homebrew soda

[Clarence]

ok it's my first time making soda. I followed the directions, but the but the yeast dosn't seam to be making the CO2. the plastic jugs it is in is not hard to the tuch. the soda temp is 69f should be hot enough. anyone know what I should be expecting here.

thank yeah all
clarence

[Shamrock1121]

Sounds like you may need to check your yeast for activity. If you are using bakers' yeast (active dry yeast), take a 1 cup glass measuring cup and fill it to the 1/4 c. line with warm water (105°-115°F). Add 1/4 t. sugar and 1/2 t. active dry yeast and let it sit for 10 minutes. If the contents are up to the 1/2 c. mark, your yeast is good and active.

If you are using yeast from a bulk package amount, it's good to test it from time to time for activity level. Keep yeast in the freezer in an air-tight container for longest storage life. If you use it weekly, it's okay to keep a user-friendly amount in the refrigerator - never at room temperature for any length of time.

Do not allow yeast to remain open to the moisture in the air. Measure the amount of yeast you need, then close the yeast back up. The moisture from a hot/humid kitchen can actually start the yeast into "action", and if that happens often enough (left open for a prolong period of time in humid conditions), it will affect it's activity level. Always add yeast to water, not water to yeast. Dumping water onto yeast can actually kill some of them.

If your yeast is active, then perhaps you proofed it in water that was too hot and killed the yeast, or too cold and didn't activate it. Place 1 c. warm water in a 1 c. glass measuring cup and check the temperature with an instant read thermometer. It should be between 105°-115°F. THEN take from the 1 c. amount the amount you need for proofing your yeast. It's easier, and more accurate, to check the temperature of a larger amount of water - then pour off what you need.

My book says the overall temperature of the liquid in the jug should be between 70°-76°F. Once again, check your water temperature with an instant read thermometer.

Information from: Homemade Root Beer, Soda & Pop - by Stephen Cresswell.

Hope there's something there you can find helpful.

-Karen

[kawalekm]

Hello Clarence
As an alternative, you might want to try dry ice. I've carbonated drinks that way. Try a pea sized chunk for a 16oz bottle, and maybe a cherry sized chuck for a 2 liter bottle. Be ready to cap INSTANTLY after dropping in the pellet, because the dry ice will cause an overflow of foam. I used this for a variety of drinks, even once draining the remnants of a beer keg into 2 liter bottles.
Michael