jwynia
Well-Known Member
I've recently started brewing my own cider and graff and am enjoying that and would like to branch out into soda as well. I made a batch of ginger ale tonight according to the pretty basic recipe into a growler and, if that goes well, will probably make more. However, what I'm really after ties into a household-level addiction.
We drink a LOT of diet soda in our house, nearly all of it root beer. I'd love to replace a large chunk of that with homebrew diet root beer. At the moment, I have no plans to add any CO2 tank setup, so I'm looking for ratios to make "foolproof" homebrew diet root beer that won't lead to bottle bombs.
For sweetening, I'll be using stevia powder, which I already use to make my own diet sweet tea for most of the summer. So, what I'm trying to figure out is exactly how much sugar to add to the batches to just get the right amount of carbonation and then have the sugar run out.
Am I right in looking at carbonation calculators like this one:
http://hbd.org/cgi-bin/recipator/brew/widgets/bp.html
and putting in 4 volumes of CO2, my room temp and the volume of soda to get the amount of sugar to carbonate and then starve off the yeast?
So, for a 2L bottle of stevia-sweetened soda, at 68F, to get to 4x CO2, I'd use 0.846 oz of sucrose?
And, once that sits for a few days, all of that sugar will be gone and the bottles will stabilize and no longer ferment?
While I intend to refrigerate, and would obviously still need to deal with spoilage issues, am I right in thinking I could leave them sit out at room temperature without risk of explosion?
I believe the science says so, but want a bit more confirmation that I'm on the right track. Thoughts?
We drink a LOT of diet soda in our house, nearly all of it root beer. I'd love to replace a large chunk of that with homebrew diet root beer. At the moment, I have no plans to add any CO2 tank setup, so I'm looking for ratios to make "foolproof" homebrew diet root beer that won't lead to bottle bombs.
For sweetening, I'll be using stevia powder, which I already use to make my own diet sweet tea for most of the summer. So, what I'm trying to figure out is exactly how much sugar to add to the batches to just get the right amount of carbonation and then have the sugar run out.
Am I right in looking at carbonation calculators like this one:
http://hbd.org/cgi-bin/recipator/brew/widgets/bp.html
and putting in 4 volumes of CO2, my room temp and the volume of soda to get the amount of sugar to carbonate and then starve off the yeast?
So, for a 2L bottle of stevia-sweetened soda, at 68F, to get to 4x CO2, I'd use 0.846 oz of sucrose?
And, once that sits for a few days, all of that sugar will be gone and the bottles will stabilize and no longer ferment?
While I intend to refrigerate, and would obviously still need to deal with spoilage issues, am I right in thinking I could leave them sit out at room temperature without risk of explosion?
I believe the science says so, but want a bit more confirmation that I'm on the right track. Thoughts?