First time making soda, I threw together a liter of ginger beer in two half liter soda bottles and naturally carbed with bread yeast. The bottles were rock hard in 18 hours so they're in the fridge now. The recipes I read suggested 2-3 days to be ready. I know my carb came on fast from a warm, adequate pitch of yeast and conditioning around 80F. Is there any other reason to wait a couple more days, or are the recipes I read just counting on slower bottle carbing?
Also, it's quite a light yellow in color. Is the caramel color in commercial ginger ale just a colorant, or is there something I should try next time (brown sugar? malt?) to get the color and maybe a superior product?
Also, it's quite a light yellow in color. Is the caramel color in commercial ginger ale just a colorant, or is there something I should try next time (brown sugar? malt?) to get the color and maybe a superior product?