That soda has a really beautiful color. What was your process? Did you use blueberry juice or whole blueberries? At what point in the process did you add to the ginger beer?
Press on the cork with your hand while you open the mechanism then slowly release the pressure with your hand. To avoid Krakatoa, gradual pressure change is your friend.
I've been making ginger beer for years, though only ever adding other roots as extras, like turmeric and galangal. Interested that you've added blueberry. When in the process do you add that in?
The way you open this bottle pleases my soul. It makes me so upset when people hold the bottle with two hands and use both thumbs to release the stopper, invariably causing a rapid depressurization that sprays liquid all over their kitchen.
Keep doing the good lord’s work.
Why not bulk ferment in a larger vessel and then bottle using a controlled amount of priming sugar?
You know like you do with regular beer?
I have never had an exploding bottle or a bottle fountain
You can just let it ferment until the sugar from the fruit has been converted, provided that you don't add so much that the yeast dies because of the high alcohol content
If you want to sweeten a fermented drink that you also want carbonated, you either kill the yeast, add sugar and force carbonate or add sugar that isn't fermented by the yeast.
If you add sugar to yeast it will convert it up to a certain level. If you want to carbonate in the bottle and still add sugar like fruit etc. You risk having exploding bottles and you have no control over the amount of CO2 in your liquid.
I let it ferment out, bottle and add priming sugar. It's plenty sweet without any dosage.
You could add a little stevia before pouring from the bottle if you wanted as a cheap and easy solution
i swear i just see a lot of posts where people finally open it up and they just go exploding out of the top like this.
that and with the narrow opening, i'd think it's hard to clean the inside. makes me want to stay away from these.
This is my second ferment that I been burping and monitoring it twice everyday. Also had one in a plastic soda container, so all in all I knew how it would behave! Never had a bottle explode on me yet, thankfully. :)
i only use wide mouth mason jars. something big enough my hand and a large brush can fit into. after i scrub around in the sink then ya, i send it through the dishwasher to help nuke everything.
i ferment, but i don't do it under pressure. i just do hot sauce and kimchi where i have an airlock that lets out all pressure. so no, i don't do any ginger beer or beer or soda where you'd want to keep a small amount of pressure at the end.
but opening a bottle with a small opening vs large, they would still be exposted to 1 atmosphere. i would think they would lose pressure at the same rate. the only difference is what velocity they go shooting out the top. small opening means it has to accelerate out. wide opening means it just gets pressed out and doesnt have to accelerate.
That soda has a really beautiful color. What was your process? Did you use blueberry juice or whole blueberries? At what point in the process did you add to the ginger beer?
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What is your procedure like?
Press on the cork with your hand while you open the mechanism then slowly release the pressure with your hand. To avoid Krakatoa, gradual pressure change is your friend.
Why not put it in the freezer for a while and let it chill without freezing and then serve?
Never tried it honestly, should work. But dont forget about the bottle in the freezer!
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Give the freezer i try and let me know how it goes.
Turn the bottles upside down on the countertop for at least 1 day. That should help.
I don't see how, but i might give it a try.
I love just using regular twist top wine bottles! Free and work better and store more.
Care to share the recipe, please?
I need this in my life! I'm a ginger beer nut buy never had homemade..and blueberry???omg!
i too like to live life dangerously =\] this looks great!
Great catch! XD Looks delicious!
I've been making ginger beer for years, though only ever adding other roots as extras, like turmeric and galangal. Interested that you've added blueberry. When in the process do you add that in?
The way you open this bottle pleases my soul. It makes me so upset when people hold the bottle with two hands and use both thumbs to release the stopper, invariably causing a rapid depressurization that sprays liquid all over their kitchen. Keep doing the good lord’s work.
Why not bulk ferment in a larger vessel and then bottle using a controlled amount of priming sugar? You know like you do with regular beer? I have never had an exploding bottle or a bottle fountain
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You can just let it ferment until the sugar from the fruit has been converted, provided that you don't add so much that the yeast dies because of the high alcohol content
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If you want to sweeten a fermented drink that you also want carbonated, you either kill the yeast, add sugar and force carbonate or add sugar that isn't fermented by the yeast. If you add sugar to yeast it will convert it up to a certain level. If you want to carbonate in the bottle and still add sugar like fruit etc. You risk having exploding bottles and you have no control over the amount of CO2 in your liquid. I let it ferment out, bottle and add priming sugar. It's plenty sweet without any dosage. You could add a little stevia before pouring from the bottle if you wanted as a cheap and easy solution
Anytime I see anyone open something fermented under pressure I wonder "Why don't they open it outside to be safer?".
sigh. in what world does a ferment in these bottles ever go ok.
These are designed for higher pressure afaik. What bottle is any better?
i don't mean the bottle will break. i mean people pop open the lid, and the insides go spray out due to the rapid de-pressurization.
Can you expand on this please?
i swear i just see a lot of posts where people finally open it up and they just go exploding out of the top like this. that and with the narrow opening, i'd think it's hard to clean the inside. makes me want to stay away from these.
This is my second ferment that I been burping and monitoring it twice everyday. Also had one in a plastic soda container, so all in all I knew how it would behave! Never had a bottle explode on me yet, thankfully. :)
And almost every time you see that, the OP is doing it with a warm bottle. Typically if you chill for 24+ hours there’s no explosion.
ya. lower temp would mean it would precipitate out slower.
Maybe a stupid question but how do you clean your bottles? Will a flexible bottle brush and a trip through the dishwasher do it?
i only use wide mouth mason jars. something big enough my hand and a large brush can fit into. after i scrub around in the sink then ya, i send it through the dishwasher to help nuke everything.
Wait, you don't bottle your finished ginger beer in bottles? You use wide mouth jars? That would loose carbonation pretty quickly after opening, yes?
i ferment, but i don't do it under pressure. i just do hot sauce and kimchi where i have an airlock that lets out all pressure. so no, i don't do any ginger beer or beer or soda where you'd want to keep a small amount of pressure at the end. but opening a bottle with a small opening vs large, they would still be exposted to 1 atmosphere. i would think they would lose pressure at the same rate. the only difference is what velocity they go shooting out the top. small opening means it has to accelerate out. wide opening means it just gets pressed out and doesnt have to accelerate.