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In this video we will make pineapple Hibiscus Soda from scratch using our wild ginger bug #homemade #recipe #howto

Pineapple Hibiscus Soda 🌺🍍🌺

Ginger Bug Recipe (For Homemade Soda)
3 Tablespoon Organic Ginger(chopped)
3 Tablespoon Cane Sugar
2 Cups Non-chlorinated Water

*Chop or grate ginger, add to jar
*Add sugar and water to jar and mix
*Cover with Breathable Cloth for 24 hours
*Day 2 Add 1 Tablespoon Chopped Ginger and 1 Tablespoon of Sugar
*Cover with Breathable Cloth for another 24 hours
*Day 3-5 Report Steps 4 and 5
*Day 6 Your Bug Is Ready and Can Be Refrigerated (feed bug weekly in refrigerator 1 Tablespoon Cane Sugar, 1 Tablespoon Organic Ginger)

Notes :
If bug get low you can always add more no chlorinated water, 1 Tablespoon Cane Sugar & 1 Tablespoon Chopped Ginger.

Pineapple Hibiscus Soda Recipe:
1/2 Gallon filtered water (chlorine kills the beneficial yeast and bacteria)
1.5-2 cup sugar (Organic white sugar or unrefined sugar will both work you can add less sugar depending on your taste)
2 cups Chopped Pineapple
2 cups rosella
1 cup ginger bug starter

Place the water, fruit and sugar in a pot and bring to a boil.
Reduce heat to low/med and simmer for 10 minutes, add 1/2 gallon of water (one gallon total) then set aside and allow the tea to cool to room temperature. Keep in mind that if the ginger tea is too hot when you add the ginger bug, it will kill the beneficial yeast and bacteria needed for fermentation.
Place a fine mesh strainer over a bowl and pour mixture into it to separate the soilds from the liquid.
Add the ginger bug to the liquid and mix.
Pour the liquid into flip-top bottles (leaving one inch of head space) and ferment for 3-5 days. During the fermentation process you'll see bubbles, by day 5 lock bottle tops "burp" the bottles by opening them every 1-2 days so the carbonation doesn't build up too much of you want(we do not burp). Some people have reported that their bottles exploded because they let them ferment for way too long without burping them. I've been making fermented drinks for a while and have never had that happen, but I have forgotten about them for a few days and ended up with an extra fizzy bottle that poured out like champagne. I open my bottles on our deck now just in case. 🙂
The soda is ready when it's fizzy and not overly sweet. If you check it after a week and it's still too sweet, you can let it ferment for a bit longer so that the good guys can consume more of the sugar and turn them into probiotics