The Ultimate Homemade Ginger Beer: Naturally Fermented & Fizzy

Описание: 0:00 - 0:10 Intro
0:10 - 1:03 Ginger Bug
1:03 - 2:43 Ginger Beer

Have you ever wanted to make your own naturally fizzy, probiotic ginger beer from scratch? This video explores the fascinating process, starting with a "ginger bug" starter culture and how that active bug is then used to brew delicious, gut-healthy ginger beer.
Discover the difference that wild fermentation makes for an authentic, zesty, and refreshing drink, unlike those made with artificial flavors and commercial yeast.

This video covers:
Understanding the ginger bug starter
The brewing process for ginger beer
Achieving natural carbonation
Tips for a successful brew
If you're interested in homemade, fermented beverages, this video provides an overview of the process.
Overview of the Ingredients Used

The core ingredients for this fermentation process are:
Fresh Ginger: The star ingredient, providing flavor and natural yeasts/bacteria needed for fermentation. Using organic, unpeeled ginger is often recommended as the skin contains more wild yeast.
Sugar: Serves as the food source for the naturally occurring yeasts, which convert the sugar into carbon dioxide (for fizz) and a small amount of alcohol. Both white and brown sugar or raw cane sugar work well.
Water: Non-chlorinated, filtered, or spring water is crucial because chlorine in tap water can kill the beneficial microbes needed for fermentation.
Lemon/Lime Juice (Optional, but recommended): Added to the main ginger beer mixture for flavor balance and brightness.
Salt (Optional): A pinch of salt is sometimes used in the main brew mixture to enhance flavor. 
Day-by-Day Ingredients Breakdown
Day 1 - Making the Ginger Bug
Ingredients Used: Grated fresh ginger, sugar, and non-chlorinated water.
Process: These ingredients are combined in a glass jar and stirred until the sugar dissolves. The jar is covered with a breathable cloth (like cheesecloth) to allow airflow and left at room temperature. 
Day 2-7 - Feeding the Ginger Bug
Ingredients Used: A small amount of additional grated ginger and sugar is added daily.
Process: The added ginger and sugar "feed" the wild yeasts, helping the culture to become active and bubbly, which typically takes between 3 to 7 days, depending on the ambient temperature. No extra water is typically added during these daily feedings. 
Day 7 - Making Ginger Beer
Ingredients Used: The strained liquid from the active ginger bug, more fresh ginger, sugar, non-chlorinated water, and lemon juice.
Process: A strong ginger "wort" or syrup is made by simmering ginger and sugar in some water, then cooled to room temperature with the addition of remaining cold water and lemon juice. The strained ginger bug liquid is then added to this cooled mixture, bottled in pressure-safe bottles, and sealed for a secondary fermentation. 
Day 10 - Ginger Beer is Ready
Ingredients Used: No additional ingredients are added.
Process: The ginger beer has fermented in the bottles for about 2-3 days, building carbonation. It is then refrigerated to halt fermentation and is ready to drink.