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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > What is your favorite yeast for soda ?
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Old 02-23-2011, 04:09 PM   #1
highdesertdreams
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Default What is your favorite yeast for soda ?

I'd appreciate input from experienced brewers about their favorite brand/variety of yeast for soda ... and why it's a favorite.

I'm a newbie so I don't really KNOW what I want, but among other features I'm seeking a yeast that imparts very little if any yeasty flavor to my sodabrews.

Thanks in advance,
Frank in AZ

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Old 02-23-2011, 04:37 PM   #2
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I'm interested to know as well, I was just gonna use the cheap muntons stuff.....

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Old 02-23-2011, 05:58 PM   #3
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Me three.

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Old 02-23-2011, 06:22 PM   #4
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I make a ginger ale that I leave out side to catch wild yeast for couple of days. Then I keg it carbonate and drink without letting it ferment any more.

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Old 02-26-2011, 05:21 AM   #5
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I just bottled some root beer and used Saflager S-23 cause its what I had. I'll let you know in a week or so how it turned out.

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Old 02-26-2011, 05:32 AM   #6
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I have some wild yeast harvested from partially fermented honey, it carbonates soda wonderfully, but very slowly.
If i do a large batch of soda i use Pasteur champagne yeast, but for most of my special small recipes i use the wild stuff.

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Old 03-02-2011, 02:01 PM   #7
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We tried SAFALE US-05 Dry Ale Yeast on our last batch of herbal sodas.

1/2 tsp. yeast and 2 C. sugar-per-gallon of sodabrew.

We liked it better than RedStar Champagne yeast and a LOT better than bread yeast <g>.

The SAFALE imparted very little if any yeasty flavor, carbonated nicely in 48-72 hours @ 65+/- degrees .

Frank in AZ

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Old 03-02-2011, 02:09 PM   #8
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I like Red Star Champagne yeast the best- it's neutral and doesn't leave a yeasty flavor behind.

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Old 03-02-2011, 02:11 PM   #9
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How do you leave residual sugar if you are using yeasts which ferment to 10% (sometimes upwards of 20%) ABV? Is that why it should be consumed so early compared to other brews? Sorry I have never made soda. I am typically a mead maker.

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Old 03-02-2011, 02:12 PM   #10
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Quote:
Originally Posted by mgc View Post
How do you leave residual sugar if you are using yeasts which ferment to 10% (sometimes upwards of 20%) ABV? Is that why it should be consumed so early compared to other brews? Sorry I have never made soda. I am typically a mead maker.
You stick it in the fridge when the plastic bottles feel hard. That's why it's not recommended to use glass bottles- you can't "gauge" how carbonated they are.
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