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Old 07-21-2013, 12:36 AM   #11
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Originally Posted by jak1010 View Post
Thanks... I was going to buy this but I didn't see the big deal of a kit that has sugar, champagne yeast and flavorings when I have that stuff here.

Well if you keg, you can force carb?

I agree on the whole not buying the kit, if you have the flavorings in other forms, although honestly that is just flavor, you still need to provide sugar, yeast, etc.

I've made these and not tasted alcholic flavors, either they were masked, or they were not signifigant. My rought math gives a change of about 4 to 5 points of gravity (based on 1/8th cup used for carbing).

I don't know how much of this makes for alcohol though. If aerated, some of the sucrose is going to break down to water and co2. But if all 4 points become alcohol, it is like .5% abv



 
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Old 07-21-2013, 01:31 AM   #13
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Just checked it out...I've made this before and used an airlock for the first 10 days. Based on gravity readings it was about 7% abv. I then usedcorn sugar to bottle carb and turned out good. I guess if you just cap instead of using an airlock, the production of alcohol is limited.

Thanks Yooper, I've enjoyed making your recipes for the last few years.
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Old 07-21-2013, 01:54 AM   #14
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Quote:
Originally Posted by jak1010 View Post
Just checked it out...I've made this before and used an airlock for the first 10 days. Based on gravity readings it was about 7% abv. I then usedcorn sugar to bottle carb and turned out good. I guess if you just cap instead of using an airlock, the production of alcohol is limited.

Thanks Yooper, I've enjoyed making your recipes for the last few years.
It's not the capping that controls the alcohol production- it's sticking the soda in the fridge as soon as it's carbed up enough, so that the yeast goes dormant and stops fermenting. If you don't stick it in the fridge, the bottles WILL blow up as the yeast will keep working.

I'm glad you've found a few recipes you like- that's great to hear!
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Old 07-21-2013, 02:14 AM   #15
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You got me thinking now, I guess if you had kegging equipment you could just pour some grape juice in a keg and force carb it.
Sounds like a good enough excuse to buy kegging stuff anyway lol
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Old 07-21-2013, 02:18 AM   #16
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You got me thinking now, I guess if you had kegging equipment you could just pour some grape juice in a keg and force carb it.
Sounds like a good enough excuse to buy kegging stuff anyway lol
Yep. Or, simply water. Lots of people like carbonated water and add flavors or a slice of lemon.

You can force carb kool-aid or Crystal Light if you want. You can make no-sugar soda, or whatever you want. I did hear about someone carbonating milk for their kids, but that sounded really gross to me!
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Old 07-24-2013, 12:07 AM   #17
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Talking to somebody at work about this and, they were able to tell me that what I ended up making is something called Sima. I didn't know it because it was just something I threw together in the spur of the moment when my neice was here. I goolgled Sima and was surprisedto see that it's a common May drink in Finland.

I love learning new things in this manner...
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Old 08-04-2013, 12:01 AM   #18
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Been 15 days and this stuff is still actively fermenting. Not sure what to expect when it's done. Any guesses?
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Old 08-06-2013, 01:40 PM   #19
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A headache?
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Old 08-07-2013, 01:40 AM   #20
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A headache?
I think you're right. The balloon I had on it just deflated. I'm going to let it sit for a week, let it clear and then siphon it off the lees. See what happens.


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