Originally Posted by TheWhitner
So... is that for Room temp? I am pretty thorough so I will be keeping a log of each batch. I also read where someone will put the bottle into the freezer (once hard enough) and wait till almost frozen then decant into other bottles and then pop them into the fridge. Any thoughts on that? Anyone... Anyone... Bueller....Bueller...
No need to put it in the freezer. Decanting into another bottle will only help to lose carbonation, just like when you open a soda bottle of coke.
When the bottles are firm, put them in the fridge to stop yeast activity. When you pour a glass, don't stir up the yeast sediment. Just pour into a glass or pitcher with one motion, stopping when the yeast sediment starts to show up. Rinse the bottle right away, otherwise it seems like that sediment hardens into moldy concrete!
I use about 1 teaspoon of Red Star Champagne yeast in 2Ls. I mix it all up in a pitcher (I like using a little maltodextrine for body) according to the directions, then add the yeast and pour into sanitized soda bottles and cap. Keep at 70+ degrees for 48-72 hours, squeezing them and sticking them in the fridge when they get hard.