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11

Why don't you just add vodka or something? Fermenting seems a bit elaborate when all you want is basically Mountain Dew with some alcohol in it.


6

Your best bet is going to be start with a simple beer/wine/mead recipe, depending on what you prefer, to get your alcohol. Then, you can throw in a liter or two of Mt. Dew if you want, for flavoring, but keep in mind that sodas are generally only about 10% - 20% fermentable, so actual soda will only water down your brew. The key, however, is finding a ...


5

I think what you made is safe, but there's no way to not produce alcohol with that method.


5

Chris Colby, the editor of BYO magazine has what appears to be a mild obsession with using Mountain Dew in beers. There are a couple of recipes that have appear in the magazine: Beelzeboss (Oct 2007 issue) and Mt. Brew (Mar/Apr 2005 issue). His experience seems to be that the preservatives do slow fermentation somewhat, but they are at a level designed to ...


5

I think your biggest problem might be the preservatives (sodium benzoate and others) used by Pepsi when making Mt. Dew. Some of those are sure to give the yeast some trouble growing and fermenting your drink, or at the very least will lead to additional stress on the yeas that produce off flavors. Wikipedia has a good list of ingredients in Mt. Dew, along ...


3

Ignoring the other ferementables (lime and pineapple juice) 3 cups of sugar weights about 600g - or 1.32lb. Table sugar has a potential of 1.046 points per pound per gallon, which gives an estimated SG of 46 x 1.32 / 2 = 30 gravity units So your ginger beer would have had an initial SG of 1.030. I plugged these figures into BeerSmith, which computes ...


3

There's a recipe on this page, geared towards someone without brewing experience, so it should be a breeze for a homebrewer. I haven't personally tried it though. It is a shorter, simpler brewing process that that of beer. You could make it with a homebrew equipment kit. For carbonation, if you follow their recipe, you run the risk of making bottle bombs. ...


2

It's no problem carbonating half a keg, other than you use twice as much gas (you still have to fill the whole keg of gas at the same pressure.) For me, a refill for my 20lb CO2 tank costs about $120 so it's quite expensive. So, to get the most from the CO2 I'd just make up a full keg of syrup and carbonate that. Give your customer the half keg he wants and ...


1

The thing about champagne yeast (and other wine yeasts) is that they have been selected to eat a lot a of fermentable sugar with little nutrients around. Another facet of this is, even though the yeast is recommended for a particular temperature doesn't mean it won't ferment outside that range, or wake up later to finish the job. As long as there is live ...


1

Provided you aren't making a fermented soda, making soda is like bottling day for beer. You are essentially preparing the ingredients and carbonating. If you do this with priming sugar and yeast, you do actually create a small amount of alcohol (~0.25%). However, you do have some of the the same sanitation concerns and precautions. If you bottle your soda ...


1

I have made this one and like it http://www.brewuk.co.uk/store/recipes-ginger-beer


1

I've been using this recipe and making about about a liter at a time: http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/ It's pretty good but it's not like Reed's, it's way dryer. Next time I do it I'm going to try adding pineapple juice and lime juice, maybe instead of or in addition to the sugar, because it should be sweeter. Also ...



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