葫芦娃app

• Stir water and sugar together in a jar with a capacity of at least six cups. The sugar will dissolve fairly quickly. Add the strawberries to the jar. Stir. Close the lid on the jar or cover with a cloth secured tightly with a string or rubber band.
• Stir the contents daily.
• After about five days, depending on your kitchen environment, the drink will start to bubble. Continue to allow it to ferment and taste it daily. During hot summer weather, I let the drink in this post ferment in the jar for eight or nine days. Warm weather speeds up the fermentation. Cold weather slows it down.
• When you like the flavor, strain your drink through a sieve placed over a large measuring cup or a bowl. Set these berries aside. Stir the lemon juice into the drink. Use a funnel to fill clean, flip-top bottles, leaving at least 2 inches of headspace. Set the bottles aside for 2 days or longer, ideally in a box in a cool garage or cupboard to contain potential explosions. The longer the drink ferments, the more sugar the microbes will eat and the less sweet the soda will taste.
• ALWAYS BURP YOUR BOTTLES! In other words, open the bottles just enough to release some of the carbon dioxide building up inside. You want your drink carbonated but not explosive. Burp the bottles at least every couple of days or every day if you live in a hot, humid area.

  If, when attempting to burp your bottle, the drink begins to gush out, burp it more frequently as it continues to ferment or move it to the refrigerator where it will calm down. If you鈥檙e new to fermentation, you may want to burp your bottles outside in case they start to gush out and make a big mess.

  If, after burping your bottle, only a small hiss of carbon dioxide escapes, burp your bottles less frequently. You don鈥檛 want so much carbon dioxide to escape that the drink becomes flat. Because strawberries tend to create lots of carbonation, you likely won鈥檛 have this problem.
• When you鈥檙e ready to drink your soda, move the bottles to the refrigerator to chill for a few hours before serving. Your drink will continue to ferment in the refrigerator but more slowly. Over time, it will become less sweet. If you won鈥檛 drink it for a couple of weeks, burp the refrigerated bottles.

Optional, highly recommended step: make a second infusion

• After you strain the strawberries, you can make a smaller batch of this. The still-sweet strawberries, now teeming with those fast-reproducing bacteria and yeast, will ferment this next batch quickly and it will likely begin to bubble within a day or so. However, because the strawberries have gone through one infusion, they will render a weaker tasting drink. Make this batch more concentrated. Combine 录 cup sugar and 2 cups of water with the reserved strawberries. Proceed as with the first infusion. My second batch has less fizz but it still tastes very good.