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ski36t · 03-19-2007, 02:18 PM

I have seen that people priming there bottles with all kinds of things, but I haven't heard of anybody trying pepsi. I am doing a stout and I thought that the caramelly flavor of pepsi and the corn sugar that it is mostly comprised of might give it an interesting (and good) flavor.

If anybody has given it a try I would love to know how it turned out and how much you think I should prime with.
Thanks

***Yooper*** · 03-19-2007, 02:29 PM

Well, I've never heard of it either. A couple things come to mind for me- the sugar in pepsi is high fructose corn syrup, not dextrose. I have no idea what kind of carbonation you'd get from that. Maybe someone else who knows a bit of chemistry could give you some ideas.

For flavor, take a bit of your flat beer from the carboy and add a splash of pepsi. That would give you an inkling of how it might taste. I like stouts- milk stouts, oatmeal stouts, coffee stouts. But IMHO, I think pepsi stout would be pretty gross. If you decide to try it, let me know how it is- I hope it's better than I think.

Buford · 03-19-2007, 02:51 PM

Also, Pepsi contains phosphoric acid, which can act as a sanitizer. It could potentially kill some of your yeast in high enough concentration.

sirsloop · 03-19-2007, 03:09 PM

Believe it or not, 50/50 sprite/7up and beer is a common drink outside the US, commonly called a "beer shandy". I've heard about pepsi and beer as well, but never thought about priming w/ it. The sweetness of the pepsi would go away as the yeast ate the sugar (considering they are still alive). Give it a try...

Evan! · 03-19-2007, 03:16 PM

Why...just...why?

homebrewer_99 · 03-19-2007, 03:23 PM

Quote:

Originally Posted by sirsloop

Believe it or not, 50/50 sprite/7up and beer is a common drink outside the US, commonly called a "beer shandy". I've heard about pepsi and beer as well, but never thought about priming w/ it. The sweetness of the pepsi would go away as the yeast ate the sugar (considering they are still alive). Give it a try...

50/50 beer and Fanta (Sprite-like) is called a Radler in Germany. Also 50/50 beer and cola is called a Russian...

Incidently, I had a Bock that was a little over the top that I blended it with Dr Pepper and it tasted pretty good. I saved the batch that way.

sirsloop · 03-19-2007, 03:24 PM

yeh... come to think I've done dr pepper and beer before as well. Strange how well these sodas and beer go together!!

ski36t · 03-19-2007, 03:47 PM

Quote:

Originally Posted by Yooper Chick

Well, I've never heard of it either. A couple things come to mind for me- the sugar in pepsi is high fructose corn syrup, not dextrose. I have no idea what kind of carbonation you'd get from that. Maybe someone else who knows a bit of chemistry could give you some ideas.

After reading some on wikipedia I found this...

"Honey
Honey is a mixture of different types of sugars, water, and small amounts of other compounds. Honey typically has a fructose/glucose ratio similar to HFCS 55, as well as containing some sucrose and other sugars. Honey, HFCS and sucrose have the same number of calories having approximately 4 kcal per gram of solid."

I have heard of people priming with honey so I doubt this would be much different. I think the yeast will know what to do with it.

As far as the phosphoric acid and the low pH I think that the small amount of pepsi that I might use to prime would be low enough that it wouldn't significantly effect the total pH of a 5 gallon batch.

Thanks for the feedback. I think I might do half the batch with and half without. I just need to figure out the right amount to put in it now.

homebrewer_99 · 03-19-2007, 03:49 PM

Quote:

Originally Posted by ski36t

...I think I might do half the batch with and half without. I just need to figure out the right amount to put in it now.

Do it with a SMALL glass. Start off with 50/50.

**the_bird** · 03-19-2007, 03:51 PM

As to the fermentation question, I know that Dude did a whacked-out brew with Mountain Dew, and it fermented out fine. I'm not inclined to ask to sample a Pepsi Stout, but it *should* work as a priming agent if you can get the quantity right.