How to Make Fermented Apple Soda (Non-alcoholic) - Dry January
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- Опубліковано 6 січ 2022
- It is super easy to make homemade apple cider soda from grocery store ingredients. Check out this soft drink cider recipe in this video! Making a fizzy non-alcoholic apple drink at home is easy - just like when you make mead, wine, and beer. But this version will be bottled before any appreciable alcohol develops in suspension. In this video tutorial we show you how to make a really simple fermented cider for sipping on those cold winter days. Crisp, effervescent, and delicious, this cider could not be more beginner-friendly for a first time home brewer. We'll show you how to make soft drink cider and bottle it, and do a tasting of the finished product. We hope you enjoy this cider making how-to for home brewing a delicious apple juice drink!
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As a former Home Brew Shop owner, father of two littles and partner to a lady making all things fermented/lactic this is a simple yet very meaningful video. Brewing is and has always been a family gathering craft. I love it folks, full of heart and good vibes. Thanks.
I really appreciate you respecting baby mosts privacy. There's far too many 'insta-parents' out there shilling their children for likes and such. Mad respect. Awesome vid!
Thank you - I appreciate that. We believe she should be in charge of her own digital footprint (or lack thereof), as much as we can facilitate it. :)
I’m here for all these non alc ferments! Excited to see what else you got going!
I use a large mouth gallon jar….I use only unwashed,organic, peel on chopped and pared apples. I cup brown sugar, the juice of one lemon…sometimes I throw in a handful of washed blueberries. Then fill the jar with filtered water, stir well. All the equipment used is sterilized and sanitized. I cover the jar with a coffee filter or breathable cloth secured with a rubber band and set in a cool dark place. I taste it every day with a sanitized spoon, no double dipping. When it’s ready (usually 7-8 days). Decant into pressure safe bottles add 1/2-1 tsp of sugar into each bottle and shake well and cap. Counter ferment for 3 days burping the bottle each day by giving the cap a half twist or clamping and reclamping a swing-top bottle but not opening the bottles to the air. Then refrigerate for a few days, open and enjoy.
I honestly agree with Anna. That's why I like making mead, it's just pouring and mixing
sounds like a new shirt
Y'all are killing me, hah
Ever done a hard cream soda or root beer? A couple of childhood favorites I'd like to try to turn adult.
Good job on this. Wendy used this video in her fermentation class that she is teaching today. :-)
Loved the episode thanks. Sorry BC buy one of the best moments in the video was Anna saying its just like making mead.
That is kinda part of what I love about your videos. Even though alot of what you make is basically throw in the ingredients and stir stir stir - you make the process interesting
Thank you Andreas! It does often feel like just mixing stuff up - not as much pomp as in beer-making. Still incredibly rewarding!
Nice video! Bottle carbonating something like this can be a little tricky. I’ve had gushers with hop tea, nothing that was as crazy as the highlights that you showed though. I like to use plastic beer bottles for safety and get them into a cold fridge as soon as they reach the carbonation level I’m happy with.
Thanks for sharing!! -David and Rachel from CFS
Thanks for watching! I subbed. :)
Nice i been wanted to make soda.
We have some unusual ones coming up this month!
Put some in a plastic bottle to use as a pressure tester. I did this method when making m carbonated tepache worked out perfect.
I agree on dangers. Using plastic bottles is better since you can feel out the pressure with the "squeeze test". Also parts tend to not be as harmfull as glass.
I actually liked this episode. It seemed more natural and personable. Good content.
Thank you - I'm sorry if our other content comes off as unnatural! I like to work from an outline usually to keep editing time down. :)
Hey what is the white thing they put at the top of the gallon jug?
when local fruits are not in season, i use water kefir as a starter.
it definetly has probiotics in there since it would turn to apple cider vinegar after a while.
This is one of the few instances where I'd recommend plastic for bottles. If it does burst, it's less dangerous. Also, you can get a good feel for the pressure by feeling the bottle.
Amount of time spent in plastic is relatively minimal.
I definitely agree that that is the safest way of doing it! And I understand that the plastic bottles that they sell for Mr. Beer are pretty good and fairly reusable.
I can vouch for that. I started brewing with a Cooper's beer kit way back in the day. I still have the bottles, but don't use them much. Cooper's owns Mr. Beer, so I imagine they're the same.
@@DointheMost yes i liked them and the caps have a breakaway fail valve (kinda like a silicon airlock)
So I finally got around to making some soda.
Used four glass bottle with locking caps on the.
And used on plastic one for pressure testing.
And yes, I opened all the bottles with the locking caps and they were gushers.
Seems I'd forgotten to burp them the day before.
Did not make that mistake again.
But I did eventually bottles move them all to plastic and it was easier to let the pressure off.
And that is what I'm doing now.
I use plastic bottles.
Now I did put them in a bucket, and still do, but they really do make pressure very quickly.
Good practice for bringing ickle mosts windy pops up 😊
Haha, I had to google this
I use my ginger bug alot to make natural soda. Keep up the good work. Any chance we see a video for a homemade sarsaparilla?
We've got a ginger bug going right now! Sarsaparilla/root beer is definitely on my to-do list. Someday!
Out of curiosity, you have actively fermenting wild yeast in there. Would oxidation still really happen the way you filled the bottle? In theory, over 2 days at room temp, I assume the yeast would continue to consume 02, making that a very stable final product. Outside of the issue of continued fermentation that is.
Would Carbonation stop once in the fridge?
So ove been making mead for a bit now, and I'm confused. Even though you are just using wild yeast here, and you are only fermenting for a few days how do you not create any alcohol here?
very cool.
I think wild yeast is perfect for a project like this - not too aggressive generally, and created a nice even carb.
@@DointheMost I will be doing this with my kids. Oh and I will be giving a update on the blackberry jam I made for my wife on your other video. Thanks for all the great videos.
i'm gonna go ahead and stick to my keg carbed NA apple champagne..But i wanted to mention that Gangsta Anna is my new fave......
I told her last night, I wouldn’t be surprised if in a few years our whole Keezer is homemade soft drinks. Hah.
Yes the bottle bomb chance is high. I use 2 liter pop bottles or other pet bottles for these drinks
Definitely the safest option!
Could you pasteurize this after a couple days to stop the fermentation? Potentially stopping the carbonation process before they explode? They should still be carbonated after pasteurization right?
Yes you could - preferably with a sous vide circulator. Gas and liquid expand when heated and I have personally had a shattered bottle when pasteurizing stove-top.
@@DointheMost good point, I forgot to consider expansion!
All in the family dointhemost, baby most comments I found to be very helpful and interesting .
She's already an expert fermenter! hah
Why did it seem like there was soap in the bottle?
When making my normal hard cider, when I got to bottle it I add an abundance of fermentable sugar and let it carbonate in the bottle for 3-5 days with a plastic bottle as my pressure tester, and when the plastic tester bottle is firm I pasteurize the other bottles.
What method are you using for pasteurization?
@@DointheMost so the hot water from my faucet hits 147 so I leave it in a sink of hot water for 20 minutes, refill with hot water then let it sit for another 20.
Sorry for a a non-brew related comment.
You got me missing when my daughter was that small and snuggly !
You guys are a cute as [insert expletive here] lil family :D
She is literally our world. And already growing up too fast!
@@DointheMost they do that 🤣 blink and you miss it! Mine's about to turn 2 and the lil rascal has us wrapped round her lil finger
@@dougalmctavish3915 My aunt used that exact phrase to describe Baby Most’s grip on me! 😂
@@DointheMost it's a great time, a tiring and trying time at times but still a great time. Take in every moment if you can (though I doubt you'll have the energy to) just keep doin the most ;)
So can you all tell me about the Winery in Canton Texas? I live in Texas. And I use to be a vendor at Canton. Like the bottle....
That’s actually from Canyon TX, south of Amarillo near Palo Duro.
@@DointheMost ooooh...OK....thanks
I see you took the advice given on Garrett's wild apple fermentation video ;) At least... that's what I choose to believe. Does Urban Agrarian have good stock of local produce this time of year?
Everything they sell is pretty seasonal other than the preserved foods. So it’s definitely a roll of the dice on what they have available in their produce section.
I have been pleasantly surprised that they have a fair amount of winter stock. This week they have apples from Porter, OK and Texas grapefruit as well as some other non-local/regional fruits. For veggies, they have a variety of mushrooms, lettuce, spring onions, and carrots all from Oklahoma. In the last few weeks, there have also been squash and kale. Then there is non-local produce as well.
I've been fermenting sodas at home regularly for the past 14 months and I've yet to have a conditioning bottle explode on me (knock on wood). Some batches are certainly more active than others, especially when the weather is warmer, but usually in those cases the soda just finds a weak spot in the gasket and starts bubbling out. Anyway, glad the batch turned out well and I hope you try other home soda recipes -- tepache is a lot of fun and gets really funky.
Wow, those Arkansas black look way different to what I am used to. In S. California, they are almost purple.
Very possibly out of season or a weird cultivar. We got them because the only other apples there were granny smiths!
@@DointheMost Could also be climate differences! Did you taste them? They are really delicious apples.
@@sbernhoft Unfortunately we only got enough for this project, but now you’ve got me convinced to get more!
@@DointheMost You should! I made a pie with them over Christmas, it was a hit. Great for eating out of hand, too.
You have a fruit press. If you wanted to be even more cautious you could put the bottle in the press and put a small amount of pressure on top of it, release the lever, and then slowly release the pressure off the bottle from the press. It will help prevent that explosive decompression you showed that other people have done.
Now this is a doin’ the most solution!
Most of your carbonation may have come from lactobacillus bacteria rather than yeast. It would add a sour tang from lactic acid. This process is much like making lacto-fermented pickles (except for the tight lid).
Possibly - we didn’t notice much tartness, but certainly there were all manners of microbes living on the apples. :)
A friend of mine has picked up fermenting sodas during the pandemic. She sometimes gives me bottles. One of them kept fermenting and turned mildly alcoholic.
A gift with a bonus gift that rewards patience!
@@DointheMost It was. :-)
I straight up thought you somehow got that bottle of apple juice into that carboy.
That would be darn impressive!
How this is alcohol free? 🤔
Couldn't you pasteurize it?
You could, technically. I don't like to recommend pasteurizing pressurized bottles. I've personally also had that cause bottle ruptures as the gas and liquid inside expand, even at 140F. Also messy.
Thug life 🕶️
She only spits truths
I had my tapache explode in my kitchen. I have now vowed to only open my swing tops in the shower, curtain closed
Nothing wrong with having a drink while ya shower! Two birds one stone!
@@DointheMost r/showerbeer
"We're gonna burp it throughout the day, stick it in a bucket overnight, and burp it again in the morning" -we are talking about the cider right? Lol
😅😅😅
+1 on this comment! 🤣🤣🤣