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
    2·
    2 months 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.