I tried my hand at homebrewing...... soda

[SatCam]

I took the simplest recipe for cream soda - sugar, water, vanilla, and yeast - and made 2 liters of cream soda. I just opened the bottle after 1 day of fermentation and.................................... failure. It was like a watery, beer-y kind of taste. It wasnt disgusting, but it wasn't anything close to what I was aiming for. I'm probably tasting the yeast, but I dont really know what yeast tastes like.




Has anyone else made homemade soda? Specifically with yeast.... what tips would you give a newbie like me?

[jauble]

Pour this into a bottle

http://www.matthilton.net/sitebuildercontent/sitebuilderpictures/mexicancoke.jpg

then say abra cadabarea.

[Phil_Nubbs]

Pour this into a bottle

http://www.matthilton.net/sitebuildercontent/sitebuilderpictures/mexicancoke.jpg

then say abra cadabarea.

:clap:

[TooLowBrow]

maybe you used too much yeast
http://www.buzzle.com/img/articleImages/3295-35med.jpg

[lleeder]

Is 89 cents for a two liter too much for you?

[SatCam]

bastards

[Team_Ramrod]

maybe you used too much yeast
http://www.buzzle.com/img/articleImages/3295-35med.jpg

what's a womans torso have to do with yeast?

[OGC]

I took the simplest recipe for cream soda - sugar, water, vanilla, and yeast - and made 2 liters of cream soda. I just opened the bottle after 1 day of fermentation and.................................... failure. It was like a watery, beer-y kind of taste. It wasnt disgusting, but it wasn't anything close to what I was aiming for. I'm probably tasting the yeast, but I dont really know what yeast tastes like.

Has anyone else made homemade soda? Specifically with yeast.... what tips would you give a newbie like me?


I don't know a whole lot about making soda but it seems that one day of fermentation isn't anywhere near enough. When you make beer or wine don't they reccomend a month or two ?

[DolaMight]

what's a womans torso have to do with yeast?

she's ashamed. Nude and ashamed.


Satcam - As much cents as lleeder makes I'll assume you're not really really strapped for cash and just want to get started takin on the creme soda fatcats up in washington.

I've never heard of anyone homebrewing anything non-alcoholic but if it's anything like brewing beer, you must give it much more than one day for the yeast to do its business.

I suggest adding much more sugar and letting it ferment in a sealed container for at least a month and whether or not it tastes like creme soda you'll get properly fucked up and gain valuable life experience.

[Chigworthy]

I hope you didn't use bread yeast.
If not, you should let it ferment for 2-3 days at room temp (70-75), then fridge it for a bit to settle out the yeast. Pour your soda off the yeast sediment, unless you need a laxative.

[Snoogans]

Pour this into a bottle

http://www.matthilton.net/sitebuildercontent/sitebuilderpictures/mexicancoke.jpg

then say abra cadabarea.

that tastes worse then what he got. Try this instead:

http://www.dallasblog.com/storage/pepsi-bottle.jpg

[SatCam]

I hope you didn't use bread yeast.
If not, you should let it ferment for 2-3 days at room temp (70-75), then fridge it for a bit to settle out the yeast. Pour your soda off the yeast sediment, unless you need a laxative.


OK............ yea, I did use baker's yeast. I thought it was similar enough to be adequate. I did let it ferment for 1 day at room temp, tho. I guess longer.......



Also, I'm pretty sure letting it ferment for a month would use up all the sugar and create a fairly alcoholic beverage, which was not the point. Also the bottle would explode.:dry:

[MadMatt]

Here is a link (http://www.brewbeer.cc/index.php?CustomerID=&ProductID=23&Detail=1) with the bare basics of the "modern" soda brewing process. You should be using Champagne Yeast (or something similar) and it will take 24-48 hours for your soda to carbonate - after which you refrigerate.

Modern recipes call for "soda extract" but your old recipe should do just as well. Hell, everything has to start somewhere!

Don't give up! As with anything, there is a learning curve and it takes experimentation to tweak the recipe and match your expectations/taste.

Have fun with it!!! :clap:

[Chigworthy]

I read somewere that adecent English Ale yeast fits the profile too.