[NAFEX] Off Topic - Homemade carbonated drinks

Dan Nave nave1 at comcast.net
Mon Sep 5 19:57:22 EDT 2011


I would suggest that one use a wine yeast (maybe champagne yeast) if at all possible instead of 
bread yeast.
It should make a big difference in flavor.  Not being quite so yeasty tasting...

Dan

On 9/5/2011 2:30 PM, Jay Cutts wrote:
> Since we're talking about food, here's a favorite summer preparation. It
> can be made with fruit or with other sugar sources (maple syrup, for
> example, but not honey.)
>
> This is a rough recipe for making a gallon of home made carbonated
> drink. I like to make it with ginger. I blend up fresh ginger (maybe
> half of a piece you'd get in the store) and strain it so I just have the
> liquid. Pour the liquid into the gallon jug.  Add some maple syrup.
> "Some" is a technical measure! You have to try out proportions for
> yourself. I put maybe a half a cup or so for a gallon of water.  By the
> way, I usually blend the ginger pulp in water a few times to get out all
> the good stuff. Then I top up the jug.  I like to add the juice of one
> lime, sometimes more. This is all to taste by experimenting.
>
> Now you add maybe a teaspoon of bread yeast. I actually keep the yeast
> culture going in the jug once I have it started, so I don't need to add
> any more each time. In fact the yeast grows and increases as time goes
> on. The first time you can use the bread yeast and if you want, you can
> proof it first (put it in a small amount of warm water with some sugar
> until it starts to show signs of activity.)
>
> Put the jug in a warm spot. In cooler weather I put it in the oven with
> the oven light on.  It only takes about 6 to 8 hours for the brew to be
> finished. Chill it before opening, as it may bubble over otherwise when
> you open it. The jug needs to have a tight lid to hold in the
> carbonation but if you let this go too long, there is the danger of too
> much pressure build up.
>
> The drink is very refreshing and costs a fraction of buying carbonated
> drinks or carbonated water. It has a slight yeasty flavor, which you may
> have to get used to before you start appreciating it. The yeast
> provides  certain vitamins, so enjoy it.
>
> There is no reason that  you can't add anything you want to the basic
> concept - a sugar, water and some yeast. I've added fruit juices or
> pulps (pulps tend to make the jug a bit messy) and even have a gallon of
> fizzy solution of Rose's Lime Juice at the moment, which is a big hit.
>
> If your result is not very fizzy or if it lacks sweetness, add some
> sweetener. It will continue to ferment slowly even in the fridge,
> gradually becoming fizzier and less sweet. One word of caution is that
> honey doesn't work very well. It seems that many yeasts can't handle honey.
>
> If your brew is very fizzy (especially when you first open it) you'll
> find that as you pour it, it kicks up the yeast goop from the bottom and
> you have to stop pouring.  With time and as the jug becomes emptier, the
> fizz decreases.
>
> Regards,
>
> Jay
>
> Jay Cutts
> Director, Cutts Graduate Reviews
> Lead Author, Barron's Test Prep Publications
> (800) 353-4898
> In New Mexico, (505) 281-0684
> 10 am to 10 pm Mountain Time, 7 days
>
>
> On 9/5/2011 12:40 PM, Naomi Counides wrote:
>> I made one.  I followed Lou's recipe sort of.  I wish I had followed it a
>> little closer because my oven is a fancy bird with a circuit board
>> controlling everything and it decided to take some time off (went dead)
>> before the inside of the pie was cooked.  The crust looked grand.  So I put
>> the pie in the microwave and hopefully cooked the filling.  That was the
>> part of the recipe I did not follow, that and I did not measure how many
>> grapes I put in.  I did it raw instead of precooked.  If I had done things
>> the right way the dysfunctional circuit board would not have been an issue.
>> Anyway, I will find out what I did at dinner time.
>>
>>
>>
>> I made a white peach ginger ice cream so there is a back up. I did not
>> follow a recipe on that but it does taste very nice. Fresh raw, peeled
>> Peaches with bits of candied ginger, half and half and honey.
>>
>> Naomi
>>
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