Jamun Fizz: Homemade Carbonated Soda with Jaggery (Full Guide)

byKuldeep S •
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JAMUN FIZZ Naturally Carbonated Drink

Jamun Fizz: How to Make Homemade Carbonated Drink with Jaggery

Want to enjoy a healthy, bubbly soda made at home? This detailed post teaches you how to make a naturally carbonated drink from jamun (Indian black plum) using jaggery. You’ll learn to maximize fizz, ensure safety, retain flavor, and enjoy a probiotic-rich beverage that’s a perfect alternative to commercial sodas.

What is Jamun Fizz or Natural Soda?

Jamun Fizz is a naturally fermented fruit soda made by combining jamun pulp with jaggery, water, and wild or cultured yeast. The process creates natural carbonation through fermentation, filling the drink with CO₂ gas — just like soda — but without artificial additives.

Ingredients You’ll Need (for 1 Liter)

  1. 2 cups ripe, deseeded jamun (black plum)
  2. 100–150 grams of jaggery (gud)
  3. 1 liter filtered water (chlorine-free)
  4. Fermentation starter (optional but boosts fizz): ginger bug / pinch of yeast / kefir
  5. 1 clean, airtight plastic PET soda bottle (1-liter capacity)

Step-by-Step Recipe: High-Fizz Jamun Carbonated Drink

1. Prepare the Juice Base

  • Wash jamun and remove seeds.
  • Crush or blend into pulp.
  • Heat 500–700 ml water and dissolve jaggery completely.
  • Let the syrup cool to room temperature.
  • Mix in the jamun pulp to make the full 1-liter volume.

2. Add Fermentation Culture

If using a starter:

  • Add 2 tbsp of ginger bug or a pinch (1/4 tsp) of champagne/wine yeast.
  • If no culture, rely on wild yeast from fruit and air (slower, less predictable).

3. Primary Fermentation (Open)

  • Pour the mixture into a clean glass jar.
  • Cover loosely with cloth/lid (not airtight).
  • Let sit 1–2 days in a warm (25–30°C) spot.
  • Stir daily to help yeast grow.

4. Secondary Fermentation (Closed Bottle)

  • Strain the juice to remove pulp and pour into the 1L PET bottle.
  • Leave just 1–2 cm air space at the top (to trap fizz).
  • Seal bottle tightly and leave at room temperature.
  • Check daily – once the bottle is hard to squeeze, carbonation is done.
Pro Tip: Add 1–2 tsp jamun juice at bottling stage for enhanced aroma.

5. Chill and Enjoy

  • Once the bottle is firm, refrigerate it immediately to halt fermentation.
  • Let it chill fully (3–6 hours minimum).
  • Open carefully over a sink — fizz may gush out!
  • Serve cold for best bubbles and taste.

How to Maximize Fizz and Bubble Formation

  • Use warm temperature (25–30°C) for fast, active yeast fermentation.
  • Fill bottle to neck — less air means more dissolved CO₂.
  • Use PET soda bottles — designed to hold pressure safely.
  • Use active culture (ginger bug or yeast) instead of waiting for wild fermentation.
  • Refrigerate on time to lock in fizz.
  • Chill fully before opening — cold liquids retain CO₂ better.

Safety Tips

Warning: Over-carbonated bottles can burst! Always ferment away from children/pets and refrigerate immediately after the bottle becomes firm.
  • Use PET bottles to prevent breakage or explosions.
  • Check pressure daily — squeeze to test.
  • Burp (open slightly) if pressure gets too high before chilling.
  • Never use glass unless it’s rated for pressure.
  • Keep in a tray or tub to catch spills.

Probiotic & Health Benefits

  • Rich in natural probiotics (gut-friendly bacteria)
  • Improves digestion and gut health
  • Contains antioxidants from jamun
  • Boosts immunity with fermented enzymes
  • Natural alternative to sugary sodas

Storage & Shelf Life

  • Store refrigerated — lasts 5–7 days for best fizz and taste
  • Over time, drink will dry out (sugar consumed)
  • Drink fresh for maximum flavor, sweetness, and probiotic benefits

Common Questions

Can I make this without a fermentation starter?

Yes, but fermentation will be slower and fizz may be weak. Using ginger bug or yeast guarantees better results.

Can I make larger batches?

Yes. Just scale ingredients proportionally. Use multiple 1L PET bottles rather than large containers for safety.

Is there alcohol in it?

Very little. Natural fermentation produces trace alcohol (0.2–1%), but if you refrigerate in time and don’t over-ferment, it's negligible.

Conclusion

With this complete guide, you now know how to craft a delicious, fizzy, naturally carbonated jamun soda right at home. It’s a perfect balance of flavor, health, and desi innovation. Use jaggery, harness wild fermentation, and follow the steps safely for consistent, satisfying results.

Enjoy your Jamun Fizz chilled and share the tradition of probiotic health with your friends and family!

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Kuldeep S

Namaste Dosto! मैं BSc Nursing का Student हूँ । "मेरे यानि Kuldeep S के इस Plateform पर आपका स्वागत है, जो भी इस Article को पड़ रहे हैं, मैं उन्हें ये बता देना चाहता हूँ, कि बिना किसी गुरु के, बिना किसी प्रारम्भिक तैयारी के, बिना किसी सही सलाह के अपने जीवन में अपने भविष्य को लेकर कोई भी कदम उठाते हैं, तो जरूरी नहीं है कि ये कदम हमें हमारी मंजिल के करीब लेकर जाएगा या फिर कहीं और। जीवन में कोई भी एक लक्ष्य प्राप्ती के लिए हमें दृढ़ निश्चयी और भावुक व्यक्ति होने की आवश्यकता पड़ती है। Go on youtube Channel Go on facebook Go on twitter Go on instagram Ask Whatever Your Query external-link

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