Hot answers tagged

6 votes
Accepted

Homebrewing Soda, Safety Concerns

I think what you made is safe, but there's no way to not produce alcohol with that method.
  • 33.3k
2 votes

Soda is foamy from the keg

20 feet of 3/16" (vinyl) beer line is 60psi of resistance. Even at 35 psi, I'm surprised you got any flow. 5 feet of 3/16" beer line is 15psi of resistance. 35 psi is an extremely high ...
  • 10.1k
2 votes

How to make Hard Soda

Any fermentable sugar can be used to ferment. Sucrose, glucose, maltose, honey, corn syrup and cane sugar are all good examples. Molasses treacle and candi sugar are other more flavoured examples. ...
  • 5,611
1 vote

How to carbonate and bottle non-alcoholic soda

I would re-bottle with carbonated water. One trick you can use is based on the fact that the amount of CO2 (or any gas) which can be dissolved in a liquid increases as it is chilled. If you chill soda ...
  • 641
1 vote

How to make Hard Soda

Soda is simply water, sugar, yeast, and flavouring (artificial or natural). The above directions are helpful. I have made a couple of batches of hard ginger ale, and will be experimenting with ...
  • 11
1 vote
Accepted

Yeast not slowing under refrigeration

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 ...
  • 3,030
1 vote

Security measures when brewing Soda

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 ...
  • 2,168
1 vote

Soda: Fermentation dynamics and off-flavours

Agree with Evil Zymurgist 100% but wanted to emphasize something. I've never heard that lower fermentation temps will encourage ester production. Also, definitely use a hydrometer for any level of ...
  • 199
1 vote
Accepted

Soda: Fermentation dynamics and off-flavours

13 brix / 1.050 SG and 21°C/69°F in a 10liter / 2.6g batch your yeast is going to go nuts leaving almost no residual sugars and make the complex alcohols making the nail polish (solvent-like) off ...
1 vote

Soda is foamy from the keg

Check the flow on the keg with water, you may have a blockage that's preventing clear flow through the faucet.
  • 684

Only top scored, non community-wiki answers of a minimum length are eligible