This lazy ginger bug has been going for a couple months now, fed with refined white sugar and whole ginger. I'm going to try invert cane sugar when this is done because my hooch ferments with that have been going really strong!
On the left is a plain black sweet tea made with invert cane sugar. It didn't take very strongly so i topped it up with extra bug and now it's starting to fizz.
In the middle is the same sweet tea mixed with orange mango juice. This one took off right away and seems to be making some very nice bubbles.
These have been going a couple days now and tomorrow i'll pop them in the fridge.
I have had little luck on the counter but putting these fellas in sunlight seems to make them happy and they look so pretty in my kitchen.
I highly recommend everyone experiment with this fun and easy fermentation!
oh dang that's so sad!!
I have a whole gallon of this mango orange juice fermenting with champagne yeast and you aren't kidding about a slow ferment i thought something was wrong at first but it's chugging along!
I open the bottles inside a plastic storage bag in the sink so even if they go vesuvius the kitchen is spared.
What's the deal with kvass? I haven't gotten there yet
I do a "dry July" so look for interesting things to drink, non alcoholic cocktails (meaning non intoxicating, I don't worry about trace amounts) and found the friend zone, I made the syrup and the kvass, but threw the strawberry tops in there instead of trashing them, I make tepache a lot and this is similar, the fruit and sugar ferment naturally. The drink is great, sweet but complex, I have served it to other cocktail people and they liked it too.
Original kvass I believe is made with bread and more of a beer taste, I have only done the fruit ones.
I was just reading up on the beer kvass from an older post i saw in this sub. Strawberry sounds way better to me i have a gluten intolerance i'm not sure how that would work with bread juice.
Tepache is something i really want to try and i bought pineapple but fruit flies got to it before i could cut it up and i changed my mind. My favorite hooch is pibeapple so i think i would love it.
Do you have any advice for making that? I got the big lump of brown sugar stuff. I have a big fermenter and a lot of little pickle pipe style fermenters.
Yes, actually. My process is in the pinned non alcoholic thread on !cocktails@lemmy.world
In short, I make a very sweet lemonade with cinnamon and pour it over the peels, the lemon seems to help the flavor a lot. And yeah flies love the fermenting fruit stuff.
hey cool i'm going to make this my next batch, thanks!
there's some amazing recipes in that thread!!!