What is your favorite yeast for soda ?

highdesertdreams · 02-23-2011, 03:09 PM

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

commonsenseman · 02-23-2011, 03:37 PM

I'm interested to know as well, I was just gonna use the cheap muntons stuff.....

mgc · 02-23-2011, 04:58 PM

Me three.

cfonnes · 02-23-2011, 05:22 PM

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.

kyleaubu · 02-26-2011, 04:21 AM

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.

Stout-n-Braggot · 02-26-2011, 04:32 AM

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.

highdesertdreams · 03-02-2011, 01:01 PM

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

**Yooper** · 03-02-2011, 01:09 PM

I like Red Star Champagne yeast the best- it's neutral and doesn't leave a yeasty flavor behind.

mgc · 03-02-2011, 01:11 PM

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.

**Yooper** · 03-02-2011, 01:12 PM

Quote:

Originally Posted by mgc

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.