Saturday, January 22, 2011

makin sodie pop

I have been in a soda making kick the last couple of weeks. Today I bottled up some lacto-fermented grape soda, and got ginger ale to fermenting. I then decided to try a little bit of a different type soda since I had all the equipment out and needed something to fill some time this afternoon. Ginger soda is not your only option when making this type of soda. I made the recipe below as well as a batch of experimental flavored peaches and cream soda.. I followed the recipe for making a simple syrup from fruit then added the vanilla until it tasted good to the mixture and added water to equal the proper amount.
Ginger ale

2 to 3 ounces of fresh ginger root

3 tablespoons of lemon juice

3⁄4 cup of sugar

4 quarts of water

1/8 tsp Yeast- bread yeast will work, ale yeast is better

Chop up the ginger root. Simmer ginger, juice, and sugar in 1 quart of water for 45 minutes. Remove from heat and strain. Mix brew with remaining 3 quarts of water. Let it all cool to lukewarm. In a small jar, stir in 1/8 teaspoon of yeast in with 1⁄4 warm water (not hot!.) Let sit 15 minutes then add the yeast solution to your brew. Mix then let sit for 10 minutes. Bottle it up!

Make sure you use clean bottles. Put 2 tablespoons of bleach in a gallon of water. Clean out bottles inside and out, rinse and air dry. To recycle plastic bottles: Pour soda in and twist the caps on tight. Squeeze the bottles and notice how they give. Every few hours, squeeze them and see how they are giving. They will get harder to squeeze. When they no longer give any more, put them in the fridge (1-2 days depending on warmth). If you use glass bottles, put them in the fridge after a day. I have seen many warnings on exploding bottles, both plastic and glass, using this method. I am not sure if it is a common problem or not but do be careful when bottling. Recipe makes 8, 16 ounce bottles.

Here is another variation of this type of soda.

lacto-fermented soda.

part one

part two

part three

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