Stelmica said:we used a 16 o z. bottle, that was a fresh bottle of drinking water.
1. 1/4 cup of sugar
2. One eight of a tsp of Fleischmanns Yeast
3. shake it
4. add water half way
5.add a 1/4 tbsp of McCormick Root Beer Concentrate
6. shake it until dissolved
Fill bottle with bottled water.
7.put cap on.
I made this test bottle and it still came out bad, what am I doing wrong??
Bad sulfur smell..
I've got the same sulfur smell in my root beer. I also used Flieshmans yeast from the grocery store. Only I made 4 gallons of it!
Does anyone know if this will go away with aging?
I used bottled spring water, clean and sanitized beer bottles (sanitized with an iodine type sanitizer) regular white granulated sugar from the store.
The extract was an old bottle of rainbows "homebrew" stuff. Probably 6-8 years old.
Thanks in advance:
Bob
I've read that you should use ale yeast for fermentation. The reason you don't want to use champagne yeast is that champagne yeast has been developed to live at much higher pressures than ale yeast and your root beer can continue fermenting until the bottles explode. Although this *can* also happen with ale yeast, it is very rare and the conditions have to be just right (including glass of less than the best quality).
homemak said:Is it safe to drink?
The best yeast I've found for soda is champagne yeast- either Lalvin's EC-1118 or RedStar's Pasteur Champagne. A little spoonful is enough, and it's very neutral tasting.
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