The Forager’s Guide to Wildcrafted Pop/Soda
There are few things in life more nostalgic than hanging out with your friends on a warm summer’s day and cracking open an ice-cold pop. For me, pop was a rare indulgence - it was often too sweet for my taste and left me feeling bloated or ill afterwards. After a few years of trial and error, I landed on a few recipes for homemade pop using local ingredients.
One of the great things about making pop at home is that you have complete control: you’re able to create unique flavour blends and control the level of sweetener in your beverage. You can purchase your add-ins from the local marketplace or go foraging if you’re familiar with the plants in your area. There are endless options!
Foraging, in short, is the act of gathering and harvesting wildcrafted plants, herbs and foods. Some folks go hiking in the mountains, others peruse the local riverbeds. Many folks hunt for mushrooms, collect wild chamomile and mint, and gather blueberries and raspberries from their respective bushes.
In short, it’s a wonderful method of living off the land and becoming more familiar with both the native and invasive species of plants growing within your area.
If you’re new to foraging, I highly recommend that you check out your local bookstore or library and peruse the “Local” section - it is filled with publications on local plants, wildlife, history and more.
Some of my favourite publications include:
The Forager’s Harvest by Samuel Thayer
Nature’s Garden by Samuel Thayer
Incredible Wild Edibles by Samuel Thayer
The Forager’s Feast by Leda Meredeth
Edible Wild Plants by Thomas Elias
Do be safe and check the identity of any plants you are unfamiliar with across multiple sources. There are many lookalikes in wildlife and knowing the difference between what is safe and what is toxic is important.
In addition to books, I highly recommend that you check out your local foraging and plant-related organizations. A lot of groups offer workshops where they teach you how to identify local plants and what their uses are.
2L spring water, do not use tap water as the chlorine may affect fermentation
½ - ¾ cups white or raw sugar
¼ additional sweetener (honey, maple syrup, molasses, fruit syrup, etc.)
1/5 packet of champagne yeast (I use EC 1118, available on Amazon and in most brewing stores)
A 2L plastic or glass pop bottle
Additional Add-In Options
1 cup fresh fruit (i.e. blueberries, raspberries, strawberries, apples)
2-6 grams wild herbs and flowers (i.e. mints, sages, wood sorrel, pineapple weed, yarrow, mugwort, violets)
Barks, roots, twigs and things (i.e. sumac cones, pine needles, birch twigs, ginger, cinnamon)
Place all ingredients into the jar and shake to combine the sweeteners and water.
Cover the jar with cheesecloth or paper towel and attach it with an elastic band or the jar ring. Place on the counter, out of direct sunlight.
Let ferment for 24 hours. Check to see if there is bubbling near the surface of the jar. New bubbles should be forming every 2-3 seconds. If not, check back every hour or so until they are.
Once you have a good ferment going, strain the mixture through a fine mesh strainer into the bottles by using a funnel. Please be sure to leave at least 2 inches of head room to allow for a bit of space for pressure to build up.
Place the bottles in a cool dark space and allow them to ferment for another 8 hours to create carbonation. Warning - it is possible to get an overly-active ferment at this stage, which could cause your bottles to burst. Flip-top bottles will release and overflow. Plastic bottles should simply expand unless you have overfilled them, in which case they might burst. Be sure to store the bottles in a location where it’s easy to clean up just in case!
After 8 hours, check to see if you’re happy with your carbonation level. Open the bottles slowly, over the sink, and push down on the lid to avoid a gusher. If you want more carbonation, add a bit more sugar and check back in an hour or so. If you’re happy with it, move your bottles to the refrigerator.
Leave the pop for 2-3 hours to chill before using. They should be good for 2-3 weeks.
½ - ¾ cup white or raw sugar
2 - 3 cups white pine needles, cut
6 - 8 inches fresh ginger, peeled
1/5 packet of champagne yeast
Raspberry, Lime and Wild Mint
½ - ¾ cup white or raw sugar
1/5 packet of champagne yeast
Blueberry, Spruce and Juniper Berries
½ - ¾ cup white or raw sugar
2 cups spruce branches, cut
5 juniper berries, crushed
1/5 packet of champagne yeast
½ - ¾ cup white or raw sugar
5 bunches goldenrod flower
1/5 packet of champagne yeast
½ - ¾ cup white or raw sugar
1/5 packet of champagne yeast
For more information on brewing your own beverages, check out these sources:
The Wildcrafting Brewer by Pascal Baudar
Eat Your Drink: Culinary Cocktails by Matthew Biancaniello
True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home by Emma Christensen
Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients by Amy Zavatto
Photographs are under the Creative Commons License. Last photo belongs to me. Content is from my grimoire and is embedded with information from a variety of sources over the years.
Warnings: All plant material should be sourced appropriately and responsibly for your own safety and well-being. Be certain that you are purchasing food-grade ingredients from a reliable retailer or supplier.
Do your own research regarding local plants and usage, especially if you are sensitive or have allergies of any kind. If you are on medication(s), consult a doctor before use.
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