Natural Ginger Ale

How to make natural ginger ale- a healthy and delicious treat full of probiotics and enzymes

It turns out that soda hasn’t always been the high fructose corn syrup and artificial flavor concoction in an aluminum can that we know today.

For hundreds of years (and probably much longer) cultures around the world have made various forms of naturally fermented “sodas” from sweetened herbal teas or fruit juice mixes. These natural fermented drinks contained beneficial enzymes and probiotics to boost health and were a far cry from the unhealthy versions we have today.

This version uses a fermented ginger culture to create a naturally fizzy soda! Ginger is and delicious herb that has been used in many cultures for its health-boosting properties. From my herb profile of ginger:

Ginger has been used in Chinese Medicine for thousands of years and is said to help:

  • Soothe digestive disturbances
  • Alleviate nausea (great in early pregnancy)
  • Reduce fever
  • Calm coughing and respiratory troubles
  • Stimulates the circulatory system
  • Helps relieve muscle aches and pain
  • Can help get rid of dandruff
  • Emerging evidence shows it helps lower cholesterol
  • Japanese research has found Ginger is effective in lowering blood pressure and cancer risk

This natural recipe for ginger ale uses fresh ginger and a cultured ginger mixture (called a ginger bug) to create a naturally fermented and naturally fizzy ginger ale. Though this mixture can contain a small amount of alcohol if left to ferment at room temperature for weeks, we use the short brew method to create a fizzy soda without the alcohol.

Homemade ginger ale is soothing for digestive disturbances and contains probiotics and enzymes. As with any fermented product, I’d suggest starting with a small amount (4 ounce or so) and working up as all the probiotics and enzymes can cause an upset stomach in those who aren’t used to consuming fermented products. I found small amounts of this mixture helpful in early pregnancy to ward off nausea and any time one of us has an upset stomach. It also just tastes great!

This recipe makes 2 quarts of natural ginger ale, though the recipe can be adjusted up or down by using a ratio of 1/4 cup sugar per 1 quart of water and adding 1/4 cup ginger bug starter per quart of water.

How to make natural ginger ale- a healthy and delicious treat full of probiotics and enzymes

47 votes


Natural Ginger Ale

A naturally fermented old-fashioned ginger ale (also once called Ginger Beer) that contains beneficial probiotics and enzymes.


  • A 1-2 inch piece of fresh ginger root, minced. Adjust this to taste. I use 2 inches as I prefer a stronger ginger taste.
  • 1/2 cup of organic sugar or rapadura sugar. if using plain sugar, add 1 tablespoon molasses for flavor and minerals.
  • 1/2 cup fresh lemon or lime juice
  • 1/2 tsp sea salt or himalayan salt
  • 8 cups of filtered (chlorine free) water (Here is the water filter we use)
  • 1/2 cup homemade ginger bug (or can use 1/4 cup whey for a faster recipe though the flavor won't be quite as good. Here is a tutorial for how to make whey)


  1. Make a "wort" for your ginger ale by placing 3 cups of the water, minced ginger root, sugar (and molasses if needed), and salt in a saucepan and bringing to a boil.
  2. Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.
  3. Remove from heat and add additional water. This should cool it but if not, allow to cool to room temperature before moving to the next step.
  4. Add fresh lemon or lime juice and ginger bug (or whey).
  5. Transfer to a 2 quart glass mason jar with a tight fitting (air-tight) lid. Stir well and put lid on.
  6. Leave on the counter for 2-3 days until carbonated and transfer to the fridge where it will last indefinitely.
  7. Watch this step carefully. Using whey will cause it to ferment more quickly and it will take less time. It should be bubble and should "hiss" like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.
  8. As with any traditional fermented drink, it is more of an art than a science as it depends on the strength of your culture, the temperature of your house and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn't become too carbonated as this will cause too much pressure and may result in an exploding jar!
  9. The mixture can be strained and transferred to Grolsch style bottles before putting in the fridge (we like these bottles).
  10. Strain before drinking.
  11. Enjoy!

Courses Cultured - Beverage

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Have you ever made a naturally fermented drink like ginger ale, kombucha or water kefir? What is your favorite? Share below!

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Reader Comments

  1. how do you replenish the ginger bug as you use it? If it can be kept long term, it must need to be fed. Thanks for a great recipe..going to buy ginger root tomorrow!

    • I will add to the recipe above, but basically, you feed it daily (counter) or weekly (fridge)

      • Thanks..I would imagine fridge is safest place to keep it..

      • I know this sounds stupid, but I just want to make sure I get it right. When replenishing. If you take 1/2 cup ginger bug out, you add 1/2 cup fresh water, then feed it daily?

          • Hi Katie,

            Just an FYI, the ginger bug directions do not say to add more water and only says a teaspoon of ginger and sugar per week to keep it going in the fridge.

        • When you add the ginger bug, do I just the liquid or both liquid and the ginger solids too?

      • When adding the replacement sugar, ginger & water does it need to be brought to a boil first before adding it to the Bug? Or once the bug is made you just keep adding the raw ginger and sugar? Also does it have to sit out for a day or two when fed each time? Thank you so much for all this info that you so freely give!! I pray your are Truly Blessed for all your work.

        PS How did the Cream Soda / others turn out???? 😀

      • Hello, your recipes are very spectacular–my favorite is the homemade rootbeer… However, I noticed that you mentioned “homemade Dr. Pepper and I was curious if you have a recipe for that. I have looked everywhere and could not find any recipes that involved natural fermentation. Thank you.

      • this is a great recipe, tried it 3 times so far and all turned out well, if I leave it to ferment for 4-5 days even better. Thank you so much

  2. we drink kombucha almost everyday, no stomach problems here

  3. Is all the sugar necessary? Could honey or stevia be used?

    • Here are my thoughts about the sugar in this recipe. First, the purpose of sugar in a ferment is to feed the good bacteria & allow them to proliferate. Second, there are 24 teaspoons in a half cup of sugar. Putting that into 8 cups of water means there could potentially be a max of 3 teaspoons of sugar/cup of ginger ale. (Obviously that is far less sugar tyan you’ll find in any commercial soda.) Lastly, there won’t be that much sugar in this finished product because the probiotic bacteria are going to consume a lot of the sugar as this mixture ferments.

      Honey is not a good alternative because honey has antibacterial properties that will work against the fermentation process. I don’t think that stevia is a good option to feed the good bacteria, which again is the process we are working to foster here.
      In my opinion it is best to use sucanat or rapadura as alternatives to refined sugar in fermenting foods. I hope this helps!

      • Question-Where did you hear about honey killing the good bacteria? I use raw honey all of the time to make fruit mead which is just a fermented fruit drink. I learned how to make it from the book “The Art of Fermentation” by Sandor Ellix Katz. He has some awesome and interesting stories about native peoples making honey fermented drinks. So for my experience I would think that honey might really work. It would be worth experimenting with anyway. 🙂

        BTW-This is a great looking recipe and I am going to try it! 🙂

        • I make mead on a regular basis, what you are making is a melomel(sp) the natural sugars in the fruit content is what allows the yeast to ferment it. One a culture is going strong then it can handle the honey but if you try to ferment the honey by its self without anything else to feed the bacteria you will seldom be successful in getting it to start. Hope that clears this up a bit.

          • I make mead too! Just started this year actually. I was just saying yesterday that I would love to make a ginger mead and an anise star mead. I make the quick, cheating, counter top, 1 gallon, balloon style haha. I use regular bread yeast, raisin and fruits, honey and water. I was wondering if the alcohol would be strong enough to pull a significant amount of the medicinal quality out of the herbs/roots. Eventually, I will get carboys and whatnot. I think I might try a ginger root mead.

        • Once upon a time I did make ginger ale using 50:50 raw sugar:honey (vol:vol). It brewed very quickly (too quickly, explosively) and had an unappealing and bitter taste (it was a strongly flavoured honey). I wouldn’t reccommend it.

        • I have successfully killed my kombucha culture using honey. Mead is made by ADDing yeast, whereas ferments are made using the natural bacteria found on the ginger or plant you are fermenting. If you are using good, raw honey it will have antibacterial properties that will weaken your culture and learn the probiotic effect. If you cook the honey first you might have a chance but then you will lose any benefit of using honey.

        • I only know, that honey when added to water, ferments. Difficult and dangerous to bottle in the long term.
          I do use its fermentation aspect with various odd brews I , mm, ‘throw together’, but for a good ginger beer, I had issues with taste, changing taste due to continued fermentation, and ! Exploded Grolsch bottle and plastic. Hopeless and downright dangerous.

      • Honey is a perfectly acceptable substitute for “sugar”. Honey only inhibits microbial growth in it’s natural state, due to it’s hygroscopic nature which is diluted when it is added to water or fruit juice, and some honeys will ferment on their own if the bees haven’t dried it completely.
        I’ve been making award winning mead (melomels, hydromels, metheglins) for 20 years, so I have a bit of experience with this particular process.
        Honey will give a better flavor, as well.

        • Honey should work fine. When you make mead, the guys at the home-brew supply shop suggest using double the amount of yeast you’d use for the same amount of beer or wine, in order to ovecome the honey’s bacteriocidal tendencies; I’ve always done that and I’ve never had a bit of trouble. I would imagine the same thing might apply here: if you’re using honey, you might think about using a bit more of the ginger bug, maybe twice as much. It probably isn’t even necessary, but it wouldn’t hurt anything and might help.

      • What about coconut palm sugar instead of cane sugar for the ginger bug? Or brown sugar?

        • I would assume that just following the recipe will be your best bet for results. I feel sorry for food bloggers when they get a million questions about all of the possible alternatives to be used and in what ratio – yadda yadda!!! We have made this ginger ale multiple times with great success. JUST FOLLOW THE RECIPE PEOPLE!

          • @Sarah- I think you need to be a little considerate and understand that not all parts of the world carry the 101 options available to you! Where I’m from, people have not even heard about rapadura let alone it being available in the market. When this the casw anyone who is not a master at making these foods will want alternatives and might not be confident about using it without clearing their doubts.

          • Thank you, Sarah. 🙂

          • Agreed!! If people want to explore alternatives just do it..don’t bother the kind person who has shared their recipe.
            I am very interested in trying to make this recipe..have some reserve though.. It seems somewhat complicated and I have not been so skilled in the ways of the culinary worlds not the past….

          • Unfortunately, “just following the recipe” is not always an option for everyone, as Prarthana points out. Additionally, when dealing with air collected cultures, like a ginger bug or a sourdough starter, following the recipe doesn’t give the same results every time, as so much is dependent on the environment. I followed this recipe exactly, and ended up with poor results. Probably because of the type of yeast I collected in my ginger bug was not the ideal type for this recipe. Because of this, trying alternatives is a must until each person finds what works for them in their environment. There is nothing wrong with asking about what other people have tried whether they were successful or not. These discussions help everyone reading. The food bloggers can choose to answer each question if they want, or leave it up to others who are interested to join the discussion (as we can see here, many people jump in to answer the questions). That is the point of the comments section…

          • Hi, You are so right, If it is not broken why try to fix it.

            This ginger ale works well and tastes as I remember it as a young boy.

            This recipe is 5 star and my family thanks you for it.

          • Some people such as myself are Diabetic and therefore looking fo a safe alternative so your comment was rude to say the least.

      • That’s really interesting, thanks – I’m type 2 diabetic and wondered about the sugar content in the end product.

        • The sugar is about the care and feeding of the microbes not about the recipe itself. there really are few options that will work as there is no such thing as diabetic microbes. you can try using less sugar and fermenting longer to lower the sugar content then adding stevia at the end to restore some sweetness but it will not work if you use anything but some form of fermentable sugar. there are many fermentable sugars but the one thing that they all have in common is that they are sugar which of course should be limited with diabetics.

          I have not tried this recipe but as a physician have a fair amount of knowledge of biology. I have successfully made kombucha.

          Dr Kyle

      • I make Water Kefir daily. The kefir bacteria eats the sugar in the solution and so when you go to drink it, there is little to no left in it, that is also why you must add sugar to feed the bug. I use Stevia to sweeten my WK AFTER the second ferment, and not until I put it in my glass to drink. that way, I’m not getting the sugar, not ruining my WK, but am getting the sweet I desire without the calories or empty carbs. I still get all the rest of the benefits of the WK. I’m sure the Ginger bug, or any other fermented product would be the same. Use whatever you want to sweeten or flavor your liquid, but wait until after the second ferment to add it.

        • i make raw milk kefir,the most probiotics,less time less ingredients

      • I am working on my 2nd batch right now. My bug has a good fizz to it, but my 1st batch of ale never fizzed after 4 days, I drank it. Real tasty, but more like a ginger-limeade. My 2nd batch is on day 4 now and I added some more bug yesterday, still no fizz. Could the lime maybe kill the bug?

        • I’m having the same issue. Bug fizzed but ale didn’t. 🙁

          • Mine is the reverse. Bug didn’t, ale did.

        • Mine took 2-3 weeks to fizz. And we keep it warm in our house during the day, 80F, which should cause it to ferment faster. In fact, i tried for seversl months to make kombuchs, but had vinegar within a few days. Finally gave up. But the ginger ale came out great after 3 weeks. My husband and son disagree, it seems there is some alcohol in it. Maybe next batch will work better since my ginger bug is stronger.

      • I must disagree with you about the honey, honey is used to ferment in mead and there are things called ferments using honey, the honey HAS to be RAW honey though and not processed honey from the supermarket or the ferment will not work

        • you may find that certain yeasts are more tolerant. I’ve read up (but am inexperienced at) on Komboucha vs Jun and literature definitely states sugar for Komboucha and water kefir and honey for Jun. Some people say you can ‘train’ your Scoby to be more accepting of one or the other, but they are definitely different types of sugars and other properties.

          I’d imagine that it’s a lot more critical when trying to grow the baby for the first time.


        • Sugar was discovered before 510 BC. Just thought you should know.

        • They have been using cane for thousands of years. They even found cane sugar in the Pyramids that was still viable.

      • I have been brewing for 20 years or so, and know that honey ferments just fine. As a matter of fact, one of the oldest fermented beverages known (about 10,000 years) is called mead. Mead is also called honeywine. This is produced by fermenting a mixture of honey and water (I prefer to use apple cider). Add yeast, and wait for everything to settle out and there you have it.
        So use honey at about the same proportions that you would use sugar. Your results may vary though.
        I would also invest in a small carboy and a conventional fermenter, rather than cheesecloth. These items cost less than ten bucks, and can be had at any homebrew supply shop.

    • NOt for this… the beneficial cultures feed on the sugar and it ferments out but it is needed for the reaction and to make the carbonation. Honey could work, though some honey, especially raw, is antimicrobial and can slow down the reaction.

      • Okay, interesting replies. It is all something to sit down and think about. Thank you all for responding. I just like to make sure that I get my thoughts and facts straight. 🙂

      • I just wanted to verify that although this recipe contains sugar, it’s a-ok for a person who suffers from Candida overgrowth?

        I love your blog, btw! Great recipes and I just printed out a TON of them!! 🙂 Thanks! x

        • The natural probiotics in the ferment are great for candida in your body. Water kefir is really great for people who have candida as well. Read the book. Nourishing traditions. The book is all about how consuming fermented and cultured foods can cure candida. I’m personally experiencing this. I’ve lost 15 pounds in two months just adding these foods. My digestion is perfect now.

      • what are the benefits of this ginger ale???

        • The same benefits of any other probiotic drink… Gut health.

    • I would like to report that I am having success using agave syrup. I started my bug using unrefined sugar but then I used agave syrup for the actual ginger beer and it’s working fine.

  4. Could you add keifer whey to the fermenting ginger culture?

    • I did this recently (actually I skimmed the foam off a drink I made with milk kefir whey) and it looks like there’s much more active microbial activity vs my control in which I just used the ginger and its natural yeast. But I can’t say for sure.

  5. I drank Ginger root tea 1 inch ginger root cheese graded into like cheese , 2 tea spoons of honey and 1 tea spoon of lemon juice for 1 month an it lowered my Blood pressure an my CHOL. over 40 points i am no longer under doctors care

    • This is interesting since I am trying to get my BP under control. During that month did you make any other dietary or lifestyle changes?

  6. Ok, so is there a significant alcohol content in this? I’m a little leery since it’s been called “beer”. I’m all about healthy probiotics, but how do I know I’m not making an alcoholic drink?! Or would it have to ferment for much longer than just a few days to be of concern? Slight content might be ok, but I’m a bit scared of making fermented drinks, because I won’t know if I’ve made alcohol, which I don’t drink, and I most certainly would not want to give to my kids…

    • My hubby brews beer at home so we have the equipment to measure alcohol content. According to the reading I took right before it went in the fridge it had no or negligible alcohol (less than an over-ripe banana). As long as it is put in the fridge when it has carbonated, the alcohol content should not increase. Most beers take 4-6 weeks of fermentation to get their alcohol content…

      • So if you let it ferment for the 4-6 weeks, you can make an actual alcoholic ginger beer? If so do you need to keep burping it? I just made my first batch this morning using organic ginger, lemons and sugar. I didn’t have a glass bottle, I had to use plastic, within 4 hours the plastic was completely expanded and I had to burp it for I was afraid it would explode. Fizzed all the way up to the opening and almost came out. Should it go in the fridge already?

      • hello, I make root beer drinks etc. im interested in these recipe’s like the root beer
        ginger ale dr. pepper. in a 4 gallon mix
        to approx. make 50 beer bottle worth.. any thoughts.
        so what is the correct amount of ingredients for this quantity.

    • Study the life cycle of yeast to know about alcohol in these brews. Catch it early, and the alcohol will indeed be minimal, but then the carbon dioxide (fizz) will also be less. The byproducts of the yeast growth are alcohol and carbon dioxide. If you have fizz, you have alcohol.

  7. A word of caution about ginger in pregnancy: my understanding is that it has abortifacient properties, and should be avoided in any significant quantities in early pregnancy, particularly if you have a history of miscarriage. It is a frequent ingredient in prenatals, too, because of its ability to sooth the stomach, but some may want to avoid it entirely!

    • I just want to clarify ginger has been shown to be safe in pregnancy, and ACOG’s official statement about it says that ginger is a safe alternative option for the treatment of nausea during pregnancy, although studies have been limited (as with ALL medicinal uses of herbs!).

      • First, I just finished my first ginger brew. Cheers, Wellness Mama- it’s amazing. I really appreciate the recipes you post!!!

        And, in reply to Abby and Miyo,

        from personal experience and extensive reading (ie: Hygieia: A WOMAN’S HERBAL, Susun Weed, etc) I’ve found ginger to effectively bring on a mense, as well as to cause miscarriage and/or bleeding in early pregnancy – and I mean the first 8 weeks.

        Every woman’s body is different, but it is possible to affect pregnancy with ginger – in large amounts – such as over a pound of crystallized ginger.

        So, although it may for some of us cause bleeding or bring on a mense, for others it may not. Start with small amounts and ginger is amazing for pain relief during menstruation, bringing on a stalled mense, and for pain relief in birth.

        Ginger is also known to thin blood slightly, part of why it works well with uterus, but also can cause more bleeding in labor if taken within an hour of birthing. Also, it can help to effectively lower blood pressure.

        There’s lots of research happening in Japan on the positive effects on the blood and circulation, as well as ginger possibly reducing cancer risks. 🙂

        Enjoy! And if pregnant, take cautiously if you’re not familiar with ginger. It can be extremely effective in prevention or management of nausea, but is a strong plant medicine and should be regarded as such.

      • Ok, then my question is would ginger ale be good for pregnant women? My wife is 3 months into her pregnancy and drinks a cup of water with ginger and lemon every morning for nausea and she has been ok. I just want to make sure the fermented drink is also ok before i make it.

  8. When replenishing the bug, do you add more water along with the sugar and ginger?

  9. Thank you for this recipe, as well as the Ginger Bug recipe! I just made 3 batches of this and it is now sitting out for the 2-3 days. If you strain into bottles after leaving on the counter for 2-3 days, will it lose it’s carbonation or will it re-carbonate in the fridge?
    Thanks again and I can’t wait to try it!

    • You typically strain the ginger from the bug before placing the the secondary and just add the liquid, but you should be able to strain and have it keep its carbonation as long as it has been tightly capped the whole time.

      • Sorry for the reply on an old thread, I’m new here! I’ve made a couple of batches this way and I have a problem with the carbonation as well. It carbonates fine out on the counter, however when I funnel into bottle, it fizzes up and seems to lose it carbonation that way; sort of like when a soda can explodes.

        Do you know how to do this transfer into the bottles without the carbonation fizzing out during the process? I’ve tried going slower and still have the same issue. Otherwise I love this recipe, taste great but more carbo would be even better!

        • Pour slowly and preferably along the side of the bottle. Like a bartender pours a beer.

          Or you van use a hose like when bottling vine. Once the mouth of the hose is under the surface it should not fizz as much.

          • I have poured the wort and the bug into individual bottles and let it ferment in the bottles. Another tactic I want to try is to let the bug ferment in a 1/2 gallon jar, then pour it into individual bottles that have 1/2 t. of sugar in each and try a second fermentation in the bottle.

      • I just made my first batch. After I made my ginger bug and poured in my two mason jars I didn’t strain it I guess so there is a lot of ginger sediment in my ginger ale. Can this be added back to my ginger bug and also if I keep the ginger bug in the fridge, when i feed it adding ginger and sugar, do I also add water?
        thank you for your help.

        • Hi Kim, if you are feeding just to maintain your bug I would add one tablespoon sugar, one tablespoon minced ginger and one tablespoon water weekly. I make one quart batches. I use one quarter cup ginger bug per quart then replace it with one quarter cup water and two tablespoons of sugar and two tablespoons of ginger. Then I return it to the fridge. I wouldn’t add the sediment from the ginger ale back to the bug.

  10. Since the ginger bug can be used to make other sodas, does anyone have a good recipe for creme soda, perhaps using the ginger bug?

  11. I like the sound of this but my gosh a lot of work and time for a drink.

    • It’s not really that bad. Once your bug is healthy, the time it takes to brew a batch is negligible and can be done while doing other necessary things in your kitchen.

    • I thought it sounded like a lot of work, too, but I don’t think I actually spent more than ten minutes of actual work at any one point. It’s a fun project, and the result is delicious.

    • Once the bug is going it’s about the same amount of work as making tea — basically, you ARE making tea followed by adding some culture to it. The only difference is with most tea you wouldn’t do the “simmer for a bit” part.

    • It is a lot of work. I tried something very similar. Love the idea of it, don’t like the work of it. I am not sure mine turned out all that well either.

  12. I would love to make ginger ale, but alas, I do not understand the measurements. I found a converting site, but I need to know whether your cups and quarts are british or american! And tsp, does that mean teaspoon or tablespoon?

    • tsp is teaspoon tbs or tbsp is tablespoon

    • It is my assumption that the measurements are in American values since reading the site shows me no British style verbiage. There are clear differences reading American and British interpretations of English that I find evident when I, as an American read a British web site. It’s all good, no criticism but this site appears American to me.

      Also, even in quart measurements, the difference between British and American only swings a little more than ten percent. With this recipe not being for baked goods, I don’t think absolute precision is required.

      With measurements stated as “1-2 inch piece of ginger”…its obvious this is not rocket science. Even the ginger bug recipe states 2-3 tablespoons of ginger…that’s a 1/3 to 1/2 ratio swing of an ingredient.

      I think you would be fine using your British measurement tools.

      • I live in America so all the measurements are American…

    • Hi Rusket, try watching YouTube videos showing people making these concoctions. You will be able to see what size the measurements look like. I think it would make more sense to you.

  13. I’m at the point of leaving the ginger ale for 2-3 days. But it isn’t getting fizzy. I have “burped” the bottle for fear of it bursting, but there hasn’t been any gas release.
    What am I missing? Should I add more ginger bug?

    • Could it be because I used sucanat as my sugar in the wort? I doubt it because it IS sugar. But…?
      Do I need to throw out my gingerale or can I save it? Add more sugar? Add more bug? Help!

      • I’m having the same issue too! I used organic cane sugar though. It seems to be getting slightly fizzy but you have to put your ear up to it and really listen. Mine’s been sitting for 5 days. My ginger bug is healthy so that’s not the issue. I don’t think … I did try to make strawberry “soda” and that didn’t get fizzy either. So maybe it is the bug? Anyway, I’m making a new batch as we speak and I’m trying sucanat this time.

        • im having the same issues… does anyone have any kind of advise?? i am lost, my ginger ale is out for three days and not even a hint of bubbles…

          • I had mine in my laundry room where it’s very cool. and it was doing nothing. i brought it into my warm kitchen one evening, thinking to just throw it out & start over. I didn’t get to it till the next morning & overnight it had started to finally start bubbling! So, you could try putting it in a warmer place/

        • Perhaps the temp, is a little low. Or you are using strait tap water.

    • The first time I made it I had to let mine ferment out of the fridge for a full week before it got fizzy. You know how you get that sediment that settles on the bottom, I found that if I turned the bottle upside down and then right side up and kind of allowed that to mix back into the beverage once a day, the fermentation sped up a little… This is a great recipe, it just took longer for the fermentation for me. I live at the Jersey Shore and I did this in the summer so it’s warm and humid here. I didn’t have it near an air conditioning vent and I had it on the opposite side of the room from my kombucha…

    • If no carbonation is happening my recommendation would be to use hotter liquid for the final step. If it’s too hot it will kill the culture and you won’t get any carbonation happening, but, if it’s near the upper end of “won’t kill the culture” then the result will instead be more powerful fermenting action. The recipe above is what most people should be following (letting the wort cool down substantially), specifically because otherwise it really does end up ale-ish (two of my batches have been way too strong due to being too impatient to wait as long as I should have). But, if you’re getting no activity at all then give higher temperatures a try. I’m not sure the exact temperatures I’ve been using but generally, if the water is hot enough to be painful for you, then it will almost definitely kill the culture. If the water is warm enough that you could comfortably bath in it for a while, then the culture should be ok (with possible risk of it being “overactive”, but if it’s not doing any carbonation for you it’s worth trying). If you could bath in it but it would be uncomfortable, then it may or may not kill the culture but probably best not to risk that much heat level.

      Another thing I should mention is you should definitely, *definitely* check in on the pressure if you’re using warmer liquid since stronger fermenting action will also mean more rapid accumulation of pressure and greater risk of the container exploding.

    • I’m in a similar situation. I used whey (as linked above) instead of the ginger bug but after 3 days there’s been NO fermentation. I’ve got the mixture sitting on my counter in a plastic 2 liter bottle at room temperature. I check the pressure on the bottle daily by squeezing it. It hasn’t increased at all.

      Could the whey have been bad? I followed the linked recipe for collecting whey from organic full fat yogurt. Is there some way to check the whey to confirm that it is good for fermenting?


      • Every fermenting site or book I’ve read always says to never use plastic. Only glass.

  14. can I bottle the ginger ale and keep it out of the refrigerator in a cool place?

    • Yes, just check for pressure and release as needed so the bottle don’t burst

      • This is the step that is making me nervous. My ginger bug was starting to bubble on Day 2, and I have a pretty warm kitchen (no AC). So, I’m a bit worried about how fast it may carbonate. How do you tell when to open it and release the pressure before the glass explodes? Do you have a particular fermenting jug you recommend?

        I wish there was like a mini pressure cooker device for this – and maybe there is – but like a pressure canner that if the pressure gets to be too much, there’s a rubber release that pops out. Is there anything like that so I don’t have to worry about my mason jar exploding? Also, is there any concern for exploding once it’s bottled and put in the fridge, or will carbonation basically cease from the cold after that?
        Thanks! (From an obvious newbie!)

        • I used no special venting. Just Mason jar and kept at 80°F, opening them twice a day.
          The bubbling in the wort I made (and this was my first ever attempt at anything carbonated) was not overwhelming.
          BUT….addressing your second concern, the carbonation (in mine) continues even after refrigerating the final product. The second bottle (I put them in 16 ounce growlers) I luckily had the foresight to open in the sink and nearly half of it bubbled over and went down the drain. This was totally unexpected. Next one I’ll be opening it in a bowl in the sink!

  15. Made it. Love it. So does Jr. and the Mr.
    Do you have any suggestions for flavor variations? I would like to try something cream soda-like with vanilla.

  16. I couldn’t believe how easy this was. Making the ginger bug was definitely the “hardest” part, and even that was just a matter of seconds a day to feed it. I was able to brew and bottle while doing other things, and then just left it to carbonate until it went into the fridge. Quick, easy, and delicious!

  17. Just wondering, some recipes say the first ferment should last for up to 3 days, with the lid loose, to allow the probiotics to be created. Then, you strain it and put it into sealed bottles to create carbonation for 24 hours, before transferring to fridge. Does your way still give enough time to create probiotics? I guess I’m not sure how it works — do you need the lid loose or tight for that to happen.

    • Probiotics can be created either way but carbonation can only be created with a tight lid…

      • Really struggling to get carbonated Ginger Ale. Made a “Ginger bug” with no problem at all – nice and yeasty/bubbly. Have tried two batches to make Ginger Ale, but it does nothing 🙁
        I have tried raw sugar and also white castor sugar, but the lemon juice is bottled – should it be freshly squeezed maybe?. I am in a hot country with my kitchen typically at 30degC, could this be “killing” the secondary process? HELP please…..

        • It shouldn’t be killing it… are you capping tightly?

          • I am using Kilner-type jars,but maybe they don’t seal properly? If I decant what I have into different jars/bottles, will it still ferment, or must I start again?

        • If you are using bottled lemon juice it has all sorts of nasty things in it to stop it from going rancid in the bottle.

          • Bottled lemon juice has preservatives in it. The preservatives kill the process instantly. (I found this out the hard way, with a failed batch, changing only the lemons solved the problem) Freshly squeezed lemons only. Anything with preservatives in will not work.

  18. Is the salt for flavor, or is it vital to the process? I liked it, but thought it tasted just a TAD too salty.

    • I just had to throw mine out because I got hit with salt and lime that nearly made me sick. Not a very good first run when I feel like I’m missing a shot of tequila. I’m not sure if I will try it again or not.

      • I used lemon instead of lime because I thought it seemed like it would go better with ginger, but I don’t really taste the lemon. I read a comment on another website from someone who made it without salt and it came out fine.

        • Good to know! I still have my ginger bug and a fresh piece of ginger root, so maybe I will try it again.

    • I suspect that the salt is less about flavor and more about a hotter wort to better simmer the ginger (since salt has the effect of increasing the boiling temperature of water). I suspect you can try dropping the salt, it might just somewhat decrease the ginger intensity in the final flavour. I’m just guessing at that though, so you should take my thoughts with a grain of salt, no pun intended…

    • It’s 1/2 tsp to 8 cups of water… Shouldn’t be too salty!

  19. I want to verify the part about this ginger ale causing an upset stomach if you drink too much right away. I drank a tall glass the first day because it was so delicious, and a short glass the second day, and by that evening (yesterday) I was having terrible bowel problems and all day today have had bloating and gas. I don’t want to blame the ginger ale unfairly, but that’s the only thing I can think to attribute it to, and I can’t say I wasn’t warned. It tastes so good on a hot day, though!

    • Are you drinking the sludge at the bottom?

      Your hunch that it was the ginger was somewhat correct. It’s actually what the ginger harbors…wild microorganisms. The “ginger bug” is actually a method of harvesting the most important one, the wild yeast, still on the ginger (so don’t wash your ginger or you’ll kill your precious yeast.) The beauty and downside to harvesting wild strains is that it’s a crapshoot what you get. You’re also harvesting bacteria and whatever else happens to be there, so if you’re not liking your final product, source your ginger from a different location and you may get wildly different results.

      Eating too much live yeast will give you the runs. To avoid this, leave your bottles upright for a week or so when you’re finished and *then* place them in the refrigerator upright for a few more days. The cool temperature will tell your yeast it’s time to go to bed. Putting your yeast in cold conditions so should cause the yeast to stop their log phase (nom nom nom) and then flocculate (clump up and fall to the bottom…zzzzzzzzzzzzzzz.) This induced hybernation causes them to conk out and fall to the bottom (scientific term.)

      Alternatively, you may reach your desired results by using less sugar, reducing the total amount of expended yeast. Using less sugar may be necessary for the strain of wild yeast you harvested. To the best of my knowledge using less yeast will have no effect on the final quantity of yeast in your solution, as they simply reproduce to fill any available space.

      Serve your beverage from a drinking glass instead of your fermentation vessel, gently pouring it to prevent your yeast cake on the bottom from being stirred up.


      • Thanks for the great info! I have continued drinking that same batch, in smaller quantities and less often, and haven’t had any more tummy troubles.

  20. I can’t help but notice that in the ingredients list it says 8 cups of water but in the recipe you only use three. is that a typo or am I missing something?

    • it’s three cups for the wort, followed by adding another five after the wort simmering is done, for eight cups in total

  21. When keeping my ginger bug alive after I use the first 1/4 cup, do I add any water when I feed it?

    • My approach is to add water to replenish what gets used up when I’m doing ginger ale — I suspect if you add too much water then you’ll need to increase how much sugar and ginger you feed it since more water will mean more culture and thus more nourishment to keep it happy. I suspect it’s better to start siphoning off ginger (to keep the ginger pile from getting too huge) rather than adding water.

      On the other hand, if you make lots and lots of ginger ale, then having lots of bug available could be helpful. I’m definitely considering expanding my own bug to a much larger volume with the requisite increased feeding requirements.

  22. Sorry if this is a stupid question, I tried to find the answer among the comments. I still don’t understand what to do when the bug is used, so I still haven’t started my ginger ale!

    If I use 1/2 cup of my ginger bug to start a fizzy drink, what EXACTLY do I do to replenish it? Like, how much water, sugar, ginger, etc do I add, and do I have to repeat the process of feeding it for x amount of days again?

    Thanks in advance!! I’m so anxious to start, my ginger bug was my first time making a fermented drink and I’m so happy with how it came out!

    • I’ve been replenishing the consumed 1/2 cup with 1/2 cup of filtered water. I haven’t been modifying the feeding schedule to compensate and the bug has stayed happy. This will obviously weaken the culture but for me it seems to recover just fine without needing any special provisions.

      However I should note that until today I’ve also been overfeeding my bug — I’ve been giving it 1 tablespoon of both sugar and ginger per day instead of the recommended 1 teaspoon of each. I suspect it’s the same principle though — it should recover on it’s own, as long as you’re giving it a few days to recover its strength before using it for ginger ale again. As a general indicator, if it’s bubbling nicely and has that nice fermenty ginger smell, it’s probably strong enough to use again.

  23. Where can I get homemade ginger bug?

  24. I just made a batch of this home made ginger ale. I bottled the ginger ale 3 days ago and it has carbonated heavily. There is a lot of precipitate in my bottles (each bottle holds about 800ml) which is creating all the carbonation and I was wondering what to do with this ? should I drink the liquid and leave the precipitate or should I gently move the bottle around so that the precipitate will blend with the liquid ? Also… a new culture has started to form on top of the liquid in one of the bottles, whats up with that ? Do you think it’s ok to drink from that bottle ?

    Thanks for a great website btw… and the new root beer recipe is definitely on the to do list!!

    • It should be fine to drink. You can either mix in or just drink the clear part on the top…

      • I have already started drinking it and it is absolutely delicious 🙂 thanks for the reply! 🙂

  25. I made it. Flavored it with cherry juice, grape juice and blackberry juice. I love it. Im usingthe last bit of my first ginger bug and am starting a new one wednesday. Thanks a bunch!

  26. Can you use agave nectar?

      • I’ve been making Ginger Ale (or Ginger drink, whatever one might want to call it) on semi-regular basis for about a year now. My recipe is pretty simple (rough measurements): 1/2 cup of freshly cheese-grated ginger juice, 1/4 cup of lemon juice, 1/4 cup of Agave nectar and 1/8 teaspoon of dry yeast. I use this to make 2L of ginger ale. Can you tell me what would be the difference between using ginger bug instead of dry yeast? Probiotics, maybe? I noticed that some of the readers had problems with carbonation, but with my recipe, the plastic 2L bottle is hard as a rock after just two days (that’s why I reduced the amount of dry yeast. Also, it tasted too carbonated). And, why do you not recommend using the Agave nectar?

        • My understanding is that some cultures can’t metabolize agave, where as others can. Water kefir seems to be able to handle agave, but it doesn’t grow as quickly if you use agave. I suspect it’s for the same reason that it’s diabetic-friendly — its used deliberately for the quality of being slower to metabolize. I suspect that this means that some ferments just can’t “get a grip” on it.

  27. I was wanting to juice greens, veg and fruit (beet greens, beet root, apple and lemon) and use that to make a natural soda. Is it possible to use green juices in fermented beverages, like this soda or kombucha?

  28. So after making the bug theres no mention of how much room to leave in the bottles you pour your final mixture into to prevent exploding glass. Does anyone have any data to share as far as what size container they used and how much room works best for them?

  29. My ginger bug is (hopefully) almost ready to use. I grated all my ginger up already (to make it easier to feed my bug), so I’m not sure how much to add to the wort. Approximately how many tablespoons is 1″ of ginger??

  30. I made a healthy ginger bug and fermented my ginger ale for 3 days with no fizzy bubbles.. When I oped the lid I heard a little gas release but no bubbles. I tasted it and it tasted wonderful so I went ahead and strained and put into bottles in the fridge. Since its not really carbonated should I have let it sit out on my counter longer? Is it ok to drink now?

    • It’s fine to drink but probably needs more counter time next time

  31. Awesome! I used to make root beer in college, using a commercial flavoring. Would love to try a more natural approach to soda making. This sounds good. I would like to find root beer recipes made from actual roots, instead of a commercial flavoring. BTW, the comment about minimal alcohol content is true. The overripe banana comparison is pretty accurate. We fermented our root beer for 2 weeks, at room temperature, using about 3 gallons of water, a level tsp of yeast, 5 pounds of white sugar (could have used brown for better flavor, probably, and some root beers are made with honey), and the 4 oz bottle of flavoring/coloring. It was very popular. PS, don’t be thrown off by the name “ginger beer” as ale=beer for all intents and purposes. Both ginger ale and root beer contain insignificant amounts of alcohol (similar to dealcoholized wine or nonalcoholic beer, or even less).

  32. My dog has cancer and I can’t get her to eat right now. I’m wondering if some kind of ginger drink might help her tummy. Not necessarily this one, but has anyone given a ginger drink to a dog before?

    • Try giving her pumpkin. Just plain pumpkin in a can. Make sure it PLAIN and isn’t Pumpkin Pie mix. Yogurt is good also.

    • Moringa Powder is the best way to go.

  33. Hello….I’m in the process of making this wonderfully yummy sounding ginger-ale for myself, my husband and boys. I’ve never done it before but I’ve sorta caught the fermenting bug and there’s no stopping me now. 🙂 I’m making kefir, kombucha, kraut and fermented carrots and garlic right now. And now I’m on to ginger-ale. I’ve gotta say, I love it. My question is about the ginger bug. Do I strain it before using it, or does it just go in with the ginger bits and all?

  34. Few questions!
    1. I am currently in the process of making your ginger bug recipe…when my ginger bug is complete, do I ever have to add water to it? Or do I leave it in the fridge and JUST feed it sugar and ginger once a week? Can I cover it with a metal lid or should I always have the cloth over it?
    2. After I’m done brewing the actual drink and want to bottle it, is it OK that I run the already carbonated drink through a metal strainer? Will that kill it?
    3. How is this when using plastic? Can I brew the ginger bug or drink in a plastic container, or must it always be glass?

    Thank you!!! I’m SO excited to start this project!!!!

    • Hi Devan,

      1-I would say follow the recipe exactly. It does not say anything about adding more water to the bug at any time after starting it. But whether to cap the jar is a good question. In her Bug instructions she does not say to cap it, even if putting in the fridge. I instinctively capped mine for refrigeration and never thought about it. I’ll see in a couple days if I killed it! For on the counter fermenting I would not cap it tight. I used a coffee filter and rubber band like the directions but I keep coffer filters on hand even though we don’t make coffee with them! So it easy for me. They are useful for a variety of things, including making “camp drip coffee” in an emergency but since buying a generator I have fewer of those situations.

      2-Probably not, but my first experiment so far lost it’s fizz quite a bit just after opening and dispensing to smaller bottles. I am suspecting that the fizz we are going to get is not the same fizz as carbonation. I think its going to be softer and more delicate.

      3-I did my first run using a plastic cranberry juice bottle. I put in the fridge at the point I was worried about it bursting. you can feel it getting tighter with pressure. Probably a good exorcise to get a sense of whats happening, but I’m thinking the glass allows a stronger pressure buildup possibly. I just gave it a shot because I couldn’t find the large mason jars around here. I also used leftover plastic tea bottles to transfer them to…really good ones from Two If By Tea (great tea by the way), not the thin Lipton type stuff. They still worried me because I let them sit out a couple days to regain some fizz. Once one showed signs of deformation I put them in the fridge.

      I just started my next batch using a beer growler and plan to buy some small bottles like she recommended, only on the 16 oz size. I just discovered I can transfer beer in to smaller bottles from a growler too…so this a double bonus learning experience for me!

    • Sorry on number 2 i meant is probably would not damage the fizz when straining. She suggests you strain it before drinking, I don’t think she would suggest that if it made the beverage flat.

  35. I make coconut kefir by rotating 3 bottles of probiotic filled coconut water, keeping -them on a paper towel on the kitchen counter to grow. When the bottle is empty it gets filled with fresh coconut water and set on the counter for about 2-3 days. Since it creates a naturally carbonated drink, it’s good to untwist the caps to let the excess pressure out maybe once or twice a day. I use dark brown glass bottles and wouldn’t want them to explode! I go through 1-15 fl oz bottle in a day or day and a half. I also use it on salads as part of the dressing to give it a little fizz and tang! 8)

  36. We often make pineapple ‘tepache’… a mexican name to a fermented drink made out of the pineapple peals. When eating a pineapple don’t discard the peals.. you can make tepache putting them in a jar of around 1 qtr or so (3-4 lt) with brown raw natural sugar -1 to 3 cups- (we use 1 ‘piloncillo’ which is a raw sugar rock), some cinammon wands (snap off some 2-3 wands) and and a few (3-4) cloves. You leave it for 3-5 days depending on weather for it to ferment. You’ll know is ready when bubbles or foam are present.. refrigerate and enjoy!

    • Rad!!! thanks!!

  37. So I gave this a try and rather than letting it finish in a 2qt Mason jar I went ahead and bottled it in Grolsch-style bottles and let it sit at room temperature for 4 days. Big mistake! When I opened the first bottle it blew like Mt. St. Helens. There was Ginger Ale in the next county. Wondering if I tried this again (what do they say about insanity?) but this time put the bottles directly into the fridge if things will go any better? Anyone tried this?

    • I have heard to keep it on the counter for 24 hours and may need to ‘burp’ your bottles occasionally in that time… I have not tried this yet… but my ginger bug is about one day from being ready…
      I hope that you were able to find your answer sooner than this and that all went well…

  38. I just tried to make the ginger ale. My ginger root was nice and fizzy, but my ginger ale lacks the carbonation. My house has been a little cold, making the ginger ale ranging about 64-68F. Could that be the factor? It had mold growing on top too. :*( It is more like a ginger tea than soda. What do you recommend? Do you think it still contains health benefits? I hate wasting….

  39. Does ginger root powered works?

  40. Will dry powdered root work?

  41. I tried this with whey and it’s on day 3 but it’s not carbonating. I thought whey happened faster.

  42. I followed the recipe but I’m on day 4 and there’s still no carbonation. I did use whey instead of ginger bug. There’s no mold on it so is it safe to try it or did I really mess it up and should I just start over?

  43. I am allergic to any alcohol and MUST stay away from even the smallest amounts of alcohol

    Does the home made ginger bug that you ferment for 5 days using your method, or this ginger beer soda using the above method contain any alcohol at all or is it completely alcohol free?

    How can I guarantee that the mixtures contain NO alcohol at all?



    • My understanding of ferments is that the fermenting process *always* creates alcohol and carbon dioxide as a byproduct. People with sensitivities to even trace alcohol levels should probably steer clear of ferments unless there’s some de-alcoholing process I’m not aware of.

  44. Could I just make my 2 cups of bug, strain it, and store it in the fridge to prevent fermentation?

  45. Hi WellnessMama, I love your ginger ale recipe. I made my first batch and I’m on my second now. My first batch was good but then it started to smell like sulfur after carbonating and being in the fridge. Do you know why this is and how to avoid it this next time?

    • I gave it a shot… using the bug ginger for the ginger ale. It was OK, but rather mild on ginger flavoring… more like a lime soda actually.

  46. Hi Katie et al, great recipe… great site! I’ve been making this ginger ale for about 6 months now and it continues to satisfy. I have two comments and a question. 1) I found that black strap molasses really changes the taste… and a full table spoon competes with the ginger (for my taste anyway). Now I switch between brewing with no molasses at all or adding just a small drip (maybe 1/2 a teaspoon) for color and a subtle taste. 2) after fermenting for 3 days… straining and bottling, I have been leaving the bottles out for a second fermentation. I find that this can increase the fiz factor, if that’s what you desire. Depending on where the brew is at when strained… 12-24 hours can bring the bubbles on quite nicely. And then I just put the bottles right in the fridge to stop building pressure. It has been a real winner… and even helped with a batch that had a slow gas leak over the first 3 days.
    Here’s my question… I’ve noticed that the ginger bug ginger retains its potency over a good amount of time. I have been discarding some of the old to make room for the new… and i am wondering if you have found a good use for the spicey, probiotic leftovers? I have added it to salads/dressings… and now I am wondering if it could be reused in the ginger ale itself? Can I use the old ginger bug ginger as the ginger in the ginger ale recipe?… or has it lost it’s mojo?
    Thanks for all of your efforts. Peace. -mark

    • I’ve been using some ginger-bug ginger when I make ginger ale, it hasn’t caused any adverse effects for my batches. It doesn’t seem to do anything special to help them out either, but at least for my attempts it didn’t do anything bad.

  47. my ginger bug has white stuff all over the surface of it is this mold or the ginger bug itself, also I made ginger beer with it its still fermenting for carbonation but its gathering white stuff on the top of it is that ok?

  48. Why is mine taking so long to ferment what should i do?

  49. My ginger ale is not fermenting i used ginger bug what should i do?

  50. Love Ginger beer

  51. I looked all over the internet to see if I could accidentally “mess up” and make a bad batch. I couldn’t find anything, so would you know? I don’t want to hurt somebody. I think I did all the steps right. I’m new to this and just want to put any fears to rest. 🙂 Thanks for sharing this recipe! I look forward to enjoying it!

  52. Oh my _ what memories I have of brewing ginger “beer” in england, over 60 years ago!! I remember having to “feed” it daily with a small amount of sugar. I never put lemon in the mixture,but it would probably enhance the flavor. My brewing days came to an end when one particularly “strong” batch blew up!!!!!

  53. Hi there,
    I was wondering how you make the fermented fruit sodas you wrote about in your blog? I love this ginger ale a lot and the root beer but I think my kids would like the fruit soda as well. Could you please tell me how to make fermented fruit soda like the ginger ale?
    Thank you so much! I love this site!

  54. Hi, my gingerbug is almost ready and I’m just curious as to when I take out some of the bug for the ginger ale, am I trying to get an “even” distribution of liquid to bits of ginger, or am I trying to get mostly the pieces of ginger at the bottom? Thanks!

  55. Hi Katie
    I cannot seem to find any 2 quart mason jars where I live . Can I use a 2 L plastic soda bottles instead? Also do I strain it before putting it into my final bottles or before the carbonating process?

    • I used glass for my first batch. My second batch made more so I used a dark plastic jug and it worked well. Actually tasted better but that was because I used less salt and grated ginger.

  56. I live in Orlando=hot and humid. Not sure if this, or AC, will affect the process. Any special instructions for this type of climate? Thanks, I’m really excited to try this.

  57. I have successfully made two batches this week after awaiting the development of my ginger bug. Not as sweet as the ginger beer I have bought at the store, but so much more satisfying knowing I made it. (Gotta try a copper cup for full flavor and chill!) THANK YOU Katie :}
    Question: I was taught never to store lemon/lime juice in a jar with any metal (the lid in this case). Does this rule apply to soda making, or did I miss something in the instructions?

  58. Hi Katie,

    Thank you so much for the awesome recipe! This is my second time making it. This time I put it in a two liter growler to ferment rather than the mason jars I used last time. It has a ton of carbonation, which is great, but there’s a layer of mold on the surface. Is it safe to drink?

    Thanks so much!

  59. Hi! I make homemade yogurt and like to use the leftover whey in different ways. I currently have some probiotic lemonade on the counter and was thinking it would be neat to make homemade ginger ale. Just wondering… I made a batch of “ginger beer” using yeast to create the carbon dioxide; it was REALLY GOOD and I’m wondering how the whey method will compare. Is the probiotic content the only difference?

  60. Do you have recipes/directions for making any other healthy non/low sugar drinks at home? I am not a fan of sugar. I love drinking commercial soda, but could do without the extreme sugar, and in general trying to cut back/eliminate sugar. I am not a fan of water, so I would like to find more beverages that have flavor with low sugar amounts. Also, I am not a fan of tea. Any ideas would help, thanks!

    • We have a drink in South Africa called “Rock Shandy”. Often people who have stopped drinking alcohol for whatever reason crave a drink that “seems “alcoholic, as they don’t want a sweet taste. It is simply Soda water with a few drops of “bitters”. It is normally served with the glass rim dipped in sugar but you don’t have to do this. It is refreshing with a “dry” taste. Hope that helps!

  61. I am on my second failed attempt. It is not fermenting. When I transfer it to my “ball” air tight jar do I need to set the jar on boiling water to make sure it’s airtight? Or am I not doing something else? Any help would be very appreciate

    • You shouldn’t need to set it in boiling water… Is your ginger bug getting frothy and bubbly? That would be the first step to make sure as you’ll need the cultures from that for the next step to work. During that step, you’ll want to make sure it is lightly covered so it has access to the cultures in the air…

      • I am actually using the whey method (linked to your recipe) and I am not getting any carbonation. Even after 4 days of sitting on the counter. I am just hand tightening it and I don’t know if that is enough. Thoughts?

        From: Discouraged dad trying to do something in the kitchen 🙂

          • I am not using the ginger bug, I am using whey. I thought I could use this as a substitute?


  62. yes, I used full fat organic yogurt. What container should I use to make sure it is air tight. I believe that could be my problem. Thank you so much for your help on this.

  63. I plan to use coconut flower sugar. do you think this will work as well. I do not use grass (table) sugar. can you respond to my email please?

    • I haven’t tried it but if you do try it, please let me know how it works

  64. Thank you for this recipe, I am really anxious to try it, but do have one concern. You say it is temperature dependent, what temperature is best for making it? I live on the southeastern Arizona desert and have no central heating/cooling system, we heat with wood in the winter and open up windows and doors and turn on fans in the summer. Our temps can range from the upper 20’s in the winter to 100+ in the summer so with no way to regulate a constant temperature I’m wondering if I will be able to brew this drink under these conditions. I sure hope so, I have Celiac disease and this drink could do wonders for my poor, old tired gut. lol

    • It will just ferment more quickly at high temps and more slowly at low temps so if it is hot in your home, watch it carefully and store in the fridge if it gets too fizzy

      • Thanks, I’m going to start it today, can’t wait to taste it.

  65. Hi! I am addicted to this website! I am making this for the first time. On the fifth day of fermenting my ginger bug we were suddenly called away due to a death in our family. I didn’t think to put it in the fridge before I left. Today is day eight. My bug smells okay but has a white film on top. Is it ruined? Should I just start over or can I salvage it somehow. Thanks for any help!

  66. I thought this to be interesting when you said that making any probiotic beverage that it is more of an Art then Science and I agree with you because many different cultures have their own way of fermenting their beverages.

    I have a new technique that I discovered from 2 natural health sources. First is using EM-PRO liquid probiotic that is fermentation of black strap molasses .

    And the 2nd source of information is from my Ayurvedic Doctor from the Mangosteen Resort and Ayurveda Spa at Rawai Beach in Phuket Thailand where I live.

    Place a small piece of raw or blanched Tamarind paste in the liquid and add some Em-Pro. In addition to the above I add a bit of organic cold pressed apple cider vinegar and a bit of Himalayan Pink Sea Salt or Sole Salty Water. Some fresh squeezed lemon juice with rind. Use only a wooden spoon as metal disturbs the cultured bacteria. I let the brew sit at room temperature for one to 3 days. I do this for making raw goat milk kefir.

    Holistic Chef Barry uses different combinations with the above ingredients for water coconut kefir and other probiotic beverages . Sometimes I may place some fermented Traditional style Korean Kim- chi into a certain brew. Holistic Chef Barry ” The Good Earth Chef “

    • I would love to have a good kim chi recipe…I used to work at a big hotel kitchen and the nice Korean ladies would bring me some….I miss it sooooo much!

  67. Hi,

    I realized that I didn’t wait until room temperature to add the ingredients back together. The added water did cool it significantly though, to the point that is was only mildly warm to the touch. Will it be okay?

  68. Tx for the recipe I drink ginger tea often about 4″ sometimes within raw honey sometimes Straight, I recognize a health benefit from this pretty quickly especially for nauseous ness or headache sometimes for join pain. I look forward to trying your recipe and experimenting with it. I Also look forward to maybe trying to make ginger beer described above … Anyway great info.

  69. Hi Katie, Wellness Mama, thank you so much for all of your wisdom and knowledge. Quick question, I didn’t see it posted yet I don’t think, is it crucial to seal the big jar of ginger ale for the 2-3 days or can it be covered with a cheesecloth but will just take longer? I ask because isn’t it being air tight that causes the growth of bad bacteria? Thanks! Grace and Peace. Ian.

    • It actually needs the air at the first stages to be able to start fermenting

      • Okay, so if its air tight it won’t mold at all? Thanks

  70. Hi, my first ginger ale was good. Had to burp everyday on the counter. I didn’t strain the bug or ginger from the wort last time and it carbonated fast.

    I strained both this time with a metal strainer and I’m hoping this won’t mess it up. Am I or am I not supposed to strain the bug and/or wort before I ferment it? Or does it need the ginger/fruit pieces in it to properly ferment?

    Also, I had my bug in the frig for a week but never added water. I took it out today and let it get to room temperature. It still smelled yeasty and sweet, but wasn’t really fizzy. I still used it. Will it still work?

    I added more water, sugar and ginger after I used it and a few hours later it’s already foamy on top. I think I have a strong bug.

  71. Has anyone calculated what % ABV this recipe produces?

    The “Ginger Bug” is nothing more than wort that has collected wild yeasts and bacterias (good ones but still yeasts and bacterias nonetheless). Using the word “fermenting” throughout the recipe is accurate because that’s exactly what happens when yeast/bacteria meet sugars disolved in water. The bubbles you’re seeing are the CO2 being released from the fermentation process and the other by-product of that process is…. ethyl alchohol. I haven’t done the mathbut I would be willing to bet that the amount of sugar used along with the amount of water would produce an originaly gravity of… 1.030-1.035… and after fermentation, you would probably end up with about 2.5% ABV.

    Drinking two of these would be like drinking one Budweiser. No wonder it helps ease pain.

  72. Thank you so much for posting your drink recipes. I made the root beer last week and it turned out great. I will make more tonight. I want to make the ginger ale recipe as well. The ginger bug I made is really fizzy! I had no idea that would happen. If I made enough of the ginger bug, I would just use that for my drink! (Might get a stomach ache from it though!)

  73. I made another batch of ginger soda using your “ginger bug”
    directions but i did not boil the water when adding the sugar-lemon-ginger and bug.
    couple days later here its nice and fizzy and just tasted it and almost perfect tasting.
    The i noticed on the fermenting lid underside there was a small spot of speckled mold.
    now the 2 days i had my ginger soda fermenting on the counter i was stirring once a day.
    If the batch tastes ok and no visible mold in the brew would this still be ok? I boil/sterilized
    my glass jars but just hand washed the plastic fermenting lids.

  74. I was making this for the first time with my children and I had a “moment” of forgetfulness (doing to many tasks at once). I realized I added the whey in the first step with the ginger, water and stuff on the stove. Did I wreck it or will it still ferment. I did still add the water and the lemon juice in the final step and put it on my counter hoping it will still work.

  75. Great idea to ferment ginger . Can’t wait to try it 🙂 For my fermenting drinks I use 3 tbls (for 5 liters of water) of bragg vinegar with the mother since it’s simpler and I also get a fizzy drink. In Europe, we used make elder flower and lemon drink all the time since we did not have juices on the market because of communism .So we would bring home elder flowers ( they were everywhere on the streets) and beg my mom to make us juice 🙂

  76. Is the lemon vital to the recipe or just for taste? I made mine the night before yesterday and I just now remembered I forgot to add the lemon juice so it’s been over 24 has almost 48 hrs.

    • It should still be fine. It does help with the pH some, but it shoudl still be ok.

  77. I have made a quantity of ginger bug, as an experiment, and now I would like to make a much bigger production. If I have a quart of ginger bug, how can I increase it? Do I just add extra water, ginger, and sugar, proportionately, in the same way as creating the bug in the first place? Do I have to feed it big amounts daily like I did in the beginning for a period of time?

  78. Also, I don’t have much carbonation, because my jars are not airtight, I suppose. I have no access to mason jars, is there any way to airtight seal a normal jar, I can’t find any information online, thanks.

  79. So ah, i followed the steps and its a bit spicy. can you tell me what i could have done wrong,

    • I’d like to know what you did right! I tripled the ginger and mine is still barely spicy at all : (

  80. I am curious about fizz expectations. I have exploding bottles, lots of fizz, when Iopen, but drinking is fairly flat and fizz-less. Is this just what you get when carbonating naturally, or is it possible to get that really awesome internal fizzing you get in commercial sodas or closeto it? Suggestions?

  81. Maybe nobody else is reading this anymore, too bad! I am really confused about the fizz. If enough C02 has built up that I need to “burp” my bottle or risk exploding, should I just put it in the fridge? If I burp it, then leave it another day, and burp it, and leave it another day, what is the point? Don’t I lose all my fizz each time I burp? I am trying to figure out how to get the fizziest results! Thanks.

    • You don’t lose all the fizz when it burps, but you will if it is in the fridge for a long time.

      • I was about to ask that too. I thought I had tons of fizz because I could barely open the bottle, so I thought it was ready to go in the fridge. The next morning I opened it and it was totally flat : ( It seems capturing fizz is a fine art form.

  82. Seems to be as trick to it, that I havent figured out either. Ive only ever had 1 bottle really fizzy and the rest either semi fizzy and lose fizz as soon as opened or not fizzy enough, even from same batch. I dont like the taste, tastes like beer to me which I dont like so when theres no fizz I just cant drink it. Kids still like it tho.
    Im wondering if its the bottles cuz I dont know why else 1 would fizz and the rest didnt. Either way, as soon as they hit the fridge fizz8ng starts to dissappear.

    • Yes I’ve heard claims that kombucha like GT dave’s for example does not use artificial carbonation, but I can’t believe it. I just left a bottle for three days, and when I opened it, I had to do so very slowly, to stop it exploding, just letting out some gas, then resealing it, repeating this process over and over about five minutes, before I could open it without exploding everywhere. The whole bottle meantime was just infinite bubbles, it looked like it would pour out and be pure fizz and nothing else. But yet again, on pouring and drinking, I’d describe it as fizzless. : (

  83. My bug jar is getting full up to the top with ginger pieces. I am worried about taking them out they may take my bug along with them. Should I try to get the pieces from the top or the bottom?

    This issue leads me to wonder, can I continue my bug by adding fresh squeezed ginger juice instead of adding the whole pieces? It would make the process smoother but I am not sure if that will sustain the bug.

  84. Hi Katie, thanks for putting this recipe online and getting us all hooked up on this fermentation frenzy :))
    Like many other enthusiasts here I have failed to achieve carbonation at the second stage of the process on my first attempt. My ginger bug was all bubbly and yeasty but after I added it to the mix and transfered to bottles it just wouldn’t carbonate no matter how long I levt it stay on the counter.
    I suspected the problem was in the contact of the brew with the metal before transferring it to bottles. As it was pointed out, the metal will disturb bacteria and I am guessing it completely stops fermentation and carbonation. On my first attempt I was using a metal pan for the wort and a metal strainer to separate the bug from the ginger pieces. I added the bug to the wort while it was in the metal pan and stirred it, which I think messed it all up.
    On my second attempt I used a piece of medical bandage as a strainer and I first transferred the cooled off wort to a glass container before adding the bug. That did the trick for me and my ale started to carbonate like crazy. I used plastic bottles so I could feel how the pressure started to build up, but it was not until I opened the bottle the next morning that I felt to be one of the happiest guys on the planet to solve this mystery and make my own natural ginger ale.
    Hope this will help some of you guys who may have this problem too, just avoid metal, it’s evil 🙂

    • This must be it. I’ve been having a hard time with carbonation myself but I’ve been doing it like you have – using a metal pot and straining it with a fine mesh (metal) strainer. Next time I’m going to cook the wort as normal in a metal pot but transfer to a plastic carbouy before adding the ginger bug. Ok, gotta remember. No bug contact with metal…

      I must say that even with little or no carbonation this homemade ginger ale has ruined me for all of the other sugary fructose artificial ginger ales. They taste like garbage in comparison.

    • Great point Pasha. I’ve been having trouble getting any carbonation myself but now that you mention it, I’ve been stirring in the bug right in the metal pot, and then straining through a mesh metal strainer. The only mention of metal was not to use a metal stirring instrument when making the bug, which I don’t – but hadn’t considered all the other metal surfaces. Next time I’m going to pour the wort into a plastic carboy before adding the bug, then after it’s carbonated, straining it into bottle using a plastic mesh strainer. We’ll see how that turns out.

      Even without the carbonation, this recipe has ruined me on the sugary, fructose, artificial crud in a can. I can never go back to that, even if I don’t get the carbonation to work.

      • Rick,
        I’m glad to hear my lessons learned could help someone with a similar problem. I hope you process adjustments will result in a very carbonated ale. Please do reply with your results. I am very curious.

  85. I want to check on how to clear out the bug of old ginger. I skimmed ginger off the top without taking liquid, but I am pretty sure my bug is much weaker or even dying now.

    I also am curious if it is possible to keep the culture going using ginger juice instead of pieces, in order to avoid having the issue of clearing out old ginger in the first place.

    Finally, do I need to change/clean the jar from time to time? The sediment in the very bottom of the jar appears to be kind of dirty and maybe going “bad”, just from the look/feel of it. Should I dump it all into a new jar from time to time?

    • I do restart occasionally. I’ve not tried the ginger juice idea but it is definitely worth a try!

  86. Well I’ve been going only for a month or so now and i’m thinking about restarting. It’s confusing, I haven’t changed a thing, and my bug is still all bubbly as can be, but my last four batches in a row have all totally failed to carbonate even slightly. I’d love to know how to properly skim out the old ginger or renew the bug because that’s the only thing I can think of that i’ve done that might have changed things, I skimmed out all the ginger that had built up.

  87. You wouldn’t happen to know of a similar recipe for a fermented cola type soda? I want to kick the sugar, but I’m a soda addict. particularly Dr pepper. I was hoping I could make something like a cherry cola ish but better for me? Too good to be true?

    • We have a drink in South Africa called “Rock Shandy”. Often people who have stopped drinking alcohol for whatever reason crave a drink that “seems ” alcoholic, as they don’t want a sweet taste. It is simply Soda water with a few drops of “bitters”. It is normally served with the glass rim dipped in sugar but you don’t have to do this. It is refreshing with a “dry” taste. Hope that helps!

  88. I’m not sure if its been asked yet, but is homemade ginger ale safe to drink during pregnancy? I know that unpasteurized foods and beverages are not recommended, but I wasn’t sure about this. Thank you!

  89. can I use the whey from my milk kefir or is it a different whey ?

  90. Alright, so now that I can achieve carbonation, the next challenge is to maintain carbonation until consumption. Like many of you, after burping my bottles and transferring them to the fridge I was quite disappointed to find my ale only a tiny bit fizzy or completely flat.
    I suspect, that ginger ale behaves pretty much like beer, that’s why it’s also called ginger beer. When the beer mixture is transferred to bottles and sealed for the fermentation period it is never burped right? Once you open the beer it will release it’s carbonation and will not get carbonated again if you store it in the fridge. So I figured that you need to burp your mixture only the first time just to get a hang of the process, to test how strong your bug is and how long you can keep your ale on the counter without exploding. Once you have build up some experience and confidence and you know how long you can leave the ale on the counter you can eliminate burping altogether. Again this is just my theory which I am currently testing, experiment on your own risk 🙂 This is my third batch, the trick I used to ensure a clean kitchen is that I used only one plastic bottle. The rest of the ale I transferred to glass bottles. This time I left the ale to ferment on the counter without burping. I used the plastic bottle to feel how much pressure is building up. When I thought it was enough (roughly in 3 days) I transferred it to the fridge. So far so good. I am also planning to let it stay in the fridge for some time. From my last batch I discovered that the taste was much much better after it stayed in the fridge for a few days.
    I post again with my results later.
    Good luck!

  91. I made the ginger ale true to the recepie and enjoyed it greatly. I recently had a baby and had to take a course of antibiotics. I wanted the ginger ale in my system in order to boost my probiotics and my sons (he is nursing).
    Do you think it is safe to drink while nursing?
    Thank you!

    • I’ve always consumed probiotic foods and drinks while nursing but that would be a question for your doc or midwife

  92. Can dried ginger root replace the fresh ginger root? If so, how much?
    I’ve been successfully making real root beer for a year. I want to try ginger ale.
    Great post!

  93. I can’t make it carbonated! What am I doing wrong?

  94. I’ve made ginger beer with forced carbonation before and instead of making the wort as described above, I ran ginger through a juicer (skin and all), strained it, then mixed that with water, sugar, citrus, etc. Can I use this same method and add the ginger bug or is making the wort necessary? Thanks for the help!

  95. Using your recipe, I’ve made several batches of ginger ale for my wife and daughter – and they LOVE it – thanks! One thing worth mentioning, though, is the benefit of using plastic bottles for beginners. First, if it over-carbonates there could be a mess, but there won’t be broken glass from an exploding bottle all over the place. Second, you can squeeze the bottles to gauge the carbonation level. I reuse 500mL plastic water bottles after washing them and sanitizing with bleach/water followed by rinsing with warm water.

    Thanks again. This is a great addition to my homebrewed beer!

  96. I made is definetely delicious ginger beer however there was a chmpagne– toast dramatic explotion when I uncapped the flip top bottle and I am a bit terrified now of opening the rest. Do you know of any way to reduce the carbonation? The problem I know is that I just added all of my ginger bug which was more than the recipe called for.

    • I’ve made several delicious batches of this ginger ale and there is one thing I can’t recommend strongly enough – USE PLASTIC BOTTLES, at least for your first few brews. First, in case of overpressure there might be a mess (as with glass bottles), but there will not be broken pieces of glass all over the place. Second, you can squeeze the bottle to get an idea of the carbonation level which you cannot do with a glass bottle. Finally, you can slowly open the cap to release pressure little by little, rather than popping the top and letting it all out at once.

      However, as to finishing your current bottles… The best you could do is chill it as cold as possible without freezing it. Cold carbonated beverages foam upon opening much less than warm carbonated beverages.

      Best wishes!


      • BTW, I make batches of 6 liters at a time (multiplied the ingredients). I reuse 4 x 1.5L plastic water bottles for the first stage, releasing pressure once daily. After a few days in the 1.5L bottles, I add one tbsp of white sugar each to 12 x 500mL water bottles then fill to about 1.5″ from the top. Then let those bottles sit for 5 days (squeezing to check for pressure daily but not releasing pressure unless the bottle feels like a rock) before transferring to the fridge. Before use, I sanitize all bottles with a bleach/water mix, then rinse with warm water. As I said above, my wife, daughter and I all love the results.

        • Sorry, forgot to mention that when transferring from the 1.5L bottles to the 500mL bottles I use a sieve to remove the ginger. Even without the minced ginger, a phenomenal amount of pressure develops in the 500mL bottles.

  97. I am at the counter top stage. I doubled the recipie and have 3 x 1L bottles doing their carbonation thing. Bug did its thing and frothed a bit each day was happy with it. I strained the mix as I bottled it into lever style glass bottles and left on the kitchen bench overnight. Today I noticed there is a light froth layer on the top and there is a sediment at the bottom. should I re filter /decant the mix into clean bottles after the 3day cabonation stage?

    • I use a sieve to filter out the ginger before I transfer to bottles. Even without the ginger, after a few days in the bottles (I use plastic) there is a great amount of pressure. First time she tasted it, my daughter said it was “way fizzy”. But she likes it.

  98. tried it once, fed the bug 8 days with 1 spoon of ginger and sugar, then tried making the ale, but on the 2-3rd day it started getting mouldy and didnt work, so much ginger went to waste… maybe ill try it again but it wont be soon

  99. Is this a one to two inch piece of ginger or one half inch piece of ginger? Thank you.

  100. I tried this and our bug worked, I think. I put the ingredients into a big glass water dispenser that we have and left it for 2.5 days. I am not finding it fizzy at all so I left it a day longer and there was a white film of mold on top so I strained it through a cheesecloth and put it in the fridge with a lid on it. I want to make sure that this does not get us sick because of the mold. It actually tasted pretty good! The ginger burned the back of our throats just nicely like gingerale. Any advice on the white film and whether it was ok for me to strain it and put it in the fridge?

  101. I have just read this post and all the comments. So many people ask about the white film on top of the drink and nobody has commented on whether it is a problem or not! Well, is it a problem or not?

    • If it isn’t mold it should not be a problem. In most cases, it is the beginning of a culture similar to a kombucha scoby.

  102. I have been making this for a few months now and love it but I am noticing the end results have been a bit thick and almost syrup like,with fizz. It’s not need syrup like in the past. Does that mean it’s a bit strong?

  103. I’m really excited to try this recipe. Is the citrus juice necessary? I’m allergic, and trying to figure out if I can just eliminate the citrus, or if I should try an alternative like apple cider vinegar. Or maybe someone out there has another suggestion?

  104. So how long does it last? I live alone and can’t drink it that quickly.

  105. I had a question about the water. does well water work also instead of filtered water? I live out in the Country and have well water.

  106. Hi,
    Not sure if my ginger beer is working,
    Its day 3 and its not carbonated, my ginger bug was fizzy, although i did use coconut sugar in my wort and i didnt fill the bottle completely, leaving a 2 inch gap, the bottle has clip lock cap, so its very air tight.. Can anyone shed some light on what could be wrong?
    Thanks 🙂

  107. I made ginger ale and ginger bug from the recipes here, thank you! I made a vine of it, I think it has less gas than it should but it tastes wonderful

  108. Is there any reason you couldn’t just put it directly into flip top bottles to ferment rather than the half gallon jar?

  109. I added in some molasses to my ginger bug because it was slow to react and I read somewhere that the nutrients in molasses can be beneficial to the yeast. It did help get the bug reacting, but now it has a medicinal quality to it. Do you know if I can fix it, or should I just dump it and start again? Thanks!

  110. I have had my bug going for many months no, with no problems. Recently I moved however and have been trying to start a new bug. I’m not doing anything differently, but i’ve lost three batches now to mold, which forms in the first four or five days. Very discouraging! Any advice?

  111. I made a ginger bug using your recipe and I’m excited to try making the ginger ale. I recently made some curds and whey with raw milk so I have whey to use as well. Have you ever used both ginger bug and whey together while making ginger ale? Are there any health benefits to using both at the same time? And if I just use one, which one do you recommend? Thanks 🙂

    • I’ve never tried both so I could only recommend the ginger bug but let me know if you try both!

      • So I did not try both (yet). My ginger bug seemed healthy. It hissed each time I opened it. I followed the recipe exactly using my ginger bug. It’s been 3 days. I’ve ‘burped’ the ginger ale each day. Each time i’d burp it, it would not hiss. I’m concerned there won’t be any fizz. Wondering if I should now add the whey? Do you think that would help?

  112. My gingerale is not sweet at all and tastes vinagery.. What did I do wrong?

  113. I’m having a problem with my ginger bug sodas becoming too carbonated too quickly. I’ve followed your recipe exactly and have two very healthy ginger bugs. But when I bottle them and leave them out to ferment they often carbonate in 24 hours or less and have a tendency to explode. I burp the bottles at least twice a day and sometimes I can’t even let the top off completely before they start spewing everywhere. I’m using the same ratio of bug to juice in your recipe, should I be using less?

  114. My mason jar is hissing even when the top is sealed. I keep burping my ale and it starts to hiss when sealed after a few minutes. I am worried that it will explode if I leave it unattended for too long?

  115. Silly question… I bought a few bottles of cranberry Ginger ale around the new year, but I completely forgot about one hiding in the back depths of my fridge. haha. Is there an expiration date at all on the gingerale? it is still in a sealed bottle. Just unsure if it will still be safe to drink. Thanks! 🙂

  116. My ginger bug is going strong. When adding it to the syrup mixture, how hot is too hot? I took for granted that adding the additional water would cool it enough, so I hope I didn’t kill it. How long should I expect to wait before I see fizz?

  117. I stop your Ginger Ale Soda recipe at the point of making a Ginger bug and take that bubbly bug and fill a glass 1/3 with Ginger bug (your recipe) and fill the rest with plain Soda Stream sparkling water and add a squeeze of lemon. Is this a fermented drink if I’m not doing the steps you write about on this page?

    I find it refreshing and not too sweet but want to know what you would call this (Ginger soda?) and is it good for your stomach bacteria balance? Or do I need to finish your ginger ale recipe following the steps you outlined on this page?

    Thanks in advance and much appreciated.


  118. Hi, I was just wondering if you’re supposed to strain the wort before adding the ginger bug and bottling?

  119. Hey wellness mama, great site. I’ve made your kombucha and now want to give ginger beer a try. Do you think instead of fermenting in a 2 quart mason jar I could just strain the mixture and go straight to bottling 12 oz with normal bottling caps. Then just let the brew ferment in the bottles?

    • After using this ginger ale recipe multiple times, I’ve found the easiest method is to make this recipe as directed and then put the unstrained mixture directly into flip-top bottles for fermentation. I leave the bottles gently capped, but not fully sealed so that the excess CO2 can escape for 3-4 days while they ferment. Then I seal the bottles and let it ferment for one more day to build up carbonation. After that, I put them in the fridge and they are ready to go. Just remember to strain before serving and everything is delicious.

      • Right on, thank you for your help. Wish it was as easy as Kombucha! Seems that’s it’s pretty volatile as far as the fermentation process.

  120. When adding the Ginger Bug to recipe for making the Ginger Beer, do I strain the 1/2 cup before adding to the mixture? I won’t use all of the Ginger Bug for the first batch so I just want to be sure.

    • Yes, strain first and then add more ginger and sugar water if you want to keep the bug going.

  121. So I’ve been trying off and on to make soda for the past year. It usually has a pretty good taste, but when it comes to the carbonation, it’s not as strong as I would like. I’ve done this recipe, and I’ve tried others, and put a lot more sugar in thinking the yeast would eat it up and make more CO2 and carbonate it better…but no matter what I try, it just doesn’t have the same carbonation level as store bought soda. Is there a way to achieve this level of carbonation with yeast? Or should I look into something like the soda stream and just make my own syrups?


    • Akin to my comment above, I’ve had the best carbonation luck by increasing the sugar to 3/4 cups (white sugar), adding a little molasses for flavor, and fermenting in the bottle for 3-4 days. You can cut that a short if you want it even sweeter, but once you’re done with the fermenting phase, just cap the bottles and let them sit for another 1-2 days to build up carbonation (careful not to let them explode). The carbonation won’t be exactly like store-bought soda (the bubbles are smaller and finer, like Perrier) but should be adequate. Also, once you put them in the fridge they will slowly continue to get more carbonated over time.

  122. I have read through pretty much all these comment and dont think anyone asked this. Is Turbanado sugar an acceptable sugar to use for the ale? I used white sugar for the bug which is NOT yet fizzy after 8 days but I want to be ready for the game when/if it ever does.

    I have read that turbanado sure is minimally processed, not exactly raw and the primary other difference is the granule size. I dont think I have ever seen rapadura sugar around here. The instructions say if using white sugar to add molasses for flavor and minerals, does that mean Rapadura sugar and or molasses is not absolutely necessary but will taste better and have minerals if you do use it?

  123. I got all the way to step six but never experience any sort of carbonating effect. I’ve had my ginger ale on the counter for about 6 days now in lidded jars and keep checking for carbonation but nothing. I was very careful to follow all the steps…any thought on what may have gone wrong? Might it still carbonate with more time or is it still safe to drink even if it doesn’t carbonate? Thanks!

    • I tasted my “bug” on day 8. No carbonation, it just tastes like a good simple syrup. there doesn’t seem to be a lot of help here from the originators of the blog on this. I’m not complaining because I appreciate this site already but there are a lot of people with exactly this problem.

      I have followed the steps exactly. Finally, I’m going to stop feeding the bug. Maybe it needs some time to work on that sugar. I also set it outside in the heat, covered and out of direct sunlight to see if that will kick it. With no solid feedback otherwise to go on except “dump it out and start again”, all we can do is experiment. I am NOT doing the same thing again…that is the definition of insanity. I will search elsewhere and consult brewing folks and the like before that.

      Best of luck. It’s no fun to be tempted in to something that looks great and be dangling out there when it doesn’t work.

      • It won’t taste carbonated until the second ferment of the finished product, as the bubbles are a sign of fermentation but are not really carbonation until it is stored in an air tight container. Are there bubbles when you move the jar or a small of yeast at all?

  124. Thanks for your attention Katie. I think I, and maybe some others are confusing fizz with bubbles…or something…

    But, no, I just stirred it with the handle of a wooden spoon and shined a powerful flashlight on it and I don’t see anything that looks like even tiny bubbles. I’m not sure what yeast looks like except maybe foamy? That’s what I remember about activating yeast for bread.

    I have nothing forming at the top of my bug whether stirred or not. Which means no mold either. It is opaque and cloudy and smells great, but I cant discern whether it’s a “yeasty” smell which I would think would be evident. There did appear to be a layer of something at the top very early on, like separating; but it appears flat as it can get now.

    It tastes fine, like it would make a great simple syrup. Sweet and hot from the ginger. At the least I could strain it and use it with my Soda-Stream but it is NOT going to waste. I may just use the whey method but try a jar with the bug to see what happens.

    I took a picture right after stirring but I don’t see a way to share it here.

  125. Make sure you are using either filtered or spring water and a very well rinsed container. any contamination from chlorine or dish soap will inhibit and even prevent the fermentation process. Also make sure your using fresh Ginger Root. If it’s old, been sprayed to inhibit sprouting or has any kind of pesticide or residue from fertilization can prevent/inhibit fermentation. I soak my ginger root for a couple days, rinsing it a couple times a day before I try to ferment, just to minimize any contaminants. Keep the jar in a warm area 68-80 F. I had a hard time getting mine going until I set it next to my dehydrator while it was on. That provided the heat necessary to start the fermentation process. Hope this helps.

  126. I want to thank Katie. This site has opened up a lot of stuff to me I will be trying. I just started a pro-bio lemonade and a lactose kicked batch of sauerkraut and I am in my third batch of this ginger ale. I plan to try much more stuff.

    So, I really love this ginger ale. I start drinking it and its all I can do to keep from literally chugging it.

    I started out using washed plastic juice bottles for the ferment, and while it is a risk of a messy explosion, I agree with another commenter on here that it does give you a good gauge of whats happening as the bottle swells up tight. I just didn’t have the proper hardware as described by Katie. I think feeling the pressure build was a good learning to to know whats happening inside that bottle, but glass is the way to go after that one experiment.

    Poor Katie must roll her eyes as people come here, read the recipe and ask, “can I use this or that thing or stuff rather than your recipe?”. It’s pretty funny really. Sure you can do whatever you want, but don’t expect Katie’s results when you jack around with the recipe.

    That said the best thing I had on hand to bottle the finished product with are these really well made plastic tea bottles I wash and re-use. I discovered that yes, you lose some fizz when you strain and transfer, but just sit the bottles you transferred to out for a day or two to rejuvenate that fizz. Worked well for me.

    My second run, I realized I had a spare beer growler to use, so I fermented in that. there is a reason Katie tells you to use a gallon jar that is not full from the recipe…when I popped the top on the growler the ginger ale was in I had a gusher…like one of those vinegar and baking soda volcanoes! I quickly re-capped, cleaned my mess up and refrigerated the growler. Once cold I could open it just fine.

    I have proper bottles and the gallon jar now. It just took me a while to procure everything. You can get a gallon jar actually marketed for Kombucha and such on Amazon. I could not find anything suitable locally, not even at home stores.

    So here’s my feedback for the folks who want to try this:
    1-Follow the directions. Don’t try to substitute stuff. The recipe is the recipe…make it.
    2-Really try to get the jar and bottles like Katie suggests. I got a case of 16oz clamp top clear bottles on Amazon for around $36, that’s around $3 a bottle for bottles that will last a lifetime.
    3-Your ginger bug may not seem to fit the description Katie gives exactly. Don’t sweat it, follow the directions exactly. Do not ask if you can deviate from the recipe…it’s a recipe for a reason, it’s been tested. Experiment all you want but don’t blame her if it fails.
    4-This carbonation is not like a carbonated beverage, it’s a softer fizz more like good beer. I have a Soda Stream to carbonate water with, and natural fermentation is nothing like injecting Co2 in to water. It’s just not, so don’t expect it to be.

  127. For those of us that just can’t get the gingerbug to fizz, instead of tossing it, I use the flat bug with unflavored sparkling water or if I’m having leg cramps I use Tonic water. Very medicinal with good taste. I also add some to my kombucha or water kefir (which I also can’t get to fizz…lol)

    • I just had my first batch of pro-biotic lemonade not fizz. I mean it was my first try. I’m going to try it again in my beer growler to see if it’s the lid not sealing well enough on my brand new gallon jar sold for kombucha and such. It has a tight lid but it’s not an especially heavy duty lid.

      Otherwise it’s how I handled the whey which I’ll post about in that recipe thread. The lemonade does taste good, so hopefully there are still some pro-biotic properties even if it did not hold a fizz.

      Keep in mind, I never really could see any fizz Per Se in my ginger bug, but it worked following the rest of the recipe for the ginger ale. I have a second run now of Ginger ale; I’ll report back once I sample that to tell if I’m getting consistency with the ginger bug kept in the fridge.

  128. Another thing I tried that did seem to work; I added just a tiny bit of nutritional yeast to get the ferment going. It did not affect the taste, but I sure got some good fizz. So to a quart of gingerbug, I added maybe 1/4-1/2 teaspoon of nutritional yeast. I got the yeast at my local health food store.

  129. Do I need to strain the ginger bug before I add it to the wort and fresh lemon juice?

  130. Respectfully, the instructions do not say to strain the wort, but to strain the final product. This is by no means a perfect recipe because the author has actually misquoted it as well, but if you read the recipe it answers your question.

    I mean no disrespect to Katie, but it’s a fact. I think the concept is loose and exacting measurements are not completely critical however.

    I’m still struggling to get a solid fizz, but I’m working on it. It loses what fizz it had when you open it within seconds and minutes in my experience. I let the bottles I transfer the final product in to sit out for a couple days at room temp and it helps.

    The stuff is good though…at least in my opinion.

  131. Is this safe to consume during pregnancy and will it help with legs aches? Thank you! I’m new to the ferment process but would love to give it a try!! I love ginger!

    • I’d ask a doc or midwife to be sure, especially if you weren’t using before pregnancy, but a magnesium spray really helped me with leg aches.

  132. This is the first time I have made ginger beer. I have it bottled and its ready to drink. I took a taste and it taste like beer. I think I let the fermentation go to long. Is there anyway to fix it? I would really hate to throw it all away. Thank you.

  133. This is a ginger ALE recipe. You said it was the first time you made ginger beer and it tastes like beer. that sounds like you achieved the intended result but I don’t think that’s what you meant.

    This ginger ale does not taste like the stuff from a soda or pop can. it IS a fermented product and tastes like it. It’s more of an “elixir” beverage than a casual sipping soft drink. The fermentation consumes most of the sugar so it is not a super sweet drink.

    The reason for making this is health benefits. I doubt very seriously that you have made a beverage with any significant alcohol.

    You could dissolve sugar in the finished product if you want it sweeter.

  134. I’ve been brewing my own Apple Lemon Ginger Ale for about three months now, based off this recipe and directions. It’s become my family’s favorite daily treat and I start craving it if I go more than a day or two without a cup. I’m in Washington state & we had an extremely hot summer, so my fermentation time was only about 36 hours! I noticed that there is a little scummy looking stuff at the top of the liquid when it’s properly carbonated, then I get it into the fridge for a day before drinking it, that seems to “lock in” the carbonation. I cut the syrup amount in half, add the amount back in with apple juice (I’ve had good results with both store bought and freshly juiced apples), I also added an extra two juiced lemons to the mixture right before bottling.

    Also: I have used filtered tap water with no effect on the fermentation.

  135. Followed the recipe, except I let mine ferment in the bottles. On the third day, I refrigerated one bottle for a couple hours and then opened it to taste it and see how it turned out. It smelled (and tasted) mildly of a sewer. I read on some beer brewing websites that if bread yeast is used instead of champagne yeast, it can lead to a more nasty, sulfuric smell and taste. Could that be the problem? Maybe the natural yeasts that exist in the air of my kitchen, and therefore in my ginger bug, are just not the best type of yeast? Or did I let it ferment too long? Not long enough? Or maybe I should have covered it with cheesecloth while it fermented instead of capping the bottles? (I read another recipe that says to cover it with cloth for 2-3 days and then cap it for 1 day before refrigerating). Any advice would be appreciated.

    • So before I begin this response, let me just say that there are too many variables in play for me to be sure that this will be helpful for eliminating your sulphur smell issues. But it’s worth a shot so here goes….The first time I made the recipe I ended up using about 50g of ginger, which was much too strong but likely not a culprit for sulphur. I used white sugar and the suggested tbs of molassas. I used the suggested amount of everything else. While fermenting, I did a short primary fermentation in semi-sealed but not air tight bottles. I did this largely assuming this would produce a healthier beverage richer in b-vitamin complex as compared to going straight to sealed bottles. After a about 12 hours of noticeable bubbles on top of the semi-sealed jars, I moved on to bottles. Other than being too strong with the ginger it was fine for about a day after cooling and then it increasingly smelled of sulphur……………..The second time around I used the same healthy ginger bug, but dropped the ginger to 25g and went with a natural sugar and left out the molasses. For fermentation I went directly to bottles and it went into the fridge somewhere around 2 days later when there was substantial carbonation in the ginger ale and opening produced something similar to shaken and then opening a soda bottle. This turned out great in terms of flavor and carbonation and never developed a sulphur smell. Not sure if it was the change in sugar (and molassas) or the fermentation change or something else entirely. Next time around I will switch to just white sugar and keep everything else the same. I can post again when I know how that turns out.

      • Thanks for the reply, Daniel! Yes, keep us posted on how the next one turns out. I decided to try just using champagne yeast that I bought at a home brewing supply shop instead of ginger bug. I read that the taste is milder (less of a strong yeast/sulphur flavor) and it can give better carbonation than other yeasts. I’m thinking that the yeast I gathered in the ginger bug may not have been the best type. Whether that can be fixed by adjusting the recipe, I don’t know, so I look forward to hearing the results of your experiment, Daniel. I’ll post again after I try it (I plan to make a new batch today). If it turns out well, maybe I’ll just stick to that instead of a ginger bug, as it’s easier to just get a pinch of yeast out of a packet than feeding a ginger bug every day! I’ll probably try making a new ginger bug after that though, to see if I can get that to turn out well. It might taste better in the end than using champagne yeast if I can get it right!

        • Okay, so the batch with breakfast sugar only went well, except for I probably need to bump up the grated ginger back up to 35 or so….which I did last night with the newest batch. Still the same ginger bug going strong for three or four weeks now. With the lighter taste from less ginger I should have been able to pick up on any latent foul smells or tastes, but they never appeared, so that makes me think the problem is either a lengthy (two or more days) of non sealed fermentation or could even be from the molasses I used. The current batch is now underway with the addition of rosella leaves from the garden and some other spices, I’m expecting good things as the sulfur seems to behind me.

          I would imagine that the champagne yeast should solve the taste issue even if it doesn’t supply quite the same level of probiotics. Like you said, it should be quite clean but if it doesn’t work you could consider trying to buy some safeale us-05 from online or a local brew store if there’s one around. It’s a dry ale yeast that produces very neutral flavors so it should allow the ginger to shine through. Both the us-05 and champagne yeast are top fermenters rather than bottom fermenters (which I was surprised to observe that the ginger bug seems to be) so neither should be prone to sulfur smells.

          At this point, I imagine you’ve probably already drank your new gingerale, so I hope everything turned out well an good luck with the next gingerbug attempt.

  136. I just tried my first batch of ginger ale. After about 36 hours there were lots of bubbles so I burped it and put the lid back on. Within 4 hours one of the two jars busted! Thinking that meant it was ready, I tasted the second jar and there was hardly any fizz. Does it lose the fizz when you burp it? Why would it explode right after I burped it? How could it bust my jar open but still taste flat? Any answers would be appreciated!

  137. Hey Wellness Mama community!
    I have a question (two or three actually) – been googling it for a while now and cannot seem to find the answer. First, how probiotic is this stuff, actually? I’ve been making soda with the ginger bug for about three weeks now and the final product, though seriously fizzy, is always still quite sweet. I don’t start with a lot of sugar – i’ll usually use half fruit juice/half water with a tablespoon or two of sugar to help the fermentation along. I have tried leaving it out a bit longer (to see if the sugar content would go down) but then it gets a bit bitter. I think it develops a bit of an alcohol content when it’s left out – my husband thinks it’s more vinegary. Which is it? If it’s vinegar, i don’t mind drinking it (especially since more sugar is consumed. So, overall, is the probiotic content of this beverage enough to balance out the sugar content? Is this something that can be drunk every day for stomach health, or is it more of a special occasion type thing? What do y’all think?
    Sorry if this has been pounded into the ground already…I know that it’s fermented and that it has a probiotic content. The final sodas are delicious, but they are still sweet, which is throwing me. I guess I want assurance that the extra effort is worth it for my family’s health, especially since we are attempting to live a low sugar lifestyle.

    Thanks in advance to anyone who decides to answer!

  138. Due to the fact that sometimes i misunderstand the measures you use in your country, i did a very strong ginger alr using this recipe. And I loved it. I have just done it the way you did.Thank you so much! This is not a tradition in Brazil, but now it is a tradition in my house. Thank you again.

  139. Hi,
    Is there any risk that this method may produce ALCOHOL

    I made the bug last Sunday, feed it during the week and I just put down the first batch of ale to ferment for the 2 – 3 days

    I plan on serving this to children and a very devout none drinker


  140. Can this be done with stevia, half stevia, or fruit juice instead of all refined sugar?

  141. This question may have been asked already; way too many posts to read to find out.

    Why boil the wort? Will this recipe work with boiling? Just wondering; I know heat kill a lot of the beneficial nutrients.

    • Hi Paul, did you get an answer? You boil the wort, let it cool and then add your bug. The probiotics are in the bug. Does that make sense?

  142. Have you tried doing a second ferment with the kombucha fluid (not the scoby, although they sometimes form on top of the fluid) and adding ginger to it? It makes a drink very, very much like ginger ale (to my tastes at least) although it can get really strong if left for too long.

  143. I have my ginger beer in the bottle! It was the bug that I thought was going to give me problems. I didn’t use organic ginger and I my bug didn’t bubble for four days. Not a single bubble!. The night of the fourth day I saw one bubble. I put the jar in the oven with the light (light bulb, not pilot as my stove is electric) on overnight and the next day it was bubbling without stirring. I made the wort and now we’ll see what happens!

    • Day 2…the beer has fermented overnight and has become more carbonated and it tasted great! I am going to let it ferment another day/night to increase the carbonation some more. I want more of a bite to it.

  144. Help!!! I added the full 1/2 cup sugar at the start with only 2-3 T ginger and 2 cups water. Should add more water and/or ginger at this point? Or should i just add more ginger daily and skip the sugar since i added it early? Or will this batch be a total flop and i should waste any more ginger on it? Thanks in advance for your advice!!!

    • Hi Christina, I would chop up 2Tbs of ginger and add it in. I have seen recipes where the amount of ginger, water, sugar varies. There seems to be a lot of leeway in the measurements. Give your bug at least 5 days adding a tablespoon of ginger each day and stir it at least once a day. Hope this helps…

  145. Hi,
    I hope I can do this! My question is, after you wait for the 5-8 days for the ginger bug to develop, do you strain it before refrigerating and before you use it? And when you strain it, do you use a coffee filter or just a fine strainer for the big chunks? I tried to read all the comments, but it’s really long comment center! Thank you for sharing the recipe!

    • Hi Terrie, I strain mine before I use it. I just use a mesh sifter/strainer for mine. Nothing too fine. I make one quart at a time. I strain 1/4 cup into my wort. Then I replenish my bug with 1/4 cup filtered water, 2 tablespoons ginger and 2 tablespoons sugar. I wait for it to bubble again then put a lid on it and put it in the fridge.

      • Hi again Terrie, I want to clarify my above reply. I make one quart of ginger beer at a time. I strain 1/4 cbup of the bug into the wort that has been boiled and cooled.

  146. Does anyone know approximately how much sugar remains once the ale is fizzy? If it is quite a bit, can you get away with starting with less? Has anyone tried making a lower sugar version? I should probably look somewhere to see if there is a way to test this at home. I am diabetic & have to be cautious with sugars.

  147. Could I use my homemade water kefir in place of the ginger bug?

  148. I am a big fan of Bundaberg Ginger Beer and ever since I tried it I have been on the search for the perfect ginger beer alternative because Bundaberg isn’t sold in my place. However, I only found canned ginger ale/beer that has nothing “ginger” about it in the ingredients. Just carbonated water some flavorings and corn syrup. So I opted to make one. It is just my second time to make ginger ale. The first try was a total failure so I searched for another recipe and found this one. I was really skeptic and not confident with my brewing skills but everything turned out better than I expected. I am now on my second making of the ginger ale and my ginger bug is doing great on top of my fridge.

    • Hi Elle, I have just begun making ginger beer as well and have been having good results. I have been flavoring my beer with a 1/2 cup fresh squeezed lemon juice per quart and really like the taste!

      • Hello Brad,
        I have been flavoring my beer with a slice of lemon as well. On the beer itself I use lime and one lemon per batch because lemon is expensive here. When it’s okay to drink I add a slice of lemon and some ice cubes and boy! What a treat! 🙂

  149. Hmmm did not expect rude comments about my question. I just have water kefir that has to be fed everyday so I like to try out different recipes with it. I just found a rootbeer recipe specifically for water kefir. People need to dial back the crazy.

  150. Wowsers thats a ton of comments and I didn’t see any that were negative! (To be fair I only read the first 100 or so) that’s fabulous!
    Anyhoo… this is the third time I have used this recipe. The first time, it didnt last long because it was so delicious!
    The second time, I tried using lemons and did a double batch. This batch has issues… I had some hyper-fizz eruption issues upon opening the bottles.( no exploding bottles, thankfully the spring cap bottles let the excess pressure escape a little) upon opening, 3/4 of the gingerbeer would escape as a geyser, leaving little to sample. I used ginger bug… but I think I may have mis-measured. I also found that with lemon it came out a bit bitter. However, if you like cocktails with bitters, this makes a great mixer!

    Last batch is in the works, limes again, and high hopes. I wrote down the calculations to double it this time!

    Love your site!

  151. Do you have to use the grolsch style bottles for the end product or can I use a gallon size glass jug with a screw cap?

    • You can use either, but the larger one’s may not carbonate quite as well…

  152. I love this recipe! Only thing is, when I started my gingerbug I had a terrible time getting it started and along the way I neglected to boil anything. I need to reread the recipe to see what I did wrong. Anyhow. My end result was a shock to me! My golsh bottle spued all over my kitchen, so be warned everyone. If in doubt, take it out! Outside that is. You’ll be cleaning it up forever! But my end result was great! Only it seems like it may have more alcohol than expected. I wonder how I could know for sure? I love my ginger beer!

  153. When adding the ginger bug to the ginger ale, do you strain the bits from the bug or do you leave the bits?

  154. I use a five gallon jug and an air lock for the initial fermentation, which I gave a week the first time. If it’s still bubbling strong, I bottle it up without any addition. If not, I add some simple syrup before bottling. It’s awesome, and you can ferment to your taste. My wife and I used to like wine coolers, but they are now to sweet for our taste. We can now enjoy a dryer, tastier “cooler” as often as we want, without worrying about the cost. Make your own for about 1/20th of the price.

  155. I don’t know if it’s been asked,but where i live a lot of wild ginger is growing.Can wild ginger be used.

  156. Katie Please I will Like to know if the fermented ginger ale contain any alcohol, if yes to what extent , and what is the prospect for commercial production of this product.

  157. So what does this taste like?

    I LOVE ginger. I have it EVERY day. The real stuff, the root. HAS to be the root. Whenever a recipe asks for it, I use fresh and usually more than what the recipe asks for and if the recipe down;t have ginger in it, I always think about adding some!
    Give me ginger!

  158. I didn’t read ALL the comments, so maybe this has already been addressed. This recipe says to use a 2 quart glass mason jar. The recipe calls for 9 cups of liquid so the 2 quart container will not be large enough. I realize this is post is years old, but I bought a 2 quart jar just for this, and then I had to run out and find something larger. Can this be corrected in the recipe? Please.

  159. hello, when you make the ginger ale, can you use stevia,or do you have to use sugar to help the fermentation process?

  160. The “100’s of years ago” or “old fashioned” ginger ale or ginger beer (non-alcholic) never, never contained lemon or lime. Lemon or lime is used today as a cheap addition to ginger as lemon or lime costs less than ginger. I’m pushing 70 and I remember “real ginger beer” back in the 50’s. No lemon or lime then in any ginger ale products sold in grocery stores or liquor stores..

  161. Great looking recipe, making the wort right now 🙂 One thing is a bit unclear, do you remove the ginger before fermenting, or only before bottling..?

  162. Pretty sure the process of fermentation is 100% science, and not an “art”. The bacteria cultures aren’t making soda as “self expression”, they’re doing it to survive. (Little do they know they are headed to a deep, dark place… RIP)

  163. I just made my first batch. I love the flavor. I think the jars I had it in were not air tight. I’ve moved them to groslich bottles. They were on the counter for 7 days instead of the 3 before bottling. The ferment is nice and mild. Not sweet. Gingery and tangy. I’m hoping it gets the fizz in the dark pantry.

    I do have a question. I strained it, but I have many small particles in the bottom of my glass. Yeast I’m sure (like the way it appears in wine and beer). I’m thinking about using a finer strainer next time… Or leaving in like with Kombucha.

    The liquid is a beautiful opaque golden color. Can’t wait to see how the mix progresses. Thank you for sharing.

  164. Can this be bottled in glass bottles and once you do bottle it does it have to be stored in the refrigerator? If it can be stored out of the fridge what is its shelf life?