Wildcrafted Fizz- Pine Pop at home!
- maria gladue
- May 16
- 4 min read
By Alberta Wildcraft
Something magical happens when you slow down and pay attention to the forest—and sometimes, that magic ends up in a mason jar.
This week, I am brewing a small batch of naturally fermented pine pop using fresh, fragrant pine needles. Not only is it a wildcrafted, lightly fizzy treat, but it’s loaded with vitamin C, forest aromatics, and that earthy joy that only comes from making something from scratch with your hands.
I had no fancy kitchen setup. Just two mason jars on a cutting board in the grass, next to my sugar tin and a piece of cheesecloth. My kids were playing nearby, the sun was warm, and I had a quiet moment to stir, scoop, and smile. This is slow living at its finest—fermentation, fresh air, and a little wildcrafting magic.
Why Pine Soda?
People have been brewing tree-based tonics for generations. Pine needles are full of antioxidants and vitamin C, and when steeped properly and left to ferment, they create a tangy, slightly citrusy soda with subtle forest notes.
It’s like bottling up a walk through the boreal woods.
Which Pine Needles Are Safe?
For this batch, I used what’s locally available—young, vibrant pine needles harvested in Alberta. Different types of pine, fir, and spruce can offer subtly different flavor outcomes, so don’t be afraid to experiment and see what your local trees have to offer. Some give a citrusy tang, while others add more depth, sweetness, or floral notes. You can also use:
White pine (Pinus strobus)
Spruce tips (Picea species)
Douglas fir (technically not a pine, but equally tasty)
Balsam fir (sweet and aromatic)
Use with caution or avoid:
Yew (Toxic!)
Norfolk Island Pine (not a true pine and not edible)
Ponderosa Pine is often called toxic, but in small, moderate human use it’s generally considered safe. Most of the concern comes from livestock ingestion during pregnancy.
Always double-check your tree ID and never use brown, dry, or sprayed needles.
Ingredients & Supplies
2 large mason jars (1 quart each)
2 cups fresh pine needles (lightly chopped)
4 to 6 tablespoons of white sugar
Filtered water ( our tap water is Filtered at home)
Lemon juice (optional, for brightness)
Cheesecloth and rings or a lid you can loosely set on top
How to Brew It
1. Harvest: Gather fresh, green pine needles or spruce tips. Avoid dry or browned needles.
2. Rinse well. Swish them in cool water to remove dust, sap, and bugs.
3. Add to jars. Fill each jar halfway or so with your chopped needles.
4. Sweeten. Add 2–3 tbsp of sugar or honey per jar (this fuels fermentation).
5. Top with water. Fill the jars to about an inch from the top. Stir to disolve the sugar.
6. Cover. I used cheesecloth under the ring, or you can rest a lid loosely on top—don’t tighten the lid, as gases need to escape. Otherwise you may end up with a fizzy explosion !
7. Ferment. I set mine on a sunny windowsill with indirect light—just enough warmth to help the wild yeasts wake up. Let sit at room temperature for 2–4 days. Burp daily if using sealed lids. You’ll see bubbles and smell a citrusy tang.
8. Strain and chill. Once bubbly, strain into clean bottles or jars. Store in the fridge and enjoy cold.
What It Tastes Like
Bright, citrusy, earthy, and a little wild. This isn’t like store-bought soda—it’s alive, subtle, and beautifully old-fashioned. Think forest lemonade with a hint of evergreen. That being said, I don't truly know what it tastes like yet. I haven't tried it before!!
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A Few Notes
Taste daily after day 2 to catch it before it over-ferments.
Add a slice of lemon or pinch of ginger for flavor variation once finished.
This is a naturally wild fermentation—tiny bubbles, not a big fizz bomb.
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Final Thoughts
Making pine soda is just another way we plan to connect with the boreal forest—harvesting with care, creating with intention, and tasting the land in every sip. It’s slow. It’s simple. It’s deeply satisfying.
There’s something special about wildcrafting while your kids are running barefoot in the yard and the jars are sunning themselves beside you. This is what it means to be rooted—literally and figuratively.
If you're wondering how the carbonation happens—it's nature doing the work. The natural wild yeast living on the surface of fresh spring pine needles feeds on the sugar you've added. As the yeast digests the sugars, it releases tiny amounts of carbon dioxide, which slowly carbonates the water and gives you that gentle fizz.
Now here’s the catch—I haven’t even tasted this batch yet. It’s still sitting in the window, quietly working its bubbly magic. Monday is the big reveal.
So stick around. I’ll be sharing the final results, how it turned out, and what I’d do differently next time. You won’t want to miss it!
I’ll definitely be making more.
Let me know if you try it, or tag me on TikTok @albertawildcraft so I can see your version!
—Maria
Alberta Wildcraft
