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Old 06-22-2013, 05:41 AM   #1
ValerianNightmares
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Default Cherry soda request

I just recently made some homemade cherry syrup. Turned out awesome, great over ice cream.

Now I want to try making some home brewed cherry soda out of it, problem is all the "home brew" recipes I can find for cherry soda are for syrup and seltzer water, not naturally carbonated.

Does anyone know where I can find a recipe for an old fashioned fruit syrup soda?

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Old 06-22-2013, 07:36 AM   #2
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I believe Alton brown had a recipe for ginger ale that was naturally carbonated. Might look into that and see if you can adapt his method. Bottle carbing with yeast for soda can be tricky so be sure anyone you shar it with knows the rules of keeping it cold and occasionally venting. I recalled those two parts from ABs soda.

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Old 06-25-2013, 04:48 AM   #3
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Well, I tried AB's recipe adapted to cherry, at 1/4 scale. So I used 1.5 oz cherry syrup (instead of sugar and ginger) mixed with 1 3/4 cups water and 1/32 tsp yeast... Okay I eyed it on that part. Anyway, into a plastic bottle, shake shake shake, forget about it for 48 hours.

It got all fizzy, that was nice... Tasted like seltzer water, maybe a hint of cherry, kindof. Not sweet either.

I guess the yeast ate all the sugar, and flavor. I'd think maybe more syrup next time... But I'd be more worried that the yeast would just eat twice as much and blow the cap off my bottle.

Any thoughts anyone?

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Old 06-25-2013, 05:06 AM   #4
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Yeast won't eat much of the sugar at all. Bear in mind that AB's recipe is pretty light on sugar and a little ginger goes a long way. Try it again with much more syrup or less water.

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Old 06-25-2013, 07:36 AM   #5
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Add more syrup and check on it after 24 hours. Check every 12 or so after that and I can almost guarantee no bombs.

In reality the 48 hours should be fine and moving it to the fridge after that should slow down the yeast enough that just drinking the soda will eliminate the threat of bombs. If you felt so inclined you could splurge on a tap-a-draft setup and force carb with it. I have just done so with skeeter per and it worked like a champ.

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Old 06-26-2013, 02:30 PM   #6
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Alton brown’s recipe for ginger ale is wonderful.

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Old 06-30-2013, 04:04 PM   #7
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Reading this post made me try some cherry soda.. I took about 10 or so maraschino cherries , blended them and 3 or 4 tablespoons of its syrup and added to 20oz cold iced water and carbonated (forced). Cherry soda is now in a close running with my all time favorite, birch beer..

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Old 06-30-2013, 10:57 PM   #8
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Marachino cherries may taste good, but are a ghastly unnatural product... They are severely bleached to remove virtually all of their color and flavor, then re-infused with fake color and bitter almond extract flavoring. http://cocktails.about.com/gi/o.htm?.../ucm074535.htm

I am not exaggerating or overly concerned about "what's natural". I don't like the organic or natural foods movement. It's just a case of being logical... consider going directly to the source of almost all cherry flavor that you buy... bitter almond extract. Cherry flesh doesn't even taste much like "cherry"... they get their weak flavor from infusion from the pit, which is chemically identical but less concentrated than bitter almond pits. Natural cherry flesh is just a tease of what is really in the pit, as you can tell from the disappointment of natural cherry cider.

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Old 07-01-2013, 06:11 AM   #9
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Quote:
Originally Posted by Kayvon View Post
Yeast won't eat much of the sugar at all. Bear in mind that AB's recipe is pretty light on sugar and a little ginger goes a long way. Try it again with much more syrup or less water.
Can you explain why you believe yeast will not eat much of the sugar when making soda? When I look at AB's recipe, http://www.foodnetwork.com/recipes/a...ipe/index.html uses active dry yeast and from experience it will take a soda to dry-as-bone if you allow it to ferment long enough. Do you have a technique for preventing yeast from using all the available sugar?
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Old 07-01-2013, 06:54 PM   #10
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Quote:
Originally Posted by daft

I am not exaggerating or overly concerned about "what's natural". I don't like the organic or natural foods movement. It's just a case of being logical... consider going directly to the source of almost all cherry flavor that you buy... bitter almond extract. Cherry flesh doesn't even taste much like "cherry"... they get their weak flavor from infusion from the pit, which is chemically identical but less concentrated than bitter almond pits. Natural cherry flesh is just a tease of what is really in the pit, as you can tell from the disappointment of natural cherry cider.
That explains a bit. I saw a cherry jelly recipe once that called for saving the cherry pits, breaking them open with a hammer, and then infusing the "cherry kernels" into the juice while it cooked. Never knew why it would ask to do that.
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