How to Use a Ginger Bug to Make Soda
My Ginger Bug soda recipes involve simmering fruit with a little juice, sugar and water to create a refreshing, natural soda flavor. We then add our ginger bug to the cooled mixture to initiate fermentation.
I break the mixture down into these percentages:
- 70% water
- 4% sugar
- 12% fruit
- 10% citrus juice
- 4% ginger bug
With this formulation we obtain a total sugar concentration of approximately 6-10%. Unlike our other carbonated drinks, such as water kefir and kombucha, we no longer add sugar during secondary fermentation. The same 6% to 10% sugar fuels both primary and secondary energy. That gives us similar, low ABV results.
Naturally fermented soft drink
I usually determine how much wild soda to brew based on the number of bottles I have at my disposal.
Let’s say I have two 1 liter bottles and a half liter bottle. So I want to make 8 ounces of berry lemonade with the wild blackberries I picked from my best friend’s backyard.
Using this recipe logic, we’ll simmer together:
- 70% water = 1750 ml water
- 4% sugar = 100 grams of organic sugar
- 12% fruit = 300 grams of blackberries
- 10% juice = 250 ml lemon juice
We simmer that mixture, strain it, let it cool and then add:
How Long Does It Take to Ferment Ginger Bug Soda?
The total time it takes to brew ginger bug soda will depend on the temperature in your home. If it is cooler, fermentation will take longer and if it is warmer, fermentation will occur faster. In general, primary fermentation takes two days, while secondary fermentation takes about the same amount of time. So count on at least four days. When I brew natural soda in the colder months, my secondary fermentation can take up to five days.
The secondary fermentation time is also adjustable, so that you can regulate the carbon dioxide level. The carbonation depends on your unique ginger bug, the temperature and the remaining sugar from the primary fermentation.
Does Ginger Bug Soda contain alcohol?
Yes and no, it really depends. If you follow this recipe exactly, the ABV content will usually be under 1%. However, the amount of alcohol is variable and depends largely on the amount of sugar used in the mixture. Fruit juices and fruits with a higher sugar content can lead to a higher alcohol content.
This is why we don’t throw a ginger beetle into 100% juice. Most fruit juices contain 20% to 30% sugar. For example, if we added gingerbread to grape juice, we would get something like sour grape wine, and not “soda.”
It is important to note that in the past, people used ginger bugs to brew alcoholic beverages, especially ginger beer. So there will always be at least traces of alcohol present. Remember, when it comes to fermented drinks of any kind: less sugar = less alcohol.
Why does ginger bug soda sometimes explode?
Sugar, carbon dioxide and alcohol go hand in hand. Ginger Bug soda is explosive if people don’t measure or check the sugar content.
This is also why we don’t throw a ginger beetle into 100% juice. Again, most fruit juices contain 20% to 30% sugar. For example, if we added ginger bug to 100% apple juice, we would get apple cider that would explode in a pressurized bottle. There’s too much sugar.
All ginger bug sodas that explode on the ceiling when opened are definitely alcoholic too.
Things you may need:
-
Preparation:
30 minutes -
Total time:
96 hours 30 minutes
- For this recipe you will need an active, vibrant ginger bug. Click here for my ginger bug recipe.
- Primary fermentation: Wash your fermentation equipment well. Gather all your ingredients.
- Use your scale to measure the required amounts of sugar and fruit.
- Add the sugar, fruit, lemon juice and water to the large saucepan and bring to the boil. Cook for about 15 minutes. Remove the mixture from the heat. Use a colander to strain out all the fruit pieces.
- Carefully pour the mixture into the two clean glass jars, cover with a cloth and a rubber band and let cool.
- Once cool, add 50 grams of ginger bug to each jar.
- Primary fermentation for about 2-3 days.
- Secondary fermentation: Wash your fermentation equipment (bottle, strainer and funnel).
- Strain all the ginger pieces from the first fermentation mixture.
- Place the funnel into the opening of the bottle and pour the primary fermentation mixture into the bottle, leaving only about 1/2 to 1 inch of head space.
- Close the lid and secure it, making sure the metal latch clicks shut properly.
- Allow the secondary fermentation and carbonation to last approximately 48 hours.
- If your house is warm, check the carbon dioxide level every 24 hours. If your house is cool, you may need to allow secondary fermentation to take place for a longer period of time.
- Once carbonated, store in the refrigerator.
Comments
- Any lemon juice will do. I like to use lemon, lime and orange juice.
- You can use any type of fruit in this recipe, depending on the flavor you want to make.
- You will need to cook the ingredients before breeding your ginger beetle.
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