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I make fermented fizzy enzyme drinks at home all the time, no soft drinks anymore. It has to be all the time as it is a perpetual drink. You buy on of those fan
by xkzx 2y ago
I make fermented fizzy enzyme drinks at home all the time, no soft drinks anymore. It has to be all the time as it is a perpetual drink. You buy on of those fancy hipster live enzyme drinks, but you never finish it. Just and juice, sugar, jam - whatever what bacteria like and it continues fermentation. At room temperature. Every two days it is ready again, drink it, feed it. If it is too active, put it in a fridge. I try to spread it as people have forgotten this.
- kristiandupont 2y ago>fizzy enzyme drinks Do you mean kombucha? Kefir?
- xkzx 2y agoNo, I mean enzyme drink. They are called differently all over the place. They are similar to kombucha, just without all that disgusting shroom in a jar thing.
- crubier 2y agoWait until you learn where the enzymes come from
- tomek_ycomb 2y agoNo, kvass and other 'fizzy drinks' are not kombucha They get their fermentation from the air, ferment much lower, and do not rely on the skoby to keep it all working. On some level there is similarities, but its not the same
- crubier 2y agoIt's still "shroom in a jar". Kvass is made with yeast, which are fungi.
- ab71e5 2y agoOne that's very easy to make is bread kvass : basically just toasted bread, sugar and some yeast, either sourdough starter or regular bread yeast. It kinda tastes like a weak wheat beer. I assume with some hops it would taste even more like beer.
- HeyLaughingBoy 2y agoI love ginger and one easy one is ginger ale. Simply boiled ginger with sugar and after it cools add baker's yeast, bottle and let it ferment a few days. I started out using wine yeasts, but after it occurred to me that it was only going to ferment for 2-3 days (after that the yeast eats all the sugar and you lose a lot of the flavor) so I just started using whatever baking yeast I had on hand. Deliciously alcoholic.
- lavos83 2y agoIn the Netherlands it's called water and kefir. Good stuff indeed, especially during summer and basically free at the cost tapwater. No plastic packaging either! Those hipster might actually be onto something ;)
- hetspookjee 2y agoKombucha is another one.
- AYBABTME 2y agoI nearly poisoned myself making kombucha at home, despite careful sanitizing and careful monitoring of pH and temperature. As a result I'm really not fond of casual recommendations to brew kombucha. Seems easy to mess up.
- dekken_ 2y agoCounter anecdote for neutrality, I brew Kombucha and have done for a few years, worst I've done is make vinegar, YMMV
- guappa 2y agoIn 20 years a study will tell us how that increases the risk of cancer.
- RamblingCTO 2y agoCan you elaborate, what happened and how did you notice? I also do Kombucha weekly.
- AYBABTME 2y agoBy poisoned I mean food poisoning. Not sure what happened in the batch I made but drinking the brew gave me cold sweats and fever for two days and I emptied my bowels multiple times. So I stopped there. I still love the flavor, and I love most fermented food.
- throwaway290 2y ago> whatever what bacteria like How do you know what it likes?
- xkzx 2y agoSame thing as humans like, sugar.
- imp0cat 2y agoInteresting! How can you tell it's too active? It gets bubbly?