(Excerpt taken from the Savannah Morning News; Savannah, GA.)
Making soda is almost as easy as drinking it
Here are some tips:
HOW MUCH TIME
From mixing to bottling, a 4-gallon batch of soda takes approximately 90 minutes to make, said Peter Quails, manager of Beer Essentials, a Lakewood, Wash., store that sells soda-making supplies.
EQUIPMENT
A food-grade bucket for mixing, preferably larger than your batch size. Quails recommends a 6-gallon bucket for a 4-gallon batch. You’ll also need a thermometer, sanitized bottles, a bottlebrush, and bottle caps and capper. Reusable glass bottles are eco-friendly and authentic, but plastic may be a safer bet for first-time soda-makers. Overly carbonated bottles can explode.
Choose thick glass bottles.
STARTS WITH WATER
“We recommend that you use filtered water from the tap or store-bought drinking water,” Quails said. “The reason is that public water has chlorine in it and that may add an adverse flavor to your soda.”
FLAVORS
Many flavors of commercial soda extracts are available at home-brew supply stores and from online vendors, including: cola, root beer, sarsaparilla, ginger ale, birch beer, passion fruit, orange and grape.
SWEETEN UP
Artisan soda makers are sweet on pure cane sugar, but many use honey or a combination of sugar and honey. If you’re trying to cut calories by mixing artificial sweetener with sugar, use enough sugar to carbonate the soda - about a 1-to-1 ratio - as sugar is necessary to feed the yeast, which fuels carbonation.
COOL IT
After heating sugar and water to make syrup, Don Spencer, brewer at Silverdale’s Silver City Restaurant and Brewery, recommends cooling the syrup to room temperature. “If you try to throw ginger extract into something that hot, all the very important essential aromas evaporate off.
“If you can smell ginger, that’s not good because that means all that good stuff is going into the air and not staying in the soda.”
YEAST
Ale and champagne yeast are most often used to carbonate soda, but bread yeast works if you’re not up for a trip to the home-brew supply store.
Nutritional yeast won’t work because its yeast cells are not active. Lager yeast can over-carbonate soda.
ALCOHOL
While soda is a soft drink, yeast fermentation does create alcohol, though negligible. “There’s hardly any alcohol,” said Spencer, the brewer. “There’s just enough for the carbonation to get going.”
SODA SOURCES
One supplier for do-it-yourself brewing is The Beer Essentials (www.thebeeressentials.com) in Lakewood, Wash., which offers soda-making supplies and extracts.
This gives us an idea…