[NAFEX] Chokecherry Soda-pop question

Naomi Counides naomi at oznayim.us
Sun Oct 4 17:39:26 EDT 2009


Since you are not going for a high alcohol content you could use bread years
and save the Champagne yeast for something more meaningful.  

Two carboys bubbling in the kitchen.
Naomi 

"Few people are capable of expressing with equanimity opinions which differ
from the prejudices of their social environment.  Most people are even
incapable of forming such opinions." 
 ..... Albert Einstein


-----Original Message-----
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Stephen Sadler
Sent: Sunday, October 04, 2009 3:21 PM
To: 'North American Fruit Explorers'
Subject: Re: [NAFEX] Chokecherry Soda-pop question

That's how it's made quickly!  I've made it the cheap and slow way, with
Champagne yeast. Cheap, and I actually have fond memories of the slightly
yeasty taste and the occasional bottle exploding from overcarbonation... Now
I buy the root beer concentrate, make a syrup with my sweetener of choice,
and stir it into home carbonated water.

The dry ice method is much easier, and sounds great for a get together!!
Especially as we get toward Halloween!

~ Stephen

-----Original Message-----
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Naomi Counides
Sent: Sunday, October 04, 2009 11:05 AM
To: 'North American Fruit Explorers'
Subject: Re: [NAFEX] Chokecherry Soda-pop question

If you have a chokecherry syrup try Italian sodas.  A cup of milk, stir in
syrup, some ice, some soda water.  Soda water goes in last and serve
quickly.  

They were using some commercial syrups at the fair two years ago and this
was wildly popular at $3 a serving.  

Other choice, make up 5 gallons of sweet chokecherry drink, add 5 pounds of
dry ice, wait about a half hour, start serving.  That is how non alcoholic
root beer is made.
Naomi




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