Video: Putting the Fizz into Homemade Soda

by Sarah TheHealthyHomeEconomist June 18, 2013

homemade soda bottlesIf you’ve been reading this blog for any length of time, you know that I am a big advocate of probiotic and enzyme rich fermented beverages and homemade soda.

A survey of ethnic drinks from around the world reveals that enjoyment of the unique, health boosting refreshment furnished by traditionally fermented beverages is nearly universal.

These drinks are the healthy sodas of old, minus the additives, chemicals, GMO high fructose corn syrup, and artificial colors and flavors.

Plain water pales in comparison to the effective manner in which a homemade soda or fermented drink quenches thirst after a sweaty round of yard work, exercise or adventure in the outdoors through rapid replacement of lost electrolytes. Traditional beverages also promote thorough digestion of food by supplying additional enzymes when sipped with meals.

When carefully made with quality ingredients, alcoholic fermentation is replaced with lacto-fermentation with complex flavors and a slight effervescence the very enjoyable result.

With nearly all ancestral cultures boasting at least one delicious, artisanal fermented beverage made from the local bounty of the fields, the modern addiction to sugar and synthetically sweetened sodas suggests that our desire for a bubbly drink is a most basic and primal need.

Homemade fermented beverages are indeed the answer to the modern addiction to soda!

If you haven’t yet embarked on a fermented beverage adventure in your kitchen, there are numerous how-to’s on this blog to help you get started or expand your repertoire as needed.

Here are a few of the video and/or written lessons listed in order from easiest to most difficult:

While all of these beverages will yield a satisfying, slightly effervescent drink, some people find that they wish for a substantial amount of fizz similar to the tongue tingle supplied by a modern soda.

This is possible, but an extra step  - bottling – is required to produce extreme effervescence.

In the video below, I demonstrate the various options for bottling your fermented beverages to achieve a level of fizziness comparable to store soda.

Where to find the right bottles, how much to fill them, how long to leave them on the counter, and how to open them properly without an explosion which makes a big mess are all discussed.

Note that bottling is only done after a fermented beverage is successfully brewed and ready for consumption.  It is an extra step and only performed to achieve extra fizz.  Bottling of fermented beverages is not necessary if you are already enjoying your homemade drinks just the way they are.

Sarah, The Healthy Home Economist

 

Comments (27)

    • I was curious about the same thing? I bought some clear glass bottles, but am curious about the colored ones in the video.

      Reply
  1. Great post on traditional drinks. I have been brewing my own root beer for years. I’ve started making my own hard cider as well but that is for a different post. :)

    I love the videos and my all time favorite drink is ginger ale so I am going to try your recipe. Ginger ale has been my favorite part of flying on an airline since my earliest years. Thanks for the inspiration.

    Reply
  2. I admit I love fizzy drinks sometimes, but know how dangerous soda is to your health so I avoid it. Now I might have to try this homemade soda.

    Reply
  3. In Mexico, where my family is from, they make tejuino, which is a fermented corn drink with various different spices added to it. Once the drink has fermented, they squeeze green lemons and some salt…sooooooooo delicious!!

    Reply
  4. Mine ALWAYS looks bubbly (Kombucha, Water Kefir, Ginger Soda) but NEVER tastes bubbly. Even with bottling. Even with adding some extra sugar (to the WK). It’s such a huge bummer.

    Reply
  5. Nancy McCambridge June 19, 2013 at 8:36 pm

    Ora Wellness site on June 6, 2013 posted an article saying that Kombucha has large amounts of fluoride in it. Just wanted to know what your thoughts are about this. Also is using paper towels to cover the kombucha (in skinnier jars) OK to use instead of the white cotton towels?

    Reply
  6. I love homemade sodas, kombucha, etc. and don’t have any problems getting it fizzy enough. However, they need to be refrigerated in order to stop the fermenting, and that’s where I run into problems. My refrigerator isn’t big enough to store even a two-day supply (one bottle per person per day) of soda for my family. Do y’all have a separate refrigerator just for your homemade sodas?

    Reply
  7. Sarah,
    I really like your blog when you are talking about traditional foods or videos so today was great.
    Your expertise has helped me so much in my whole real tradtional foods journey.
    Thank You Thank You! And keep up the good work!

    Reply
  8. Thanks for this info! My komboocha really varies with its fizz– some batches are great, others very little. I am wondering about a recent post from the Oralwellness people who have said they have stopped drinking komboocha because of the high flouride content. What is your take on this? I also do not know if natural flouride acts differently than the industrial stuff that is put in our water supplies. Oralwellness even went as far as to say that they have experienced real dental deterioration with patients who have started consuming komboocha.

    Reply
  9. Great work Sarah! I was kinda surprised to see that you didn’t add any more sugar to the 2nd fermentation. I have been adding about a 1/2t. of coconut sugar to the bottle to aid in the secondary ferm…is this something you recommend or not?

    Reply
  10. Sometimes I have better luck than other times with bubbles. My kombucha isn’t getting too fizzy anymore, also I haven’t been liking the taste of it recently, not sure what’s going on there. But I made apple cider from Nourishing Traditions recently. You juice apples and add whey and sea salt and leave it on the counter for about three days. Then I strained it and put it in the fridge. I used old 64 oz plastic juice jugs (I know it’s a no no for plastic but all my glass was in use and I had nothing else large enough). I left them in the fridge for a while and when I opened it half of it was bubbles and foam. That has been the fizziest thing I have made by far, and it happened in the fridge! I still want to try hindu lemonade.

    Reply
  11. I still don’t get a lot of bubbles when I bottle my water kefir. I even got new grains thinking that was my problem. I have tried the gosch bottles and the bottle caper too:(
    I am still concerned with the sugar because even after two days fermenting and 2 days on counter in capped bottles- they still sat sweet to me. I am trying to come off of alot of sugar.
    Any one else think this?

    Reply
    • Hi Teresa. I live in Saskatoon, Saskatchewan Canada and I have been following Sarah’s blog for a couple of years now. I have found that when making any of the fermented drinks Sarah talks about, I have to increase the second fermentation time substantially to get any bubbles. If she says 2-3 days, I leave it for 4-6 days. After 4 days I’ll even open the bottle to see if I have enough bubbles. If not, I will leave the whole batch for a couple more days. Also, I add a couple of tablespoons of fruit juice to each bottle in the second fermentation. I saw that someone was adding cocoanut sugar, I haven’t tried that but I like apple/pomegranite juice blend. The drinks are always a bit sweet but not overly sweet. I think that’s normal.Yum!!

      Reply
      • Donna
        Thank you for the advice! Yes I may need to leave my fermenting alittle longer which would take care of the sweetness too. I keep forgetting Sarah lives in Fla and it is much warmer. My milk kefir would always ferment in less tha 24 hrs but the water kefir takes longer. This last batch I put a couple fresh blueberries because I think it was working better with fresh fruit. Thanks again!

        Reply
  12. Thanks, Sarah
    This is another great video. I make a few gallons of kombucha per week. I store it at room temperature in grolesh (spelling) bottles. They still have a small amount of fizz at room temp. They have tons of fizz if I add a 1 ” piece of fruit- such as peach or melon, and then explode when opened. I will try to then refrigerate them, and so hopefully they then won’t explode and lose half when opened.
    I am thinking about getting a commercial sized refrigerator so as to cool them all . My two refrigerators are full of other things. My large family drinks tons of kombucha. Great video !

    Reply
  13. Great video.

    I find that for my kombucha I get the best carbonation when I use tapered wine bottles. They don’t have the typical bottle shape with a shoulder and are usually used for white wines, especially styles from cooler climate grapes like Riesling and Gewürztraminer. I think I’ve also seen lambic beers in bottles in this shape and some sake or plum wine bottles.

    I just hand cork the bottle with the original cork that I didn’t screw all the way through when removing it originally. I’ve not had any blow outs from it not being tight enough.

    Anyway, I think the shape of the bottle does something to discourage out gassing when they are opened so more bubbles end up in my kombucha.

    Hope that’s helpful to someone.

    Reply
  14. Hi Sarah!

    Great video! There are also sources online for swing top lid bottles. Do you find that the bottles need to be cleaned with a bottle brush after fermented beverages have been in them? This is off topic but are there going to be more weight loss posts by Konstyntine?
    I’ve read you don’t count calories. I don’t either, I think it would be difficult as I cook everything from scratch but I was wondering to lose weight ( I’m about 15 pounds heavier than I’d like to be at 130 pound 5’4″) do you eat enough to not be hungry or should I be getting really hungry before I eat? Thanks so much Sarah!

    Reply

Leave a Comment

CommentLuv badge

Login to your account

Can't remember your Password ?

Register for this site!