Probiotic Blackberry Soda (alcohol free)
This is a method based on a fermented Mexican drink called Tapache where pineapple skins are fermented to create a pineapple style beer. Wild blackberries which are in season in Autumn in Ireland and are abundant in the hedgerows. This soda uses the natural yeasts on the blackberries and in the air for gentle fermentation, resulting in a slightly fizzy, bright magnificent beverage. We were so amazed by the complexity of flavour that developed in such a short fermentation time!
Takes 6 days 30 minutes
Serves 8
Ingredients
- 200 g blackberries
- 2 litres water 8 cups
- 250 g Sugar 1.25 cups
- 2 tbsp White wine vinegar
Instructions
- Pick and Clean blackberries : pick the blackberries but do not rinse as the natural yeasts on them are essential for fermentation.
- Boil the Water and sugar: In a large bowl add 500ml of just boiled water along with the sugar and give it a good stir until all the sugar has dissolved.
- Cool the Water: Add the remaining 1.5 litres (6 cups) of cold water to the bowl to cool the mixture down to lukewarm temperature.
- Add blackberries and vinegar: Add the blackberries, and 2 tbsp of white wine vinegar to the sugar water mixture and give them a gentle mix.
- Transfer to a large jar or bowl
Start Fermentation:
- Cover and Ferment: Close the jar or cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days. Stir the mixture once a day. You should start to see some bubbles forming, indicating that fermentation has begun.
Bottle and start secondary Fermentation:
- Strain and Bottle: After 2-3 days, strain the liquid through a fine mesh sieve or cheesecloth into clean, sterilised bottles. Make sure to squeeze the blackberries to draw out all the flavour you can. Seal the bottles tightly.
- Ferment Further: Leave the bottled blackberry champagne at room temperature for another 3-4 days to build up carbonation, ensuring to burp or release excess gas every day. To burp just open the lid for 1-2 seconds and close it.
Serve:
- Final taste – taste and once you are happy with the degrees of fizziness transfer to the fridge to stop the fermentation.
- Serve: Carefully open the bottles to release the built-up carbonation, pour into glasses, and enjoy your naturally fizzy, alcohol-free elderflower champagne!
Notes
- Fermentation Time: The fermentation time may vary depending on the temperature and yeast activity. Monitor the bottles carefully to avoid over-carbonation. If the room is warmer, fermentation time will be quicker and if the room temperature is cooler it will take longer.
- Safety: Use sturdy bottles designed for carbonation to prevent any risk of explosion.
Always afraid of tiny little critters in the berries when I pick them 🥴 how can I be sure 🫣
Can I use frozen foraged blackberries ? I had a glut from earlier in the freezer