It looks like the frozen and half-half pineapple kvas were the most successful - or at least the most bubbly. Maybe it's something that happens to the pineapple during the canning process that kills of bacteria or makes it less 'alive' than frozen fruit. We've tried the half-half bottle of pineapple kvas and it was… Continue reading Adventures in fermenting #4
Tag: kvass
Adventures in fermenting #3
Four 500ml bottles of ginger beer made and one drunk. It was definitely gingery and also kind of beery. Certainly interesting. I put the bottles in the fridge to chill a day or so apart as the longer they sit at room temperature the more the bacteria consumes the sugar and the more sour the… Continue reading Adventures in fermenting #3
Adventures in fermenting #2
I had some success with my first fermented drinks. I even drank some of them (but in small quantities - as during the course I was warned that natural bacteria in naturally fermented drinks can cause some stomach upsets if you're not used to it, so introduce it gradually). The water kefir was the most… Continue reading Adventures in fermenting #2
Adventures in Fermenting
Day 1: ginger bug, fruit kvass and water kefir I have started a new hobby, or at least I hope I have a new hobby: making fermented drinks. Ideally I wanted to learn to make bread kvass (Russian rye bread weak beer) but instead I learned how to make a ginger bug for ginger beer,… Continue reading Adventures in Fermenting
Tales from Tobhamhor 