r/fermentation • u/12_Ton_Brick_of_Weed • Aug 24 '26
Other My soda had only carbonated for 12 hours. Watermelon on the ceiling
Welp. I wish I took a pic from the start, it was even worse before this. I was pretty damn upset and so was my mother. My dad laughed.
It was a soda I was trying to make using some watermelon I blended with some water and sugar. I know not to open them at room temp, but it was just overnight. I figured there couldn’t be that much pressure and just wanted to see if my bug was even still working.
Think I’m gonna stick to just plastic 2 liters from now 😂
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u/dwyrm Aug 24 '26
Been there. You can still see the plum stains on my kitchen ceiling, and we've painted it at least three times that I can recall.
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u/MissionAssquire Aug 26 '26
Mine was mango. All over the ceiling, counters, cabinets, walls, floor, and me. It was spectacular.
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u/KarenBoof Aug 24 '26 edited Aug 24 '26
Refrigerate before opening for a minimum of 12 hours.
Remove all pulp before bottling
Open sloooowly by placing your weight (using your palm) over the top of the bottle to slowly release pressure. Be ready to lock the top again before it starts to overflow. Keep doing this until enough pressure is released to safely open.
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u/SunshineTradingPost Aug 24 '26
Why remove the pulp?
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u/crystalfruitpie Aug 24 '26
You don't have to if you want a slushy/smoothie, but in that case you might as well blend it first before bottling. Then you especially have to keep it chilled as solids which may float on top are especially prone to mold. As such, straining improves shelf life.
Otherwise, straining is just for taste/texture preference. Once most of the flavor is infused into the water, the pulp has less taste. It is good for fiber to keep it, but most people like a smoother/clearer drink.
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u/12_Ton_Brick_of_Weed Aug 24 '26
I tried running thru a fine mesh strainer but yeah it didn’t get it all out :(
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u/crystalfruitpie Aug 24 '26
How fine? If I want something totally clear, I use a fine mesh strainer then a tea infuser, one of those metal cups with ultra small holes, and/or a cheesecloth.
Also yeah re the explosion, I do the infusion first in a covered jar with sugar and the ginger bug, then strain, then taste and add a little more sugar if needed, then bottle and chill. Only need some light burping the first couple days.
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u/KarenBoof Aug 24 '26
It helps retain the carbonation in the liquid instead of it being released when opening the bottle. Think of putting a mentos in a coke bottle. The more surface area the solids in the carbonated liquid, the more it reacts and releases the carbonation when opening.
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u/12_Ton_Brick_of_Weed Aug 24 '26
I knew a handful of this I just really couldn’t imagine and I’ve never had that much buildup overnight. But yeah you’re right. Idk how else to get pulp out other than like a cheese cloth or something, my fine mesh strainer which usually gets the job done didn’t seem to this time. Do you have advice or just a better fine mesh ?
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u/No_Report_4781 Aug 24 '26
Needs moar sugar!
Patience is probably the most important tool in fermenting
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u/airfryerfuntime Aug 24 '26
An old saying about brewing beer is that you're not a home brewer until you've had to mop beer off your ceiling.
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u/Wish_Dragon Aug 25 '26
Watermelon is in a league of its own. I've had freshly blended, bottled, and refrigerated watermelon juice ferment on its own to, in the fridge, in 24hrs to the degree pictured. It's wild.
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u/Ok_Palpitation7103 Aug 25 '26
With Ginger bug or just melon on its own? Is there any useful bacteria for fermentation on the melon?
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u/Wish_Dragon Aug 25 '26
Just the melon on its own. Which is why whenever I blend watermelon I don’t intend on fully consuming immediately, I add ginger bug or kombucha cultures specifically to ensure the ensuing ferment is one I can safely drink.
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u/bc-bane Aug 25 '26
ooh I have a permanent stain on a ceiling from a 12 hour pineapple ferment. learned my lesson there haha
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u/Tasty-Yogurtcloset28 Aug 24 '26
Gotta chill it before you try opening it