Comments on: How To Make A Ginger Bug (How To, Care Instructions & Recipe Suggestions) https://nourishingtime.com/how-to-make-a-ginger-bug/ A time to nourish with food and positivity. Mon, 14 Oct 2019 14:09:45 +0000 hourly 1 https://wordpress.org/?v=5.3.1 By: Marlene Taylor https://nourishingtime.com/how-to-make-a-ginger-bug/#comment-174584 Sat, 07 May 2016 19:20:55 +0000 http://nourishingtime.com/?p=511#comment-174584 Whey works great! And it usually takes a week to 3 weeks to get to super bubbly (depends on heat). I use the whey leftover from making soft cheeses like ricotta and mozzarella. You just have to be patient if using whey.

]]>
By: Jo K. https://nourishingtime.com/how-to-make-a-ginger-bug/#comment-170977 Tue, 02 Feb 2016 19:55:07 +0000 http://nourishingtime.com/?p=511#comment-170977 If I were to use honey in place of sugar, would the ratio be the same?

– Another Jo

]]>
By: Jo https://nourishingtime.com/how-to-make-a-ginger-bug/#comment-163502 Thu, 22 Oct 2015 00:09:16 +0000 http://nourishingtime.com/?p=511#comment-163502 I prefer to tighten it, but it is easier to get it going first before doing so to capture the wild bacteria/yeasts in the air.

]]>
By: queenie https://nourishingtime.com/how-to-make-a-ginger-bug/#comment-162865 Wed, 14 Oct 2015 14:08:42 +0000 http://nourishingtime.com/?p=511#comment-162865 i want to ask the jar, do i need to tighten the jar with lid or just the same as first fermentation of kombucha?

]]>
By: Jo https://nourishingtime.com/how-to-make-a-ginger-bug/#comment-150010 Tue, 07 Jul 2015 22:16:10 +0000 http://nourishingtime.com/?p=511#comment-150010 You can test with a hydrometer (click here for more info). If I have it as soon as it’s ready, I don’t taste any alcohol at all. The longer something ferments, the more alcohol is produced. So you may want to make in small quantities that you’d enjoy quickly.

]]>
By: Ms Michelle Grant https://nourishingtime.com/how-to-make-a-ginger-bug/#comment-149815 Tue, 30 Jun 2015 02:15:35 +0000 http://nourishingtime.com/?p=511#comment-149815 I would love to try, but I absolutely cannot have ANY alcohol. Is there a wy to really have it alcohol free?

]]>
By: John MacDowall https://nourishingtime.com/how-to-make-a-ginger-bug/#comment-13332 Tue, 22 Jul 2014 12:07:41 +0000 http://nourishingtime.com/?p=511#comment-13332 5 stars
Yep! Works better than expected.

]]>
By: Matt Miller https://nourishingtime.com/how-to-make-a-ginger-bug/#comment-10731 Thu, 12 Jun 2014 22:58:16 +0000 http://nourishingtime.com/?p=511#comment-10731 Cool, Jo! Try the Tepache! You don’t have to add beer and the longer it ferments, the more alcohol is produced. But after around 60 hours, there wouldn’t be much, but the fermentation process should be started well enough to carbonate. To me, it’s too sweet, so I mix with beer, but you could use ginger ale instead.

One warning about bottling sweet stuff: if you don’t pasteurize, you could get a bottle bomb. Once carbonated to your liking, refrigerate and don’t let it warm up again or the yeast/cultures could revive and cause the same. You may know this…but I don’t want anyone that is new to doing this to get hurt!

]]>
By: Jo https://nourishingtime.com/how-to-make-a-ginger-bug/#comment-10727 Thu, 12 Jun 2014 22:05:06 +0000 http://nourishingtime.com/?p=511#comment-10727 One of the things I love about these ferments is the live active cultures that provide a cheap probiotic! So, I do not pasteurize 🙂 But I do bottle it up and let it carbonate to make a natural, healthy soda. I haven’t tried tepache…yet!

]]>
By: Matt Miller https://nourishingtime.com/how-to-make-a-ginger-bug/#comment-9457 Thu, 22 May 2014 03:10:27 +0000 http://nourishingtime.com/?p=511#comment-9457 Interesting. I’m beginning the bug tonight! I had some fresh mint on hand…it’s a “chocolate” mint varietal that I’m growing. I decided to pinch it back and had about a heaping tablespoon of stems/leaves. I didn’t bother chopping them…just added them to my jar. Gave it a good shake and loosened the lid. Let’s see how it goes! Have you ever tried bottling and letting it carbonate a couple of days and then pasteurizing it? I ferment cider and brew beer, so I have the stuff to try it. Did a Mexican Tepache recently and that turned out very well.

]]>