Fermented BLUEBERRY SODA Recipe (with Rhubarb using GINGER BUG)
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- Опубліковано 25 чер 2024
- Learn to make delicious homemade blueberry soda, using a Ginger Bug starter culture! This recipe uses fresh blueberries and rhubarb, and adds natural carbonation! It can also be made with frozen fruit. Paul and Sarah from The Fermentation Adventure walk you through their easy recipe.
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Want more videos on fermented drinks, like lemongrass ginger ale? Check it out here: ua-cam.com/play/PLKmVI5tdVVafT5WGLaJLN9FdbU6jXUCIg.html
Question- can you just skip boiling it by just putting all the fruit and rhubarb in a vitamix with the water and sugar? Blend till the sugar dissolves, add the bug then strain it right into the bottles?
I live in Alaska. Blueberry and rhubarb grow wild here and for whatever reason the wild blueberries and rhubarb here taste better than anywhere else I’ve been!! I’m totally foraging both this summer and making this soda with my ginger bug!!
Wow, fresh Alaskan blueberry and rhubarb?! Sign us up! 😆 That will surely be the very best soda around! 🥰
i’m in central florida too. the agriculture here is what inspired me to get into fermenting
Nice! We love this climate for growing too! Do you have blueberries growing right now? It's that time of year!
Thank you ... I am having so much fun and success, learning how to make ferments ... I can report very successful frozen strawberry ginger bug ferment using the same process but I now have 1 gallon carboy with bubbler ... its insanely active as I write this. I'm literally amazed . I sit there and watch it ... wow
Love it! Strawberry goodness! It is fun to watch those bubble isn't it? 😆
Omg ! Mind blowing , I made the ginger bug but didn't know what to do with it. Thank you !
Woohoo!! This is one of our favorite recipes when we have a lot of blueberries. It's super active and so flavorful. We hope you enjoy it! 😊
Just came across your channel and you guys are great! I’m just getting started with ginger bug sodas 💜
Thanks so much for watching! Good luck with your ginger bug! 😊
I have my own Rhubarb, strawberries and blueberries and apples on my homestead. I am so excited guys. Wish I would have known this when I was younger!
Wow! We're jealous! I bet you could make some amazing things with all of the fresh things you're growing. We feel the same way wishing we had known about all of these great ferments sooner! Happy fermenting!
@@FermentationAdventure Ohh I forgot wild black berries and black raspberries and a grape vine. Naahhh I'm the one that's jealous. You guys have each other and your personalities are so complimentary to each other. (it is just me) The key is to have a hobby that you both enjoy and have passion about it. Fortunatly for your viewers you share your knowledge. I have watched many many others and YOURS is the most fun to watch. Straight to the point and you don't leave anything out. I just wish instead of providing a link that we have to scroll through for the recipe, you would include it at bottom of video. Just measurements and ingredients. Thanks again.
You guys are great! Already made my Lacto ferment squash pickles and one with carrots and string beans. They are still super crunchy! Taste incredible. I'm looking forward to getting my ginger bug going because i want to make ginger ale and blueberry/rhubarb soda!
Fantastic! Excited for you and all these ferments!
I really enjoy your videos. You’re a lot of fun together! Can’t wait to try this. Already did the ginger ale and came out great. Thx!
Oooo you're in for a treat if you try this one! Every time we see this it brings us a smile since it was really so good. But be careful with the carbonation though! It was pretty explosive! Happy fermenting!
@@FermentationAdventure it looks great and definitely I’ll watch the bottles! I think when you show all the success and challenges it makes for that much a better learning experience!
love blueberry 👍😲
Woohoo! Blueberry makes the best flavored anything... jams, pies, and now soda!
You guys are awesome, I get so many ideas from your page.
Thank you so much James! We're so happy you're enjoying our videos. Happy fermenting! 😊
You guys are ADORABLE . So glad UA-cam recommended your channel. What an amazing find! As I have been upgrading my daily diet for the healthier and better..... everything happens for a reason🙂🙂🙂😻 God bless you guys
Wow! Thank you so much for the love Mauigio! 💓 We hope that your ferments are tasty and that we entertained you. We'll be making a lot more videos in the future! Happy fermenting!
@@FermentationAdventure 😻😻
Just made blueberry pineapple GOOD LAWD🤯UMMMMMMMM🙌🏽🙌🏽
Whoa!! That sounds absolutely amazing!! Have you checked out our tepache video? Tepache is a pineapple fermented drink that ferments with the natural yeast on the pineapple skin. You could also try that recipe and add blueberries to it to see if you get a slightly different flavor!
Thanks guys! Another wonderful recipe! Awesome! We took our ginger bug (thank you!!) and made our own batch of blueberry rhubarb soda! Yummy! Thank you! WOW...it really produced allot of carbonation like yours.
That's sounds so delicious! Yes, anything with blueberries will be very carbonated! Enjoy!!
@@FermentationAdventure We had frozen rhubarb from last years garden and frozen wildcrafted blueberries (wildcrafted from my brothers blueberry patch!) this past summer. We had made blueberry jelly and rhubarb pie but now this amazing soda was a very special surprise! Thank you guys again for your amazing UA-cam channel! Love you vibe and you guys are awesome.
Aww thank you!! So glad you found us. And that sounds so amazing. We miss homegrown rhubarb!
Yummy!
This one was unbelievable! 😄
If you don’t already know, the best thing I have found to thoroughly clean/ rinse vegetables and fruits with is “ lemon juice “ or also known as Citric Acid (vitamin C )
You can by it on Amazon and it lasts a very long time !
I get a bit more into the science of the hobby and in order to adjust the PH of the water I use , I use the citric acid to reach a 5.2 on the PH scale.
Just thought I would put that out there. It’s all natural and works better than anything I’ve ever used.
Awesome! Thanks for the info!
Tap water works just fine
That's great to hear that your tap water works for you!
Oh man, this is my new favorite youtube channel! I can't wait until you guys get to kimchi and sourdough bread! (If you can't tell, I'm a fermentation nerd myself). Keep the videos coming guys! Love your content
Aww! Thank you Jonathan! We'll definitely get to kimchi and sourdough and more! There's just so much to cover!! 💖
They have the best channel I have found ... I wish they would make more videos
New videos will be coming, we promise! 😄 Life has been very busy for us, but we have plans to get back to it soon. 😃
Wowzers
Hello! New subbie here and I've been obsessed with your channel for the last week. Made my first ginger bug, just bottled my first soda (blueberry peach lime with honey, no sugar and just a blend of fruit, no boil). I did primary fermentation for a little less than two days as it was very active and the taste was great but a teeny bit vinegary. Currently bottled in second fermentation and after 9 hours I slowly burped it and it wanted to erupt! It's all so exciting. I also have some tepache fermenting as well. I will report back when these first tries are done! Thank you for these informative vids! I'm ready to say goodbye to the expensive probiotic sodas and tepaches I buy.
Wow, your fermentation journey is well on its way! Thank you so much for sharing! Makes us so happy to hear about your ferments! 💗
Update! The blueberry soda was superb! I am struggling a bit with my tepache. I live up north and it’s freezing. It took five days or so to get real bubbles. I’ve bottled my tepache three days ago and have little to no carbonation. I even bought a heat mat so they are room temp. Very delicious but little to no bubs. Any tips? Do I just need more patience?
hello love your videos, i make strawberry soda with the strawberry tops, i have made apple, rootbeer with rootbeer tea haha came out great thank you for all your fun videos xoxooxoxo
We're so happy all of your ferments are working well for you! And we're so happy you're enjoying our videos. Thank you so much for your love! 💓💓💓
If You add 2 raisins in each bottle, You dont have to worry about them exploding. I havent tested it on ferments but on other soda with gas, it has worked for me!
Thanks for the suggestion but if pressure is building from carbonation, you still have to be very careful! We like tester bottles to give you a clue how much pressure is building! 😊
The reason you add the raisins is actually to make it ferment more in the bottle ... because by doing that you are adding more yeast and more sugar.
I am so glad I found this channel. Have been binge watching your videos. Quick question. Is there anyway to bottle right after you mix the ginger bug with the blueberry mixture? Is the purpose to let it sit atleast a day to see if you like the taste before you bottle? I am new to fermenting and currently have a ginger bug going now. I am trying to get the least amount of alcohol content but still have good carbonation. Thank you for these wonderful videos.
Thank you! We're glad you found us! If you're trying to get carbonation and very little alcohol, you can definitely bottle right after adding the ginger bug. Just be very careful because it will pressurize quickly! Best way is to use a plastic tester bottle so that you can tell how much pressure is building in your glass bottles. Most likely you'll be burping the bottles every few hours. For the least amount of alcohol, you may want to refrigerate it after only 24 hours. Good luck!
Uaaaau q frescura, desde Ecuador y muchas felicidades por tu profecion xfa si publican las recetas con subtítulo en castellano gracias de corazón
¡Muchas gracias por el comentario! Debería haber subtítulos en español en la configuración. No siempre son perfectos, ¡pero esperamos que eso ayude!
Vow ........nice
Thanks so much! We're happy you enjoyed! 💓
Thank you for sharing this recipe! I started my ginger bug and have already made my first batch of ginger ale using your recipe. I am going to try this one next but I was wondering why boil the fruits and not just blend them to keep all the nutrients?
You definitely could do that! Since raw fruit might have all kinds of different bacteria and yeasts present, we only boiled them to make sure we knew it was the ginger bug starter that would win the fight while consuming the sugars. Also boiling breaks down the fruit matter which might give you more flavor but maybe not! Definitely try not boiling to see how it turns out. You might be pleasantly surprised! 😊 Thanks for the great question!
Can't wait to try this. One question: Why the initial/primary fermentation? Many recipes go straight to bottling. Does it affect the flavor?
This is a question we've been getting a lot lately, so we actually answered it in our Ginger Bug & Ginger Ale Q&A video - check out 15:27 ua-cam.com/video/Z0fnIcakwnM/v-deo.html. It's basically a good standard practice to do your primary fermentation in one large vessel before bottling because you can ensure that it looks/tastes good before bottling, you can also strain off any excess fruit pieces more easily, and it is easier to scrape off any kahm yeast that you might get. Imagine trying to scrape off kahm yeast from individual bottles!
Buy a wart chiller and install a "T" under your sink, if you have one already feeding your dishwasher just add or replace the existing t with a cross. Put a shutoff valve and attatch a hose adaptor on. Then just put that wart chiller to work, will cool outty in minutes :) I made mine for 12 bucks :)
Oh nice! We're going to have to look this up, thank you! Waiting for things to cool isn't as fun. 😂
@@FermentationAdventure lol no doubt I'm an active guy that likes seeing how much I can accomplish each day so it's well worth it :)
We understand! It's exciting to look back at the end of a day and marvel about how much got done. Woohoo!
you are awesome
Thank you! 😎
I've just come across your channel and I've a list of beverages I want to get making!😊 Just one pointer as a non-American (well, North American cause I am from the South), is that it's complicated to follow the measurements in this video. It'd be a lot easier if you talked about cups or millilitres. In the end I did not get how much sugar and water goes in and I really want to make this. Lovely recipes tho! Thanks!
Thanks so much for the suggestion! In our newer videos we're starting to put measurements in ml and other non-US metrics to make it easier. With sugar, you could sweeten it to taste knowing that it will be a little less sugar after fermenting. So glad you found us!
Brilliant video. Can't wait for my ginger bug to be ready.
2 questions
1) Not being in the USA I do not have access to blueberries. But can get mixed FROZEN forrest fruits/ berries. Would they work.
2) Would it not be possible to use a good strong plastic bottle instead of glass for the last ferment? That way they can always be tested to check they are not going to explode?
Thankyou
Thank you! Excited for you to try this! 1) Yes, you can definitely use frozen blueberries and other berries. It will work exactly the same way. Yay! 2) Plastic bottles that are made to withstand some pressure, like used soda bottles (#1 plastic grade) will work for secondary fermentation, the only issue to be aware of is that the fermenting process can cause some of the plastic to leach into your drink, especially over prolonged exposure. It is up to you how comfortable you feel about using plastic.
@@FermentationAdventure Thankyou very much. I wondered about the plastic because I recently bought Kombucha from Amazon and it came in little sturdy plastic bottles. Of course it does not even compare to home made Kombucha. (which I am a total newbie at making) However I wondered about using those little bottles for the ginger beer which I will also be making! Yay.
Unfortunately may have to start my ginger bug over because I used tap water....not sure if we have chlorinated water or not here....but will soon find out.!!! I used the tap water for my first Kombucha attempts...so far wonderful results, producing massive scobys. Why is tap water ok for Kombucha and not Ginger bug?
Looking forward to watching more stuff on your channel now that I have discovered it.
Interesting! We've just always used non chlorinated water for kombucha as well. Just in case. But maybe we'll have to run a test the next time we make some!
Hi paul and sara, I wonder about the percent of alchohol in ginger bug and other fermented soda you prepair, both of you are great🙏💐
Thank you so much for the kind words R.K. Orabi! We actually did a video on this and tested a bunch of different batches! Check it out here: ua-cam.com/video/86SwZyUbtF0/v-deo.html It can range quite a bit depending on how little or how long you ferment but usually settles in around 3% or lower and still tastes good. We hope this answers you question!
@@FermentationAdventure yes sure you did it,s convieniant, thank you for youre kindeness
Hi, I just whipped up a small amount of cranberries from the freezer I'm kind of estimated the sugar I would need for cranberries. Because it's my first time, I just put it in a jar that had honey in it which holds only two cups and did the math to the best of my ability with the ginger bug and the sugar. Apparently that bigger jar of ginger bug that more cloudy and I couldn't see it bubbling is bubbling, because I could hear it from that jar as well as the smaller one. I'm meeting my two besties for wine tasting tonight, and then they want to come and go swimming tomorrow so I'm hoping that we'll be able to try the _cranberry soda_ by tomorrow. With the temp in the hundreds for the next few days, I'm quite hopeful.
That sounds amazing! We hope your batch of cranberry soda turned out great. We'll have to try that sometime. I bet it's delicious! 😊
Since there is only me can I just make a smaller amount of soda in a quart mason jar? Also can you tell me after my ginger bug is bubbly what do I do? Do I drain the ginger and sediment and put the bug in the fridge? Do I just feed the bug every week like my sourdough starter that is in the fridge resting? Thank you
Hi! I noticed your ginger bug had a cap on it- once mine is established and I’m ready to store it in the fridge should I put an airtight lid on it or leave it with some cloth and a rubber band? Thanks!!!
Hi Kathryn! Congrats on your ginger bug! We like to use a loose cap. It's still going to be alive in the refrigerator so will continue to release a few bubbles over time, which is why we don't use a tightly closed cap. But then we wouldn't want it to get cross contaminated with something in the refrigerator, so that's why we also choose not to use a completely breathable top like a cloth. Happy fermenting!
bread yeast can be used instead of ginger colony
I recommend watching the CS brews channel
Can I use an immersion blender and then use a strainer to strain it out? I'm waiting for my mixture to cool now
Definitely! That will get a lot of good flavor into your ferment pretty quickly. It should work pretty well.
Can I use Mason jars, for secondary ferment? Tia
Oooo. Definitely be careful with this one for explosions. You could do a secondary ferment without the lid but if you put a lid on it, it will probably break the jar. If you want bubbles, definitely look into bottles made for pressure or even a plastic soda bottle. Good luck and be careful!
You wouldnt need to burp the flip tops if you put it in the fridge after it has fermented on the counter for a few days ? I am a newbie and am going to start my bug today !
Hi! Congrats on starting your ginger bug! Once you make a fermented drink with your ginger bug and then put it in the fridge for longer term storage, you'll still need to burp the bottles occasionally. We find once every other week, so two times per month, works well for us. Even if you forget for a while, it's usually fine, just be extra cautious when you open the bottle. It may require a handful of burps before putting it back in the fridge.
5.20 To drop temp. further, throw in a good handful of salt.
Hi! Interesting how that cools it down! But for this sweet soda, I think it would be worth waiting a little longer for it to cool naturally, so that we don't have any saltiness to this flavor. Have you tried it?! Maybe it even enhances the flavor. Ha!
@@FermentationAdventure I am sure he meant to add the salt to the ice!
😂😂 Oh that's funny. Makes more sense now!
Hey guys.. you both are awesome 💗 I made ginger bug and made ginger beer .. came out really really yummy, thanks to you guys.. I just want to know , can diabetes drink this ?? My husband liked it so much but he is a diabetes😣
Thank you so much for the love Hemu!! This soda is one of our favorites. Since this one does have sugar, you'd have to ferment it much longer to make the sugar content much less, but there will still be sugar left in it. This is a personal choice so you'd have to decide for yourself when it comes to any medical condition. We hope that helps. So happy you're enjoying our videos!
@@FermentationAdventure Thank u so much for your reply ❤️
Please do a cream soda. I loved this one and the root beer, so cream soda is the next logical choice, right? Thanks
Cream soda is so good! That sounds like a very logical assumption. 😆🍺
@@FermentationAdventure I agree. Please do a cream soda. Love you two! I got my first ferment going with my order of water kefir. I'm so excited.
back in Poland where i come from rhubarb is widely used we call it "rabarbar'
Interesting! Rhubarb adds such a nice flavor to drinks. Thanks for sharing!
@@FermentationAdventure it's tasty in it's own right with little added on but I don't remember I was there in 50 ties ,60ties and70 ties I am goingto investigate though.
After boiling the fruit I run the pulp through my juicer to get everything possible out of it.
That's a great idea! It's a shame to waste any of the pulp because blueberries are so good! Good suggestion. 🫐😊
Sooooo question. Once you get to the finished product how long will they last in the fridge without you having to touch them again? Also maybe I just need fermentation for dummies lol.
Hi! Thanks for the question! We store our fermented sodas, like this blueberry soda, in the fridge for sometimes a year or longer, but the taste definitely changes over time so we like to drink it within a year. Since it will still be fermenting at a very slow pace in the fridge, the taste will continue to get less sweet, and possibly also slightly more sour. We're excited that you're getting into your own fermentation journey! 😄
I wish you use ml and grams.. I'm a new subscriber from asia. I'm happy to find your channel. Thank you..
We're glad you found us! Yes, our new videos will have both metrics. 😃
Would you burp it if you have a regular lid on.. & if so, how often? Thanks.
Hi! Whatever your secondary fermentation vessel you're using for carbonation, you will open it for just a second and to let out some excess air. In our glass bottles, we would just unclasp the tops for a second and then close them again. Anything sweeter like this blueberry soda, we'd recommend burping at 8-12 hours first to see just how quickly the carbonation is building. And of course use your tester bottle to help you asking the way. Let us know if your have any other questions!
Hi guys can I make this with pears as i have a lot I already have my ginger bug
Hi Susan! Absolutely you can replace some or all of the fruit in this recipe with pears. Sounds like a delicious drink!
Is it ok to do this in one quart containers? thank u 🙏
Absolutely! Just adapt the amounts in the recipe to the size of your jars. Two one-quart containers would make almost the same amount as the one half-gallon jar that we used. But you can ferment using the same timeline that we show in the video. Enjoy!
Hello!
Is it OK to keep these drinks in plastic bottles? They don't linger around much after they are done... and it saves the burping the glass bottle part because I squeeze the plastic the when it's full full, I can tell and by then it's time to drink lol. Btw, I'm referring to good plastic bottles.
Thanks
I find when the tester bottle is rock hard , I put the glass bottle in the fridge with out burping , I drink my ferments 1 a day for the probiotic health effects.
Can I use the same syrup in my water kifer?
You should be able to use the same for water kefir. The only thing is it will probably stain the water kefir so you could try adding the syrup in the secondary fermentation after you've removed the water kefir grains. That means most likely the first fermentation might just be sugar water. We hope that helps!
@FermentationAdventure Thank you! It was a little too sweet so I put in some lime juice and it was amazing!
Do you have to boil the fruit in order to make juice or can you just use raw fruit and mix the sweetener and non-chlorinated water along with the ginger bug I just prefer to use raw material in order to get more nutrients
Yes you could actually make this with the fresh fruit! We know what you mean about trying to get all the nutrients possible. However, the reason we boil is because you're more likely to get the desired result for your soda. The downside with using the raw fruit when fermenting is that it could introduce additional bad bacteria and throw off the taste, or worse, could get moldy. We've also found fresh fruit sodas to ferment much more quickly, so it can be tricky when trying to carbonate. Even if you choose to boil the blueberries first, you'll still enjoy the probiotics in this homemade soda. Enjoy!
@@FermentationAdventure great info thank you for your response
Do you have to cook the fruit, sugar, and water, or could you just put the fruit, sugar, etc. in a jug with the ginger bug to start fermenting right away. I have soaking water from rehydrating rhubarb that I want to use. Thanks
Hello! You could ferment straight with the fruit and ginger bug, without the boiling step, but it's a bit riskier to make sure you have a good ferment. The boiling process kills off any bacteria that may be on the other fruit, which could potentially cause a problem during fermentation. Also, if you make your fermented drink without the boiling process, it may be an even more active ferment, so you'll want to leave plenty of head room in your fermenting vessel. Happy fermenting!
@@FermentationAdventure Thank you so much for your response. I have my ginger bug, blueberries, etc. and am ready to make this! :)
Can you use frozen fruit? Is there any changes if using frozen?
Thanks for the question! Yes, you can use frozen fruit in this recipe and it should not change the result. You may want to thaw out the frozen blueberries before you add them to the pot to bring to a boil.
After the 36 hour fermentation and while bottling, did your ale have a sulfur smell? Mine did, however I did not add rhubarb.
Hi! A couple things come to mind that could cause a sulfur smell in your fermented drink, although it should still be alright to drink. It's possible a particular wild yeast got into your ferment, so you could try an air lock and see if you get different results. It's also possible it was too warm of an environment? Hopefully that helps!
@@FermentationAdventure Thank you
@@FermentationAdventure What I have also found during my research is that there may not have been enough yeast in my culture which cause the existing yeast to be over worked. Found that in a wine forum.
Awesome research. Yes, this could mean your ginger bug was over fed and not very hungry. A good way to tell is if your ginger bug is too sweet.
@@FermentationAdventure OK, now that makes sense. It was in the fridge and I had just fed it a couple of days ago. Well, I guess I'll find out tomorrow if it was good enough to carbonate my soda. Thank you so much for the reply. I really enjoy your channel.
how long can you keep it when its ready ? more than 2 month ?
Hello Yves! It will stay good in the refrigerator for a while, but the flavor will be best within 6 months. Just remember to continue to burp the bottles occasionally since it will continue to ferment very slowly even in refrigerator and will cause more carbonation.
@@FermentationAdventure Thanks for the reply. How can i solve carbonation issue without having to burb it ? Let say i sell some in few of my customer store . What would be the best way to control it for the clients ?
Thanks
I tried this and it molded. :-( Any suggestions? My ginger ale turns out perfect every time, so I'm confused. Thx!
Is there a lot of blueberry pulp sitting on the top? That's sometimes the tricky part with natural fruit sodas. The fruit pulp can create a thick layer on the top of your ferment, and this can get mold more easily. You could try straining out the pulp a little more, or try stirring your ferment daily to prevent the layer from just sitting on the top. Hope that helps! Happy fermenting! 😎
Can this drink be made with the raw ingredients as opposed to cooking them because heat takes away the nutrient value of fruits and vegetables so can the juice be made without heat or cooking them
Definitely Miztri! We only boiled it to break down the cell walls to get the flavor out and also to make sure that the ginger bug was the only bacteria and yeast that are going to take over. It should still work out just great without boiling and might be even more active so give it a try and be very careful when bottling!
what if you want to preserve the product?
You can move the soda into the fridge to slow it down but you'll have to be careful since it will keep on fermenting slowly in the fridge. Otherwise if you wanted it shelf stable you'd probably have to ferment the sugar all the way out or kill it with some kind of chemical but then you wouldn't have all the good probiotics. We hope that helps! 🫐😊
Will it still ferment if you skip first fermentation process and just bottle it?
Thanks for the question! It'll definitely still ferment but we like to ferment in one batch to start with to make sure there's no problems to begin with. Otherwise we have to clean out every jar. Happy fermenting!
@@FermentationAdventure thank so much! I made Sorrell fermented soda and mango soda and put into bottles. they came out GREAT!
That sounds delicious! Is that the hibiscus flower sorrell?
@@FermentationAdventure yes! Did the same routine as you guys do for blueberry soda. Bolied with 3 table spoons of ginger , added cup of sugar. When cooled, added fresh squeeze lime juice and added ginger bug then bottled for 3 days. So fuzzy and delicious... I may let it ferment longer for a more a smatchet more a sour taste..
Do you have any drinks with low sugar?
Since sugars are what bacteria and yeast eat for fuel that's what we have to use to make the fermentation work. You can use less sugar and then let it ferment all the way out so there will be less sugar in the end after fermentation though! Good luck!
@@FermentationAdventure thank you
If you don't want to use rhubarb do you have to replace the two cup volume with another fruit or more blueberries?
You could just leave out the rhubarb from this recipe, and it would probably turn out it similar, just less tart. You could also replace the rhubarb with another fruit if you wanted to add another flavor to the blueberry. For example, cranberry or peach would probably taste delicious with the blueberry. 😃
Thank you for the reply. Love your videos and I enjoy your bubbly personalities(no pun intended). You inspire me.❤
Ha! Love the pun! 🥰 Thanks so much for watching!
On the sodas, once they’re made… how long in fridge do they last, and do you need to continue to burp everyday or do they eventually get to where you don’t have to burp? I’m fixing to travel and didn’t want them blowing in my fridge 😂
Thanks for the question Lisa! We've had sodas last a long time in the fridge but the taste starts to degrade after a while. They also start to turn more dry and not sweet at all but we'd definitely say for blueberry soda to burp it before you leave since it's so active and then check on it every once in a while when you get back. The fridge should slow it way down though. Enjoy your trip! 🫐🥤😊
Do you or can you, drink the soda in the tester bottle?
Hi! It's ultimately up to you! As you saw in the video, we like to use a plastic tester bottle because it helps us see how much pressure is building in our glass pressure-safe bottles. However the downside is that the fermentation process can deteriorate the plastic and it's thought that it could leech out into the drink. We do drink out of the tester bottle, but there's a few things that we do to help: We use stronger, thicker plastic bottles, like the ones made for sodas, so that it hopefully deteriorate less quickly. We also replace our tester bottles often (not reusing on too many batches). And lastly, after fermentation is complete, we transfer the contents of the tester bottle into a glass pressure-safe bottle right away so that it's not sitting in the plastic long term. Hope that helps you with your decision!
why has my ginger bug gone like a thick syrupy like texture did i do something wrong
A syrupy ginger bug could mean that another bacteria took hold. If that's the case, you'll want to start over and make sure to sterilize all your equipment very well. Although if it was just slightly syrupy, it could mean that there's just too much sugar in it at the moment. Cooler temps could cause slower fermentation, so the fermentation process may not be keeping up with the added sugar being added to the ginger bug. If that is the case, you could try letting your ginger bug ferment on the counter for a few days without adding sugar to see if it thins out. Hope this helps!
Will the fridge stop fermentation?
Hi Luke! Thanks for the question. The fridge will slow the fermentation process down a lot, but will not stop it. That means it will slowly create gases from the fermentation process while in the fridge, so you'll still need to burp it every so often. This blueberry soda was very active for us, so we like to burp it every couple of weeks while in the fridge. That is, if it lasts that long! It's so delicious... :D
@@FermentationAdventure I just made the blueberry soda (with strawberries) and it was very good. Thanks for the recipe!
Fantastic! So glad you liked it. Great addition with the strawberries!
Is it possible to make this blue berry soda without cooking the blueberry and rhubarb?
Hi! Absolutely it's possible. There's a couple reasons we usually make a fruit syrup using the boiling method. It kills off any bacteria that may have been on the fruit, which makes it more likely to get the expected result, because the ginger bug you add will not have any competing bacteria. The other reason is that the flavor of the fruit seems to intensify, especially with blueberries. For example, when we used raw blueberries in our water kefir to flavor it, the blueberry flavor was much milder.
HOW LONG WILL SODA LAST IN FRIG?
Hi! In a pressure-safe bottle in the refrigerator, the fermented sodas can last a good 6 months to a year and still taste great. Though it never lasts long enough because we drink it! 😋 Also keep in mind that the taste could change over time and definitely burp the bottles every month or so to let out excess gases.
THANK YOU@@FermentationAdventure
I’m allergic to ginger , do you think I could make a turmeric bug?
Oh! Sorry to hear about your allergy. Those can be so annoying! So yes, you should be able to try the same recipe, but with turmeric! Here's our ginger bug video for reference: ua-cam.com/video/wtb1BvRUWmI/v-deo.html
I wonder if anyone has made a cap with a built in pressure relief so it doesn’t build up to dangerous levels.
How come you have to heat the blueberry mixture? I would just put the mixture in a blender to help retain more of the nutrients.
Hi! We are all about keeping the great nutrients, so we completely understand your thought process there. The main reason we heat up the blueberry syrup is because once it's heated, it kills off any bacteria/yeast that would possibly compete with the bacteria/yeast that you'll be introducing with the ginger bug. So by heating up the blueberry syrup, you're guaranteeing you'll get the same yummy results. Also, watch out because the fresh blueberries can cause a very active ferment!
If you want to make it alcoholic, would it be advisable to leave it to ferment for 2 weeks?
Hello! Yes, by letting it ferment longer, you will get a higher alcoholic content. At some point, it will ferment all the way out and you won't have any sugars left, so it may not taste very good. As it ferments, you could give it a taste occasionally to make sure you still like the taste. Enjoy!
I think something went very wrong? I have chunks of something on the top. Did it go bad??
Hi! What color are the chunks on top? Could it possibly be the blueberry/rhubarb sediment that has been pushed to the top by the carbonation? That happened to us when making this soda and we just scooped out the sediment on top. However, if it's any other color than the pink/purple of the sediment, then that could be some kind of mold (like whitish or greenish) and that would be bad.
The Fermentation Adventure they are white and blue. I strained them and figured that out. You are right. Thanks for your help.
Trying the blueberry ferment today I did not add the rhubarb ... wish me luck :)
no luck ... did not ferment at all ... don't know why .... so I tried it again but this time I did not make the syrup, I just put the blue berries in my fermenter and that worked ... :) very tasty
We'd wish you luck, but now we just saw your other comment that it worked! 😄
We're glad it worked out! We just love the flavor of blueberry soda! Well, blueberry everything really. Thinking about how it didn't ferment for you when you tried the syrup method... Is your ginger bug still active? Because using fresh blueberries would have jump started the fermentation process without the ginger bug. Although it would actually be a different bacteria and yeast. Either way, sounds like you have a yummy fermented drink, which is awesome! 😄
@@FermentationAdventure I used frozen blueberries and the ginger bug. I'm not sure the bug is ok. I will work up a fresh bug and try again when the bug is foamy. I have been feeding the bug but is no longer foams
It might still be ok because once you have a ginger bug in the refrigerator for a while, it will look flat with very few bubbles. Sometimes we'll see some bubbles still dislodge from the sunken ginger pieces, but generally it looks fairly flat. You could do a test and make a small batch of something with it too see if it starts fermenting.
Why do you not ever drink from the tester bottle?
We actually do drink from the tester bottle! Just for camera we open the glass bottles only because it looks classier. 😂 But we usually drink the tester bottle first to keep the ferment from sitting in the plastic bottle too long. Some people throw it out since it's sitting in plastic but since it's made for acidic sodas we think it's fine. Good question though! 🥤
Instead of spending time cooking the blueberries or any other fruit, can you just liquify the fruit in a blender and then stain it?
You definitely could! The main reason we decided to boil it was to make sure all the wild bacteria and yeast naturally on the blueberries were killed to guarantee that our ginger bug would take over. It's possible though that you might not need to boil. That would be a good experiment! 🫐😊
That makes sense. 🤠👍
I have tried to make a ginger bug several times and it’s always been a dismal failure. Not sure what I’m doing wrong!
Oh no! That can be so frustrating! You may find our ginger bug/ginger ale Q&A video helpful: ua-cam.com/video/Z0fnIcakwnM/v-deo.html Are you using non-chlorinated water? Keeping your ferment out of direct sunshine? Sanitizing all the equipment well helps a lot too. Hope this helps!
@@FermentationAdventure , I have my own well water and usually keep it in the living room where the mini split is, so, it’s always warm. As for the equipment, I use my regular measuring cups/spoons out of the dishwasher. To be honest, I think maybe the house is too cold, although, I sweat to death most of the time. I now have a kombucha fermentation belt and going to sit on it to try and see how it goes. Thanks for the video and reply. Have a great day!
Is it not possible to make a blueberry bug?
😮 A blueberry bug?? Whoah! I bet you probably could. We haven't tried it but I'm sure there are some good things on blueberries along with the sugar that it contains. Let us know how it goes if you try it! 💓
@@FermentationAdventure Thank you for your reply, could you maybe make a video on that when you get some fresh blueberries?
But if you let it sit on the counter it will pull out more of the flavor
It definitely would! The longer it goes though the more alcoholic it is. It really is tasty though!
@@FermentationAdventure I meant when letting it cool
Oh! Yes, makes sense. 😊
Can this be stored in a panty to enjoy over the winter months?
Hi Dianne! Is your pantry very cold, like a refrigerator? The thing about ferments is that they continue to ferment, so you'll need to put it in a cool place for storage, which will at least slow the fermentation process. If you put them in a sealed container (like the glass bottles shown in this video), you can store them for later, but it definitely needs to be in a cool place like a refrigerator.
Love the blueberry but not interested in rhubarb. I wish someone would explain rhubarb to me. It's never a stand alone food, it always has to be combined with something else to make it palatable. My question is what's the point of rhubarb? Is it just a filler?
Hmmm, interesting question! Although you could certainly make this blueberry soda without the rhubarb. We actually love rhubarb. It's like a sour dessert celery! 😅 Apparently, it's a good source of antioxidants and vitamin k.
So 5 cups of fruit
Here's the recipe in case you need it: fermentationadventure.com/homemade-fermented-blueberry-rhubarb-soda-ginger-bug-recipe/ Good luck!
@@FermentationAdventure I not big on rhubarb and was thinking to leave it out
You can definitely leave it out and replace it with more blueberries, or even a different fruit. 😊
Great information but why are they talking like they are childrens TV presenters?
🤣
I think they are just naturally sweet ppl
Another Lefty... Always soomone that down grades...
@richardbarton6622 your first comment on the page is you talking about leftys on a ginger pop channel😭 stay safe
Note the wines they barreled them in sizes big to small so that when they took out the corrody for priests on regular schedule then they removed the gases and grit and then barreled them into smaller casks and it gets clean and avoids bacteria so not a higher % and less gas as it is opened on regular schedule then it won't explode and if reduced by tithe 10% then recasked to smaller size then they used to make better product the modern day ones fail to do so that is why they have problems and not leaving enough room in the containers then it DOES EXPLODE! lol
Also note GOD made prohibition from keeping yeast products over a year NOTE right before Pesach ALL YEAST AND LEVIN was to be REMOVED FROM HOUSES why because product it contained INCREASES in GASES and will EXPLODE so FRESH FOODS were to be made and used at FIRST FRUITS each year and IT CAUSES A 60 DAY or 2 MONTH OF THE YEAR DRY PERIOD TOO SO BREAKS BAD HABITS OF ALCHOLISM IN THE COMMUNITY AS THEY SHOULD HAVE RID THEMSELVES OF IT BEFORE PESACH NISAN 14 and then until SIVAN 7 FIRST FRUITS and then the 8 DAYS of feast as then the FIRST WAS TO BE GIVEN AS TITHE AND THEN THE REST TO COMMUNITY IN FIRST CELBRATIONS then the rest in the SECOND HARVEST for WINTER SUPPLY and then CLEAR IT OUT BEFORE PESACH AGAIN GET RID OF YEAST PRODUCTS IT IS REQUIRED BY GOD!
So if ones lives on a BIBLICAL WAY then use of it in MODERATION and REMOVING IT TO BREAK ALCHOL ADDICTIONS shows when and how to use properly for cooking or other and WHEN NOT TO DO SO! To be healthy!
Watching these beer and wine ale makers on youtube in many of their videos they keep warning of IT EXPLODES that is because they are NOT using the proper system of SIZES of the wood casks for storage and not keeping it out of the houses when doing so AS THE GASES ARE A DANGER and NOT REOPENING IT ON SPECIFIC SYSTEMATIC INTERVALS SUCH AS TITHING WAS WEEKLY for the Priests Corrody as The Royal lines that were known for the wine making in PAST ---NOTE NOT CURRENT AS THE ONES TRYING TO USE THEIR NAMES ARE NOT FOLLOWING LEVITICAL SCHEDULES NOR JUDEO CHRISTIAN PRACTICES SO THEIR PRODUCT IS NOT THE SAME as in the past!
In the past they would reopen for the corrody at specific schedules as you can see WHY also scientific as releasing the GASES it will avoid having it EXPLODE!
So as some in area try to bottle and make homemade beers at their micro breweries they are still not following the OLD SYSTEM of schedules of reopening releasing the gases and then the wines also not recasking them in the reduced size of casks with new clean barrels so that it REDUCES THE BACTERIA AND makes it LESS BITTER which NOTE MODERN WINES ARE UNDRINKABLE AS THEY ARE TOO BITTER! And they get higher % of alcohol longer which is also why it is PROHIBITED TO KEEP THEM AROUND FOR LONGER ALSO note the biblical way of doing things ! It would avoid drinking anything at too high of concentrations , note how JESUS uses the fact as parable in the bible so that the baptists that think he was a non drinker NO he did drink wine but not aged ones that have higher yeast and higher % so he avoided those so HE did not get drunk as the pharisees would accuse so just saying this as the ones in area that have their friends making micro breweries they still are NOT MAKING IT SCIENTIFICALLY in alignment with the traditional biblical standards and for blessings it would be better product if you did as then it would be better % and less bacteria and less bitter also! So people would prefer it more and then by virtue of that fact then you would be more successful in business. So follow biblical ways of making it then they won't have exploding gases and other problems. Just my opinion.
Interesting! Thanks for sharing! 🙂
you really should try raw rhubarb with a little salt, yee haa.
Oh wow! I bet that would be super tangy and salty at the same time. We've only tried it with sugar. That would be interesting!
You had me until you mentioned the ginger bug 😑
The ginger bug starter culture is SUPER EASY to make and very worth it! Try it out and you won't be disappointed: ua-cam.com/video/wtb1BvRUWmI/v-deo.html You can make all kinds of soda from it!