I was wondering what I was doing wrong

@@isaiahcaston4539 Its not wrong per se. Its just easier. If you use white sugar the ginger needs to be organic if you aren't using molasses.

how much molasses do you suggest for the ratios in this video?

What about cane sugar?

@@saadkhawar8039 all sugar works tbh. It's just a matter of how efficiently it works.

if you dont have access to this like most people just use bottled spring water

What about that GMO ginger straight from the china toxic soil 😂

@@sac5608 you can also just let tap water sit for 24-48 hours. The chlorine evaporates. Also your local chemist/pharmacy probably sells distilled water.

@@australiananarchist480 yeah this as well apart from some countries use a chemical called chloramine or something like that it doesnt evaporate. camden tablet or metabisulphate works too i would suggest googling that method if you do that i have brewed anything for ages.

Chlorine is a gas at room temp. If you bring the water to a boil most of it will evaporate.

Tepache is not made in a similar way- you don’t use a starter.🤡🤦‍♂️

To maintain a proper colony if it's established, cut the liquid of your container by half and keep feeding as normal adding equal parts sugar and ginger. Try to maintain the same amount of water you started with. You can slow the growth of the colony by refrigerating it. The colony will live on strong in the fridge but be sure to keep up feeding it on a slower time scale or it can go dormant, or even die. Generally speaking it's best to leave it at room temperature The plant's water should be cut in this way periodically even when not making a batch of ginger beer, or it will to continue to grow indefinitely, and starve itself out. Once you have a routine you should have a constant supply of fresh ginger beer, and a happy ginger beer plant. Edit: the kefir like grains substance you should see in your container is the colony. They are what make the magic happen don't discard them unless you somehow have to many. These can be shared with others to start their own plant.

Apologies if this response is too late but in my humble opinion I would say leave it until after baby comes and you've finished breastfeeding. Even honey isn't advised for babies before a year old so I didn't even take honey during my pregnancies. Better to be over cautious during pregnancy.

I was not able to find organic ginger and I washed mine before finely grating it (no food processor). I did this on Sunday and it is now Thursday, and there are bubbles so it seems to be working! We used organic raw sugar and filtered tap water.

Near as I can tell a Ginger beer plant and a ginger bug are the exact same thing: wild yeast ginger beer culture. Probably a regional difference in terminology. Introducing domestic yeast isn't making a ginger bug, that's just making ginger beer without a bug in the first place.

It can only reach 5 to 6%

@@jackovhemling1831 Thank you @Jacob helming... Take Care and Stay Safe!!!

That's if you have a very active colony. Most of my batches come out at 1-3 percent. Many use a yeast when starting and this is not true ginger beer and can be as alcoholic as beer.

It can even be less than 1% alcohol, it just depends on how much sugar you add to the ginger beer and how long you let it ferment since yeast feeds off sugar and it creates alcohol instead

^There’s no reason to flavor a ginger bug- flavor your final beverage.

Yeah after fermenting for a few weeks it does have a hint of alcohol.

Will you please, elobarate HOW to CONSUME, after 5 days of fermentation. ( From BHAARAT / INDIA)

Not necessarily, if you started seeing bubbles. I saw plenty of bubbles with ginger I had peeled because it wasn't organic Ginger. If you see bubbles rising in a week or less, then you have a live (ginger) bug.

That just does not work like that - often asked...

It appears he is using a minimally processed sugar. A natural ginger beer plant like he is making might not start with honey. In fact honey has been shown to be toxic to the ginger beer plant colony. Raw honey contains a lot more than fructose and glucose inside of it. Most have water, pollen, and other trace minerals. Once a colony has started it may be able to cope with these non fuel items. It's extremely problematic depending on where you live to get a proper start at all. The best bet is to have an established colony already. Using the pure sugar raises the chances of getting the right bacteria to take hold and have a proper balance to prevent bad bacteria from growing. A true ginger beer plant contains no outside yeast, and is instead a rare strain of healthy lactobacillus bacteria and wild yeast in symbiosis. I've had many many many attempts fail to start at all even using fresh from my own garden ginger. There is one seller I know of on eBay that has one of the true strains from before WW2. Most ginger beer plants died out due to rationing for the war effort. Prior to this many homes across Europe and especially in the UK had them in their kitchens. When they made a new batch, or feeding it was common to share the "plant" with others if it wasn't wanted or needed at the time. My aunt was given some of her grandmother's as a wedding present. Most strains today come from a culture bank stock. If you would like to experiment with it I wish you luck! It's an amazing tradition that almost died out the more people interested the better.

​​@@john7143ey there! Excuse my ignorance but is it best to start your own? I've just started my own today using filtered water, and organic ginger and unrefined demerara cane sugar. I live in the UK. Appreciate any advice you can give . Thanks in advance

It is the same . 1 ml water = 1 gram . I weigh my liquids because it is easier than measuring

Ginger beer is made from ginger bug. Ginger bug is just a fermenting agent