How to Make Ginger Water
Join 5,000+ Irish brewers in mastering the art of home fermentation. This guide uses our Pillars of Mastery to ensure your first batch is safe, delicious, and perfectly carbonated.
Ginger Water Mastery: The Ultimate Probiotic Ginger Beer
Ginger Water is a world-class, spicy, and effervescent probiotic tonic. Unlike commercial ginger beers that rely on carbonated water and syrup, our Ginger Water Crystals create a “living” brew that is naturally carbonated and rich in beneficial microbes.
Mastery Warning: Your crystals are highly temperature-sensitive. In Ireland, especially during winter, ensure your jar stays above 18°C. If your kitchen is cold, use a fermentation mat or a spot near a radiator to prevent the culture from stalling.
Pillar 1: The Activation & First Ferment
New crystals need to “settle” into their new environment. This activation phase wakes up the yeast and stabilizes the bacteria after shipping.
| Brew Phase | Ingredients / Action | Mastery Logic |
|---|---|---|
| 1. Activation | 50g Crystals + 50g Sugar + 500ml Chlorine-free Water. Let sit 48hrs. | This "resets" the crystals after transit. Discard this liquid and keep the crystals for the first batch. |
| 2. The Master Mix | 60g Sugar + 30g Dried Ginger + 900ml Filtered Water. | The dried ginger provides the specific nutrients the bacteria need to grow and multiply. |
| 3. Fermentation | Add crystals to cooled mix. Culture 24–48 hours (20–25°C). | Warmth is key. Shorter times yield sweeter soda; longer times yield a sharp, probiotic bite. |
Pillar 2: The Carbonation Mastery
Ginger Water is famous for its “pop.” To achieve supermarket-level fizz with zero chemicals, you must use a Second Fermentation (F2).
Strain: Remove the crystals using a plastic/non-metal strainer.
Bottle: Pour the ginger water into pressure-rated swing-top bottles.
Headspace: Leave exactly 1 inch of air at the top. This acts as a pressure buffer.
The Carbonation Window: Leave at room temperature for an additional 24–72 hours. In summer, “burp” the bottles daily to prevent excessive pressure.
Cold Crash: Move to the fridge. Chilling the bottle forces the CO2 back into the liquid, creating a finer, more pleasant bubble.
Pillar 3: Long-Term Maintenance
Your crystals are an heirloom. They will grow and multiply with every batch.
Thinning the Herd: As your crystals grow, keep the ratio: 50g crystals to 900ml water. If you have too many, the ferment will happen too fast and become vinegary.
Taking a Break: Store crystals in sugar water in the fridge for up to 3 weeks. They will “hibernate” in the cold.
The “No-Rinse” Rule: Never rinse your crystals. Rinsing with tap water introduces chlorine which can stun or kill the culture.
Technical FAQ & Troubleshooting
| Challenge | Mastery Solution |
|---|---|
| My crystals are not showing any activity. | Crystals can be "sluggish" after shipping. Ensure your water is chlorine-free and the room temp is at least 20°C. Give it 3–5 days to fully adjust. |
| How far apart should I keep my cultures? | Keep Ginger Water at least 5 feet away from Kefir or Kombucha to avoid "cross-talk" between the wild yeasts. In the fridge, lids must be tight. |
| The ginger water isn't fizzy enough. | Ensure you are using enough sugar—it is the fuel for the fizz. Let the first ferment go for a full 48 hours, then bottle in airtight swing-tops for 2 days. |
| What sugar is best? | Organic cane sugar is the "Gold Standard," but standard granulated sugar works perfectly well. Avoid artificial sweeteners (Stevia/Aspartame) as the yeast cannot eat them. |