Difference between revisions of "Fermented honey lemon soda"
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Placed it in a sealed brown bag (to protect from sun and also if it blows up), and keeping it in the kitchen, where it will hopefully stay warm. Should take 5-7 days. Gonna check every day for bubbles and possibly pop the lid to release the gas. | Placed it in a sealed brown bag (to protect from sun and also if it blows up), and keeping it in the kitchen, where it will hopefully stay warm. Should take 5-7 days. Gonna check every day for bubbles and possibly pop the lid to release the gas. | ||
August 16, 2019 — I've been checking on it twice a day, swirling it around. Nothing's happening so far — no bubbles, nothing. This might take a while. Perhaps I should do it in the open air so it can get some yeast in the air? | |||
[[Category:Recipe]] | [[Category:Recipe]] | ||
Revision as of 15:15, 16 August 2019
History
August 2019
Started in the evening, August 14, 2019.
- 1 cup honey
- 1 cup lemon juice (from Eun-Joung's garden!)
- 6 cups water
Enough to fill two 750ml pop-top bottles with room to spare (hopefully) for the carbon dioxide.
Inspired by this recipe, which calls for raw honey. Sadly, I didn't have raw honey, so I used pure (which is pasteurized), unfiltered. Hoping there's enough yeast in the air to ferment.
I used filtered water, which I also boiled for 30 minutes, then let cool to room temperature.
Placed it in a sealed brown bag (to protect from sun and also if it blows up), and keeping it in the kitchen, where it will hopefully stay warm. Should take 5-7 days. Gonna check every day for bubbles and possibly pop the lid to release the gas.
August 16, 2019 — I've been checking on it twice a day, swirling it around. Nothing's happening so far — no bubbles, nothing. This might take a while. Perhaps I should do it in the open air so it can get some yeast in the air?
