The FermPal blog

Guides and recipes for fizzy, alcohol-free fermented drinks.

How to track multiple ferments at once (without forgetting any)

Kefir in F1, kombucha due for tasting, an F2 warming in the cupboard: how to track several ferments at once — notebook, spreadsheet, app — with each method's honest limits.

Jun and plant sodas: homemade recipes

Jun is kombucha made with green tea and honey — lighter and more delicate. Full recipe, how it differs from kombucha, and fermented flower sodas (elderflower), with timings.

Fizzy fermented drinks without the alcohol: which one should you brew?

Water kefir, kombucha, ginger beer, hop water, kvass, jun: 6 fizzy drinks you can ferment at home, compared by taste, difficulty and equipment.

Homemade ginger beer: the complete recipe

Real fermented ginger beer — fizzy, lively, alcohol-free: the ginger bug starter, F1, F2, exact ratios and temperatures, and pressure safety made simple.

Kombucha too sour? Here's how to fix it

Kombucha tastes like vinegar? Here are the 5 real causes (F1 length, temperature, oversized SCOBY, tea/sugar ratio) and how to get the balance back — plus what to do with sour kombucha.

Why is my water kefir not fizzy?

Water kefir staying flat? Here are the 6 real causes (F2, sugar, temperature, time, bottle, grains) and how to get the fizz back every time.

Homemade kvass: the fermented bread drink

Make kvass at home: toasted bread or bran, 2-3 days of fermentation, bottling and F2. Eastern Europe's classic fermented drink, step by step with FermPal.

Hop water: the hoppy sparkler with 0% alcohol

Make hop water at home: choosing hops, cold dry hop, carbonation, timing. The rising low-ABV trend, explained step by step by FermPal.

Water kefir: the beginner's guide (grains, F1, F2)

How to nail homemade water kefir: caring for the grains, a 48h F1, flavoured F2 in the bottle, classic mistakes and timing. A practical guide by FermPal.

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