Post/Get Soda Recipes Here
Since there's no recipe database for sodas, I thought we could all pitch in and start adding our tried and tested soda recipes to this thread...if enough recipes are added I'm sure we could talk someone into making it sticky.
Here's what I have for tried and tested recipes:
1 gallon water
1-1/2 cups molasses
1 tsp. dry yeast
1/2 ounce each of hops, dried burdock, yellow dock, sarsaparilla, dandelion, sassafras and spikenard roots
Wash the herbs and bruise them thoroughly with a potato masher or pastry blender. Cover with the water, bring to a boil and simmer for 20 minutes over low heat. Strain into a large crock. Add the molasses and cool to lukewarm.
When the mixture is lukewarm, add 1 teaspoon dry yeast and stir. Cover the crock with a cloth and put it in a warm, draft-free place 70-80 degrees F. After 2 hours, pour into clean bottles to within 1/2 inch of the tops. Cap with capper and metal caps, but not corks. Place the capped bottles on their sides in a warm and draft-free spot (70-80 degrees F) for 5 days, then set upright in a cool place. The root beer will be ready to drink
in 10 days, but will keep for the whole summer.
2 gallons of water
2 ounces of ginger root, thinly sliced and bruised with the back of a knife
4 cups of light raw sugar
1/4 cup lemon juice
1 tablespoon cream of tartar
1 cup liquid homemade yeast or 1 yeast cake dissolved in a cup of warm water
Combine in a large pot the ginger, sugar, lemon juice, cream of tartar, yeast and water. Let the mixture stand in a warm place for 24 hours. Line a funnel with cheesecloth and strain the liquid into two clean gallon jugs. Cover them tightly and let them stand overnight. Chill well before drinking.
5 gallons of water
1/8 pound of hops
1/2 cup of dried, bruised ginger root
1 pound of the outer twigs of spruce fir
3 quarts of molasses
1/2 yeast cake dissolved in 1/2 cup of warm water or 1/2 cup of liquid homemade yeast
In a large kettle combine the water, hops, ginger root and spruce fir twigs. Boil together until all the hops sink to the bottom of the kettle. Strain into a large crock and stir in the molasses. After this has cooled add the yeast. Cover and leave to set for 48 hours. Then bottle, cap and leave in a warm place(70-75 degrees F) for 5 days. It will now be ready to drink. Store upright in a cool place.
2 Liters hot water
1/2 cup brown sugar
1/2 cup unsweetened cocoa powder
1 Tbsp vanilla extract
1 tsp ground cinnamon
1/4 tsp fleischmann's active dry bread yeast
Combine all ingredients except yeast, stir to blend. When slightly warmer than room temperature, add yeast, shake, and bottle. For an extra kick, you can also add 1 Tbsp of instant coffee to the mix, just be careful when opening the bottle the first time as it may foam up rapidly.
I do a really simple ginger ale.
2 tbsp Fresh ginger grated
1 cup sugar
a 2 litre soda bottle
Grate two tablespoons of ginger and be sure to keep the liquid that leaks out, put in a 2 litre plastic bottle. make a syrup of the sugar, pour that on top of the ginger root. Fill with water and sprinkle in a pinch of dried yeast.
I then put that in the hot press with the clothes for a day or two until the bottle is very hard, then put it in the fridge.
Do we let it age at room temp. then move to the fridge?
How long does it keep?
Thanks The Blow Leprechaun,
I have been doing some reading and thought that was how to do it but just wanted to check with the seasoned soda makers.
As for how long it lasts,I assume then from what you said it will last just as long if not longer then commercial made sodas?and that opened bottles wont last long at all?
I ask because if I were to bottle in a 2 liter bottle I had better get to drinking or else lose a good portion of the soda as it will get stale.
I've found you can have an open bottle as long as an open bottle of commercial, if not a bit longer as it's still active in my case and not force carbed.
One of the advantages to homemade soda with live yeast over commercial beer is if you leave it open and it gets flat, you can just pull it out of the fridge and let it sit at room temperature again until it carbs back up.
You'll get a little more trace alcohol and yeast flavor, and a little less sugar doing this, but hey, it beats flat soda.
The several months old soda I was referring to hadn't been open, it had just been sitting in my fridge for something like 3-4 months before I got around to drinking it.
you can also post them in the Soda Jerks group
just make sure you put "Recipe - " at the beginning of the thread title and mind your manners...
everyone is welcome
Thanks for the help EoinMag and The Blow Leprechaun. Its much Appreciated.
I tried the Chocolate Soda and to be honest it wont be made again,in fact I think I will be pouring out the remainder :(
Its just not my cup of Tea or should I say Soda.
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