R&D Chef Bert Sheffield has been busy in the kitchen lab testing different strains of yeast and bacteria in various fruited “soda” fermentations. These tasty beverages are meant to be quick, simple, and something everyone can make at home.
Keep an eye out as this project progresses and we continue to publish further information! In this 3 ingredient, 5-step recipe expect a deliciously fruit-forward carbonated beverage with a kick of acidity and just a touch of alcohol. Grab a jar, throw on an air-lock, and watch the magic of fermentation!
Easy Countertop Low-Alcohol Lactobacillus Soda
| Fruit (berries would be best) | 2 Quarts |
| Water | 4 Quarts |
| WLP672 Lactobacillus brevis | 15 mL ( ⅕ of the Pouch) |
- Bring water to a boil , add the fruit (Any variation works, i.e whole, chopped, mashed) and reduce to a simmer for 20 minutes
- Remove pot from heat source and allow to cool
- Strain solids from the liquid and check temperature with a thermometer, aim for 90°F. Add cooled mix to 1 gallon fermenters.
- Pitch WLP672 Lactobacillus brevis (15 mL) and ferment at 75-80°F for 3-5 days or until desired sourness is reached.
- For secondary fermentation (natural carbonation) add the fermented liquid to a sterilized swing top bottle and ferment for an additional 1-2 days. Be sure to burp the bottles over the sink after 24hrs.
- Very Important to monitor the fermentation as the bottles can rupture or explode if over-pressurized
Note:
Non-alcoholic versions are possible by arresting fermentation early via cold-crashing or adding preservatives, but be sure to keep sanitation at the forefront of your practices.
The lack of alcohol allows for the potential growth of foodborne pathogenic organisms, we recommend double checking that the sodas are below a pH of 4.6 with pH strips before consumption. Cold storage temperatures are critical for safe consumption.