Re: fizzy fermented fruit juice drinks

[Guest guest]

Hello :

I am new to this group and thought I'd respond to your question with what

I've tried. I have been eating NT for about 6 weeks and have been busy

trying different concoctions. I made the ginger ale and added sparkling

water to it--it was quite tasty and good for you since you add whey to the

ginger, lime juice and rapadura for it to ferment. The ginger is also good

for digestive problems. Sally recommends letting the water get somewhat

warm before drinking it--very tasty.

Alam

Falls Church, VA

fizzy fermented fruit juice drinks

>I have to say I would very much like to try some of heidi's kefir beer. I

> have a question, could I make fizzy drinks with whey? I don't have kefir

> grains right now so if it wont work I'm stuck for now, but I'm hoping it

> will work. None of my ferments have ever been fizzy and I REALLY miss the

> fizz of pop (felt soooooooo good when I had a sore throat!) I would like

> to

> make some healthy stuff but I want the fizz!! Any help would be great. I

> have all kinds of flavor ideas up my sleeve (I'm thinking ginger/peach and

> banana/orange sound sooooo good!) but I don't want to waste time/ money/

> effort ya know?

>

> --

> Mrs. () Siemens

>

> Mommy to Zack and Liddy...so far

>

> no fear, only faith; no guilt, only grace; no pride, only praise; no

> claim,

> only Christ

[Guest guest]

Siemens wrote:

>I have to say I would very much like to try some of heidi's kefir beer. I

>have a question, could I make fizzy drinks with whey? I don't have kefir

>grains right now so if it wont work I'm stuck for now, but I'm hoping it

>will work. None of my ferments have ever been fizzy and I REALLY miss the

>fizz of pop (felt soooooooo good when I had a sore throat!) I would like to

>make some healthy stuff but I want the fizz!! Any help would be great. I

>have all kinds of flavor ideas up my sleeve (I'm thinking ginger/peach and

>banana/orange sound sooooo good!) but I don't want to waste time/ money/

>effort ya know?

>

>

>

I emailed Heidi offlist and she said that whey would not work to make

her kefir beer fizzy. You need yeast to make it fizzy.

Have you tried some sparkling mineral water, like Gerolsteiner? Good

stuff! You could add some fruit flavor to that.

:-)

Steph

[Guest guest]

I'll try that, at least until I can get some kefir grains!! Thanks.

On 12/20/05, Steph <gasteph7@...> wrote:

>

>

> I emailed Heidi offlist and she said that whey would not work to make

> her kefir beer fizzy. You need yeast to make it fizzy.

>

> Have you tried some sparkling mineral water, like Gerolsteiner? Good

> stuff! You could add some fruit flavor to that.

>

> :-)

>

> Steph

--

Mrs. () Siemens

Mommy to Zack and Liddy...so far

no fear, only faith; no guilt, only grace; no pride, only praise; no claim,

only Christ

[Guest guest]

,

Sometimes you can get a lot of fizz if you really put

the lid on very tight while fermenting, Juli

--- Steph <gasteph7@...> wrote:

> Siemens wrote:

>

> >I have to say I would very much like to try some of

> heidi's kefir beer. I

> >have a question, could I make fizzy drinks with

> whey? I don't have kefir

> >grains right now so if it wont work I'm stuck for

> now, but I'm hoping it

> >will work. None of my ferments have ever been fizzy

> and I REALLY miss the

> >fizz of pop (felt soooooooo good when I had a sore

> throat!) I would like to

> >make some healthy stuff but I want the fizz!! Any

> help would be great. I

> >have all kinds of flavor ideas up my sleeve (I'm

> thinking ginger/peach and

> >banana/orange sound sooooo good!) but I don't want

> to waste time/ money/

> >effort ya know?

> >

> >

> >

>

> I emailed Heidi offlist and she said that whey would

> not work to make

> her kefir beer fizzy. You need yeast to make it

> fizzy.

>

> Have you tried some sparkling mineral water, like

> Gerolsteiner? Good

> stuff! You could add some fruit flavor to that.

>

> :-)

>

> Steph

>

__________________________________________________

[Guest guest]

I had very good luck recently making sparkling apple cider by adding

a bit of ginger bug to it. Don't see why it wouldn't work with other

fruit jucies. Here a copy of my experience as posted on another board

[discussingnt]:

For one gallon sparkling cider:

1/4c ginger bug

1 gallon apple juice/ cider

The recipe for the ginger bug is in both NT and Wild fermentation.

Basically add 2T grated fresg ginger and 2T sugar [i used rapadura]

to 1 cup water, leave it in a warm place. Every day or two add

another 2T ginger and 2T sugar, stir. When it bubbles you've got your

bug.

Poured a bit out of the original jug to make room, added strained bug

and stirred. Cover top with cheesecloth and rubber band and leave at

room temperature. It only took two days to make a yummy carbonated

apple cider with a hint of ginger.

-------------

Here's my ongoing result with the mix:

Day 2: Delicious sweet sparkling cider w/ a hint of ginger. Kids

would probably prefer it today. If bottling to drink later I'd do it

at 18 hours and put it in the fridge right away. Make sure to leave

some room for the carbonation. I would recommend champagne or grolsch

type bottles. Or plastic 2L soda bottles.

Day 3: Sharp tart bite, color is becoming more yellow, still quite

carbonated

Day 4: Adults only Alcohol is apparent. Tart ginger-apple flavor.

But not " finished " . Moderate carbonation.

Day 5: Same as day 4

Day 6: Starting to taste like " hootch " . Lightly carbonated. The

ginger-apple flavors have taken second place to a fruity hootch

flavor.

Day 7: Starting to taste more like a young wine. Carbonation nearly

gone. If aiming to make hard cider I'd move to secondary fermenting

container now. But I'm not that ambitious and at this point I only

had 1/2c left so I just drank it.

Remember stuff ferments more slowly in the winter. The process may

accelerate in a warmer house or during summer. Taste as you go.

Interestingly I've never been able to drink apple juice, it gives me

terrible intestinal cramps. I was hoping that fermentation and the

addition of ginger would render a more digestable sparkling cider and

I am pleased to report I drank a whole pint of 2-day brew yesterday

with no ill effects.

[Guest guest]

Heyyyy, I'll try that!!! I wonder if making smaller batches would work as

we'd drink it day 2 and 3 apparently ) Maybe I could chain culture it.

Apple ginger sounds GOOD!!!

On 12/20/05, dishchrista <dishchrista@...> wrote:

>

> I had very good luck recently making sparkling apple cider by adding

> a bit of ginger bug to it. Don't see why it wouldn't work with other

> fruit jucies. Here a copy of my experience as posted on another board

> [discussingnt]:

--

Mrs. () Siemens

Mommy to Zack and Liddy...so far

no fear, only faith; no guilt, only grace; no pride, only praise; no claim,

only Christ

[Guest guest]

I don't see why not. The first batch I made was with 50 ounces of

apple juice using 4T of ginger bug. So I guess an appropriate ratio

would be 1T per 12 ounces or so. Maybe more for sluggish juices. Not

sure you can over-do it unless you don't want the result to taste too

much like ginger.

If you put it in the fridge after the first day or after 18 hours it

will slow down the fermenting process considerably, especially if you

filter it first [the yeast falls to the bottom, try not to bottle

it].

My first batches were made with elli's. I'm fermenting a gallon

of organic cider I found [$5/ gallon, much cheaper than elli's!]

and it is fermenting much slower. So I guess the kind of juice used

makes a difference in fermenting time too. Fascinating process, so

many variables! So experiment with what you have. I'd love to hear if

anyone tries this with other juices, I'm thinking pineapple, orange,

maybe grape... cranberry might be interesting!

Christa

> >

> > I had very good luck recently making sparkling apple cider by

adding

> > a bit of ginger bug to it. Don't see why it wouldn't work with

other

> > fruit jucies. Here a copy of my experience as posted on another

board

> > [discussingnt]:

>

>

>

>

> --

> Mrs. () Siemens

>

> Mommy to Zack and Liddy...so far

>

> no fear, only faith; no guilt, only grace; no pride, only praise;

no claim,

> only Christ

>

>

>

[Guest guest]

I did that when I tried making the ginger ale a couple of years ago --

and they exploded! So I am too scared to do that again. If I want

ginger ale, I make ginger tea and put it over ice with stevia and

Gerolsteiner sparkling water -- yum! Not lactofermented, but oh, well

-- I can always add a little whey.

Ann

> >

> > >I have to say I would very much like to try some of

> > heidi's kefir beer. I

> > >have a question, could I make fizzy drinks with

> > whey? I don't have kefir

> > >grains right now so if it wont work I'm stuck for

> > now, but I'm hoping it

> > >will work. None of my ferments have ever been fizzy

> > and I REALLY miss the

> > >fizz of pop (felt soooooooo good when I had a sore

> > throat!) I would like to

> > >make some healthy stuff but I want the fizz!! Any

> > help would be great. I

> > >have all kinds of flavor ideas up my sleeve (I'm

> > thinking ginger/peach and

> > >banana/orange sound sooooo good!) but I don't want

> > to waste time/ money/

> > >effort ya know?

> > >

> > >

> > >

> >

> > I emailed Heidi offlist and she said that whey would

> > not work to make

> > her kefir beer fizzy. You need yeast to make it

> > fizzy.

> >

> > Have you tried some sparkling mineral water, like

> > Gerolsteiner? Good

> > stuff! You could add some fruit flavor to that.

> >

> > :-)

> >

> > Steph

> >

>

>

> __________________________________________________

>

[Guest guest]

Well, if I can get those water kefir grains I'll have solved my fizzy drink

problem solved. I also have finished fermenting that blueberry concoction I

made up and it tastes great. I added a LOT of rapadura becasue I am only

going to add a little bit to sparkling water and I wanted the finished

product o be just sweet enough. I love ginger and I read on Dom's kefir site

(I think) that adding a bit of ginger (gross, I almost typed garlic LOL)

added to the brew actually mkes the grains reproduce a bit faster! So

boo-ya!

On 12/22/05, annbekins <annbekins@...> wrote:

>

> I did that when I tried making the ginger ale a couple of years ago --

> and they exploded! So I am too scared to do that again. If I want

> ginger ale, I make ginger tea and put it over ice with stevia and

> Gerolsteiner sparkling water -- yum! Not lactofermented, but oh, well

> -- I can always add a little whey.

>

> Ann

--

Mrs. () Siemens

Blessed to be his helpmeet, 6 years and counting!!!

Mommy to Zack (5) and Liddy (21 months)

no fear, only faith; no guilt, only grace; no pride, only praise; no claim,

only Christ