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Topic: Soda ( Pop ) Project  (Read 1288 times)
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« on: October 19, 2011 12:21:48 AM »

I'm a root beer critic....erm...snob and I've been having a hard time finding those beers that rate high on my list so i've been pondering this project for a while now and finally just decided to do it.
As of right now, the bottles seen below are sitting in a corner of my kitchen fermenting..what's in em?

well, a mess of ingredients currently but the basics are, yeast,some sort of sweetener made with at least half white sugar (will change to raw once I have a recipe down), root beer extract, fileted water.
I also have plans to be busting out two different ginger ales and an organic/ natural orange soda

The whole process takes roughly 3-5 days in which I plan to give you guys updates through the process.
As I am posting this, I am into day 2 and 2 bottles are firming up. 2 remained fully soft...I then realized the caps could have been sealed tighter...so hopefully that fixes it.

Part of the secret of success in life is to eat what you like and let the food fight it out inside.
« Reply #1 on: October 19, 2011 02:15:33 AM »

Do let us know the results

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Look twice, decide I can make one instead.
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« Reply #2 on: October 19, 2011 02:45:32 AM »

What fun! I've had home made sodas and beers but never fermented sodas. I'm interested in your results too. Cheesy
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« Reply #3 on: October 19, 2011 02:08:13 PM »

I made ginger beer like this. I was too scared to let it get fizzy enough (the bottle was really hard and I was scared it would explode). It still tasted great though!

I really want to try it this way: http://simplyrecipes.com/recipes/homemade_sassafras_root_beer/ but I don't know where to forage for roots Sad

Good luck!
« Reply #4 on: October 19, 2011 06:37:11 PM »

I'm not worried about the exploding...and if it does happen...well so be it.

I would love to be able to harvest some sassafras and be able to make an authentic classic and be able to control what flavors stand out more. But not only do I not know where to harvest the sassafras, I can't afford the rest of the roots to have enough to be able to experiment with.

It's nice to see other craftsters have done such projects. I just noticed a lack of documentation of it so i thought a post was in order.


The bottles that needed to be sealed better have really firmed up. The other two bottles are pretty solid. Should be another full day to 2 and those will be ready to hit the chill.

Part of the secret of success in life is to eat what you like and let the food fight it out inside.
« Reply #5 on: October 20, 2011 06:10:53 AM »


I have moved two bottles to the fridge to stop the fermentation process already.
The two where rock hard by this morning and when shook formed a great head in the bottle.
I moved the other two bottles to the bathroom tub. I believe they have another day or two on them.
The ones that where ready had been the ones made with straight sugar which I believe to have accelerated the yeast, giving them more to eat while the ones made with part sugar and part different sweetener will take longer

Part of the secret of success in life is to eat what you like and let the food fight it out inside.
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