After tracking down a 2 liter bottle and all the fixins I happily went about concocting my own version.One thing changed from the recipe was instead of using sugar I replaced it with Splenda. Normally for everything else I've replaced table sugar with Splenda, the switch has worked. Apparently not so with carbonating beverages. When the cap came off there was a bare hint of a fizz. :(
I have surmised either the yeast didn't like the sucolose. Or my yeasties are dead.
Ever the mad scientist, I will try again. This time using table sugar.
The flavoring base and the drink taste great. I'm just sans fizz.
16 comments:
Yeast is a one-celled fungus that converts sugar and starch into carbon dioxide bubbles and alcohol. No sugar=no bubbles, HomeEcon 101.
Whoever you are, I would have nice to have a name since you left such a smartypants reply.
I know how yeast convert sugar to starch. I KNOW you can use honey and barley malt was well as table sugar to feed them.
I've been using Splenda for years with yeast doughs with excellent results.
I was experimenting with this to see if it WOULD work.
And that would be more like things you learn in science class not home-ec
AB is a favorite of mine, too. I had been dying to try this recipe, which is how I came across your blog. (I was looking for someone who had made it already) My ginger ale will be ready tomorrow afternoon. (Monday the 26th) I followed the recipe exactly, yet my hubby (who is a successful home beer brewer) assures me there will be no carbonation, (at least not like a "real" soda) in this recipe, the fizz you hear is just the built up air in bottle releasing.In order to get "real" carbonation, you have to do something special...I don't even know what exactly, I tend to tune him out after he blathers on too long.... Now I am not sure he is right, I rather hope he is mistaken. Anyhow, I will let you know how it turns out. I sure would like to prove him wrong... And when your 2nd attempt is done, be sure to keep us posted on the results.
PS. I am not the one who posted the somewhat snotty 1st comment. I am just curious as all heck too see how this stuff turns out for other people. I don't think we will get fizz, but remain hopeful!
Thanks 2nd Anon ;) Don't be afraid to leave some type of name. I'm nice.
My mom asked me about if that was what soda companies do, I told her they use carbonated water. I was wondering how this would be different from "real soda."
Do report back! :)
Yeah, I was also suspicious of the yeast+sugar in water = carbonation. But I suspect any rise you were getting with yeast doughs and Splenda was from the sugars and starches in the flour that the yeasties were eating. The sugar only helps them go into hyperdrive. But only Splenda like you did with this recipe with nothing else for them to eat = no burps.
Second anon - what are the special beer tricks for carbonation? Curious minds want to know!
I had no idea you could make homemade ginger ale. Neat. Even though it didn't work out so well this time, I'm sure it will be great next time.
Thanks AB and Mise En Place.
Well, mine was definetley not good eats/drinks. I am happy to report I did have a certain level of fizz...not like a Coke, but it had some effervescence, bubbles climbing up the side of the glass. Unfortunatley, the taste was wrong, wrong. I had to dump it out. Issue might have been that I did not rinse the bottle well enough, possible soap or some type of contanimation?? Does anyone else have any ideas? My ginger syrup was spot on, so it had to happen in the bottle. I will try it again one of these days. Next time I am going to borrow Hubby's glass brewing equipment. I will skip anything plastic or not sanitized.
ELI: I am told that in order to get carbonation like a "normal" soda, you need a Co2 cartridge or tank and some type of contraption to dispense the soda.
Ann (2nd anon)
Anon2,
Thanks for the update! Sorry to hear the taste was off. :( Mine tastes great, drinking some right now. Its more like those flavored waters. ;)
I will be trying with sugar since it does make some fizz. :)
Hey! Try not to shake the bottle much or get the sludge in your cup. The ginger flavor will be much cleaner. Actually, the reason why soda bottles are shaped the way they are is to keep the yeasty sludge from sliding into your glass. At least that's what I've read. Better luck next time!
Hi ABfan,
Thanks for the tip.
:)
Hello Everyone,
I too have tried this recipe, but it seems I was rather more successful! Mine was super delicious, and even my BF who is not impressed by ginger ale was caught sneaking a glass.
Sad to hear about it not working with Splenda, I was going to try that next since I don't usually drink beverages with sugar in them (even my coffee!). Maybe your yeasties were not working Lisa (may I be so familiar to use your first name?)?
I'm going to brew up another batch tonight, and try and keep one batch for drinking while one is fermenting.
I'd love to hear how your sugar batch works!
--Jeni
Hey Jeni!
Yes, you may call me Lisa :) I'm not formal or anything.
I was reading up on Splenda. Seems it has absolutely nothing for the yeasties to munch on, so that's the problem. I'm wondering if a 1/2 sugar 1/2 Splenda will give them enought to munch on. lol I wanted to make it sugar-free for my mom because she's a diabetic and loves ginger ale.
But I'll prob go with all sugar just to get it to work.
Even though mine is flat, it IS tasty!
You might like this comic about Splenda...
LOL :)
Thanks!
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