Friday, March 12, 2010

lacto fermented soda-part 2

Once the culture for the soda is made, it is time to make the syrup. The recipe I learned with was ginger beer but a syrup can be made from any number of things, the choice is entirely up to you. No matter what flavor you make the syrup is made pretty much the same.

Here are the second steps of the process in video format.

you will need a one gallon, preferably glass container to mix your soda in

syrup recipe
 in a kettle combine
2 qts water
2 1/2 oz of fresh grated ginger (bout the size of a thumb)
Bring to a boil and simmer for 30 minutes.Shut off heat.
1 1/2 cup sugar
2 tbsp lemon juice
Stir until dissolved. Strain through cheese cloth into the gallon jar. Add 6 cups of water to jar and let cool until room temperature. Strain 1 cup of starter and add to syrup mixture. Fill remainder of jar with water Stir . Cover with cheesecloth and let sit on counter for 3 days up to 10 days. Stir twice daily. The longer you ferment it the more alcohol it will make and less sweet it will be. There will be bubbles on top of your soda.

Bottle your soda into any container that will close tight. ( glass soda resealable bottles, old soda plastic bottles etc. The smaller the jar the better it will retain its fizz) Fill bottle to about 2 inches from top, cap tightly and allow to continue to ferment for 3 more days. Chill and serve. Fruit sodas will most likely need to be chilled after a day or two as they ferment more rapidly.

The first few times I made our soda, I made it in any container that sealed and it worked. Just recently however I acquired a couple cases of beer bottles, a capper and several thousands caps. When I bottle the batch I currently have  going I will make a post on that system. Its pretty neat and can't wait to try it.

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