64Digits

Last week I attempted to make homemade soda which was pretty fun. I set up a whole soda making system which involved plastic tubes, white colored powders, Sodium metabisulfite, and an assembly line of servants. The whole thing looked like some sort of low budget cocaine operation.

How to make homemade soda is basically the same as making beer, except the alcohol % (due to less fermentation and other things).

1. Sterilize everything that will touch the soda.

2. Mix water, sugar, and yeast (that has been activated in warm water) in a big crock.

3. Bottle this mixture into glass or plastic bottles and cap them

4. Ferment the soda for a week - 2 weeks, and refrigerate until cold.

5. Enjoy!

Anyways, I made two flavors: Blueberry and Ginger Beer (sorta like ginger ale), and after letting them ferment for a week, I opened the first bottle of blueberry soda. Upon sniffing it, I noticed that there was some alcohol content in the beverage I was holding (which is expected). I tasted it. The flavor was very good, but after completing the bottle I realized there was a little more alcohol than I previously thought. My ears started to tingle and my arm grew a little weak. Then I grabbed antoher one…

Anyway, I then tasted the Ginger Beer, but to my disappointment, it tasted like shit. The flavor reminded me of mouth wash, and there was absolut - ly no fizz whatsoever in the drink, so I set it down on a table. After coming home from my cousin's play, I noticed little bubbles floating to the top of the ginger beer, and came to the conclusion I did not let it ferment long enough. So I put it in my garage, and it's fermenting as we speak.

Ginger Beer:

Ross 17 years, 3 months ago

Mmmmmm…. soda

Bryan 17 years, 3 months ago

mmmmmmmmmmmmmmm soda

Mush 17 years, 3 months ago

Actually you're wrong. Simply Put:

Yeast "eats" sugar

The biproduct of this eating is gas in the form of carbon dioxide

Causing the drink to be fizzy

How do you think the blueberry soda was fizzy?

By the way, I wasn't making ginger ALE, I was making ginger BEER, there's a difference

I've never heard of alcoholic ginger ale.

For the record, I wasn't trying to say that my process will produce alcohol, I was defending the fact that fermentation will produce carbon dioxide because you said this:

Quote:

Of course it won't fucking fizz if you didn't carbonate it. You need to bubble carbon dioxide through it.

Also, many small beer breweries use the natural fermentation process, thus proving that yeast alone can produce a "beer-amount" of alcohol.