Thank y'all for bringing us another ferment. I made my bug last year with your help using Melissa ginger root and have had explosive ginger ale. Apple soda is amazing, lemon soda takes a couple weeks, cranberry soda is on the flat side, and elderberry soda is a work in progress.
I made lime soda, using some raisins, brown sugar and I think I also added a small amount of tepache as a starter, and it fermented in no time! I just cut the lime in thinnish segment with the peel still on.
Ok ... I watched a whole bunch of fermentation videos from other channels ... AND ... your channel is by far the absolute best channel . I have no hesitation in saying that.
Great to see this new vid! You two started my mad fermentation life. I send everyone who asks about making their own scoby to your vid! I can barely wait to make this soda. I just crocked my first sauerkraut, not quite ready yet as the cold has lengthened my process also. Two pineapples waiting to make tempache. Look what you have created-a fermentaholic!!
Wow! That's so amazing! Thank you so much for the love. We're so happy to have inspired you and hope you have a lot of tasty ferments bubbling away. You just put a smile on our faces! ❤️❤️❤️
Definitely! We were hoping it would start fermenting quickly but the cold in the house slowed it down along with the citrus. We love those lids. Thanks for the comment S B! 😊
@@FermentationAdventure I’m paralyzed from shoulder down and have a lot of gut problems and I don’t trust the over the counter probiotics so I’m very happy to have found y’all I believe this is the best option so thank you again so much
Here is what I have; my friend gave me a large ACC SCOBY . How do go from that liquid to half gallon of the orange soda you are making here or ginger ale. Edited- YES! ACV
Interesting! Do you mean an ACV scoby? Wasn't sure about ACC. What we did here was use 1/2 cup of ginger bug starter culture to get the ferment going. Here's the whole recipe if you need! fermentationadventure.com/how-to-make-homemade-orange-cream-soda-ginger-bug-recipe/
@@FermentationAdventure I didn’t make ginger bug (yet), but I do have ACV starter culture and it’s SCOBY. what about using the ACV starter liquid with (or without SCOBY)to make something else? Can I add some fruit like ginger pineapple and make a secondary ferment? I’m trying to use what I’ve got! I don’t know where to go from here. Also I didn’t know where to buy the big glass jars. Do you have links?
You can definitely add fruit peels to it if you like. I bet that would give it even more flavor. Here's a link to the jars we like. They're 64oz if you want a large batch: amzn.to/3SPM1il
I recently discovered your channel a couple of weeks ago, and was sad to see that the last video you posted was about a year ago. So excited to see you back!!
Thanks so much for the love Patrick! ❤️ We still ferment a lot of tasty things in the background. We've also been busy with full time jobs and also our other adventure channel called PS Adventures ru-vid.com We love The Fermentation Adventure though! It gives us an excuse to find more tasty recipes! 😊
Hi! You have a very unusual and interesting channel. But I couldn't find a video about kvass. Kvass, a fermented beverage made from bread, is very popular in Russia and Eastern Europe. If interested, I can send you a recipe for kvass.
Hello :) I just found your channel it looks very interesting. I had a quick question i'm sorry you probably get it often. I was looking for the best book on the science of fermentation. Something easy to read but packed with information. What comes to your mind?
Thanks so much for your question! There are a few books that come to mind but by far we've loved this book: amzn.to/3kY5tGv Sandor Katz writes some great books on fermentation! 😊
I’ve got my ginger bug and it is almost December, which means my kitchen stays cool even when I’m baking. What temperature would you suggest? Because when I wrap some Christmas lights around my half gallon jugs, you can get pretty warm like 75 or so so I keep an eye on it and I just unplug it and plug it back in and try to keep a constant 73 or something like that.
I made your ginger bug over two years ago and it is going strong! I couldn't wait to make this new recipe. I started it Sunday and I am surprised that even in summer conditions it is not bubbling yet. My ginger ale tends to bubble within 2-3 days. Is it normal for it to take this long? Would using homemade vanilla mess up the recipe?
Hello! We wouldn't think your vanilla would change the fermentation process, but it's possible for the citrus to slow down your ferments. How did it go? Did it start to bubble after a longer period of time?
Hi guys, I'm glad to see a new video you guys have let me down a rabbit whole and now I have 5 different fermentation starter it has been a great experience and even better to drink but I am running into a problem. Recently I placed my ginger bug in the same shelve as my kambucha hotel and sad to say my ginger bug tasted like kambucha. They were about roughly 6'. So my question is how do you store your starters is there any trick to keeping them in the same room or is that not possible?
Hi! Thanks for watching and we're so happy you're enjoying this wonderful world of fermentation! We like to keep our different ferments across the the room from each other - usually on opposite sides of our kitchen. That seems to work just fine for us! 😄
I want to make this for a friend of mine who has diabetes, so sugar is a real concern. Your other videos mention that the fermentation reduces sugar - but I need to know how much so my friend does not go into insulin shock after drinking. My question: Is there anything OTHER than sugar that I can use? Do you know how much of the sugar is left after fermentation? Thanks!
Thanks for the question Dene! Basically yeast and bacteria need calories to burn as energy. Sucrose and fructose have those calories so that's pretty much anything that contains sucrose or fructose like sugar, honey, fruit, etc. You can steep different things to make more of an herbal tea and flavor it with a non-calorie sweetener but without fuel that bacteria to eat the bacteria and yeast won't multiply. You could always experiment with hydrometers or refractometers if you want to get more exact with the sugar content. In the end you'll have to make that decision in regards to sugar content. We hope you find a good solution that helps! ❤️❤️❤️
We haven't tried that but see that it's a popular supplement. It looks like it's a strain of a very common yeast so I bet it would work but we're not sure what the results would be. Interesting idea! Let us know how it goes if you try it! 😊
I gthink it's not necessary to buy organic - use reg oranges, put them in water/vinegar solution for 30 mins and then wash them well with a soapy sponge.
Yes, glad to see you both again! I'm going to try this one! Maybe you can make a Tamarind fermented drink, in Mexico it's a popular drink called "Tamarindo"...but it's not fermented. It would be awesome to try a fermented one! Hugs from WF and Buddy❤️❤️❤️
Oh wow! What a great idea! We hadn't even thought of that. We love going to our local Latin grocery store and getting these little tamarind balls that are tangy and sweet. I bet a fermented soda with them would be good! Thanks for the inspiration! We'll have to try that sometime. 😊 Hugs to you guys too! 💖
Great question! Our ferments do very well in a regulated temperature of around 74 degrees Fahrenheit. In the winter, it becomes a little cooler in our home, so it takes a few days longer to get the fermentation process going.
You guys are my favorite RU-vid couple. I got started watching Joshua Weissman's fermentation videos and fell down the kombucha rabbit hole a couple years ago. You came up on my feed maybe a couple months ago and got me back into trying new things. Now I've got a ginger bug going and I don't have enough brew vessels to keep up with all your recipes I have to try. The watermelon soda was one of my favorites- I mix it with berry kombucha and it tastes like sour watermelon candy. Root beer was next but this recipe is much more simple so I'll have to try this. Thanks for all your videos, keep it up!
Wow! That's great to hear Adam! We're so happy to have inspired you even a little. Once you try one ferment it's hard to stop since there's so many good flavors out there ready to be discovered. We're so happy you found us. Happy fermenting! 😊
Hi!! Thanks so much for the love! You're so sweet and really made us smile. Yep, everything is great with us. We're living life to the fullest and trying to make more time to add new ferments to the channel. 😄 Hope you are well too!
So glad you shared another awesome project with us! You have helped inspire me to evolve my health journey by expanding my fermented food intake. I now have a steady and growing rotation of various jars around the home. My picky teenager has even enjoyed some of my new creations, a miracle indeed!
Oh wow! That's amazing Jay! It's fun to experiment with so many different ideas. We end up having a bunch of jars in our fridge also. Haha! Enjoy and happy fermenting! 😊
You can definitely just skip right to bottling and the ferment right in the bottles if you want. We like to ferment in large containers first to make sure everything goes okay. Otherwise we'd have to clean out a ton of bottles if it didn't go well. We hope that helps! 😊
Whoah! Now that's an interesting idea. I'm guessing that would probably work but it would be really different. Unique idea Linda! Let us know if you attempt that. 😊
As you mentioned, the colder temps under ~74 will greatly slow fermentation, but I believe what hurt your fermentation process was the fresh lemon juice and more the vanilla extract since that was alcohol based extract. Vanilla paste would have probably been a better option. Also extra long fermentation times can give more off flavors and lead to more mold issues with those type of processes. Thanks for your video 😊
Hi! We know it's been a while. Our life is busy these days, but our goal is to make more videos for you all and to keep them coming! We love fermentation and still use it daily. We were even trying a new recipe lately to see if it would be good enough to share with you guys, but we just didn't love it, so we decided to try something else. We do love sharing these videos with you all, and we really appreciate the love!
That's a great idea! Anywhere that has a little extra warmth would work great! Just as long as it doesn't overheat. Like some warming blankets can get quite hot in localized area - watch out for those. 😊
That's right! We like the way it looks with the orange pieces and it may also continue to add flavor. But you can definitely strain it out. Either way is fine 😃
Love your videos, I've really learned a lot and looking forward to learning more. Can you also use the vacuum fermenting tops. I'm new to fermenting and originally, I purchased the rubber lids you are using but I was constantly battling mold. Since I purchased the lids with the pump I haven't had those issues. Just started my ginger bug from your video and it's doing great, can't wait to try this recipe.
How did you guys find each other? Something about this girl.......plus she's very beautiful in her own ways. :) I just love watching her, watching both of you together. You guys are soul mates, i can tell. That is how it feels with me and my gf. And we were doing the diet you guys are doing. We did it for some years. It's not sustainable (and that goes with non-biased studies). But, everyone to their own, right!
Oh my goodness, making us blush! Thank you so much for the lovely comment! 🥰 We met each other at college when we were in the same class and it's crazy to think we've been on our wonderful journey together for 19 years! Loving every minute 💗 We're so happy to hear about your wonderful relationship. That's such a treasure in life! You guys also tried the plant-based diet? So cool. We started that lifestyle when we met and still going strong. Best wishes to you both!
@@FermentationAdventure Yeah, you guys remind me of my relationship with my gf (we're like soul mates, plus she remembers our life in Atlantis). She's very much like Sarah, and i, probably somewhat like Paul, the savvy guy? LOL I just love the energy that comes from both of you together..............something unique and beautiful about you two together. I found your channel when i was looking to make ginger beer. I made some the other day. Everyone loved it. Well, don't forget to tell the story of how you two met, if you haven't done so in one of your videos. :)
Hi! How you get plenty of bubbles during the fermentation process of your orange cream soda? Sometimes if it's too sweet, it can slow down the fermentation process and the consistency can change to syrupy. So if there weren't very many bubbles, you could try letting it ferment longer next time. If that is the issue, the syrup consistency should start to clear up.
Thanks for the question! It's not necessary to bottle. The bottling is primarily to add more carbonation. You could also try drinking your ferment at the early stages, in the first couple of days. It would be sweeter and have less carbonation because the fermentation process would be in the early stages and didn't have a chance to eat up all the sugars. It would also have much less alcohol, which is a natural bi-product of the fermentation process. Hope that helps!
Could you use 1/2 cup of Kombucha in place of the ginger bug? I’ve been going strong with my kombucha since Oct 2021 after watching your videos. I’ve tried the tepache and Ginger bug (but it did not do well for me).
You definitely could since it's a starter culture! It would dramatically change the flavor though but you never know! You might like the flavor. Give it a try and let us know how it goes! 😊
Hey there! We're so happy you found us! We hope you've been enjoying fermentation! You probably figured out how to make strawberry soda by now, but in case you're still looking for some inspiration, you can use our blueberry soda recipe and just substitute the blueberries with strawberries. Happy fermenting! Here's the video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6pTF5d0I_qg.html
Nothing I’m doing is producing a good tasting fermentation. I’ve followed many of your videos and they either turn out putrid or like simple sugary taste. My ginger bug is very active and so is my fermentation flavorings added. What could I be doing wrong?
Hi! It can be so frustrating when ferments don't work out! If you're absolutely sure that your ginger bug is alive and well, then it could have to do with the environment or the ingredients of what you're trying to ferment. In case you haven't seen our ginger bug Q&A video yet, this could be helpful: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Z0fnIcakwnM.html Most likely causes for failed ferments are: direct sunlight, chlorinated water, and contaminated fermentation equipment.
Definitely Roger! We chose to just use the orange zest to make it a little less tangy but you can also use the juice! We should make both and compare. That would be interesting! 🍊
Thanks so much for caring Kenneth! We have a lot of plans to make more videos very soon. Life has gotten a little crazy and we've been putting out a lot of content on our other channel also "PS Adventures" ru-vid.com Since you asked though, we're actually editing a video right now that should be out very soon! Happy fermenting! 😊
Thanks for replying. Just checked out your other channel heard you say your from Quebec we’re just over the border in NY your in the sun we’re just starting to get snow. I love snow
Thanks for the question! We actually only used the zest for the flavor but if we were juicing the orange we would probably leave the pulp in there too since we like orange juice with the pulp. Thanks for the question and happy fermenting! 🍊
I just watched your ginger bug video yesterday and have started my own today. Scrolled around RU-vid and found this video! I can't wait till I get to make this! 😊
Definitely! Those are also built for pressure so they should work well. Always have to be careful with the pressure though because they can only hold so much!
That would be an interesting idea. I bet it would turn out a little too syrupy but we might have to try that sometime. That would be a good experiment! 🍌
Depending on what is in the vanilla extract, that's definitely a possibly. But mostly we've found that using citrus slows down the fermentation process a bit.
Thanks so much for the question Dan! You can definitely use stevia as a sweetener for the taste but it won't do anything for the fermentation. One method you could use is to use less sugar, let it ferment all the way out, and then sweeten it in the end with stevia. We hope that helps! 😊
My main concern is will these make me sick I've done your Ginger bug and Ginger ale I am currently fermenting 4 bottles of Ginger ale the bottles are getting very firm but I'm really to drink it because I don't know what it will do can this make music thank you Bob love your videos by the way
Thanks for the comments Robert! One thing that might help is to go to the library or on Amazon and get The Art of Fermentation by Sandor Katz. We've followed him for a long time with his recommendations in the world of fermentation. Ultimately you make your own decisions so we can't tell you what to do but his books have been amazing to learn the entire process from beginning to end. We hope that helps!
Yes!! Our ginger bug is actually around 5 years old (or maybe more?) and is going strong while hibernating in the fridge. It has been much more resilient than we thought it would be. We started our fermenting it regularly around once a week, but now we feed it occasionally, say around every month or so, and it is still quite healthy!
I would make sure the oranges are organic. I am excited to try kefir. Having trouble since I had my gall bladder removed and looking for solutions to help me feel normal again. I am excited to taste my first batch!
I found your channel like a couple days ago, and already watched like most of your videos on sodas. So, I was wondering, can you carbonate the soda by sealing it in a large bottle (like one of those plastic soda bottles you'd buy for like a party or like a wine bottle) instead of multiple small bottles?
Thank you so much and we're glad you found us! Great question. We can understand the annoyance of having smaller bottles. The key here though is that if you want to create the carbonation by sealing the containers, they will need to be bottles specifically made to hold in pressure (pressure-safe containers). For example, regular mason jars would not be appropriate here because it's not made to hold the pressure, so it could explode. We know that some people feel comfortable fermenting in large plastic soda containers, which would be built for pressure. The downside to that is that it is plastic and it could leech into your soda. We tend to stay away from most plastics because of this. That's why we tend to use the beer bottles, or kombucha bottles should work too.
Oh no!! We've had that happen before to a couple batches. The only thing that works is to throw it out, sanitize everything, use non-chlorinated water, and find the freshest ginger possible from a different source. Once a bad bacteria gets in there and turns it slimy there's nothing you can do. We hope that helps!
@@FermentationAdventure actually since then, been searching a lot and finally figured put that high PH level in water can do that. So I made a batch by adding some lime juice and it has been success. I use bottle water.
Well, I guess I need to get started on a ginger bug so I can try this! Wonder if my little guy would like it too? Guess we'll find out! Thanks for sharing! And welcome back!
Woohoo!! 🎉🎉🎉 Thank you so much for the love C.W. Kralovec. That's so awesome that you follow this channel and PS Adventures! Sarah has been wanting to make this orange soda for a long time so we had to put together an episode. So happy you liked it! 😊
If you are going to use it exclusively for cream sodas, surely it doesn't matter if there is any sugar left in the ferment since you are going to be adding sweet ice-cream to it anyway.
So true! Some people like their soda sweet along with the ice cream but I think if you fermented all the sugar out it would probably be pretty good with the ice cream also. 🥤
Thank you! We are so excited to share this orange cream soda with you and new ferment ideas are brewing! It's so awesome to hear about your adventures into fermentation!
Oh no! Mold on your ginger bug? First, double check that it actually is mold. Something the accumulation of bubbles creates foam along the top. But if it really is mold, then we know it's not what you'd want to hear, but we'd recommend throwing it out, sanitizing everything and starting a new ginger bug.
Well shoot, I thought you guys used orange juice too. 😄 I fermented some fresh orange juice and it got all bubbly pretty quickly, I'm on to the carbonation faze and it already tastes so good!!!I can't hardly wait to drink it. ❤I'll have to try your recipe next time. 🧡🧡🧡🧡🍊🍊
Love your videos! ❤ I just started to make my own kombucha and ginger bug 😊 one question referring this video: would be easier to ferment if you put the lime juice to the beginning of 2nd. fermentation? That way the microorganisms would be more stable after the primary fermentation, so it might not take so long? Greetings from Germany 🤗
Absolutely! It's basically a fermented ginger ale, but you keep feeding it to keep it alive so that you can use it for a starter culture that jump starts other fermented drinks.
Do you mean the ginger "bug"? If so, it's not actually bugs, but rather a starter culture of active bacteria and yeast that will jump start the fermentation process as well as create probiotics in your drink.
I'm so glad you mentioned how old your ginger bug is. I was recently trying to make one, and the person suggested to throw it away and make a new one each time. That seems so wasteful to me, so i'm glad that's not the truth!
Definitely! We've had our ginger bug for years now and it's still going strong! If it started slowing down though we wouldn't feel too bad about starting over but you can easily reuse it every time! Actually even a finished batch of ginger ale can be used as the next starter since it's also still alive. We hope that helps! 💓
@FermentationAdventure It does! thank you! I actually have made two of your recipes: the cream soda and the ginger beer. Both are pretty good. I'm still just trying to perfect my firmentation process and the temperature of my house. I appreciate you guy's advice🙏🏽💛
I was hoping that it didn’t use a ginger bug which are notorious for their failures. Fails in Ginger bugs are epic for their failure to ferment and I along with thousands of others have never gotten a Ginger bug to actually work. After my 4 or 5th try I gave up 😫😭
Oh no! That's terrible! We've had batches fail but always go back to sterilizing everything, using non-chlorinated water, and trying the freshest batch of ginger from different sources to make sure it's not irradiated. We hope you get a good batch sometime! It's well worth it! 🍺
That's so sad! I wonder if there's something in your environment that's not agreeing with it. That's a tough one! Make sure not to leave it in any sunshine also!
One of the best parts of my day is to see both of you interacting with each other! Not only is it so very inspiring to see your results but I absolutely love how you work in tandem!!
Oh no! First, are you sure there were no bubbles at all? Sometimes they can be so small that they're nearly impossible to see. How long did you feed it? There's a handful of main reasons why a ginger bug wouldn't work. Here's a Q&A video that might help. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Z0fnIcakwnM.html Do any of these give you any ideas? 🤔
Woohoo!! We've been fermenting a lot of our favorite things in the background and thought we'd pop in for another recipe! Thanks so much for the love! ❤️❤️❤️
@The Fermentation Adventure My first ginger bug "Chelsea" called it quits a couple weeks ago. I saw this new cream soda recipe and I just had to start another bug, which "Zelda" was started yesterday. Greatly looking forward to tasting the outcome, and of course the process. I also have a few hot sauces going and my kombucha is coming along wonderfully. Just finished sauerkraut a couple weeks ago, which was divine. Starting another gallon tomorrow. Started pickle spears today. You guys are my go to for fermenting. Again, super excited you two are safe and back at it...
Whoah! That's so awesome about all of the other ferments. That's sad about your one ginger bug but we love the name of the new one! Zelda is awesome! We stay pretty busy with our full time jobs and we also have another channel ru-vid.com that we work on a lot also. We're still always fermenting in the background though! We're happy to have you with us! 😊
@FermentationAdventure I often find that when I ferment first in Mason jar and then do a second fermentation in flip bottles , it sometimes has that Vingeary taste lolll! When I straight up use the flip bottle with the ginger bug I get a more refreshing taste. I Bottle them up along with test bottle and store them in a warm dark place. Keep in mind I learned thus from you guys lmaoooo
@@FermentationAdventure came out awesome, made a bunch of strawberry syrup and banana peal honey last week. Got some strawberry banana cream soda sitting, can't wait to try it. :) Thank you for your videos, helped me a lot because originally I was thinking everything would explode but the plastic test bottle was a big game changer.
