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Old 05-08-2010, 04:42 AM   #1
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Default No carbonation in root beer! Help!

I tried my hand at making some Saspirilla last week. I used an extract that I bought at the place I buy my beer brewing supplies. I also used some champagne yeast that the store recommended. I mixed it all up and filled two, two liter bottles with it. 6 days later, there is very little carbonation. I'm guessing that I might have killed the yeast somehow?

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Old 05-08-2010, 01:46 PM   #2
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What kind of sugar did you use? I used plain old bottling sugar (corn sugar) from my LHBS and had the same problem with root beer and orange soda!!! I'm going nuts. My nephews got a soda making setup from good ol' Uncle Jeff (me) for Christmas and I have felt crappy we have had such bad luck! FTR I have NEVER had a fermentation/carb problem with beer or mead.

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Old 05-08-2010, 01:57 PM   #3
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A couple of things you can check. One, check the ingredient list on the extract to make sure there isn't any sodium benzoate or sorbate.

Secondly, make sure the bottles are at least kept at 70 degrees, or higher.

Third, check the lids! I had some soda bottles that leaked out my carbonation around the cap.

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Old 05-08-2010, 03:08 PM   #4
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Thanks Yoop, I'll double check the caps and give a few days. Last ditch is to try again, but at least I know The sugar is not the problem!!

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Old 05-08-2010, 07:23 PM   #5
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I used regular, granulated sugar in mine. Also, I checked my extract and it has sodium benzoate in it. How could that affect it and why? My caps are nice and tight.

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Old 05-08-2010, 07:34 PM   #6
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Quote:
Originally Posted by KC10Chief View Post
I checked my extract and it has sodium benzoate in it. How could that affect it and why?
Sodium Benzoate
Quote:
Sodium benzoate is a preservative. It is bacteriostatic and fungistatic under acidic conditions.
Yeast are a fungi. It inhibits their metabolism.
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Old 05-08-2010, 07:37 PM   #7
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Right- sodium benzoate is a preservative. It stops it from fermenting. I think you got extract designed for force carbers.

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Old 05-09-2010, 06:42 AM   #8
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Right- sodium benzoate is a preservative. It stops it from fermenting. I think you got extract designed for force carbers.
That's odd. The instructions that came with the extract, say to add yeast and let it sit at room temperature for 4 to 6 days. Definitely not for forced carbonation. I'm making another batch. We'll see what happens.
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Old 05-09-2010, 12:25 PM   #9
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That's odd. The instructions that came with the extract, say to add yeast and let it sit at room temperature for 4 to 6 days. Definitely not for forced carbonation. I'm making another batch. We'll see what happens.
Maybe it's a small amount of benzoate, so that you can "overwhelm" the soda with yeast and it'll still carb up. My Sprecher soda says right on it to "carbonate" but doesn't say to use yeast since it has dsoium benzoate on it. The catalogues say that it's only for force carbing.

Maybe it would work if you added the ingredients, and the yeast and let it go for an hour or so, then added the root beer extract. If the yeast had a chance to reproduce without the benzoate, maybe it'd have a better chance. I don't know- that's pure speculation on my part.
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Old 05-10-2010, 11:38 PM   #10
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Stick with it and you'll get carbonation. It took me several tries with soda, and I honestly don't know why. And I certainly never opened one and had it come spewing out like I'd read about. Even now that I'm force carbing @40psi I don't seem to be getting tons of pop, even though I'm happy with the carbonation now at least. Unforetunately for me, once I got natural carbonation it always took 1-2 weeks, and the yeasty flavor and smell was always way too strong for me once it was finished. I literally just couldn't drink it even after I'd got a batch I considered to taste pretty decent. If all else fails get a carbonator cap and a handheld injector - As a kid I would have appreciated the science/fun behind that more than doing it natural anyway

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