I attempted making Root Beer, and used the Champagne Yeast method (used about 3/4 of a TeaSpoon in a 2gallon batch..
The only evidence i have of any carbonation is the fizzing sound as i open the bottle. Theres like, nothing in the soda as far as carbonation goes.
Brought two gallons of clean tap water to hot, not boiling, hot enough to dissolve 4 cups of sugar. Added 1/2 of the bottle of root beer extract (ended up calculating 2 tablespoons. Its the one in the small brown box.. cant remember the name ) Stirred well. Cooled back down to "pitching" temperature. Placed 3/4Tsp of champagne yeast in a 2 gallon bottling bucket, and added the soda mixture. Mixed pretty well. Bottled. Let sit until the bottles were firm, about one week.. (maybe not firm enough..??) And put in the fridge. Let them get cold, and tried a few of them out.
The fact that the bottles got firmer lead me to believe that the yeast were doing SOMETHING.
My question is.. can you use the same Carbonation drops you would use in beer, in soda? In what amounts, if so..?
Or maybe Im doing something completely wrong??
Bottles: Honey Blonde Ale
Next: Some sort of Porter!
Wine Secondary: Vintners Reserve Merlot
"We make two things here.. good beer, and mistakes. This one might have been a mistake.." -anon