North American Fruit Explorers mailing list at ibiblio

[david liezen <chandos49@hotmail.com>]

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@comcast.net
> To: orders@cuttsreviews.com; nafex@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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