joannesmith
New Member
I've been making my own ginger soda for several months now and we all enjoy it ... however I would like to get some advice from those who know more than me, just to make sure there is not something better I should be doing.
I made a starter last winter. I see instructions that differ as to how to start a new batch. Some instructions I read will say that I must keep feeding the starter and start a new batch with the starter. Some say I can ditch the starter and simply use a cup or so of the previous batch as the starter for a new batch (1c per gallon).
Q: which should I do and why?
I have been using a cup from the previous batch.
Per gallon of water: I boil a half gallon of water with 2oz of fresh grated ginger and 1 1/2c white sugar. I let it cool and then add the cup of starter from the last batch and the juice of two lemons. This goes into a glass gallong jug with more water to fill it to the top. I let it sit on the counter for a few days, strain it, and then put it into heavy plastic juice bottles (the 48oz size I think?). We like a bit more flavor, so I put in a few sliced strawberries into each jug before capping tightly. I then set these jugs on the floor (no counter space) for a day or two until it's really bubbly. You can see the jugs expanding and looking like they want to burst. After a day or two, I take the berries out and put the jugs into the fridge to stop (or slow down?) fermentation.
Sometimes it seems our soda tastes too much on the alcohol side. Today I read something about 'alcohol yeast' ... could my soda be off balance somehow? If so, what's the remedy? A new starter? That's the only thing I could think of.
It seems if we drink a cup or more we get a tiny bit of a 'buzz' for a few minutes and then it goes away. I think there are differeing views on what this 'buzz' comes from. I've heard it said that this is a vitamin-B buzz. I used to take a vitamin b supplement under my tongue and the reaction was pretty similar. I've also heard it said that this might be an alcohol buzz. I used to drink alcohol and the reaction is a bit different and lasts quite a bit longer than a few minutes.
Any thoughts? Along the same lines - does anyone have a reference they can point me to that has nutrition information on these drinks?
Anything else to share? Tips? Am I doing all right?
Thank you for your time.
Joanne
I made a starter last winter. I see instructions that differ as to how to start a new batch. Some instructions I read will say that I must keep feeding the starter and start a new batch with the starter. Some say I can ditch the starter and simply use a cup or so of the previous batch as the starter for a new batch (1c per gallon).
Q: which should I do and why?
I have been using a cup from the previous batch.
Per gallon of water: I boil a half gallon of water with 2oz of fresh grated ginger and 1 1/2c white sugar. I let it cool and then add the cup of starter from the last batch and the juice of two lemons. This goes into a glass gallong jug with more water to fill it to the top. I let it sit on the counter for a few days, strain it, and then put it into heavy plastic juice bottles (the 48oz size I think?). We like a bit more flavor, so I put in a few sliced strawberries into each jug before capping tightly. I then set these jugs on the floor (no counter space) for a day or two until it's really bubbly. You can see the jugs expanding and looking like they want to burst. After a day or two, I take the berries out and put the jugs into the fridge to stop (or slow down?) fermentation.
Sometimes it seems our soda tastes too much on the alcohol side. Today I read something about 'alcohol yeast' ... could my soda be off balance somehow? If so, what's the remedy? A new starter? That's the only thing I could think of.
It seems if we drink a cup or more we get a tiny bit of a 'buzz' for a few minutes and then it goes away. I think there are differeing views on what this 'buzz' comes from. I've heard it said that this is a vitamin-B buzz. I used to take a vitamin b supplement under my tongue and the reaction was pretty similar. I've also heard it said that this might be an alcohol buzz. I used to drink alcohol and the reaction is a bit different and lasts quite a bit longer than a few minutes.
Any thoughts? Along the same lines - does anyone have a reference they can point me to that has nutrition information on these drinks?
Anything else to share? Tips? Am I doing all right?
Thank you for your time.
Joanne