Make FERMENTED RASPBERRY SODA | Fermented Soda Series: All the Knowledge to make Fermented Soda 

wondering why you still manually degassed the bottle even though you have the special lid?

They are so good. I actually tried to find more recently, as they are wearing with age. But I can't find them at all anymore 😞

With this being targeted at people who are very new, I really wanted to emphasise not letting too much gas build up and ending up with exploding bottles. In reality we try and keep in gas to carbonate and then drink, so those plastic bottles we now use and feeling for the pressure makes a world of difference.

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.

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.

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.

You sure can. You need a fermentable sugar for the bacteria to eat, so nothing artificial. But honey will work a treat 😀

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 😋

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.

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.

How lovely to hear 💖

Thanks a bunch for your lovely comment Amir 💗 So wonderful to hear you are enjoying.

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 😀

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 😀

You are super welcome Ethan. I hope you enjoy it as much as we do :)

Thats so wonderful Terrie 😀 I hope you enjoy it as much as we do.

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/

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 😀

You are most welcome Kerry 😀

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.