yeast volume for Soda

[Gunfighter04]

I tried my first crack at soda. Birch beer extract. used a tbsp of extract, about 2 1/2 cups of sugar dissolved, mixed into a 1gal glass bottle and topped it off with warm water. I started a packet of bakers yeast into a pint sized mixture of sugar water, and let it start overnight (shook it a few times to aerate.

I added about half of the yeast to the bottle then split it into 2 2 liter plastic bottles and let it set out about 5 days.

It carbonated well so I stuck it in the fridge. Now for my question.

it tastes a bit weak, so I'll up the extract/sugar a bit, but it has a noticeable yeast taste/smell. Did I use too much? Do I have to wait for the yeast to fall out?

 

[highdesertdreams]

I'm no expert but ... you might try LESS bakers yeast or better yet use ale yeast or champagne yeast. We got champagne yeast at a beerbrew supply store in Prescott.

1/2 tsp. yeast per gallon of 110 degree sodabrew has worked for us.

We've gotten respectable carbonation and low/no yeast taste after 3 days brewing at 60-70 degrees in plastic bottles.

Good luck,
Frank in AZ.

 

[Yooper]

I'd say that using champagne yeast, rather than baker's yeast, is a great idea. It's very neutral flavored, and the yeast that I use most often.

 

[Gunfighter04]

My intention was to use champagne yeast, I had washed some from a previous batch of "Pear Brandy" but it didn't seem to be active after I pulled it out of the fridge. Bakers yeast was all I had. Now I have something I can chalk up to a learning experience.

Thanks guys

 

[Iowacity]

I make quite a bit of ginger ale, and use use only about 1/8 tsp of champagne yeast for 2 gallons of water and 3-4 cups of sugar. Bottled in 12-oz glass bottles, it carbonates well in 48 hours. I think you could cut back quite a bit.