for clarifying! Looks like Chicha is a similar fermented corn beverage from Central and South America.

Nice!! Happy fermenting! 😄

Our pleasure!

Hi! You are definitely welcome to try our fermented recipes without the addition of salt. It can still ferment without salt, however you are more likely to have some issues with your ferment. This is because salt encourages the good bacteria to grow (the fermentation you're looking for), by discouraging the bad bacteria from growing.

Fantastic! Let us know how you like it! We really do favor this to regular cucumber pickles because it stays so crunchy. Enjoy!

Hi! A healthy ginger bug starter culture should smell slightly yeasty, a little bit sour, and with a hint of ginger. As far as the taste, it will be similar to what you're smelling, but also with a hint of sweetness. Hope that helps!

Hmm, I'm not sure we got around to that one yet, but we will surely record something soon! Basically a scoby hotel is like a holding place for all your scobies, and it's like you're continuously making kombucha. You would start with some sweet tea and every so often refresh the liquid with new sweet tea so that the scobies have something sweet to feed on. Hope that helps!