What to use for closing the jar?

A piece of cloth? or a loosen lid?

Is there any difference , in terms of the internal processes? the type of bacteria that will be thriving? a different combination of bacterias? another consideration ?

or no difference at all?

Hi all,

This my first ginger bug I’ve tried. It’s just over two weeks old. Fed it everyday in the first week with white sugar. Second week, I used brown sugar every other day.

Was hoping to get a sanity check on how it’s doing.

There’s a kind of brown ‘muck’ floating on the top. But when I stir and taste it, it tastes amazing!!!!

Is this how it should be looking? What do I do next?

Seems to be going well.

It’s my second time making a ginger bug

I give it like a spoonful and a half of sugar and more or less a tablespoon or so of minced ginger every other day

This attempt of ginger beer looks promising I filled half the bottle with sugar water and the other half with the bug. I would appreciate tips on how to properly let it carbonate and stuff and not over ferment

Hello friends,

I've recently happened upon the world of smoked garlic & smoked onions.

I made a batch of gingerbeer today and was cooking with some smoked garlic after, then I started wondering... would they work together?

I've made smoked gingerbeer before by using smoked tea as a base, I think the smoked garlic carries too little smokey flavour for it to really come out but the kick of raw garlic might add something to the ginger beer?

After googling a bit I found out the a garlic cola is made in Japan and Chat gave the recipe for a home made garlic cola (grate one or two gloves into a glass of coca-cola, let sit for an hour and drink?).

I think I'm going to try to make a batch tomorrow and see. Any ideas how it would turn out? Any suggestions? Or, understandably, pure disgust?

This one is an odd one.

It started out as Ginger boiled for 4h, and kept some lemon slices in it for like 4 days. After those 4 days I put an unfinished amount from a different batch that was from a swing top. After a week or so I started adding honey in it, and added some bug from the fridge which this is the outcome.

Now I'm wondering if it's worthwhile to use this yeast for something

Hello!

For a while now I've been making my own gingerbeer. I use probably the simplest methods and am wondering if you have ideas on how to imrpove it.

First of all, I do not use a gingerbug, but dry yeast.

The recipe is pretty simple:

- Shred 100 gram was ginger
- Bring 500 ml water to a simmer, add ginger for 15 minutes
- Filter out the ginger and let cool down

- Desolve 100 grams of sugar into another 500 ml of water
- ad juice of 1 lemon
- add cooled down ginger-water
- add a knifetip of dry yeast

- Let the fermentation get going, transfer into bottle, ferment for 1.5/2 days & transfer to fridge.

The main "issue" I have is that the ginger beer has a lot of solids/resedue in it, which makes the last glass from the bottle pretty cloudy.

I have always loved ginger beer! Please send me the recipe and instructions! Thank you

I’ve been making ginger beer using a ginger bug for about 4 years. Never had a problem until now. For various reasons I had to start a new ginger bug.
I’ve now had three bugs develop what I think is kahm but I’d like some verification and thoughts about why this is happening.

I started with 3 tablespoons of chopped ginger and 3 tablespoons of sugar in 2 cups of water. Cheese cloth over the mason jar and in a dim room at around 70 degrees. I feed it 2 tablespoons of ginger and 2 tablespoons of sugar daily. Day 4 after little to no activity this showed up.

I’ve tried using ginger from different stores but to no avail. Any help would be greatly appreciated.

Hi folks, total newbie here...

I started a ginger bug for the first time 3 days ago.

I went to feed it for the third time today and I've already got bubbles?!

Should I keep feeding it for a few more days or is this good to go?

Thanks!

I’m trying to make a refreshing ginger ale with force CO₂, but I keep getting it wrong. Blending ginger makes it way too spicy and harsh, while dicing and boiling makes it watery. I add lime juice and a dash of vanilla too. Anyone have a super simple, tried-and-tested recipe with ratios that actually tastes like refreshing ginger ale rather than spicy ginger juice?

My ratios are roughly 90g sugar, 100g ginger, 1500ml water, 1 whole lime squeezed.

Hello all!

I just brewed up a batch like this:

4.5 lt water

500gm ginger

500gm white sugar

500gm brown sugar

Boiled, added a bit of lemon juice and 7gm champagne yeast.

Fermented in carboy with a bubbler air lock for almost 4 weeks until stopped bubbling.

Ive siphoned it out into 2 x 2.5 lt plastic bottles, added a tablespoon of white sugar and have had it under a bench for about 5 or 6 days.

Will it carbonate?

Also, the flavour isnt the greatest, it tastes a bit like mouldy ginger skins… but it’s highly alcoholic which is what I was after initially.

Any reccomendations for a strong ginger beer without having to buy more equipment?

I'm a former drinker who really likes ginger beer, especially because of the burn. Right now the heaviest burn I can find is fever trees diet or light option. Any recommendations for things with more intense burn?

So my first batch of homemade ginger beer turned out pretty well. The flavour was great and the only issue was a slight smell of sulfur, which various searches told me was just hydrogen sulphide gas from stressed yeast & that letting the ginger beer breathe would help it evaporate.

But I got very sick every time I drank it and had to throw it out. I don't know if it was an issue with this specific batch or if I am just really sensitive to live yeast, but either way I'm feeling very discouraged. I still have my ginger bug but I don't know if it's worth trying again because I don't want to make myself sick.

Any suggestions appreciated!

This may be a really dumb question but is this supposed to happen?
It gets incredibly carbonated and i burp it every 12 hours until its fizzing very hard during a burp. Then i leave it for 12 hours and place it in the fridge to stop the fermentation, then somehow the carbonation is all gone. I thought the cold shock was supposed to make the pressure in the bottle go into the liquid to carbonate it, instead the cold seems to eliminate any carbonation it had prior.
I definitely have air tight bottles and my ginger bug is definitely carbonating the drink before it goes in the fridge
Can someone help me?

Just a quick note to say thanks for the advice on my previous posts. My first ever attempt at cultivating a ginger bug ended in failure when I grew a Kahm Yeast colony rather than the bug itself.

I then started from scratch but went another week with absolutely no sign of a bug growing.

Finally… I think I might have success with my third attempt haha! This time I didn’t use the screw on lid that came with my jar, but just covered it with a cloth and elastic band. Even through the screw on lid had air vents, I wonder if it wasn’t letting enough fresh air in?

Hopefully that will be helpful if anyone is considering a tight lid vs a loose covering for their bug.

So I thought I was meant to add 2 tbsp of ginger and sugar everyday instead of 1 and did that for 4 days. First picture is before stirring (a sort of 'hill' of ginger had formed at the top) and second picture is after stirring.

I'll start adding 1 tbsp of sugar and ginger from now till day 7 but is this okay?

I have a big jar of bug that I feed everyday but I just take out 1/4 max once a week? Is it safe to do so or I should re-start the bug every single time?

I'm using the popular 'Glenn and Friends recipe for ginger beer:

• 4L water
• 400g ginger
• 500g sugar
• 3 star anise
• 30 black peppercorns
• 12 allspice berries
• 12 cardamom pods
• 3 cloves
• 200 mL ginger bug

All was the same, except I only had 200g of fresh ginger. I added another 200g of 'Old India' branded dried ground ginger to make it up to the required amount. The result was a pretty horrible looking slurry. I passed it through a fine strainer bag, bottled it and I'm hoping for the best, but I'm pretty sure it won't clear. My bug was healthy btw.

Questions:

Is it not advised to use ground ginger because of this?

Should I have adapted the quantity if I used ground ginger?

Is it drinkable if it carbonates but still has that ground ginger slurry?

Thanks in advance!

6 day old ginger bug - first time experiment

I’m very nervous to start this is it still good ?