wildschwein wrote:I was inspired enough to put on a non-alcoholic creaming soda tonight using my ginger beer plant to carbonate it. Just did a 3.75L batch. Went like this:
Added 400g of sugar, 4-5 teaspoons of imatation vanilla essence, 1 broken up stick of cassia bark, 1 and 1/2 teaspoons of citic acid, 1/2 teaspoon of cream of tartar, and 2 heaped tablespoons of dried dark malt extract to 1.5L of boiling water. Left it to steep for 30 minutes. Then strained out the cassia bark and topped up to 3.6L with cold water. Decanted evenly amongst three 1.25L soft drink bottles and then added some of my GB plant (you could use dried brewer's yeast instead) to each bottle. About 150mls of the plant in total. Capped the bottles straight away to carb up overnight before putting in the fridge tommorrow morning. This plant is now really potent and my last batch of GB was a savage carbonater that needed constant pressure releases even after beeing put in the fridge. This was probably a result of adding 100g of light dried malt extract to the sugar content of the batch. Very bad idea because the yeasts in the plant liked it a bit too much. Looking foward to this creaming soda though. Thanks for the inspiration KEG.
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