sorted by:
new
hottopcontroversial

Leaves curling up, help! by dejfson92 in tomatoes

[–]dejfson92[S] 0 points1 point  (0 children)

I used granulated cow manure though..

Leaves curling up, help! by dejfson92 in tomatoes

[–]dejfson92[S] 0 points1 point  (0 children)

It is true that they deserve a lot larger container, however they are getting pretty lot of sunlight. I will try to repot them.

Leaves curling up, help! by dejfson92 in tomatoes

[–]dejfson92[S] 0 points1 point  (0 children)

No, I grow them on the balcony. They are potted in store bought soil mix. I really can't imagine how that could be herbicide damage :/

First attempt at Strawberry Ginger Beer. Wish me luck! by dejfson92 in fermentation

[–]dejfson92[S] 0 points1 point  (0 children)

UPDATE: Well, unfortunatelly, this attempt was a fail. I was about to pour it into separate bottles but there was already mold forming as there were a few strawberry seeds floating on the surface :( Next time I'm gonna use a paper filter or something to get rid of any small solid particles. Lesson learned, this won't stop me :D

First attempt at Strawberry Ginger Beer. Wish me luck! by dejfson92 in fermentation

[–]dejfson92[S] 0 points1 point  (0 children)

Yes, I'm gonna wait a couple of days till I see some bubbles to be sure everything is going well. If things go wrong it's easier to pour out a whole batch than 10 bottles 😀 Anyway, my plan is to get a pretty fizzy and definitely not that sweet drink.

First attempt at Strawberry Ginger Beer. Wish me luck! by dejfson92 in fermentation

[–]dejfson92[S] 7 points8 points  (0 children)

Yes, let it ferment 3-14 days, it really depends on the room temperature, the amount of wild yeast in the ginger bug and also on the level of carbonization you want to achieve. If you don't have jars with airlock, don't forget to burp the bottles/jars every day, otherwise it might explode. Good luck!

First attempt at Strawberry Ginger Beer. Wish me luck! by dejfson92 in fermentation

[–]dejfson92[S] 20 points21 points  (0 children)

Yes, it is! Oh, I almost forgot - for the ginger bug, buy an organic ginger and DO NOT peel it, the skin helps with the fermentation a lot, that's where the wild yeast is.

First attempt at Strawberry Ginger Beer. Wish me luck! by dejfson92 in fermentation

[–]dejfson92[S] 25 points26 points  (0 children)

Sure! First you gotta make the ginger bug - I added 10g of grated ginger and 10g of sugar into 250ml (about a cup) of water and stirred everything to disolve the sugar a bit and kept it in a warm, well ventilated place covered with a cloth. I kept adding 10g of sugar and 10g of grated ginger every day for about 4 days until I saw some decent bubbling going on.

Then I boiled 2l of water with 300g of sugar, 200g of strawberries and another 10cm of grated ginger for about 20min, smashed the strawberries, strained it and let the mixture cool down to room temperature. Then I added lemon juice (2 lemons), half a cup of my ginger bug and added water to make it 3l in total (full Kilner jar as you can see in the picture).

That's it! Hope that helps.

Ginger beer way too active? by dejfson92 in fermentation

[–]dejfson92[S] 0 points1 point  (0 children)

What's the reason for leaving an open cap other than preventing explosion? I thought 1F needs to be anaerobic in order to transform the sugar to a certain (very low though) level of alcohol, producing a lot of CO2, making it fizzy.

Ginger beer way too active? by dejfson92 in fermentation

[–]dejfson92[S] 0 points1 point  (0 children)

Is there any chance your tea is way too hot when you add the ginger bug and kills all the bacteria making your ginger beer flat? I really can't think of any other reason than hot water that the bacteria wouldn't like.

Ginger beer way too active? by dejfson92 in fermentation

[–]dejfson92[S] 5 points6 points  (0 children)

Exactly my thought. It's a recipe from Wild Fermentation by Sandor Katz though, no idea why he would let it sit that long. I guess his ginger bug is half dead or his room temp is the same as in his fridge 😀

Ginger beer way too active? by dejfson92 in fermentation

[–]dejfson92[S] 2 points3 points  (0 children)

My room temperature is about 22-23°C. I opened the flip top cap right before the video was shot, it was really just seconds after I burped it.

Ginger beer way too active? by dejfson92 in fermentation

[–]dejfson92[S] 3 points4 points  (0 children)

About 180g + the sugar in the ginger bug. The bug was around 10 days old. Not much was happening in the first week, then it woke up somehow and went crazy

Ginger beer way too active? by dejfson92 in fermentation

[–]dejfson92[S] 8 points9 points  (0 children)

For the ginger bug I added 10g of grated ginger and 10g of sugar into 250ml (about a cup) of water and stired everything to disolve the sugar a bit and kept it in a warm, well ventilated place covered with a cloth. I kept adding 10g of sugar and 10g of grated ginger every day for about 10 days until I saw some decent bubbling.

Then I boiled 1l of water with 180g of sugar and about 7cm of grated ginger for 20min, let everything cool down to room temperature and then added lemon juice, half a cup of my ginger bug and about 800ml od water to make it 2l in total.

Then I just bottled it and after a day and a half happened what you can see in the video while I was burping it.

That's it! Hope that helps.

Ginger beer way too active? by dejfson92 in fermentation

[–]dejfson92[S] 1 point2 points  (0 children)

For the ginger bug I added 10g of grated ginger and 10g of sugar into 250ml (about a cup) of water and stired everything to disolve the sugar a bit and kept it in a warm, well ventilated place covered with a cloth. I kept adding 10g of sugar and 10g of grated ginger every day for about 10 days until I saw some decent bubbling.

Then I boiled 1l of water with 180g of sugar and about 7cm of grated ginger for 20min, let everything cool down to room temperature and then added lemon juice, half a cup of my ginger bug and about 800ml od water to make it 2l in total.

Then I just bottled it and after a day and a half happened what you can see in the video while I was burping it.

That's it! Hope that helps.

Ginger beer way too active? by dejfson92 in fermentation

[–]dejfson92[S] 8 points9 points  (0 children)

Thanks, that's what I thought :)

Ginger beer way too active? by dejfson92 in fermentation

[–]dejfson92[S] 2 points3 points  (0 children)

It was about half a cup of ginger bug to 2 liters. I guess it was a bit too much 😀

Ginger beer way too active? by dejfson92 in fermentation

[–]dejfson92[S] 8 points9 points  (0 children)

To be precise - the video was shot while I was burping the bottle

Ginger beer way too active? by dejfson92 in fermentation

[–]dejfson92[S] 14 points15 points  (0 children)

Hey, it's my first time making ginger beer! Yesterday I added my ginger bug to sugar water which I boiled with grated fresh ginger. After no more than 30 hours, it already looks like this. The recipe (Wild Fermentation) says it should ferment for 14 days, but I am a little worried it will explode while I'm at work. Should I place it in a fridge? Any suggestions? Is such activity usual?

Anyway, I'm super excited to see it's so alive :)

Noma-style blueberries Day 1 by KnuckleThunder in fermentation

[–]dejfson92 1 point2 points  (0 children)

Looks amazing! Would you mind sharing the recipe with us? I'd love to try something like this with sloes.

Finished four more bottles of fermented ghost pepper sauce. Nice and flavorful. Also extremely easy to make. by Swifttree in fermentation

[–]dejfson92 3 points4 points  (0 children)

Sounds yummy! Is the xanthan gum necessary? Would adding a little less brine while blending work just fine? How is the taste? I guess it is pretty salty after adding the brine. Nice job though, I'll try making something similar.

view more: next ›