Making Fermented WATERMELON SODA with a Ginger Bug Starter and MINT
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- Опубликовано: 6 июн 2024
- Learn how to make refreshing Watermelon Soda using a Ginger Bug starter culture! This quick and easy recipe uses the lacto-fermentation method to create fun, natural carbonation! You can even add fresh mint to this recipe for a fresh twist. Paul and Sarah from The Fermentation Adventure walk you through their easy recipe.
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This watermelon soda is so delicious! To learn how to make a ginger bug for this soda and more fermented sodas, check out this Fermented Drinks playlist: ruclips.net/p/PLKmVI5tdVVafT5WGLaJLN9FdbU6jXUCIg
Please start giving the link in somewhat begging of the comment, because when on "read more" in the comment using my phone, it opens the link and I end up not being able to read the comment. ( I tried reading it many times but everytime i got directed to the link)
PS: your videos are really awesome, both of you created in me a new interest towards making fermented foods/drinks
Interesting! Thanks for letting us know!
Beautiful recipe! Tip from another home brewer...you should refrigerate your beverages before opening them so you don't make a mess. Cold liquids hold onto fizz better than room temp liquids, so a chilled bottle is less likely to explode and more likely to keep the carbonation in the liquid where you want it 😁
Absolutely! It's a wonderful tip, thank you! 😄
Mine is 3 weeks old and i named her Lucia! She's making my first batch of blueberry rhubarb soda today! So excited!
Haha! Lovely Lucia! Blueberry soda is so amazing. It was hard not to drink the whole batch right away. Awesome Aziem!
This is crazy specific in my situation! I was cutting some watermelon, I got 2 and I recently started a ginger bug and have some extra mint so idk how I managed to come across this so conveniently! I've got to make some
Awesome! So glad you found us! Watermelon and mint go so well together. Yum! You'll see in the video, but this ferments quickly so make sure to taste test along the way!
@@FermentationAdventure I add lemon juice to mine as well, for an extra bite. It also tempers the sweetness a bit when it's too sweet.
As always, great presentation. I love your personalities.
Aww! Thank you so much! 💓🤩🥰
Thanks for all your videos! I ferment so many beverages now thanks to you guys that I'm looking for a second fridge!
Thank you! ❤️ We totally understand! 😅 We actually do have an entire second fridge just full of our fermentation experiments! It's the fun fridge. 😂
It looked so beautiful when you poured it o the glass.
Thank you! We think that's the best part... The anticipation of pouring it into the glass, and then pouring it and seeing the fizzy goodness, and then tasting it, of course! Just the best. Thanks for watching
Hi yes my ginger bug has a name his name is ‘Sprinkles’. I started my ginger bug because of the videos I watched on fermentation adventure. Thank you so much!
I love your video. Thank you for your tutorials. Keep it up guys. 🥰😎
Thank you so much! 😀 So glad you're a part of the culture!
Good morning I’m a new subscriber and I just want to say how much I appreciate your channel and recipes. I’m kindred new to fermentation. I started making Kombucha and Jun Kombucha in October 1, 2019 as well as Kimchi. I’m loving this journey of probiotic foods and delicious healthy drinks. I just finished making your watermelon 🍉 soda which came out sooo delicious wow my husband and I are enjoying this recipe. Thank you sooo much for sharing your journey with all of us. I’m going to make another batch of this delicious healthy probiotic drink and your ginger ale recipe as well. God bless you both and keep you safe. 🙋♀️👩🍳🍷🍉❤️🇺🇸❤️🐶🙏
Thank you SO MUCH for your comments Brenda! We're so happy you're loving our channel! There's so many amazing flavors out there to experience in the world of fermentation. Thank you for watching and happy fermenting! 💕
New sub! Good video. Timing IS everything! Thanks for emphasizing what a difference a day makes. We must respect Madam Fermentation, who insists we consume according to HER calendar. Her terms are acceptable lol
Bottoms UP! 👍
😂 Love this! Thank you for the lovely comment and for joining the Fermentation Adventure! 🥰
Wow that looks delicious in that watermelon in that wine glass that looks delicious watermelon is one of my favorites I hope I can do this I want to try to make this this is awesome🥰💕
It can be pretty tasty if you ferment it for less than 24 hours. After that, it looks beautiful but gets VERY sour! Happy fermenting!
Love this video. I am making this sodas. I make Kombucha so this should be easy. Thank you guys.
Awesome! Once you make your ginger bug starter culture, you'll be able to make this and lots of other yummy fermented sodas! 🍺🍹😍
Eu amo fermentados!
Nosotros tambien!
I had no idea how many beverages can be fermented with a ginger bug. I just juices my whole bag of ginger and froze it in ice cube trays, so now I need to go get more ginger ASAP so I can make a ginger bug!
Oh boy, the phrasing in this video! Jokes aside, will definitely try your recipe. Thank you.
That's awesome to hear! Hope you love it and thanks for watching!
Hola el ginger bug cuando está listo hay que mantenerlo en refrigeración??? Gracias por sus recetas me encantan...❤️
Hola Lorena. ¡Gracias por su pregunta! Ponemos nuestro ginger bug en el refrigerador para ralentizar la fermentación y que dure más. ¡Buena suerte!
Ready to try this soon!
Btw, did some research on chlor in the tapwater. Adding a small amout of ascorbic acid should counteract the chlor in the water.
Hi! Very interesting! We'll probably stick to a filter to remove the chlorine because it's more guaranteed and immediate, but good find. Hope you like this watermelon soda! Remember that this one ferments very quickly!
Fantastic video! Would there be any difference if kefir would have been used as a starter???
My goodness that looks delicious I got to try the watermelon with ginger and Mint Thanks so much for sharing I don’t have them pressure bottles I think I’m going to try to find a Sprite bottle for a test bottle and use that instead
Definitely! A heavy duty soda bottle should do it just fine since it's already made for pressure. Be sure to ferment for less than 24 hours though unless you want a super tangy drink. Happy fermenting!
My daughter named our ginger bug Henry ❤
Aww! So sweet ❤️
Thanks for this video. When I need to open a bottle and I'm suspecting overcarbonation, I put the bottle into a plastic or glass container (a bowl) and I put a zip lock plastic bag over the top of the flip bottle. If by any chance there is an eruption on opening the flip bottle, the bag keeps you from having a unwanted fermented shower. The container will catch the beverage so nothing gets lost. Greetings.
Great idea! Thank you for sharing 💓
@@FermentationAdventure You're welcome ! 🙂
I LOVE how you follow through the fermentation process! It is super helpful.
My ginger bug - my first ever gingerbug, which I haven't named yet but will! - is in the fridge right now, do I need to leave it out to warm before using it in this recipe?
Thank you! Can't wait to hear what you'll name your ginger bug! 😂 You can use your ginger bug directly out of the fridge. No need to let it get to room temperature first. Great question!
Thank you. You put a LOT of work into this.
Thanks so much for the nice comment Cheryl! We keep trying to make our videos easier to understand and keep them fun. We're so happy you're enjoying them! ❤️
your videos are absolutely fantastic!,ill be making a passion fruit soda from your ginger bug recipe!
Awesome! That sounds absolutely wonderful! 😄
Do u ferment in the fridge? What would 24h room temperature be equivalent to a fridge fermentation? I only do a bread so far, but imma get into this too, love your channel and your energy.
Hi, enjoying your content, what do you think about crash cold to stop the process or even pasteurizing? Would kill the yeast and potentially maintain flavor, I know you drink for health so the heat won’t work for that just curious about keeping it at the tasty peak. I’m off for a road trip and my soda is coming with so I’ll have to experiment later
Hi there! You're right, we usually don't do those type of steps because it would kill the bacteria in the ferment, but I believe you could use those type of methods to stop the process. If taste is the most important for you, then I understand about wanting to stop the process because ferments continue to ferment ever so slowly in the fridge. Especially this watermelon soda - it just ferments so quickly!! We liked the taste best probably around 12-24 hours. Happy fermenting!
I've made my Ginger Bug 2 days ago. It's already pretty active so I think I can use it tomorrow. The only thing is that none of the ginger pieces have sunk, they are all floating at the top, is that ok? And yes I did give it a name of course; it's bobby the Ginger Bug 😊 Thanks for all the instructions! I'm really excited to start making my first sodas!😍
😂 That's a great name! For your question, it doesn't matter if they sink or float. We've found that in time most of them usually end up sinking. Good luck and happy fermenting!
Sone how I am not getting enough carbonation on any of my ale (been using your recipe). When is it best to bottle for carbonation? Does an early bottling stops the carbonation?
I was falling in love with ferments when the pandemic hit us and things moved differently at home. I found your channel and I love it. With your guidance I’m re finding my path to fun deliciousness and health.
Wow! We're so happy we inspired you even a little and hope you're getting some tasty ferments! There's so much to explore in the world of fermentation. Enjoy! ❤️❤️❤️
Hello. Thank you for your videos ! Last week a made a drink with pure juice of watermelon (from juicer) and I put only 2 table spoons of ginger bug. But no sugar. I put that juice in a bottle with a rubber in the kitchen (25 to 30 degrees C night and day here in Thailand). The day after much gas and juice go out when I opened the bottle. So I put it in fridge 1 day and it was excellent. Was it probiotic just after 2 days and without adding sugar ? Thank you for reading my comment.
Yoo looks nice
Thanks so much! 😊
Hi, I watched your ginger bug video. It was awesome. I have one question regarding how to maintain the ginger bug in the refrigerator. You mentioned to add 1 tbs of ginger and 1 tbs of sugar every week. Do you add water at some point? Otherwise as you use the starter to make soda, don't you run out of the starter solution very quickly? Thanks.
Thanks so much for your question! You can actually go longer without feeding your ginger bug since it's pretty resilient but yes every time we feed our ginger bug, we also top it up with fresh non-chlorinated water. The bacteria and yeast will spread out and multiply to fill the jar. We hope that helps! 😊
Great video, I'm definitely trying this next summer. The alcohol content seems very high after only 32 hours Did you de-gassed (removed carbonation) before second gravity reading? After a little Google-fu, I found carbonation does affect the reading. Shockingly, it suggests the alcohol content might be higher.
Hi! Yes, it's really incredible! We gave it a good stir and waited for the carbonation to settle down before taking the measurement, but I'm sure it affected the reading a little bit. Although after tasting it, we were confident that the reading was going in the right direction. It definitely wasn't just watermelon anymore1
Where can I buy the fermentation lids you used on the mason jars and the milk nut bags?
Hello! We just bought them on Amazon, but we always posts links to the equipment we use within each video. Here are the links! Fermentation Lids - amzn.to/353HzBG & Nut Milk Bag - amzn.to/2DZYVWz
I would have thought it tasted great.
Us too! We were so surprised! Within 24 hours tasted great but after that something bad happened to the flavor. We've tried this one multiple times and that's what seems to happen. Crazy!
So, I’m enjoying my delicious tepaché while I make my watermelon soda and watermelon rind pickles! I’m having so much fun y’all! Thanks again for these videos! Later on, I’ll go water my new pineapple plant😂no kidding!
Whoah! You're really going all-in on these delicious drinks! Thanks so much for sharing! We can't believe how amazing pineapple tepache tastes with a homegrown pineapple. Enjoy!!
Can I use a couple coffee filters on top for primary fermentation?
Yes, coffee filters would make great breathable fermentation lids! You could just use a rubber band to secure them to the top of your jar.
Would it be possible to make a fermented soda with lactobacillus from another fermentation or does it need to be fermented by a yeast.
Yes you can definitely use other types of starters to make your sodas and they will work. The taste might be slightly different so you'll have to experiment with what you like. Good luck and hope you get some tasty results! 😁
Hey fomenters,
This soda looks and sounds delicious and I cannot wait to try it. Also, and it's just an idea but, knowing there are wines made from simple yeast strains (including bread yeast) and watermelon much in the same way as you did, then, perhaps if you'd kept fermenting it for 2-3 more days and not stirred the sediment (lees), you might have found it more enjoyable and appreciate it as a wine. I know that the purpose of this fermentation was making a refreshing soda, and not some random hooch with off putting phenols and bitter flavors in it. It likely would still taste sour and boozey without racking and conditioning.
I'm going to experiment with this recipe, regardless. First, I'm going to make fresh sodas with my gingerbug using the leftover watermelon in my fridge that's overripened and is overstaying its welcome; then, I'll separate the batch into 2 parts and let the rest continue to ferment, condition it, rack it, and taste it a few days later. Because watermelon ferments fast like pineapple, I assume that a week of primary fermentation will suffice.
Do you plan on making dry spirits like wine, mead and such and share your experiences? Thanks in advance.
Thanks for the thoughts! It seems like whenever we've tried watermelon soda it ferments very quickly even when we don't stir it. So far we've found 24 hours with a ginger bug gives it a great flavor, but when you experiment you'll have to let us know how it goes! And yes we plan on doing some wine and meads in the future. They're so good!
After the fermentation.can it be kept on.sheleves.
I wouldn't keep this one on the shelf because it will keep on fermenting. More than 24 hours for some reason we haven't liked the taste. It's great within a day though. We hope that helps!
where did you buy nut milk bag?
Excellent video! is it a problem if I don't strain the watermelon juice and keep all the pulp in there? Would that affect the fermentation?
Hi Derrick! It would not harm the fermentation process, but the pulp may attract some mold on top since it could float above the surface of your ferment. If you try it and it starts to discolor on top, you could scrape a layer off the top and it should be fine. Although if you get full on mold, we'd recommend starting over and try straining the pulp out.
@@FermentationAdventure thanks so much for your kind response. I'm so happy I stumbled on your page. I'm loving your content! Warm greetings from Hong Kong!
Our pleasure! Thank you so much for watching and being a part of our growing culture!
Hey ! How long these sodas be stored in the fridge before it changes taste ?
We like to enjoy our sodas within a few months as long as they don't have mold and smells and looks good but watermelon soda if you ferment it for more than 24 hours has tasted terrible for us! We hope that helps!
Can preservative be add to it for sale purpose?
You probably always could add some kind of preservative but that would kill all the live cultures. We haven't tried anything like that so you'll have to experiment with it. Let us know how it goes!
Thank you again .. I named my Ginger bug Jade .
That's fantastic! Love it.
btw that sour stuff you had with the full ferment if distilled will make good moonshine (watermelon brandy) :)
😮😎
Hi, so if I want to make a bunch of soda for the week, can I just keep it in the fridge in the glass bottles? or do I have to burp then while in the fridge?
Thanks for the question! You can keep it in the mason jar if you like but make sure not to seal it since it will build up pressure. You can keep it in the heavy duty flip top bottles that are made for pressure though! We'd probably burp it every once in a while to make sure it's not getting too pressurized. Watch out for this watermelon soda though! Fermenting for more than 24 hours tasted terrible but it's great before that! 🍉
I dont have ginger bug, can I add a prebiotic capsule powder?
You probably could but the culture will be different than what a ginger bug would be. You never know though, it might work! You'll have to experiment with that one and let us know how it goes!
Would this work without the additional sugar, is the sugar content of the melon sufficient?
It would probably still work without the extra sugar content but wouldn't taste as sweet. If you give it a try, let us know how it goes!
Can you use water kefir grains instead of ginger bug?
You probably would be able to use water kefir grains but they might take too long to ferment before the watermelon juice turns sour. You might have to experiment with that one to see what the flavor would be like. It might be very nice though! Let us know how it goes!
I’ve made the ginger beer twice. The second batch is on day 2 and looks good but the first batch although gave a LOT of gas pressure off upon opening the ginger beer had no effervescence. Any suggestions or idea what went wrong?
It might be possible the second batch didn't work. Did it have any bubbles when it was fermenting? Another thought is that we've had bottles where the silicone seal didn't seal properly. We used two different brands and one of the bottles sealed super tight and the other seemed to let pressure out. Hope that helps!
@@FermentationAdventure I get the bug almost boiling with activity. I make the remainder gallon of ginger, sugar and lemon as directed. I put it 1/2 gallon per gallon jug. After 2-3 days there is a lot of foam and bubbles coming up so I bottle it. There is also significant sediment stuff. I waited 5 days and opened the snap top (clean! No chlorine) bottles and there is significant pressure with a loud hiss and pop but the soda itself is completely flat. I’m going for one more try. I’m stumped.
I make homemade vinegars and there’s just something about watermelon it ferments much faster then other fruits.
Isn't that interesting? Watermelon has fermented so much faster than any other thing we've fermented so far. Always fun to compare how each ferment behaves! Happy fermenting!
How many hours exactly to get this fermentation taste great ?
Probably anywhere from 12 to 24 hours. It also depends on how cold your house is where you're fermenting. Taste it along the way to see how you like the flavor. Good luck and happy fermenting!
Hey.. Is ginger bug is mandatory to use? Instead of ginger bug can we we add few chopped ginger slices? Kindly reply
It's actually possible that would work since there would be the same beneficial bacteria and yeast on the ginger. The main reason we make a ginger bug is to make a concentrated culture that will give us the best chance for our ferment to work. Give it a try though! 😊
por favor subtitulos en español!! gracias!!
Hola!! You can actually turn this on when you watch our videos. :) Here's how: When the video starts, click the 'CC' in the bottom right corner to turn on the subtitles. Then click on the gear icon in the bottom right corner also, to select auto-translate to change it to Spanish subtitles. Hope that helps!!
I don't have a name for my ginger bug but instead always refer to her as my ginger baby :)
Love it! That's so cute. 😃
what to use if no fermentation lids?
Thanks for your question! We would just use either a cheesecloth or paper towel with a rubber band for a cheap and simple top. We hope that helps! 😊
Can this be made with any other melon? Canteloupe? Honey dew?
I bet you could make it with honeydew since the rind is similar but you'd have to test that. Cantaloupe seems like it would be too textured. The nice thing about watermelon rind is that it's so thick so it works well. Let us know how it goes if you try it though!
Can making this watermelon drink and the making of the ginger bug work with molasses, date sugar/syrup, coconut sugar as substitutes for refined sugar for people who stopped using refined sugar?
Sure thing! You can definitely substitute more raw sugars as fuel for your fermentation. Different sugars might change the color of your ferment and some ferments might take longer but they should still work just fine. Zero calorie sweeteners like stevia don't work since there's no fuel for the microbes to eat. Good luck!
@@FermentationAdventure thanks for your response. I already made this with honey with molasses side by side with the one made with sugar for comparison. As you mentioned the former was darker and I also noticed that it did not carbonize as much as the one with sugar as the control plastic bottle was still soft to pressure by the time the plastic bottle with sugar was super hard
How do you stop the fermentation process
We like to put it directly in the refrigerator to slow down the fermentation process after a day or so. Then enjoy it not too long after! Happy fermenting!
I recently tried making ginger ale and decided to try this recipe also. However i didn't have a watermelon at hand and used a melon (Cucumis melo) instead. The 'soda' turned out weak in carbonation and syrup-like. Do you know why is that? Mind that I have zero experience in fermentation.
Thanks for the question Lan! We've had batches that have gotten thick before and it's not pleasant. The only thing that has solved it for us is starting over, sterilizing everything, and getting a fresh source of the fruit or ginger. It seems to be a weird bacteria that spoils the whole batch. Keep trying and you'll get a good one!
I have a serious question; I have heard that ginger bug does not like metal, so not to stir with a metal spoon, my question is, "Can I ferment ginger bug soda in a stainless steel mini keg?" By the way, I really love your videos and I have made many of your sodas, all in one gallon glass jugs, with great results, so I was thinking about using my stainless steel mini keg which has been just sitting around unused.
Great question! The metal question has a bit of truth to it. Some people don't like using metal since cheap metals can leach into the ferment, but if you're using stainless steel it shouldn't be a problem. We feel comfortable using high quality stainless steel and if you go to large breweries, their vats are all large stainless steel containers so as long as you're using high quality stainless steel you should be good to go. That's up to you!
@@FermentationAdventure Thank you for the reply. I guess I'll give it a try. When I do, I'll let you know how it turns out.
How are some able to become fizzy without the ginger bug?
You can try seeing if the naturally occurring bacteria and yeast make a good drink but you never know what you might get without a ginger bug. There's a high concentration on ginger so we like using something that we can know to get good results. Thanks for the question Terry!
Hi I have a question lol, so does this get you buzzed? I'm confused with the Alcohol content part lol ☺
Yes it could definitely get you buzzed! If you want much less alcohol, try fermenting for less than 24 hours. :)
That explosion happens to me when I make any type of fruit soda. The proof is all over my kitchen ceiling. My house is probably too warm, I am guessing. I will be trying this recipe
This is definitely an active one so watch out! We'd recommend fermenting for only 12-18 hours, checking on it frequently, and then refrigerating for a couple hours before opening the bottle. Those things should help. Enjoy!
When you say long term storage, how long term is long term please?
Thanks for asking Paul! (that's a great name, by the way) After storing it in the fridge, we like to drink our ferments within 6 months or so because the taste will change slightly after that.
I’m thinking a sparkling watermelon margarita!
Omg that sounds delicious! I bet that would be good with a sugar rimmed glass. Yum! 😋🍉
ooh ... I have a problem with watermelon ... I love watermelon, but I can not eat too much or I get a horible stomach ache ... I wonder if fermented will it be ok for me to drink ? ... Same problem with apple cider, but I can drink hard apple cider with no problems ... Gotta try it.
Hello! Did you end up trying this fermented watermelon soda? We think it's also a bit of an acquired taste 😅
Nope I have not tried watermelon yet, probably this summer ... Iv been fermenting every fruit I can find ... and finding out what ferments well and what does not. @@FermentationAdventure
What if u do it without adding water?
If you don't add water it will just be a little thicker and we like to try stretching the volume a little further but feel free to just use the juice as it is! Good observation! 🍉
Could it be that it over fermented because it had to much sugar?
Hi! It's definitely possible that the additional sugar made it ferment more quickly, but we believe it has more to do with the natural sugars in the watermelon.
I wonder if you could use tepache as a starter instead of the ginger bug: have you ever tried?
You definitely could! As long as you got a good batch. We've noticed that tepache ends up being very vinegary compared to ginger ale which is why we like a little more of the neutral flavor of the ginger bug. Good idea though!
@@FermentationAdventure I have one fermenting right now! And it's making a lot of gas already the first day 🤣
Haha! That's awesome! We hope it goes well for you!
Just an hour later, I noticed the color had lightened, and I could see sediment at the bottom. Is it normal?
Yes, this sounds perfectly normal, especially for watermelon which tends to settle and separate when juiced. How is it looking today?
Or you can leave the tepache alone For like 4 weeks and have a higher abv which is why it tasted super sweet after
48 hours.
I made this and it smells like Sulphur after 48 hrs in room temperature. I also have a soda in progress that's watermelon + soda and it doesnt smell bad. any tips?
Interesting! We try not to ferment watermelon soda past 24 hours. For us it's always ended up tasting great before that and terrible after! It's crazy how it's so different than something like a ginger ale.
@@FermentationAdventure I figured the reason the watermelon fermented smelling so bad was because watermelon doesn't have the necessary nutrients for the ginger yeast to thrive. The yeast was stressed out so it was producing sulfur smells!
I had another batch with watermelon+apple and the results were amazing with no sulphur smells
Do all the fermented soda's have alcohol, if so how do you stop this?
Yes all fermented sodas would have alcohol since it's a natural byproduct. You can ferment it for less time to make less alcohol though. It doesn't have much though! Usually in the range of .5 to 5% for lacto-fermented sodas.
“I don’t want a repeat of the ginger ale”… more explosive repeat of ginger ale :)
😂😂😂 Yup. I figured that was going to happen. Every time!
Tell me.the water i.used
Make sure to use non-chlorinated water so it doesn't kill the starter. You can use distilled water also or even well water if you don't have chlorine in it and it's safe to drink.
My daughter named our ginger-bug, so now I have to say ..."I'm feeding 'Throck-Morten' later, wanna give me a hand?" once a week. Also, my kombucha Hotel is called 'Tarquin Towers' and every time I use a scoby from it they get named 'Tarquinsdottir'... I know, my kitchen's become a bit of a surreal playground.
Oh my goodness that's got to be the best naming we've ever heard! Very creative! Happy fermenting to you and your family!
@@FermentationAdventure And to you both🥰
Hello from Europe. How much is in Ml 1 Q?
Thanks for the question LaChri! There's about 946 milliliters in 1 quart or roughly 1 liter. We hope that helps!
@@FermentationAdventure thanks a lot
So, why not rack the soda from the Mason jar to the bottle without first stirring it?
You're correct! You can definitely rack it off if you like. This will make the soda super clear without having all the lees in your soda. Definitely your choice. 😊
Put stopper on each bottle
Thanks for the suggestion Michael!
@@FermentationAdventure i have made watermelon wine 2 diff times . A good buzz
Yum! It can be a tasty drink when it's done right.
Can you start a ginger bug with ginger puree?
Hi! That's a great question. We've never tried that, but we're thinking it may not quite work out the same way. Especially if this ginger puree is store-bought, then there could preservatives in it that would prevent the fermentation process from getting going. The other issue is that it could cause the ginger bug liquid to be thicker and if the puree starts to collect at the top, then it could be more likely to get mold.
Thank you for replying.
making watermelon soda and looking like a watermelon :D:D:D
😃
Hi, I named my ginger bug "Richard M. Nixon".
Super bug for starter name
😂 That's a great name! SUPER BUG to the rescue!
Can children drink this soda?
Wendy Lopez same question here
Great question! Alcohol is always generated when making fermented sodas because it is a natural bi-product of the fermentation process with sugar. It's ultimately your decision if this is suitable for kids, but here is some info to help you make your decision. Some ferments have much less alcohol than others. Watermelon soda happens to be one that ferments much more quickly and so creates more alcohol in a shorter period of time. After one and a half short days of fermentation, the alcohol content reaches 3% ABV. You could ferment for a very short time and it should be much less alcohol. If you don't feel comfortable with this alcohol level, you could also try homemade ginger ale instead. Ginger ale barely reaches 1% after 2 days of fermentation. Here's that recipe: ruclips.net/video/KsMUuMmKwps/видео.html. Hope this helps!
I enjoy your content! Even despite the serial killer couple vibe 🙃
Haha!! We're so happy you're enjoying! We'll try to keep up the vibes. 🔪😱🔪😱
@@FermentationAdventure you're awesome!
😅
Some people like sour apple or watermelon Candie's?
Exactly! Yum!
Is this drink suitable for business? Is it suitable as a soft drink? Is it suitable for the market like any other soft drink?
Hi! Interesting questions! We just make this recreationally so not completely sure on the commercial rules for this. But we will say that this specific drink becomes alcoholic fairly quickly, so it's not really similar to other soft drinks that are on the market, for example. 😉
@@FermentationAdventure Thank you very much. What if we make watermelon soda on the market?
stupid question can you re add water to your gingerbug to replace the liquid you are taking out ,,, assuming of course you feed it more ginger and sugar
It's a valid question! Yes, you can add water back to your ginger bug after you've used some. We try to answer that question in this ginger bug short video: ruclips.net/user/shortsDjfHqZisQRs? Hope that helps!
I named my gingerbug "the efferkim" for effervescent munchkins
Love it! 😂
I'm lost, I'm from JA, what is ginger 🐛 bug
Thanks for the question Phillip! A ginger bug is basically the starter of ginger ale. We show you the simple steps how to make it here: ruclips.net/video/wtb1BvRUWmI/видео.html
@@FermentationAdventure thanks but a saw the video on how to make it.
hmm strange than only after 3% alc it no longer tastes nice,i figured it should have plenty of sweet melon flavor left but fermentation does change many things and perhaps watermelon unlike other fruits has a low shelf life that wont do well in this condition and can easily spoil ,after all its mostly water with a bit of sugar and some flavor which does not last too good i assume after a while
Agreed watermelon has a low shelf life so It's quick to change flavor. At least this is a short ferment!
Cheap now! $20 in Kyoto!
Wow!!
My Ginger Bug is Kanyeast West. He’s super spicy.
Love it! Very creative. 😂
I dont have a Ginger bug, but I do have a Lacto Starter that I named Bugsy.
That's great! What is your Lacto-Starter made of?
@@FermentationAdventure I started with 1 cup of organic rice and added about 3 cups of sugar water to it and let the wild ferment start(I did not rinse the rice either) I have used this to start a couple smaller jars that have im sure more diversity because they had various organic spices, One had a small jar of organic cardamon added, one jar has a bunch of Organic Cinnamon sticks in it. Im sure both added their own bacteria to the mix. I use the one with Cardamon to made Ginger ale, end result was Amazing, or at least I thought it was, My sister and son were not impressed lol.
@@FermentationAdventure Not sure if you saw my other comment, but i thought i should point it out again, just in case, you both seem like great people, and I think you want to be as accurate as possible, so here is what i said in my other comment.
A Hydrometer isn't accurate when your doing ferments with a Ginger bug/lacto starter, or anything that is really dominated by bacteria. Its only accurate when you are using yeast. The problem is, a Hydrometer does not test the Alcohol in the product but the Sugars IE the Specific Gravity Or SG or how much is dissolved in the liquid. So when ANYTHING eats the sugars, the Specific Gravity WILL go down, even tho it does not necessarily produce alcohol because the sugars are still being eaten. So in a Lacto Ferment, for example, the bacteria eat the sugar and produce CO2 and Lactic Acid, this will lower the Specific Gravity without creating Alcohol. I am not saying you can not end up with SOME alcohol but I highly doubt you even hit 1% Because more than likely the bacteria out competed the yeast for the sugars.
This is why when brewing beer and making wine you sanitize everything or sterilize everything, because the bacteria will out compete the yeast. Especially a wild yeast like would be on a Ginger root. Wild yeast strains tend to be fairly weak most of the time compared to conventional starters. So I am fairly certain you have little actual alcohol.
That's really awesome. We'll have to look into this idea!
It's an interesting thought exercise but we still feel strongly that there is alcohol in fermented drinks using a ginger bug. Alcohol is a natural bi-product of the sugars being eaten up in the fermentation process. Even Sandor Katz in his book The Art of Fermentation talks about the alcoholic content of drinks made with a ginger bug. We also feel a little buzz when we drink our ginger beer. It's also the reason why it's called a ginger "beer". But we're always open to discussion and want to represent the facts and most accurate info possible, so thank you so much for the comment! 😊
When its too sour its a laxative.
Oh yeah! I bet it is!
Happy shiny gushing Mouseketeers. Way too OTT. Good luck w' the rings.
🤣 Good thing we like who we are! 🥰
Can kids drink this or is this an alcoholic beverage?
Hi there! We usually say that's a personal decision because all fermented sodas have a little bit of alcohol. It's a natural biproduct of the fermentation process. But, fermented watermelon soda in particular increases in alcohol very quickly, so it may not be a good option. You could ferment it for a very short time, like only 12 hours, or you could also just stick to a different ferment. Fermented pineapple Tepache is one that ferments much more slowly because it doesn't have a starter culture like a ginger bug. After 3 days off fermenting, it still has very low alcohol (about 0.3%) when we tested it. You can check out that video for the recipe and process. 😊