Naturally carbonated home brewed soda
Posted 17 June 2014 - 09:30 PM
Although a naturally flavors soda is nice some times it's good to have a solid strong soda flavor. You can find extracts in limited flavors but I have found a great source of flavors...has some vitamin c in it...what do you ask? I say WHO should you ask!
2 cups (14.5 oz) sugar
1/8 tsp champaign yeast
Kool-aid flavor packet - the one sugar is added to
2 liter bottle
2 liters of water
Measuring cups funnels ect...
Here's the process I use
Heat 2 cups of water till boil
Measure 2 cups - 14.5 oz sugar
Take water off heat let boil come to rest and add sugar mixing till completly dissolved.
Once dissolved cool to 100-105
In 1 cup of water bloom 1/8 tsp champaign yeast by adding to water around 100-105 degrees and let hydrate for 5 min.
Pour sugar syrup into bottle
Fill Half way with water and shake well
Pour yeast into bottle and top off to about 1 inch under the neck Of the bottle. Shake well
Add flavor packets and shake well....let sit for 20 min and shake well again
Let set at room temp 68-70 for 48 hours or until pressurized at same level as store bought soda and chill over night
- Juthro, Spooner and Lakegal7 like this
Posted 17 June 2014 - 09:36 PM
Do not ferment in glass
Do not ferment for over 2 days
The yeast and sugar create a massive amount of pressure in these bottles and they can and will explode.
I put each bottle in a trash bag and cinch it
Put all the soda bottle bags into another trash bag and cinch that.
This will provide you protection from exploding soda. The loose bags dissipate the explosion and should not tear/leak
I e had a 2 liter of root beer explode that was in a rubber maid tub and it blew the tub apart and soaked my whole closet.
- Juthro and wharfrat like this
Posted 17 June 2014 - 09:43 PM
LOL you crack me up. I considered making alcoholic lemon/lime Gatorade once but I sobered up before I ever tried it.
How do you like your koolade?
- Juthro likes this
Posted 17 June 2014 - 09:50 PM
Keep up the good work my friend.
- Spooner likes this
Posted 17 June 2014 - 10:08 PM
But the natural flavored sodas just don't cut it.
I'm talking BBQ, fried chicken, fried fish, pizza or some hot wings...ya just need a strong sugary carbonated drink to cut through it all not "light notes of blackberry, basil and lemon grass round out a lightly carbonate fizz that tickles the nose with delight"
Hell no, ya need that nice Hawaiian punch on your mug to hold up with that food!
Ya spooner, man glad ya sobered up on that idea... These sodas do have a tiny amount of alcohol from the fermentation process but it's so tiny you have to drink like 5 gallons to get a beers worth o booze.
- Juthro and Omni626 like this
Posted 17 June 2014 - 11:06 PM
Peace and friendship,
Posted 18 June 2014 - 12:14 AM
Actually Bear, I was going to add enough cane sugar to make it about 12% like my mead, sort of a nice summer wine for a hot day instead of lemonade. Made some pineapple wine that way that was real refreshing but kicked like a mule.
- coorsmikey likes this