All bottled up now and hoping they carbonate

@Kay Packwood starting wise I just used tablespoon of grated ginger root ( I put a chilli and some grated turmeric root at the start too) Repeated that for about 8 days until it was fermenting well. Then to make the sodas was just a matter of putting 250-300 ml of the ‘starter bug’ into the fruit sodas and a tablespoon of castor sugar ) ( one was black tea, vanilla and raisins ; one was fruit tea; one was fresh lemon juice and the rind of 2 lemons)) and secondary fermentation for 5 days ( the black tea one was very “lively” and needed a lot of burping) To maintain the original bug, I’m just adding grated ginger and sugar after topping up the water level to replace what I used

@Martyna Krol it’s really delicious, and I hate wasting food, so simple to make too Last nights dinner had all 4 ferments in it 😍

Well that hot pineapple fermented sauce was a rip roaring success- really delicious. Next time I think I’ll add more chili and increase the pineapple to onion ratio - thank you @Martyna Krol

@Martyna Krol thanks martina