Homemade grape soda 🍇

[dazenguile]

never heard even a HINT of this in my whole life. thanks!

[hannabanana]

Thank you! Probiotic soda can get expensive and I love how I can control the ingredients

[momogal]

The fact it's called a ginger bug is honestly adorable. Like a cute nickname for gingers.

[LittleYoki]

Like a sourdough starter for soda ok very cool

[Ethan-ydgn]

One of the rare times where i actually had 0 concept this even being a thing. Thank you for teaching me something brand freaking new today, and its honestly pretty interesting

[ethank.]

Great video on exploring wild fermentation! It's fascinating to work with naturally occurring microbes. I just wanted to add some important points about safety, based on some things I've learned:

Wild ferments have a higher risk of unpredictable results compared to using starter cultures. When you rely on wild microbes, you don't know exactly which ones are present, and this can lead to variations in flavor, texture, and even safety.
While many "good" bacteria like lactic acid bacteria (LAB) are naturally present on ingredients and often outcompete other microbes, it's important to be aware of potential risks.
Some spoilage microbes can tolerate acidic environments created by fermentation. These acid-resistant spoilers might not be inhibited as effectively as other microbes, so it's crucial to control other factors like salt concentration, temperature, and oxygen availability.
Even more concerning is the possibility of microbes that can ferment AND produce toxins. These can be tricky because the food might seem "fermented" but still be unsafe to eat. Staphylococcus aureus and Bacillus cereus are examples of bacteria that can sometimes do this.
Relying solely on your senses (sight, smell, taste) is not always enough to determine safety. Some toxins don't have obvious signs.
To minimize risks in wild ferments:
Start with well-established recipes from reputable sources.
Maintain strict hygiene during the process.
Carefully observe your ferment for any signs of spoilage: mold, off-odors (anything other than a pleasantly sour or yeasty smell), unusual textures, or any other concerning changes.
When in doubt, throw it out! It's always better to be safe than sorry.
I'm not saying wild ferments are inherently dangerous, but it's important to be aware of the potential risks and take necessary precautions. Learning more about the science behind fermentation can help you make informed decisions and enjoy this fascinating process safely. Happy fermenting!"

[sawu]

No drink can make me excited as I can control the ingredients, especially the sugar type, except yours. Thank you. You inspired me. 🙏

[ElekTrikPurple]

We used to make this when we were kids, I forgot how gorgeous it was. Now I'm going to get it all going again. Thanks for the memory😊❤

[tamaravsthevoid]

I have one in the back of my fridge since the pandemic and it’s amazing. 10/10 recommend, you can leave it for months at a time if you’re not using it

[krystami]

I learned how to make this in one of my Highschool food related classes.

Soda is so easy to make, no fancy machines or processes, just leave out a day or two.

I made plain out ginger ale and it was so good, so carbonated
I suggest anyone to try making drinks this way :D

Also good for your stomach.

[thestig]

Please make a long form video explaining the process

[Crunchtastical]

So many comments about this being the first time theyve ever seen this. Same for me. Youve spread serious knowledge my man!😁

[spadealt]

Is there any chance you can make a long form video of making and maintaining a ginger bug?

[grimsavage]

Awesome stuff man. Ive been doing seltzers to curb my soda addiction but im gonna give this a try!

Holy hell 3k likes? That's insane ive never had more than 10 likes before this. Thanks everyone! Much love

[shamahlchambers]

So basically slightly fermentation in order to get carbonation in the liquid

[rainbowskin]

Just a heads up for anyone who doesnt understand the process of this. Any version of making soda that doesnt involve adding co2 to your liquid is alcoholic. You're essentially making a beer. If you make it safely theres no issue, but you should know that you are making beer.

[kspot]

IMPORTANT NOTE HE ALWAYS LEAVES OUT: This, depending on how it’s brewed, CAN have some alcohol content!!! Anywhere from that of a beer down to as low as 0.5% depending on brewing choices.

[joanneward]

I did this by accident by keeping brown pressed apple juice in a pressure safe bottle. Only took a few days. I thought it would be horrible but it was delicious

[Lxhhh-dh]

You can also use pine needles, I’ve never tried that ginger

[dazaiservicedog]

definitely trying, such easy ingredients