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why am i fermenting?
 
 
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gibb
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Joined: Sep 20, 2007
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Location: Baltimore, Maryland

PostPosted: Tue Sep 25, 2007 10:21 am    Post subject: why am i fermenting? Reply with quote

why am i using yeast to make my rootbeer? what is the result of simply using sugar, water and extract? also, how would i "wick up" the alcohol content? - R
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Laughingcenter
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Joined: May 09, 2007
Posts: 30

PostPosted: Sun Sep 30, 2007 6:21 pm    Post subject: Re: why am i fermenting? Reply with quote

not sure if I understand the question completely, but I'll take a stab at what I think you are asking.

Once you have all the ingredients and water combined, boiled, and cooled, you essentially have your soda. The only thing missing at that point is some CO2 in the mix to carbonate, which is what the fermentation is for. CO2 is the by-product of yeast fermentation, and when held in a trapped environment , pushes itself into the soda, usually enough for soda purposes within a few days.

If you are interested in non-fermented sodas, best bet is kegging, then you can make up your soda, toss it in the kegg, and force the CO2 into there, and you're done.
  
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gibb
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Joined: Sep 20, 2007
Posts: 5
Location: Baltimore, Maryland

PostPosted: Mon Oct 01, 2007 8:23 am    Post subject: Re: why am i fermenting? Reply with quote

hey - thanks "laughing" - your info is of great value - so:
-i'm using yeast as a way to instill carbonation which takes several days. ya know, i've had some brews sitting for a week and never got a "sparkeling" finish - what's that all about?
-also i need a "better" yeast so as not to impart a unwanted flavor.
-and with the keg method, i could do away with the yeast and "inject" co2
ok. let me ask you about "wicking up" the alcohol for more adult fun. is it just about the yeast and sugar? i assure anyone reading this that at 57 yrs and lot's of grey - i am entitled to ah little fun.

thanks for your help - R
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Laughingcenter
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PostPosted: Wed Mar 12, 2008 12:13 pm    Post subject: Re: why am i fermenting? Reply with quote

Gibb, haven't been around here in a bit, so hopefully you found the answer to your question, but I'll post since I'm in here.

-you got it. only reasons for a batch not to carbonate is poor conditions for the yeast or poor seal on the bottles. If you notice a good strong kick to it after a few weeks like that, it's probably the seal, so it effect you're fermenting then.

-yes again. I use ale yeast so that when I put it in the fridge it stops fermenting. Champagne yeast imparts less flavor, but can ferment down at refridgerator temps, so you still have the risk of exploding bottles.

-when yeast eats sugar, it makes alcohol and CO2. When making beer, or hard cider, hard soda, etc- you would leave a container open so that the CO2 can escape and the yeast doesn't get under too much pressure.
This comment is not meant for anyone under 21. I let a bottle of ginger ale sit out for a week and ferment out, but actually didn't like it. I'll have to try it w/ root beer and report back.
  
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