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Old 03-27-2009, 12:24 PM   #1
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So a while back I made my first batch of homemade rootbeer. I was just following the manufacturers instructions and I just used bread yeast to carbonate it. As you can imagine, this was gross and eventually I had to just throw out the rest of the batch because it just was undrinkable. So my question is: what kind of yeast does everyone else use for bottle carbonating sodas?


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Old 03-27-2009, 12:31 PM   #2
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I like Red Star's Pasteur Champagne yeast. It's about $.79 a package, so it's cheap! Remember though that once you open a packet, if you don't use all of it (and for small batches of soda, you don't need a whole package), it doesn't last. So, don't try to save opened packages of dry yeast. Just throw the excess away, or make a bigger batch of soda!


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Old 03-28-2009, 12:32 PM   #3
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I use bread yeast because I'm cheap!

If I wanted the cleanest soda, champagne yeast is the way to go.
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Old 03-29-2009, 12:21 AM   #4
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I use Dry Coopers Ale Yeast.. About 1.50 a packet but it carbs super fast (usually with 48 hours) and I think it tastes great.
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Old 03-29-2009, 12:22 AM   #5
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Quote:
Originally Posted by YooperBrew View Post
I like Red Star's Pasteur Champagne yeast. It's about $.79 a package, so it's cheap! Remember though that once you open a packet, if you don't use all of it (and for small batches of soda, you don't need a whole package), it doesn't last. So, don't try to save opened packages of dry yeast. Just throw the excess away, or make a bigger batch of soda!
Hey Yoop-

How long does the open packet last? I had an open packet that I used for about 6 to 8 weeks and it seemed to still work.. I always rolled up the packet extra tight, wrapped it up with rubber bands and kept it in the fridge.. Is this bad?
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Old 03-29-2009, 12:27 AM   #6
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Hey Yoop-

How long does the open packet last? I had an open packet that I used for about 6 to 8 weeks and it seemed to still work.. I always rolled up the packet extra tight, wrapped it up with rubber bands and kept it in the fridge.. Is this bad?
I don't know how long it lasts- it starts to degrade right away. I can't remember the science behind it, but it has to do with oxygen once the package is opened, even if it's tightly closed again right away.

If it's worked for you, though, that's great. Maybe it's because you don't need a large amount of healthy yeast to carb up soda. You just need a few buggers to do the job.
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Old 03-29-2009, 02:06 AM   #7
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I'm not a soda brewer (they make diet Mt. Dew just fine in cans, thank you!) but wouldn't the champagne yeast chow down every last bit of sugar in the soda? Or do you throw it in the fridge to slow 'em down long enough to drink the soda?
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Old 03-29-2009, 02:19 AM   #8
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Some folks use artificial sweetners like splenda for the sweetness and sugar only for the co2.
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Old 03-29-2009, 03:11 AM   #9
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I'm not a soda brewer (they make diet Mt. Dew just fine in cans, thank you!) but wouldn't the champagne yeast chow down every last bit of sugar in the soda? Or do you throw it in the fridge to slow 'em down long enough to drink the soda?
If you do it in plastic bottles, yes, when it gets carbed you refrigerate it.
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Old 03-29-2009, 05:46 AM   #10
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Originally Posted by YooperBrew View Post
I like Red Star's Pasteur Champagne yeast. It's about $.79 a package, so it's cheap! Remember though that once you open a packet, if you don't use all of it (and for small batches of soda, you don't need a whole package), it doesn't last. So, don't try to save opened packages of dry yeast. Just throw the excess away, or make a bigger batch of soda!
Well, you could use a vacum sealer. But at less than a dollar for the yeast it's not very practical.

I do this for 500g bricks of yeast.


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