[NAFEX] Off Topic - Homemade carbonated drinks

Maria Schumann mariaschu at vtlink.net
Tue Sep 6 20:21:57 EDT 2011


I make mine with wild yeast-- leave a cup with grated ginger and sugar  
and water on the kitchen counter for 3 or 4 days, and then use that as  
a starter culture.
Maria

On Sep 5, 2011, at 8:36 PM, david liezen wrote:

>
> Considering the temperature in which this is likely to ferment, I  
> would recommend an ale yeast. Safale .04 might be worth a try, and  
> is not expensive. Many of my ales are brewed with it.
> Dave
>
>> Date: Mon, 5 Sep 2011 18:57:22 -0500
>> From: nave1 at comcast.net
>> To: orders at cuttsreviews.com; nafex at lists.ibiblio.org
>> Subject: Re: [NAFEX] Off Topic - Homemade carbonated drinks
>>
>> 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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