Have you tried to calculate the amount of sugar? Since you just need it for carbonation, you could use a priming sugar calculator to get the precise amount of more or less any fermentable to reach your desired level of carbonation. This would aid in repeatability and more important (at least for me) it makes it more of a set and forget process, as you don’t need to burp it. 🙂

I've found that I need the ginger bits in the bottle to carbonate effectively. There was just never enough yeast in the liquid to carbonate. I just filter it out when serving. Alternately, if I had a big batch, I probably could filter and transfer it to another bottle if I acted fast enough.

I wonder if using the natural yeasts you could create something akin to a kombucha culture from scratch almost

Got a blood orange-basil ginger beer fermenting right now!

Perfect timing! i just made my firsy ginger bug and ordered flip top bottles. thanks for the video and all you advice!

Just be sure to use sanitizer on the cheese cloth and any screen/mesh/siv I'd also shy away from using hands. When you burp it it to check carbonation, you are looking for the perfect carbonation. When you place it in the fridge, it doesn't stop carbonation. However, it does slow the yeast down. You could also pasteurize the bottles by placing them in a slow simmer boil. if your bottles are rated for that.

Liters and grams, thank you ♥️

Thank you for sharing this. I hadn't thought to add tea and cherries to the ginger beer. Sounds delicious.

This was a great video to wake up to

Thank you for taking the time to make this video.

Great video, recently tried to pull off watermelon soda (took away the seeds, blended the rest ,strained, mixed with the gingerbug) I wonder If I should have simmered it as it carbonated really well but went bad on the second day having sour, almost pickle-like aftertaste Gona try it one more time with fresh motivation from this video :D

Johnny, I moustache you a question... 👨🏻

You put the boom boom into my heart You send my soul sky high when your lovin' starts Gingerbug into my brain Goes a bang-bang-bang 'til my feet do the same

So good! I feel more confident to do something like this

Love the more indepth video about ginger beer. Personally i have never used stevia to have a garanteed level of sweetness. I also add the sugar to the blended ginger water when its steeping. U can actually keep your ginger bug going indefinitely by storing it in the fridge. Just make sure its nice and fizzy before hand. The cold keeps the yeast in a light dormant state. Feed it with 1 tbs of sugar when u remember to, lol. Using this method it saves so much time when i get the urge to make fizzy drinks. Starting a brand new ginger bug can take up to a week to prepare. Just let the ginger bug come back to room temperature before use. This creates a mature bug ready for use. Mine takes only a day to carbonate and boy, does it fizz. To keep the bug alive, you only need to top it back up with water and redo the 'feeding' process for a day or two before letting it sleep in fridge.

Is it possible to over ferment your ginger bug? I've had mine in the counter for months, it is bubbly, I have been feeding it, but I wonder if it isn't good anymore for ginger beer

Yum. I want that blender, but I don't want to pay through the nose and I know I'd have to.

Why can't you make ginger beer or ginger ale that's naturally fermented without having to cook anything?

10/10 trying this

For the tea drink did you also ferment w the ginger bug? I assume so but you didn’t mention. Thanks!

What about adding your favorite flavors of Cheong to it instead of sugar for the yeast? I bet that would be delicious 😋

A question: Why didn't you use the zest of the lime? Is it because you wanted only the juice for a subtle flavor, or because the oils in the zest interfere with the yeast based fermentation process (i regularly use zest in my lacto fermentations)?

Can you describe what "Dry" you're referring to is? I made my first lemon soda using ginger bug, and then ginger ale too, it's so refreshing, but I got unpleasant after taste, Both made my mouth and tongue feels dry, even after I took a couple glass of water, Any idea?

You said you can't use real sugar to sweeten naturally carbonated drinks but I can't find any artificial sweeteners here for cheap. Is there a way to add sugar while serving/after fermenting?

Would there be any issues with fermenting in plastic bottles? Instead of sourcing the pressure safe bottles?

when you use ginger bug does your beverages taste like ginger ? why did you stop using kefir ?

A moustache too😂

Do this Ginger beer and your other sodas contain loads of alcohol? Or just small amounts? Im not too familiar with this and I wanted to try it out but no large amount of alcohol

Gemere ❤

Could you add something to kill the yeast so you could sweeten it with sugar rather than sweetener?

If we add more sugar will it more carbonate? 🧐

Does it have alcohol contain in it?

I couldn't stop myself from laughing every time I looked at your mustache 😂

Heck yeah metric!

❣💌❣

How does one make the ginger bug? 😄

I'm genuinely confused with all the distaste for Babishs recipe.. I mean it's obviously a leftover dish and he did something he thought to be different. Rice is a blank canvas so I don't think there's something that doesn't go with it you know

I can hear the Americans screaming in 8/16ths

Great vid! I made the pilgrimage here from instagram. Really cool to see your content in long format.