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Old 11-10-2011, 05:36 AM   #11
duffman2
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Was thinking about making 4 or 5 gallons of it to make the most out of using a keg. How long would this soda solution hold up? A few weeks?

And how high would you carbonate? 20psi for a day or two maybe?

Thanks



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Old 02-19-2012, 08:27 PM   #12
NBrasseur
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Has anybody tried a yeast carbonation at this point?

I brown sugar ought not be edible to yeast (being sucrose), but I don't know about the molasses (but will be looking into it shortly...).

I suppose that the addition of some corn sugar and yeast at the time of bottling might do the trick. Since my fermenter is coming available tonight, maybe I'll give it a go this week.



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Old 02-20-2012, 02:27 PM   #13
Paisano
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Quote:
Originally Posted by NBrasseur View Post
Has anybody tried a yeast carbonation at this point?

I brown sugar ought not be edible to yeast (being sucrose), but I don't know about the molasses (but will be looking into it shortly...).

I suppose that the addition of some corn sugar and yeast at the time of bottling might do the trick. Since my fermenter is coming available tonight, maybe I'll give it a go this week.
With the sugars, it will definitely ferment. However, keep in mind that this is a fairly sweet solution without much in the way of non-fermentable dextrins. As a result, I would expect that it would result in a fairly low FG and be pretty dry. If I were going to ferment, I would add amber or dark malt for residual sweetness, as well as providing the yeast with nutrients not found in the sucrose. Keep me posted, since I've not tried this.
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Old 02-22-2012, 01:45 PM   #14
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I have been trying my hand at some sodas and ciders recently, and I have been skipping the back-sweetening step in favor of laziness.

I tell people to add sugar to taste after it is carbonated. There is still some residual sweetness leftover in most of my sodas, but I just give people a little warning first if they like it sweet.

I just made a Kvaas/Ginger Ale with 1 lb of pumpernickel that I boiled for 10 minutes and let steep for 8 hours. I strained that liquid off into my mr beer kit with 1 oz of ginger, lemon juice and zest, chopped raisins and large chunks of chopped ginger (another ounce or so), 1lb of corn sugar and ~1lb of honey.

After about 4 days it is still a little sweet, so I put some into a couple bottles with some priming sugar. I will wait a week before putting it in the fridge and testing it out.

Hoping to come out with a low-alcohol (2-4%) brew with a lot of ginger nose.

Next time I will definitely be using lemon and/or oranges directly in the brew, rather than just zest and juice.

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Old 03-02-2012, 03:39 PM   #15
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Looks like I'll be trying this recipe in a week or two. I'll be carbing in the bottle. Please let us know if anyone has had good success with bottle carbing and what modifications you made. My plan otherwise is to follow above and drop the brow. Sugar by 1/4 and replace with 1/4 corn sugar and use Nottingham ale yeast. I'll cold crash after 24-48 hours.

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Old 07-09-2012, 05:20 PM   #16
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Old 07-09-2012, 05:22 PM   #17
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This recipe is currently boiling away on the stove. It smells AMAZING! I will be force carbing in 2 liter bottles. Can't wait to try this!



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