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Old 08-28-2013, 03:30 PM   #41
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Originally Posted by Crazy8 View Post
Here is the recipe I have been developing and right now its great. I may make some minor changes but it is good where it stands right now.

The place where I have been getting my supplies and have great prices is www.herbco.com

Good luck and lets us know how it all turns out for you.
Quick question, you mentioned your ingredients weren't in powder form for the most part. I see on herbo.com that sarsaparilla root is either cut and sifted or in powder form. Things like the roots would be cut and sifted then strained, right?

Also, do you ever add that maltodextrin?
Thanks!

 
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Old 08-28-2013, 04:15 PM   #42
Crazy8
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Originally Posted by Hello View Post
Quick question, you mentioned your ingredients weren't in powder form for the most part. I see on herbo.com that sarsaparilla root is either cut and sifted or in powder form. Things like the roots would be cut and sifted then strained, right?

Also, do you ever add that maltodextrin?
Thanks!
Yes I get the root bits (Cut and sifted), not powder. So thats what I would recommend using. I have never tried powder, but I feel the root pieces would be easier to work with.

I do use maltodextrin.

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Old 08-28-2013, 08:13 PM   #43
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Yes I get the root bits (Cut and sifted), not powder. So thats what I would recommend using. I have never tried powder, but I feel the root pieces would be easier to work with.

I do use maltodextrin.
Awesome, thank you. How much maltodextrin do you use in your recipe? It is likely one I will try.

 
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Old 08-28-2013, 09:05 PM   #44
Crazy8
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Awesome, thank you. How much maltodextrin do you use in your recipe? It is likely one I will try.
I use 4oz for a 3 gallon batch.

 
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Old 08-29-2013, 10:08 AM   #45
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Thank you again. :-)
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Old 09-28-2013, 09:21 PM   #46
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Hang on, crazy8, your video and an earlier post you said 4 oz. maltodextrine PER GALLON. Now you said 4 oz. for a 3 gallon batch. Which is correct?

 
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Old 09-30-2013, 01:17 PM   #47
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Hang on, crazy8, your video and an earlier post you said 4 oz. maltodextrine PER GALLON. Now you said 4 oz. for a 3 gallon batch. Which is correct?
I apologize it is actually 4oz that I use for a 3 gallon batch. However I do believe that when I very fist started I was using substantially more. I just remember it tasting awful and being way to thick. I plan on redoing some of my videos so I will be sure that gets corrected. When I wrote the "4oz/gallon" what I meant to say, and obviously makes a huge difference, was "4oz/3gallon batch" Anyway I will be sure to just write it out as "4oz for a 3 gallon batch" anyway, thanks for the catch.

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Old 10-15-2013, 05:48 PM   #48
Snow4phil
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Sep 2013
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Is the yeast added enough to give it alcohol? I am trying to find a non alcoholic recipe that I can carbonate by bottling, not kegging. Any suggestions?

 
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Old 10-15-2013, 08:01 PM   #49
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Is the yeast added enough to give it alcohol? I am trying to find a non alcoholic recipe that I can carbonate by bottling, not kegging. Any suggestions?
Well, depends how you look at it. Yeast eats sugar and then turns the sugar into CO2 and Alcohol. Alcoholic beverages, made with yeast, sit for long periods of time to increase the alcohol content. Root beer only sits for about 2-3 days. This isnt long enough to produce any substantial alcohol. Will alcohol be produced? Technically, yes. But so little its almost undetectable. I have heard that it would take 3 gallons (i believe) of root beer to even come close to the alcohol content of a single can of cheep beer. Something like that.

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Old 05-08-2014, 03:11 AM   #50
tethell
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Feb 2014
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Ya I followed the recipe exactly and iv ha a bottle bomb an all the others are so fizzy when opened the just foam out everything and nothin is left but it tastes great. Any suggestions on how I can prevent this


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