Ginger Bug Blog Post
INGREDIENTS
Tea
Other Ginger
Fruit
2 tbsp grated ginger
Sugar
2 tbsp cane sugar
Addition
1 tbsp ginger & 1 tbsp sugar daily
NOTES
Day 1:
- Add 4 cups (1 liter) filtered water to the jar.
- Add 2 tablespoons chopped ginger and 2 tablespoons sugar.
- Stir until the sugar dissolves.
- Place the jar in your Fermenstation with the lid on.
Day 2-7:
Each day add the ginger and sugar and stir.
Ginger Beer Recipe:
Makes: 4 x 700ml bottles (about 2.5 liters)
- Ingredients -
Ginger tea:
3L / 12 cups - filtered water
170g / 1.25 cup - Ginger, chopped, skin on, unwashed
400g - sugar
17g - lemon peel
10 - Black peppercorns
5 - Allspice berries
2 - Whole cloves
(You can omit the lemon and spices for a simpler version.)
Add the bug:
140ml / ⅔ cup - fresh lemon juice, strained
200ml / ¾ cup - strained ginger bug liquid
Steps:
1. Make the ginger tea. Bring 1L of the water to a boil. Add the ginger, sugar, lemon peel, peppercorns, allspice, and cloves. Stir until the sugar dissolves. Simmer gently for 5 minutes, then remove from the heat and let it steep until lukewarm.
2. Strain your ginger bug. Strain the bug through a mesh strainer and measure out 200ml. Return the rest to the jar, top it up with fresh filtered water, and feed it 1 tablespoon each of ginger and sugar.
3. Combine. Once the tea is lukewarm or cooler (hot liquid will kill the yeast), strain it into a large pitcher or bowl and discard the solids. Add the remaining 2L of room-temperature filtered water and the lemon juice. Stir gently.
4. Bottle. Add the 200ml of ginger bug liquid and stir. Pour into 4 × 700ml bottles, leaving 1 inch of headspace. Close tightly.
5. Ferment in the F2 Side for 2–3 days.
6. Check for readiness. Lightly burp the carbonation cap to check on the carbonation. Add more days if you want more fizz.
7. Chill. Move the bottles to the refrigerator and chill completely before opening.
Storage: Refrigerated, the soda keeps for a couple of weeks and gradually loses sweetness over time.
- Add 4 cups (1 liter) filtered water to the jar.
- Add 2 tablespoons chopped ginger and 2 tablespoons sugar.
- Stir until the sugar dissolves.
- Place the jar in your Fermenstation with the lid on.
Day 2-7:
Each day add the ginger and sugar and stir.
Ginger Beer Recipe:
Makes: 4 x 700ml bottles (about 2.5 liters)
- Ingredients -
Ginger tea:
3L / 12 cups - filtered water
170g / 1.25 cup - Ginger, chopped, skin on, unwashed
400g - sugar
17g - lemon peel
10 - Black peppercorns
5 - Allspice berries
2 - Whole cloves
(You can omit the lemon and spices for a simpler version.)
Add the bug:
140ml / ⅔ cup - fresh lemon juice, strained
200ml / ¾ cup - strained ginger bug liquid
Steps:
1. Make the ginger tea. Bring 1L of the water to a boil. Add the ginger, sugar, lemon peel, peppercorns, allspice, and cloves. Stir until the sugar dissolves. Simmer gently for 5 minutes, then remove from the heat and let it steep until lukewarm.
2. Strain your ginger bug. Strain the bug through a mesh strainer and measure out 200ml. Return the rest to the jar, top it up with fresh filtered water, and feed it 1 tablespoon each of ginger and sugar.
3. Combine. Once the tea is lukewarm or cooler (hot liquid will kill the yeast), strain it into a large pitcher or bowl and discard the solids. Add the remaining 2L of room-temperature filtered water and the lemon juice. Stir gently.
4. Bottle. Add the 200ml of ginger bug liquid and stir. Pour into 4 × 700ml bottles, leaving 1 inch of headspace. Close tightly.
5. Ferment in the F2 Side for 2–3 days.
6. Check for readiness. Lightly burp the carbonation cap to check on the carbonation. Add more days if you want more fizz.
7. Chill. Move the bottles to the refrigerator and chill completely before opening.
Storage: Refrigerated, the soda keeps for a couple of weeks and gradually loses sweetness over time.
PREP TIPS
How to know it's ready:
Small bubbles rise when you stir, or you see fizzing around the ginger. In the Fermenstation, this usually starts around days 3 to 4.
It smells tangy, gingery, and a little yeasty, like ginger beer.
It tastes lightly sour and fizzy, not sweet.
Small bubbles rise when you stir, or you see fizzing around the ginger. In the Fermenstation, this usually starts around days 3 to 4.
It smells tangy, gingery, and a little yeasty, like ginger beer.
It tastes lightly sour and fizzy, not sweet.
