Passion to try and make .

Felt like something I needed, a right of passage, unsure of cost savings in beginning. This ultimate achievement, self sufficiency, knowing can achieve, - human belief, feeling of success.

"I DID IT!!" End result tastes really good!!

Ginger Beer Experiment

Ginger Bug Starter

Ginger bug starter is easy to make and brew with. Unlike kombucha, all you need to get started is sugar and ginger root!

Prep Time: 15 minutes Yield: 3 1/4 cups

Category: Beverages

Cuisine: British

Method: Fermented

Diet: Gluten Free

INGREDIENTS

• 1 large piece of fresh organic ginger

(enough to make 5 Tbsp grated ginger)

• 5 Tbsp raw sugar or panela (divided)

• 3 1/4 cups of water (chlorine-free)

INSTRUCTIONS

1. Mix 3 1/4 cup of the water with 3 Tbsp of sugar in a glass quart jar. Stir until the sugar is dissolved.

2. Wash the ginger root, then grate 3 Tbsp of ginger into the quart jar. Don't peel the ginger because the skin helps with fermentation.

3. Cover with a cloth (cheesecloth or coffee filter) and secure in place with a rubber band or jar ring.

4. Place the jar somewhere warm and dark to ferment (a kitchen cupboard is ideal). Give the ginger bug a good stir once or twice a day.

5. After 3 to 7 days it should start to bubble. Once it's started to bubble, feed it 1 Tbsp of sugar and 1 Tbsp of grated ginger each of the next two days.

6. When it is really bubbly you are ready to make ginger beer or ginger bug sodas. See the section above for information on how to maintain your ginger bug starter.

NOTES

• Fresh turmeric root can be used instead of ginger or in combination with ginger. Perfect for making a bright yellow turmeric soda.
• The ginger bug needs to feed on sucrose, so don't use alternative sweeteners. Coconut sugar is fine, but honey and maple syrup are not.
• Expect a bit of scum to form on the top. These will be strands of yeast that are eating the sugar and ginger. Watch out for mold or a bad smell, which means it's gone off.
• The amount of time it takes to catch a ginger bug depends on a lot of things: temperature, the strains of wild yeasts in your home, and how fresh the ginger is. Don't start feeding your starter until it's started bubbling, or you'll end up adding too much sugar, resulting in a thick, syrupy starter. 
• Certain strains of bacteria can cause ginger bug (and other ferments) to end up thick and syrupy. This will often resolve as the fermentation continues and acidifies.
• If you're concerned, add a bit of fresh turmeric root to the ginger bug. Turmeric and ginger have the same culture, but I've found that fresh turmeric is just a bit better at promoting the right cultures. 
• I suspect it's because fresh turmeric doesn't have the same industrial process behind it and is more likely to still have the natural culture on its skin

link:https://www.fermentingforfoodies.com/catching-ginger-bug/

Three part process firstly keep Ginger bug starter, at room temperature whilst activating, refrigerate for sleep and storage.

Ginger Beer Recipe:

Method

Part One:

1. Ginger is washed gently; not scrubbed, or peeled, chop, maybe grate, or even processor; I believe that chopping retains flavour as other method pulverises that finite juice.
2. Tight lid jar, and cloth placed to prevent leakage and a safe pressure seal, we used a jar shown in picture sugar is added to create fermentation and carbonation, refreshing daily.

Syrup part two

We worked out how many bottles we had then did the mathematics, added ingredients to the pot.

1. 100g ginger to a Litre of water, blitzed food processor, or finely chopped; bring to boil then simmer for 10-15 minutes until comfortable with flavour.
2. During this process Stevia a natural sweetener does remove edge if required but gently once added no removal, and or other spices cinnamon works a treat. Taste as you go .

Part Three :

1. Once cooled strain with muslin, good teaspoon of raw sugar in bottle two inches of Bug strained, top up with liquid leaving expansion in top bottles round and tight sealed lids. Burp daily once when gaseous put in fridge cool 24 hours and enjoy.

Result was surprisingly amazing ,taste awesome .