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Post by Valerie on Jun 16, 2013 20:28:48 GMT -5
If they do, get a bunch and stick it in the freezer. Won't hurt it a bit.
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Post by Granny Smith on Jun 16, 2013 20:51:39 GMT -5
I'll do that. I should be going there in a couple of weeks.
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Post by Valerie on Jun 20, 2013 15:29:33 GMT -5
The roselle soda came out super tasty. Here's what I did.
Brought 2 quarts of water and 1 Cup of dried roselle pods to a boil. Covered and turned down to a simmer, for 20 minutes. Then I strained out the pods, and added 1 Cup of sugar to the juice. It's pretty sweet, but it won't stay that way. Once it was cooled down to warm, I added about 1/2 a cup of ginger bug to it. (Actually a wee bit more, because my ginger bug wasn't super fizzy, because I had used store ginger.) I covered the mouth of the jar with a cloth napkin, secured with a rubber band, and stirred it real good twice a day for three days. It needs to get air stirred in. I tasted it each day, too, to make sure it was good and didn't get any nasty flavors. After three days, I bottled it up in drink bottles with tight lids (Calypso lemonade bottles, to be precise). I let the bottles sit on the counter for 24 hours, to get the carbonation into the drink. After that, I moved it to the fridge. This stuff is delish! I have another batch ready to bottle as soon as my bottles are done in the dishwasher, and have a double batch (a gallon) that just got started a few minutes ago.
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Post by Valerie on May 13, 2014 17:34:30 GMT -5
Here's a ginger bug sarsaparilla recipe I've gotten just about right, in case y'all want to try it: 1 cup of dried sarsaparilla root 2 cups of sugar 1 gallon filtered water 1 Tbsp vanilla extract Put sarasaparilla root in the water and bring to a simmer. Cover and simmer for 20 minutes. Remove from heat and uncover. Add sugar and stir until dissolved. Let it sit until it's just warm. Strain into a gallong jar. Stir in ginger bug starter and vanilla and cover with a cloth. Stir and taste each day for three days. It if doesn't seem sweet enough, you can add a bit more sugar. After three days, it should be showing a bit of foam when you stir it. Bottle it up real tight and let it sit on the counter for about 24 hours to build up fizz. Store in fridge. I like the recipe because a lot of them I saw online call for a bunch of ingredients I didn't have. Oh yeah, if your house is warm it might get done in less than 3 days. You don't want to just automatically do 3 days because it can become alcoholic. Check it, and when it's fizzes when you stir, it's done. My batch of roselle soda I started Sunday got done today, because I had turned the air up pretty warm yesterday and today.
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Post by guimauve on May 27, 2014 8:35:04 GMT -5
How much ginger bug did you need to add to the sarsaparilla recipe - or, is it just generally about a cup per gallon of whatever it is you are making?
I think as soon as I can find some organic ginger I am going to get on this.
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Post by Valerie on May 29, 2014 20:31:13 GMT -5
Oh yeah, sorry I left that out. It is about a cup of starter to a gallon of stuff. The vanilla seems to kid of slow down the ferment, though, so I added a tad extra of ginger bug to the batch I started yesterday. I saw an article online where you can do this with any juice, even juice from the store.
Also, it might take a bit longer for the sarsaparilla to get fizzy. My last batch took about 5 days on the counter before it foamed a little bit. I like it better with more fizz. That batch was much better than the first.
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Post by Valerie on Jun 6, 2015 14:43:59 GMT -5
Finally started a new ginger bug today. I have dried roselle and sarsaparilla, and we need more sodey (as my dad used to call it!)
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