Ginger Bug, on the Rocks

Okay, I finally got a photo that didn’t totally suck!

Here is our very first Ginger Bug pop.

Our very first attempt at making fermented pop, using a Ginger Bug.

We used a house brand, cranberry raspberry cocktail for the base, which also contained other types of juice in it. The predominant flavour was actually apple.

The juice and ginger bug mixture stayed at room temperature in a plastic bottle for a week. Every day, we would give the bottle a squeeze to see if it was getting harder, which would show that fermentation was happening and gases were starting to expand. Then one morning, I walked past and saw the bottle looking like it was about to tip over! The bottle was rock hard, and the indented base had been pushed outwards under the pressure, causing it start tipping!

I immediately put it in the fridge to stop the fermentation process, but not before I opened the bottle enough to relieve some of the pressure!

When we taste tested it the next day, there was quite a bit of pressure release when I opened the jug, but in pouring it out, there was surprisingly little fizz. It’s more like a barely noticeable effervescence, with a light tingle on the tongue.

Honestly, it really just tastes like juice. None of us noticed much of a ginger flavour in there, and the predominant flavour is still apple. I found it very sweet, so when I had another glass the next day, I watered it down, about 50/50. I found it to be nicer that way.

In researching how to make this, one of the things I’d read was that, after moving it to the fridge, it needed to be drunk within a few weeks, because it loses its fizz. So far, that has not been true! Every time I’ve taken the bottle out, it’s been rock hard again, and there’s no lessening on the sound of gas being released when it’s opened!

As for the glass in the photo, I admit, this is an adulterated drink. I poured it over quite a bit of ice, rather than watering it down.

I also added about an ounce of our hard crab apple cider!

My goodness, that does work rather well!

The ginger bug drink is very sweet, while the hard crab apple cider is a bit on the sour side, and the two balance each other out quite nicely.

I now have a new bottle of cranberry raspberry cocktail mixed with the ginger bug starter. That’s the last of the juice I got for this. I think next time, we’ll try making a fruit syrup out of what we’ve got in the freezer and see how that works out!

This is definitely something we’re enjoying.

The Re-Farmer

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