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Hi! Interesting question, but we wouldn't recommend this because the water could be contaminated with other things from the air. We have had great success using our filtered tap water.

Hi! Distilled water should still work because there's no chlorine in it.

Thank you! ❤️

Hi! Yes, honey will work. Although it's a bit sweeter than sugar, so you would use less. Here's our video on how different sugars ferment --> ua-cam.com/video/TTHom2VY2R4/v-deo.html Happy fermenting! 😃

Hi! Absolutely! To make a half gallon batch, you can reduce this gallon recipe by half the amounts. Or you could even make a quart size by using a fourth of all the amounts in this recipe. It might be easier for you to see all the amounts by referencing this recipe on our website: fermentationadventure.com/how-to-make-homemade-ginger-beer-ale-soda-recipe-real-ginger/ Hope this helps!

@@FermentationAdventure thanks, i have started making the ginger bug from your other recipe, post which I'll do as you recommended . 🤞

Awesome! We hope you have great success with your ginger bug!!

Hello and welcome!! Thanks so much for clarifying! Looks like Chicha is a similar fermented corn beverage from Central and South America.

Nice!! Happy fermenting! 😄

Our pleasure!

Hi! You are definitely welcome to try our fermented recipes without the addition of salt. It can still ferment without salt, however you are more likely to have some issues with your ferment. This is because salt encourages the good bacteria to grow (the fermentation you're looking for), by discouraging the bad bacteria from growing.

Fantastic! Let us know how you like it! We really do favor this to regular cucumber pickles because it stays so crunchy. Enjoy!

Hi! A healthy ginger bug starter culture should smell slightly yeasty, a little bit sour, and with a hint of ginger. As far as the taste, it will be similar to what you're smelling, but also with a hint of sweetness. Hope that helps!

Hmm, I'm not sure we got around to that one yet, but we will surely record something soon! Basically a scoby hotel is like a holding place for all your scobies, and it's like you're continuously making kombucha. You would start with some sweet tea and every so often refresh the liquid with new sweet tea so that the scobies have something sweet to feed on. Hope that helps!

Oh that's awesome! Thanks so much for sharing! 😄❤️

Aww, thank you so much for the sweet comment! NOTE - This one has a very strong fermentation taste, probably because it fermented so quickly. 😄 We hope you love it! ❤️

@@FermentationAdventure my baby is in the process of fermenting. I will keep an eye out. 👁 Thanks for the extra tip

Thank you!! 😄

Thank you so much for the love!! ❤️❤️❤️

Some of these definitely had a layer forming on top! But then the layers on the ginger bug ferments are usually just foamy, unlike the solid scoby layer that forms on top of kombucha.

Hi! It's ultimately up to you! As you saw in the video, we like to use a plastic tester bottle because it helps us see how much pressure is building in our glass pressure-safe bottles. However the downside is that the fermentation process can deteriorate the plastic and it's thought that it could leech out into the drink. We do drink out of the tester bottle, but there's a few things that we do to help: We use stronger, thicker plastic bottles, like the ones made for sodas, so that it hopefully deteriorate less quickly. We also replace our tester bottles often (not reusing on too many batches). And lastly, after fermentation is complete, we transfer the contents of the tester bottle into a glass pressure-safe bottle right away so that it's not sitting in the plastic long term. Hope that helps you with your decision!

Hello! We're happy to hear you're finding our videos helpful! Since we're only using a little bit of ginger bug for our fermented drinks, we haven't noticed a ginger flavor in our end result (from the ginger bug) Like when we made root beer or our orange cream soda (ua-cam.com/video/zzBW0MTzA9s/v-deo.html), there was no residual ginger flavor. And when we make our ginger ale using our ginger bug, we create a whole new batch of ginger wort (ua-cam.com/video/KsMUuMmKwps/v-deo.html) to make sure it tastes plenty like ginger!

@@FermentationAdventure Thank you for your advice. Happy fermenting.

I’m looking to make nonalcoholic wine kefir

Hi! You can certainly use wine bottles with your primary fermentation, where the top is not closed completely. During the fermentation process, and even when it is stored in the fridge, there will be some gases released, so it's best not to store your ferments in any closed bottle unless it is made to withstand some pressure. This is why we like to use the glass pressure-safe bottles in secondary fermentation and while storing our water kefir drinks in the fridge.

@@FermentationAdventure can I ever cork crew it for shelf storage?

Yay! Thank you! We're happy to hear you've joined our Fermentation Adventure! 😃

Hi! Thanks so much for the comment! If you think about it, fermentation has been around a very long time, well before we had fancy equipment. While it's been convenient to have some of the newer fermentation tools, it can also be done quite simply. Glad you enjoyed the video!

That's the interesting part actually. Traditional Kombucha is a culture formed over thousands of years, and it continues by basically growing from itself. Over many years, the original culture has been used to grow more of the culture.

Awesome! That sounds absolutely wonderful! 😄

Hi! With alcohol being the natural bi-product of the fermentation process, the alcohol level will grow slowly over time. In our home, we ferment at approximately 72 degrees Fahrenheit, and so the alcohol level tends to grow slowly over a week. Actually, we made a whole video about how it builds over time (ua-cam.com/video/86SwZyUbtF0/v-deo.html) so you may be interested in checking that out!

Aww, thanks so much for your lovely comment! We're so happy you found us! Once you get your ginger bug going strong, we have a number of recipes/videos on how to make various fermented drinks. Happy fermenting!

😂 Love this! Thank you for the lovely comment and for joining the Fermentation Adventure! 🥰

We're so happy you loved it. Thank you!

Awesome! Glad you enjoyed this video! 🥰

Yup, exactly! Mead is certainly the most obvious proof that it does indeed work. 🥰

Kefir grains are a culture that has formed over many years, and it continues by basically growing from itself. Over many years, the original culture has been used to grow more of the culture, if that makes sense. So once you buy the grains (or even better, if you're gifted some grains!), then you can continue to multiply them and you should never have to buy new grains again. Hope that helps!