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- Oct 7, 2012
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Anyone here making soda using yeast for carbonation?
Ultimately I'd like to get a setup where I can force carb sodas, but for now I'm using yeast. My question is what yeast should I be using? For my last few batches I've used champagne yeast. They've had what I can only describe as an off flavor (especially on the belch) reminiscent of paint thinner or nail polish remover. With my most recent ginger ale/beer, that flavor is almost over the top. It's still drinkable, but not particularly pleasant. I want to avoid this off flavor in the future, but would still like to go the natural carb route until I can piece together a CO2 system.
Anyone have any thoughts? They'd be much appreciated...
Ultimately I'd like to get a setup where I can force carb sodas, but for now I'm using yeast. My question is what yeast should I be using? For my last few batches I've used champagne yeast. They've had what I can only describe as an off flavor (especially on the belch) reminiscent of paint thinner or nail polish remover. With my most recent ginger ale/beer, that flavor is almost over the top. It's still drinkable, but not particularly pleasant. I want to avoid this off flavor in the future, but would still like to go the natural carb route until I can piece together a CO2 system.
Anyone have any thoughts? They'd be much appreciated...