Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > Yeast
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Old 09-01-2009, 08:59 PM   #11
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has anyone ever used Dry ice to carbonate with?

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Old 09-02-2009, 05:49 PM   #12
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I have, but not in a bottle or other closed container. For family picnics we used to mix up root beer in a 5 gallon cooler, then drop in a chunk of dry ice. It would stay acceptably carbonated for an hour or two but eventually go flat.

I think the pressure would be too hard to control in a bottle. Maybe in a keg with a bleeder valve, but you'd still need a tank to push it out so it would be kind of pointless.

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Old 10-12-2009, 09:34 AM   #13
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I also, have a question about yeast. I'm using Red Star champagne yeast to brew root beer. The problem is that it never seems to carbonate. How much do you usually put into a 2 liter bottle and about how long does it take to finish carbonating? Thanks.
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Old 11-30-2009, 04:13 AM   #14
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This summer, I made a ginger ale and captured wild yeast. I took a small tomato from my garden and set it in a jar filled with water on my kitchen counter. After a few days, I added a couple of tablespoons of DME and let it set for a few more days. I strained it before pitching. It worked slowly, like I thought it would. It took a week to carbonate at room temp and about a month at refrigerator. It smelled pretty funny when pitched, but the ginger ale tasted really good when fully carbed.
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Old 11-30-2009, 03:11 PM   #15
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Almost any wine yeast works well. One of the LHBSs is in the corner of a winery supply place and they have wine yeast for 50 cents.

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