Make FERMENTED RASPBERRY SODA | Fermented Soda Series: All the Knowledge to make Fermented Soda
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- Опубліковано 26 кві 2023
- Learn how to use a ginger bug to make your own fermented Raspberry Soda at home. Homemade fermented Raspberry soda is an excellent alternative to store bought soft drink. Being a lacto-ferment it has some great beneficial bacteria for gut health.
This raspberry soft drink can be brewed at home, using this simple fermented raspberry soda recipe.
Note: Fermented sodas have been known to build up so much pressure they can pop the bottles. Ensure you manage your pressure and use bottles that can handle pressure if you give this a go.
I follow you from Saudi Arabia, from the desert and the weather is very hot, but I was refreshed when I saw your video. Thank you very much for this beauty.
How lovely to hear 💖
I bet that bottle didn’t last long Rachel 🙌🏼 Beautiful color too! Thanks for the ideas, it’s wonderful xx Cathi xx
It sure didn't and they rarely do last 😁😁😁 Its such a great one to do when the berries are in season. Pretty and delish 😋
The colour in this Soda is stunning👌
I bet the 1 litre doesn’t last long.
Loving the Soda series.
Thanks for sharing Rachel🌻
You are so right!!! One sitting and the bottle is gone 😋 One of the great things about fermented sodas, though, is that you can keep of flow of them brewing. As bottles end, others can start. And diversifying the flavours 😀
Here's the recipe, so you can give it a go 😀 :
1 litre unchlorinated water
1/2 cup sugar
Raspberries (I use around a cup of fresh berries, but the quantity can be adjusted to your taste. And frozen berries work too)
1/4 cup of active ginger bug
Ferment on average for 3 days.
In the video I mention daily burping, which is good to manage pressure if you have a really active ginger bug. But if you aren't getting carbonation quick enough for it to build up, hold off on burping. The trick is to manage pressure to build up carbonation, but not so much to explode bottles.
Happy brewing!!! 😊
Could you use frozen fruit for this recipe? I have just purchased 2 punnets of raspberries @ $6 each. We have a berry farm near us in the Kinglake Ranges so wondering if I can get berries in season, freeze and then use for this recipe when required. Loving your fermented soda series. Thank you for all your hard work.
@@wendyirving6530 I am so glad you are enjoying and finding the series helpful 💖 You can most definitely use frozen fruit. One of the things I love about the fermented sodas is that you can get really creative with what you use. So long as it has sugar, no preserves and the acidity isn't too harsh.
Looks delicious! Watching from Colorado, just made my first ginger bug a few days ago and this is definitely the next soda I'm going to try to make, thanks for the video!
You are super welcome Ethan. I hope you enjoy it as much as we do :)
Wow looks lovely. You have a beautiful channel. A real pleasure to watch 😊❤ greetings from UK 🇬🇧
Thanks a bunch for your lovely comment Amir 💗 So wonderful to hear you are enjoying.
I just started my ginger bug a couple days ago. Looking forward to trying this recipe in a few days!! 😋
Thats so wonderful Terrie 😀 I hope you enjoy it as much as we do.
Looks striking ❤ thank you for all your efforts, now to hunt those lids😅
I hope you have some luck, as they are wonderful for 'set and forget'. But if you can't find them, the flip top lid ones are from Kmart and really dont require much management. Not forgetting to let out the excess gas is important though, and why I pop on the bench in sight.
Another trick I didn't mention in the vid, is to also use recycled bottles like the V8 one. Then, when you see it swell and it it firm when squeezed it is either needing release of excess gas or ready.
Happy brewing 😀
Thankyou :D
You are most welcome Kerry 😀
This is a really great video. But I think you should include the ingredients and method in the description.
Hi Mitzee, Thanks for your watch and comment. The recipe and method is written out as the pinned comment. I hope this helps and you love it as much as we do if you give it a go 😀
Love your videos. Could you leave the cap on the glass flip bottle on but not fastened? Or would that let too much gas out ?
Thanks for your lovely comment 💖 You definitely want to leave the cap on, as it is the pressure buildup in the bottle that creates the carbonation. The trick is to not let too much build up through that it could pop the bottle.
Next week's video on our channel is all about fermented sodas and shows the new bottles I have now switched to. These are plastic ones and really good for gauging pressure and readiness.
I made the raspberry soda (I did use a emersion blender instead of mashing) and it’s taken 11 days and now they finally have carbonation, is this still all good to consume/is that sometimes normal? I’m thinking maybe my ginger bug wasn’t as active as I thought although he had plenty of bubbles and a hiss when opening the jar which is why I thought I was good to go 🤔
Hi Emma, that is a lot linger than I have gone. Over time there is alcohol produced and at 11 days that could be significant, depending on the wild yeastcand amount of sugar consumed.
That doesn't mean it's bad, but I would be thinking it could now be an alcoholic drink.
With regard to slow bubbling, there is a few things. If it is too cold and you are still burping it will not get enough pressure build-up to get bubbly. Burp less often (or not at all over the few days) and/or pop in a warmer spot to resolve if that could be it.
Another thing can be the syrup being too hot when the ginger bug is added. This kills off the yeast and bacteria from the bug.
Hi, I followed your recipe and my soda smells beautiful. I also made a lemon/lime one.
My raspberry bottles both have lots of white sediment floating in it especially when I degas (it’s only been less than 24 hours but it’s gassy!)
It smells lovely, but the white sediment is giving me concern. Is this normal for this soda? It’s my first time making anything with my ginger bug, and seeing as there’s no sediment in the lemon lime one, it’s making me second guess if it’s ok!
Thanks
There are a couple of things it could be. Sometimes there are little white bits that come off the raspberries themselves. This is just part if the raspberry and not to be concerned about.
Another thing is kalm yeast. But that is normally on top. Also not a worry but too much can affect taste.
Mould will be on top if there is mould as it needs oxygen there.
Most likely it is spent yeast and fruit particles which float then settle and is completely normal when it hapoend. I had one that was particularly bad a little while ago and it settled. There is a video on it on our channel that may help.
Can you sub out the sugar for honey or some other more natural sweetener?
You sure can. You need a fermentable sugar for the bacteria to eat, so nothing artificial. But honey will work a treat 😀
Looks great. I’ve been doing water kefir recently. It has a light fizz once it’s had a second ferment with berries, but I’m not achieving actual carbonation. I think the jars I’m doing my second ferment in aren’t airtight enough, but all my flip top ones are packed. I’ll keep fiddling with it though, because my gut is so much happier now that I’m having a little glass of that with each meal.
How gingery is it with the ginger bug? I’m not really a fan of ginger. I can have a little bit, but not much. Would be good to have another option though, and that will likely have different bacteria too.
Hi Monique 😀 I must admit that Im not sure on those specific bacteria in kefir, but I can say that the fermented sodas are a lacto ferment, so there are those beneficial lactobacillus bacteria that are in most of our fermented foods, from yogurt to sauerkraut.
As for flavour, there is a bit of a ginger undertone to the fermented sodas. It's not a predominant flavour but it is there.
Having not done it before, I have been curious on kefir...is the kefir yummy to drink or mainly about the probiotics?
@@Bush_Edge_Homesteading_Aus maybe I’ll give the ginger bug version a try soon. Worst case scenario, I just won’t do it again lol. I think I’ll try the whey version at some stage too.
I’m quite enjoying the kefir. The couple of times I let the first ferment go a bit far and it definitely wasn’t sweet, but it was still drinkable. The first ferment I add the sugar, a tiny bit of molasses for minerals, and a wedge of lemon. After 2 days I strain that into a jar and add a handful or so of frozen berries. Probably about a cup. And then put it in the fridge (maybe it will carbonate more if I leave it out for a few days). The colour turns a gorgeous red like yours, and it tastes like berries. It really is very pleasant. I had a bad experience with milk kefir many years ago so was a bit scared, but the water kefir is great. I definitely recommend giving it a try.
@Monique M thats super interesting to hear the process. I obviously know nothing about kefir, but your idea of keeping it out of the fridge for a while to build up carbonation seems sound when comparing to the fermentation projects that I do do. Essentially, putting anything with bacteria or yeast in the fridge puts them to sleep. Slowing feeding and the carbon dioxide by-product.
@@Bush_Edge_Homesteading_Aus yeah I’m definitely going to try leaving it out. The instructions said to put it in the fridge so I just followed those, but I really would like it if it was bubblier. I’d love to eventually replace the soda stream with fermented bubbles. Healthier, cheaper, and far closer to self sufficient. In fact if I end up getting bees at some point, which are on the wish list, I’m sure I could use honey rather than sugar in all of the fermented drinks and then it would actually be fully self sufficient.
We keep bees and I have been thinking some side by side brewing with different sugar and honey would be an interesting experiment.
If i want to use whey instead of gingerbug, can I just interchange it?
Hi Meredyth,
Im definitely not an expert on the whey as love my bug sodas. But this may help - theculturedfoodie.com/whey-fermented-orangina-style-soda/
wine yeast might be easer option -guess lose the ginger spice but yeast what is causing fermentation
The ginger bug sodas are sooo worth it. I do fruit wines as well, but these are different.
A ginger bug is easy. It only takes a couple of minutes per day to feed it and it tastes far better because of the hint of ginger. I use it to ferment all sorts of juices like grape, pineapple with coconut water, clear apple, apricot nectar, guava nectar. You just have to buy natural juices without preservatives. Added sugar doesn’t matter but get no added sugar juices if you want a healthier drink.