Re: Whey Out Beverages update & a question for

[Guest guest]

I’ve begun my adventure with lacto

fermented beverages made with whey.  I’ve

created ginger ale using the recipe from Nourishing Traditions and Beet

Kvass.  At first, I let the ginger ale

ferment too long and it became quite sour. 

I drank it but didn’t really like the taste too much.  I then tried apples and ginger and got a

sweeter version that had a thicker texture.  I really liked that version a lot.  Now, I just let if ferment for 2 days and

only 1 ½ days if it’s really hot out. 

Then it comes out strong but still slightly sweet.  I love my homemade ginger ale.  It’s awesome and I am definitely becoming

addicted to it.  Today, I am going to try

’s recipe for natural ginger ale without the whey.  I’m in the process of creating the starter.  However, I have a question for , you said

that you “added more sugar and water to the jar every day for about 5 days and

had a successful starter.”…How much water do you add to

the starter everyday???

Then there are the beet kvass experiments.  I always get Kahm Yeast on top which gives

the final product a tinge of unpleasantness. 

I find the beet kvass is awesome for my body but the taste is rather

blah.  I’m curious if anyone does

anything interesting with beet kvass because I’d like it to taste better?  My other questions are..Is there a lacto

fermentation message board anywhere?  And

does anyone lacto ferment with herbs to create healthy drinks.  I often brew herbal infusions like Weed

recommends and wonders if anyone has tried to ferment these types of brews?

Candace

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[Guest guest]

'do it again' - please explain. Do you put the salt and spices back in, or

just let it ferment with the fresh water addition?

Peace,

Blane

If God is for us, who can be against us? Rom. 8:31

To ignore the facts does not change that they are the facts. - Andy Rooney

Whether you think you can, or think you can't, you're right. - Henry Ford

*******************************************************

" tonio epstein "

<toniotogether (DOT) To:

<RawDairy >

net> cc:

Subject: Re: Whey Out

Beverages update & a

08/15/2004 05:52 question for

PM

Please respond

to RawDairy

Then refill with water and do it again.

[Guest guest]

Hi Blane,

Do it again with a little less salt and a little more added fresh garlic and ginger. Adding fresh dill or other herbs is nice too.

Tonio

'do it again' - please explain. Do you put the salt and spices back in, orjust let it ferment with the fresh water addition?