How to Keep Your Ferments Happy While You’re on Vacation

If you’ve ever opened your fridge after a trip and been greeted by an over-fermented fizzy explosion... you’re not alone.

Fermented drinks — like your ginger bug sodas, kvass, or herbal fizz tonics — are alive. And when left unchecked, they will keep building pressure even in the fridge. But the good news? With a little prep, you can leave for vacation without worrying about bottle breakage or losing your batch.

I recently went away for a full week and came back to find all my bottles perfectly intact — and still delicious.

Here’s exactly what I did.

Pre-Vacation Ferment Prep: What Worked for Me

If your ferments are already brewed and bottled:

1. Pop the tops to release pressure.
   Gently open each swing-top bottle just enough to “burp” it — you’ll hear a little hiss.
   Don’t fully open it, just allow built-up air to escape.

2. Leave the lids resting on top — not tightly sealed.
   This lets any excess gas continue to vent slowly while still keeping your drink protected.

3. Store in the fridge.
   Cold temperatures will slow down fermentation significantly, but not stop it entirely. That’s why this venting step is key.

When You Return: Reviving Flat Ferments

When I came back, the drinks were a bit flat (which is totally normal). But here’s how I brought them back to life:

1. Seal the bottles tightly again.
   Close the swing-tops fully and make sure there’s still a bit of sugar left in the liquid (unfiltered juice or leftover fruit helps here).

2. Let the bottle sit on the counter overnight.
   Room temperature will re-activate fermentation just enough to bring back the bubbles.

3. Check carbonation in the morning.
   Burp the bottle slightly to test the pressure. If it needs a little more time, give it another 6–12 hours — just don’t forget about it!

A Note on Longer Trips

This method worked beautifully for a 1-week vacation.
If you’re going away longer than that, I recommend:

• Using plastic fermentation caps (instead of swing-tops) that release pressure more easily

• Stopping the fermentation a few days early and refrigerating to reduce sugar content

• Asking a friend to check your fridge and burp the bottles if needed (a great excuse to gift them a bottle or two!)

• If you’re going away longer than a week, ask a friend or neighbour to stop by and feed your ginger bug once a week. And avoid starting any new ferments right before long travel.

Keep Your Ginger Bug Alive, Too

Don’t forget about your starter!
If you're using a ginger bug as your fermentation base, you'll want to give it a little love before you leave.

Feed it with fresh ginger and sugar, then store it in the fridge with a loose lid. When you get back, bring it to room temp and give it a fresh feed before using again.

💡 Want more tips? Check out my full guide: Ginger Bug Basics— perfect for beginners and anyone looking to deepen their fermentation practice.

Final Thoughts

Fermentation is about partnership — your drink is alive and responsive to care, time, and temperature. With the right prep, you can step away and come back to something that’s still alive, still nourishing, and still sparkling with intention.