View Full Version : Fermented lemonade?
05-16-2007, 10:30 PM
I have been increasingly curious about fermented foods to help with my candida issues......I have read all the threads on this board that I could, they have been very helpful. (Thanks everyone!)
I came across a post that said that it is easy to ferment foods in a raw kitchen because raw fruits and vegetables have the right lacto-bacterium on their surfaces. (hope I'm saying that right.) This makes total sense to me because I couldn't get the right taste effect in my attempts at sourdough bread in my temp-regulated apartment in college....but now that I have plenty of raw fruits and veggies hanging out in my kitchen, and it's been warm without air conditioning....well, I can't believe how easy it is! This is fun.
Yesterday, I made lemon/limeade with agave, let it sit out on the counter overnight, then put it in the fridge....and it's gone all fizzy/tangy. Definitely fermenting!
Is this bacterially the same as kombucha tea/kimchee/rejuvelac? I've attempted rejuvelac before but it didn't appeal to me at all. I'd much rather just eat the wheat sprouts and drink fermented fruit juice, if that will give the same nutritional effect. =)
05-17-2007, 11:17 PM
I make LemonAid with Rejuvelac............
05-18-2007, 01:44 AM
You mean you make rejuvelac, then add lemons and agave? I'm skipping the wheat sprouts and just letting the lemonade ferment directly. I know there would be different nutrients because of the wheat, but would the bacteria be the same? I'm thinking so because the process is generally the same - setting it out on the counter to catch the yeast in the air.
On that note, wondering about fermenting raw orange juice, cranberry juice, v-8 juice.......
05-18-2007, 05:59 AM
I think that sounds yummy... did it taste good?? Kind of like wine or hard lemonade?? I am not sure whether the same bacteria would grow in the lemon juice as would grow in wheat. I think that different mediums are hospitable to different types of growth. I found this info. on making lemonade kefir..but that would use kefir granules..
My dad used to make homemeade (lol, typo) pop when I was a kid and I have been thinking of getting the stuff to make pop and also wine..and trying to make it Raw or mostly Raw..
Here is an interesting site with info/recipes for fermented foods and beverages...
I think I am going to make the ginger lemonade... it calls for simmering the ginger though, to make ginger tea..
Good luck with your experimenting!!!
05-19-2007, 04:34 AM
Elizabeth, THANK YOU!! Those articles are awesome! If I ferment some of my juice and eschew regular alcohol, this would make me a......drinking non-drinker of sorts? :D
Yes, fermented lemonade tastes like hard lemonade! (less alcohol but same taste.) I love the fizz. It sounds like the more natural/added sugar in the juice, the quicker/harder it will ferment. Very interesting!
A week or two ago I reported that a study found alcoholic drinks such as tequila as high in antioxidants.............
When the juice is squeezed, levels of vitamin C begin to decline as well. Vitamin C is important in folate metabolism; there is a solid body of literature that links low folate and depression.
But if you ferment that juice in your own kitchen, you will maintain the Vitamin C levels, increase antioxidant activity, and add beneficial bacteria to your diet.
Once a day for 1 - 5 days, while the probiotics are colonising the liquid, you should stir the liquid to slightly aerate it and to remix any sediment back into the brew. In this way you ensure that the sediment does not create a subenvironment within the brew which could harbour non favourable microorganisms, and that any scum does not dry out and form another sub environment.
Pour off about 200 ml of juice to create a 4 inch head space. Add the Grainfields, replace the cap firmly and gently invert the juice a couple of times. Note that if you over aerate the juice it will encourage the growth of yeasts over that of lacto bacilli. Leave to ferment at about 25C for 2 days. Bubbles should develop within 12 – 24 hours and there will be a thin scum of yeasts . Every 12 hours gently unscrew the lid to test for the production of carbon dioxide. If a lot of gas is produced you may get foaming. If so then leave the cap slightly loose to allow the release of the gas pressure. After 2 days refrigerate. If you are new to fermenting then it is recommended that you consume the beverage within a few days but as long as the pH has dropped to below pH3.9 then theoretically it could last for months. Avoid drinking the yeasty sediment as over consumption may create a yeast allergy.
Hmmm....some conflicting info there. To stir or not to stir? Since extra yeast is the last thing I need, I won't stir but just skim off the foam from the top. And I think I know what they mean by sub environment - I had some watermelon juice unintentionally ferment in my fridge because the temp went too high - and the fermented pulp on the top grew mold. Yucky!
So I guess if I drink the fermented juice within a few days, and make sure to dump the pulp at the top, I'll be safe and extra healthy. Actually, if I use my cheap juicer instead of my vitamix, the pulp problem will take care of itself. =)
(Time to juice some white grapes! This is too cool! :D)
05-23-2007, 08:18 AM
hi neen!! how are your experiments going?? I found this article on traditional fermentation and thought you might find it interesting. He mentions that wormwood and other members of the artemisia (family?) were used to treat yeast infections..
please, keep us updated on how things are going. :o I am interested in hearing how your stuff turns out...:D
05-23-2007, 10:25 AM
I love the Divine Synergy Raw Kombucha--- especially Guava Goddess. Is that really raw? It says it is, but you know how that goes!!!
05-23-2007, 10:43 AM
There was a big thread about that a while back..:D I think that it was "concluded" that the fruit juice (about 5%) is not Raw, but the whole product is cultured...so it is mainly raw..like 95% Raw, and definitely "living." I drink it and really like it on occasion, when I have the $$$ for it..LOL..:eek:
Hmm..it has been a while, I think I could use a grape one, bubbly sweet..like champagne..:)
05-23-2007, 11:00 AM
will you give more detail on how you made this lemonade?
Was it just juice?
Was it whole lemons, blended?
How did you let it sit out? Was it covered? In a glass? What was the temperature of the room?
For how long was it out? Did you strain it, and when, if so?
Is the sugar necessary? Or is only because it was lemon that it required it?
I've seen various recipes using fruit, but they always have some sort of starter added or a few grains.
I imagine grapes would taste fabulous.
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