How Much Alcohol is in Naturally Carbonated Ginger Beer
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- čas přidán 1. 07. 2024
- How Much Alcohol is in Naturally Carbonated Ginger Beer? I decided to find out... A lot of people make claims that naturally carbonated (carbonated with yeast) soda pop / ginger beer, has no alcoholic content. But that made no sense to me; if yeast are fermenting, alcohol will be produced. But how much alcohol is produced with naturally fermented ginger beer?
**tested alcohol levels:
1 day on countertop: 0.2% alc by volume
2 days on countertop: 1% alc by volume
3 days on countertop: 1.5% alc by volume
4 days on countertop: 1.6% alc by volume
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Hol' up a minute. Gotta crack open a nice cold vanilla extract before I enjoy my video.
This guy needs to go outside, socialize sometimes. Great channel, but seems like most youtubers have social disorders.
I'd argue the person who judges others from the comment section of their informative videos has the social disorder.
Lemon essence was a big hit with shearer’s cooks
@@keithbridges2144 You should see his other channel where he hangs out and cracks a beer with the local homebrew club.
This is amazing, thank you so much 🤩
Complete pain in the butt to find someone who goes into this part of making ginger beer. Subbed!
Beauty is in the details they say =D subbed too internet covid safe high 5 bro
You are becoming on of my favorite food youtubers
Same here :)
After 10 years of making videos non-stop. Must be a life-changing event. Looks like a 2 year old channel at the most.
@@soullessSiIence Hard work pays off, he's getting a lot of subs each day!
It's the cola video that bought me here and I've stayed for all the other drinks videos (I like soft drinks but not overly sweetened ones or artificially sweetened ones)
Best food tinkerer for sure, but best overall food youtuber goes to Food Wishes for me.
I really love all of the soda videos and I've been wanting to make some of my own for awhile. It seems a lot more manageable than I previously thought. Can't wait for more!
This is the one of the most well put together videos I have ever seen in my life. Thanks for the information !
Ginger Beer sounds absolutely fabulous
I love your channel! You have an amazing level of production while still maintaining a very casual feeling in your videos. Keep up the great work!
Thank You!
This is a great video series, thank you very much for the info!
I really wish I'd found this channel sooner. It's wonderful. Thanks for what you do!
Glen I love your show! Best food show on youtube. Thanks for doing what you do!
I tend to let mine sit about 5 days, but they can last up to several weeks. Would love to see you track the full curve from day 1 to when fermentation stops.
I just found your site. I always loved ginger beer, and wanted to make it, but without alcohol, since I cannot drink it. At these levels, it makes me very comfortable to make it. Thanks!
Ironically, when I came upon your site, I could tell your Canadian Accent. Fellow Canuck here.
I really like your videos, thanks for all the easy to understand content!
In this video particularly I really enjoyed your presentation style it’s by far the best I’ve experienced kudos
I thoroughly enjoy these vlogs. Brilliant thank you.
You know, this is actually really good to know. I've only recently discovered ginger beer at my local grocery store and I kinda wanted to try and make some, but I'm really not a drinker (my body doesn't seem to like alcohol at all, the few couples tries I've done have all been... unpleasant.) so this has really helped settle my fears.
Thanks this was very helpful. I have been making spruce beer, so this gave me a ballpark %.
Thanks so much Glen. For those who are allergic to alcohol, this helps greatly!
Wow that's interesting, good to know that information, love the videos Glen and Julie 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Very interesting! Thank you.
Finally, a video that clearly shows the day to day-to-day alcohol content produced. I have been making ginger beer off and on for a couple years now, still can't buy it around here. Mostly just gave up, and started just drinking ginger tea, because it always tastes too much like beer after two days and the carbonation is gone immediately. So, I got a mini keg yesterday and am going to put it in the fridge at one day fermenting. Hope it works. If not, I am going to hook a tank up to the keg. Either way. Thank you for the info.
I wish all informative videos were are easy to understand and as concise as this one. You are a brilliant communicator thank you.
Awesome! Thank you!
I asked you for advices regarding this recipe 5 months ago but I finally did it last week, lol. I did almost exactly your recipe but scaled down a bit on the spices (like 50% of yours) and added 1 chopped up lemon per 2 liter of water.
I fermented it in plastic soda bottles. Mine got as carbonated as your 4 day result after 24h. So I guess my yeast was more active and/or I did something wrong measuring, lol. The good thing with soda bottle - I could by feeling know when the bottle got really hard (and I had to release the pressure). So I opened it after that every 12h or so and let it ferment for a total of 6 days. The last day, I opened it carefully and let it all calm down and then transfered it to a new bottle without the yeast sediment in the bottom to get it somewhat more clear. Then I let it sit for another some hours before I put it in the fridge (build up some lost carbonation from the 30mins I had the bottle open for transfering).
Also according to my oechsle scale the final product was at 4.2% ABV. To me it tasted really good. Not too tart perfect zing from the ginger and you could really taste the spices in the after taste! Also it was a bit funky (I guess because of the wild yeast, lol) but I like spontaneously fermented sour beer such a lambic so it was all good. Thank you Glen for such an amazing 2-part-video and channel.
Thanks for this information!
Thanks for your videos with just the right amount of science in them! Like you I was a bit fed up with the approximations and hearsay that many how-tos are full with. I'm now making great ginger beer now thanks to you. Would you mind sharing your insights on how to convert refractometer (handheld and analog in my case) readings into alcool levels ? I'm making ginger-bug hard cider and would like to measure it regularly to stop the fermentation at the right moment. All I seem to find online though are calculations that apply to beer but it's not clear how it applies to cider or ginger beer.
As a very new subscriber, I am thoroughly enjoying your videos. I have already learned so much! May I ask, would you consider doing a ...I guess it's called a product review (?)... of the equipment and gadgets you use in your kitchen? I have seen some lovely items, large (ie. stand mixer, food processor ) and small (i.e.. lemon 'squozer' , dough scraper, etc.) and your experience would greatly assist me in their selection. Thank you for what is quickly becoming my favourite cooking channel! :-) :-) :-)
Great I might try making this, I think it would be teh perfect drink to sip of an evening.
This guy gets thing right. Bravo!
Interesting results. While there might be enough sugar to get to 3-4%, that doesn't mean the yeasts are robust enough to get it up that high. Wild yeasts tend to be pretty fragile. Isolated strains of Brewer's yeasts are the reason you can get contents like you see on the labels of your favourite beer :)
So, a ginger beer made with beer yeast could get to 5%?
@@pabloquijadasalazar7507 depends on sugar content but 3% wild yeast is generous.
Great video! Tks!
A very interesting series of videos. In my childhood my dad made this sort of in passing and he called it a Ginger Beer Plant. I have no idea what he did except that the result, as yours was a refreshing drink as commercial Ginger beer is now. In those days there was no refrigerator, just a cool Pantry so ours were probably more than 4 days on the counter. It was certainly lively and we probably slept soundly that night :-). I am also a Brewer but this has always appealed to me as a Summer drink.
Thank you.
This isn't the same as if you use a Ginger Beer Plant. That is a different sort of culture. The Ginger Bug is the rough equivalent of a sourdough starter for bread. Ginger Beer Plant is more like Kefir grains or a Kombucha SCOBY. I make ginger beer with a Ginger Beer Plant. Slightly different process, but same lovely outcome.
Love these videos!
What a fabulous video and series! Based on my own experiments, this would segue over nicely into a series making Kombucha wines. I never did test ABV's, but mine weren't perceptually low alcohol to the palate, and the Huckleberry wine I did was very dry, indicating a good sugar consumption. This was with 23-30 day ferments before cold shocking and first racking. Way over usual time to let the fruit sit (in a mason jar to boot), and I don't know if it hurt the flavor, was neutral, or hurt it? The taste was pleasant either way, and is interesting to cook with.
It also seems to me, I did 2 cups of sugar per liter[?], and only a few tablespoons of the Kombucha liquid. The base was 3 quarts(ish) water to 1 cup(ish) whole berries (some open and bruised from handling but not crushed), which made a displace 'liter(ish)'; I was doing the process in 1/2 gallon mason jars. I guess the rub there is, did the fruit yeast cause higher alcohol than just Kombucha alone?
Anyway, I bet you could really take it some places.
Great video. My kids love ginger beer and I was learning to make the countertop fermented GB. The very first one I cracked open with my 6 year old sitting there enthusiastically. I smelled it. "Oop, um, no. Sorry bud. I think I need to learn a little more about this before I let you have some of this."
I love the northern accent. I know you guys live in Canada, so it's just not what I am used to, but the pronunciation of the As and the Os is great. 10/10 will watch again.
So funny--I was actually surprised that he didn't have an accent to me since it's rare to accidentally find Canadians here. Though he's from eastern Canada, so the o ("oot" instead of "out") is different than western Canada, which I've been told is more like the California accent
Now I wonder how much is in the ginger bug...but these videos are fantastic! Got me spiked in my food and beverage making interest. I just started a ginger bug a few days ago, per youre video, in hopes to make a root beer, inspired by, none other than, you lol Cheers and keep them coming please!
Thanks Glen, I've been making Ginger Beer with yeast as ginger is irradiated here in the UK. I've always wanted to try naturally occurring yeast, now I know not to bother.
Fascinating!
Hii Glen, great video! Just have one question, how long can you keep the naturally fermented beer for before it spoils?
Im doing it now man. Tnx.
Enjoy your instructions! Would really like to see you make home made root beer. Thanks
What is root beer?
Hi I have followed u r ginger making technique, its come our really good. I am also very much interested how pineapple beer is made, hope u will help me our with this.
Thanks a lot for your video! Would it also be possible to know how much sugar you have left in your bottles?
Fantastic video 👍
Hi grate videos, for how long can I keep the butlers in the refrigerator before put it on the counter o before I have to drink it? Thank you
I really enjoy your videos but I have to ask, is there a way I can prevent the ginger bear from fermenting any longer after keeping them for 2 days on the counter but not finishing the entire batch?
Excellent video
I’m kinda new to this, but is there a way to stop the fermentation after a few days. Or do you have to drink it all by then
Thanks
Yes the temperature in the house seems to play a big difference
Hi! Can you also talk about sugar content? Thanks great videos
I have been searching for this for a long time, so I'm glad so see someone trying to adress it. However, I'm not sure you're methodology is 100% sound. When we use the hydrometer or refractometer in beer making, we usually assume that only yeast was consuming the sugars. If there are also bacteria consuming sugar in there, you cannot know how much of that sugar was turned into alcohol, can you? Great videos though!
Great video. Thanks for doing this. How about sugar content. What should I do it I don’t like my ginger beer to be sweet. Thanks!
The sugar is converted to alcohol by the yeast - it won’t be sweet.
I've made a low alcohol and a 5% ginger beer, with just grated ginger, sugar and bread yeast instead of a ginger bug. I think I'll try the bug method next time.
Here's how my last brews went :
Ginger beer - low alcohol, 1%target
Day 1 OG=1.030
Day 2 FG=1.020
Ginger beer - 5%target
Day 1 OG=1.070
Day 3 sg=1.042 3.8% ABV
Day 4 sg=1.036 4.7% ABV
Day 8 FG=1.033 5% ABV bottled and pasteurised.
Both tasted great and the 5% was so drinkable :)
What does OG SG and FG mean?
@@Davorta they refer to Specific Gravity readings, which taken with a hydrometer, is a measurement of the amount of sugar in the liquid.
OG = original Gravity - the amount of sugar in your newly made must.
FG = final gravity - the amount of sugar left in the finished product.
Using these figures you can calculate how much sugar was turned into alcohol.
@@joe8172 great. May i know how much bread yeast and water volume ratio did you used
@@Davorta I think I used a tablespoon of yeast in a 10 litre batch. Not an exact science though :)
@@joe8172 wow thats just awesome, a tablespoon for 10 litres batch?, imma make my own beer company next year lol
Always interesting videos
Could one make the ginger beer, allow to ferment in a vessel with an airlock for one or two days, then bottle and allow to finish for an additional two or three days? Would that increase abv but still have enough action to carbonate?
If you made the beer this way - how would you increase the alcohol content to be like a regular beer or cider?. And thanks for the advice on the correct bottles - I would have made a mistake and do not want to use plastic.
Cold ginger beer in hot weather its best drink )
Any idea on the approx sugar content in the final product in your test samples?
Your Plato calculations through me off at first. I was thinking specific gravity. Lol
It would have been really nice if you would have told us what the formula was and went through the actual calculation. I do however really appreciate your work. Thank you, trying your bug recipe right now, the beer to follow.
I make ginger beer with Brewer’s yeast and then leave it out 12 hours before putting it in the fridge. The yeast is still working because they go in flat but a week later they are fizzy. I do it to have the least alcohol. Sorry! medication conflict! Still it tastes good. I’m going to try your recipe next.
Pls let me know if dry yeast is viable to make this, instead of ginger bug?
Hey glen! My oven broke recently, is there anyway you could make a stovetop bread video? I love fresh homemade bread but I've got no oven😅
Hello! My ginger bug has been bubbling a lot for 4 days and 2 days ago I bottle my ginger beer but I have not seen any gasification. Idk what to do.
In the past I have dissolved a half teaspoon sugar to the 1.25 Litre pop bottles, double fermentation and is really fizzy. Also can make a bomb if left too long.But still not high Alcohol BV.
how long after you put it in the fridge will it stay good, will it continue to ferment in the fridge at a slower rate?
I have a question, what is the time for anaerobic fermentation in ginger bug?
How long will this keep in the with a two day counter sit?
Would or do you expect consistent results from the same ginger bug? Or will it 'evolve' over time ?
I've had a go at kombutcha and my scoby has become sharper tangy er.
It will evolve and change over time - some people will 'bank' a sample that they like, but that's a little sciency for me.
Moscow mule,, lime ginger beer vodka, delicious 😋
Australia’s Bundaberg Ginger Beer is a phenomenal ginger beer if yours tastes anything like theirs I’ll have to steal your recipe :)
Agreed also right alcoholic ginger beer called GIBBS
That shit is too good!
That's alright, I'll just drink ten gallons of it a day.
can we make 3-5% ginger beer? If we store it for a longer time than 4-6 days?
What brand digital refractometer? Will this also measure calories? As I understand some can? Really looking to buy a good one for Kombucha and Kiefer water & Jun purposes
It's a Misco Palm Abbe - you can get them calibrated for a lot of different scales.
So that's how it's called ginger BEER. Now I know. Cheers, my man ! I will stick to the low alcohol level.
Quality content. Could you make more videos similar to the coca cola one?
I doubt the specific gravity will work if there's carbonation. It's also very sensitive to temperature, so you'd need a water bath to keep your test sample under constant temperature, ie 15.6 degrees Celsius. That refractometer was great! I love quick tests like that. I've never seen it used for trace amounts of alcohol but it should work if it's calibrated correctly. I know the brewing industry uses it to test for sugars before they start to brew a starting material. I've used it to do assays, which are typically raw materials close to 100%. Some of what I do as a chemist is to test for alcohol content in so called "non-alcoholic" drinks, ie Kombucha. I use gas chromatography for this, but your typical household doesn't have this equipment available to them. One thing to keep in mind when giving results in percent, is it matters if the percent is a volume to volume basis or mass to volume basis. The brewing and wine industries use a volume to volume percent, so you'll see this on wine bottles, ie 8% v/v.
I love your channel. I subscribed after seeing you make a "vintage coke". The care with which you get this information together and present it to us is great.
you should make videos of your essays, it's gonna be so helpful
Refractometer can be very accurate but it does depend on the suspended material in the sample being tested. There are adjustment calculations for measuring wort with malt characteristics that alter the light refraction. For most tests a hydrometer is accurate enough. The advantage of refractometer is the very small sample sizes required and temperature adjustment is fairly rapid. Alcohol is measured by volume (ABV) it doesn't matter if it's 500ml or 500L the ABV is consistent.
This channel is awesome. Can you use honey instead of sugar to make the ginger beer?
Yes you could.
Ah. Childhood memories. And that stuff stayed fermenting for at least a week before we could drink it.
Is it possible to make diet ginger beer with your ginger bug method?
Is there a way to make homemade ginger ale that guarantees
Yes - you make the ginger syrup as described here: czcams.com/video/IkZGpUAOiFo/video.html and mix with soda water.
What if you made your own kombucha or tepache
I don't drink any alcohol. At all. Often times because of the tast. I love ginger though, more than anything else. I'm really thinking about trying to make this beer myself.
After 2 days the alc% is very low - but if you want a truly alcohol free version try this: czcams.com/video/IkZGpUAOiFo/video.html same flavours, but you mix the syrup with soda water and it's fully alcohol free.
How many should i keep the bottle in dark place to ferment 4 or 5% alcohol sir?
If I saw this before I would be able to binge drink more , and keep my hung over away.
Is it possible to reach upto 5-7%/ABV? If yes, please instruct the procedure?
Oh no, just starting up and I was looking forward to 7 to 9 %, like my favorite "Stones" ginger beer at 8%. How do they get 8% ?
Can I add less sugar to carbonate it less? And if how much less?
Love these videos, i brew beer, but i've never made a ginger beer. Can't wait to try it. Would this not ferment out dry? 1.048 can make just over 6% ABV if it goes to 1.000. Even if it fermented down to 1.010 it would be about 5%.
2nd part of my question is how well does the digital refractometer work post fermentation? I know that analog refractometers are not accurate in the presence of alcohol and a standard hydrometer is best suited post fermentation.
If you fermented this out in a carboy you'd get a higher ABV - but with wild yeast from the gingerbug, it's hard to tell how far it will go. Commercial yeast would give better control. But in this instance, we're just showing something that's low alcohol and easy to drink.
The digital refractometer was designed to be used post fermentation - we've used it for nearly 3 years of homebrewing
( czcams.com/channels/9RYWYB80xvstGUkkahaUuw.htmlvideos ) and it's bang on. They probably should have come up with a new name for it rather than 'refractometer' because everyone asks the same question.
@@GlenAndFriendsCooking Awesome stuff, i guess i have a new toy i need to buy. Thanks for replying!
I reckon it feels like more..but my tolerance is low so I get really floaty on it snd prefer it..but i wonder if its something else that is in it. Because im sure if i bought a 1.5% alcohol drink it wouldnt have the sane affect.
Can we use yeast available at supermarket?
Thanks for the great video. I assume the test bottles were left open to ferment? If you add the ginger bug or yeast and cap right away, then the alcohol content should be negligible, correct?
No - all the bottles were capped right away and fermented in the closed capped bottles. Pressure is one of the determining factors in when yeast stop, but in this case we didn't reach their limit.
@@GlenAndFriendsCooking Ok. I wasn't aware that it could create any significant amount of alcohol when it is closed. So once you get a pressurized bottle the yeast has stopped fermenting? Can the ginger beer be tested once it is carbonated and give an accurate result, or does the carbonation skew the results either with a hydrometer or a refractometer.
Carbonation definitely skews the results with a hydrometer; you need to shake/stir your sample until the CO2 is dispersed (but you have to do that with a non-presurised sample as well). As for your first question about when the yeast stop fermenting - because these are wild yeast, and probably a mixed bag of many strains of wild yeast, it's very hard to predict their behaviour like we can with a monoculture of a known yeast strain. Some of the wild yeast may be able to handle higher pressures and keep working; every time you make it it will be different.
@@GlenAndFriendsCooking Thank you for your advice. I am learning a lot from your videos. :)
I would like to know how much carbs (sugar) is left in there...
If I added all of the ginger bug would that make it more alcoholic or would it just make it explode?
You should do a ginger ale soda.
I'm going to run my 5 day thru a still and then sour mash it. Any thoughts on Fusal oil content?
Ahe,
You have a brewing channel?! Lemme just subscribe... and done. After a year of brewing mead I caught the bug and just bought a Brew Monk (or robobrew in other places) and will be brewing my first beer next sunday. I'll be sure to binge-watch your BrewHouse channel. :D
I'm also for sure to mix the two and brew a braggot. I had it once at a festival and the combination of honey and beer was awesome. Sadly I can't find it commercially anywhere, so it was a good excuse to buy an electric brewing system.
Best of luck with the brewing! We love it.
Yeast doesn't mean alcohol when there is enough oxygen. There is also brewing yeast that doesn't ferment, such as that in Haake Beck beer.
I never let my ginger beer (or lemon beer, which boils lemon slices with the ginger and sugar solution, which tastes really good) go at room temperature more than 3 days. Even that is a bit long for glass bottles, which become grenades. I've had to pick glass splinters out of the wall.
We want 7% …. I made a homemade cider with just regular yeast and got %7 can I just add ginger to my fermentation and that’s basically it in a nut shell???