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!

  • RBWells@lemmy.world
    3·
    16 days ago

    Be careful with mango - I made a mango soda with ginger bug and it was slow to ferment, I left it in the fridge. Forgot about it for a couple of weeks. Opened it and it exploded out of the bottle. Thankfully it didn’t break but we found mango soda on the ceiling of adjoining rooms, it really went all over.

    Opened the other one in the lawn, facing away from me. Tasted the little bit left in the bottle and my goodness it was glorious. All lost. Sugary and acidic juices can take a little while to get going but once they start, it’s usually about half a day here on the counter or couple of days in the fridge. I do use thick glass swing top bottles, and open them daily now once it’s done.

    Strawberry kvass in my fridge right now, yum. Fermented and fruity sodas are amazing.

      • RBWells@lemmy.world
        2·
        16 days ago

        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.

  • ewigkaiwelo@lemmy.world
    2·
    15 days ago

    Lovely. How do you pour the liquid from the jar onto the bottles, with funnel and some filter? I’m also making exactly the same thing right now.

    But there’s this one weird thing - has anyone experienced panic attacks after drinking ginger bug sodas? I did my first gb a few months ago and it was interesting experience but at the end when I’ve drank almost all of it I’ve experienced a very unpleasant sensation. I’ve decided to try again recently and now feel something similar - after drinking a glass of gb tea soda I feel uneasy and very thirsty and even disoriented :/ The first time it was even much worse. I have to say I’ve had a glass of beer yesterday, maybe it has to do with this too… Just curious if someone had experienced the same