Making Soda at Home by Jeremy Butler

Author:Jeremy Butler
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2014-06-12T04:00:00+00:00

FOR THE SYRUP AND SELTZER METHOD Chill the syrup and add to carbonated water.

FOR STRAIGHT CARBONATION Chill the mixture before adding it to the keg or carbonator of your choice.

FOR FERMENTATION Hydrate the yeast in 1/4 cup (60 ml) or less of warm water. Add the hydrated yeast to the mixture after it has cooled to 10 to 15°F (5.5 to 8°C) above room temperature. Stir in the yeast nutrient. Mix well and then bottle.

YIELD 1 GALLON (3.8 L)

TECHNIQUE

FLAVOR BASES WITH ESSENTIAL OILS

Making a flavor base using essential oils is one alternative to using artificial extracts. The key is finding a carrier that the oils will dissolve into so that they will stay dissolved in the finished beverage. One option is to add the drops of oils to a small amount of alcohol. The other is to use an emulsifier such as gum arabic to make them water soluble.

1. Using a handheld mixer, make a slurry of the gum arabic by slowly adding it to the water while mixing. (A)

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