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Homemade Appleade

02 Feb
The cloudiness and sediment is due to the use of ale yeast.

The cloudiness and sediment is due to the use of ale yeast.

Ingredients
1l apple juice
1/2l water
1 cup sugar
brewer’s yeast
Overall this was much, much sweeter than the cola, almost as sweet as commercial products like appletise. I would recommend that anyone making their own soda avoid brewer’s yeast like the plague (particularly when 99p can get you enough champagne yeast to brew a crystal clear five gallons of soda). The brewer’s yeast, unfortunately, left an unpleasant looking sediment, as well as taking a much longer time to ferment.
There was a very strong apple taste to it, and the three experimental bottles were quickly imbibed by my assistant (pictured). Followed by the request to make some more. Since it’s so simple to make, and good apple juice can be had cheaply I’m happy to do so.
Appealing Apple Soda labelDefinitely an experiment to be repeated, with a larger batch. We’ll be looking to make a couple of gallons once the champagne yeast turns up. I would definitely recommend this to anyone with kids who’re over-fond of fizzy fruit juices – although it might be best to wait to hear the results of the second batch. Getting some more of the sugar fermented away would help this stuff.
As with all sodas it’s important to monitor the progress of fermentation. Fill at least one plastic bottle (I use plastic beer bottles personally, though I have some glass ones that will be used at some point) and put everything in the fridge once it feels solid, with only a tiny bit of give. Make sure the bottles are sealed airtight after putting the mix in, either with a bottlecapper or just reusing screwtop plastic bottles as well, since otherwise the pressure will be lost.
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2 Comments

Posted by on February 2, 2014 in Experimental, Recipe, Soda

 

Tags: , , , , ,

2 responses to “Homemade Appleade

  1. Sarah Bore

    February 2, 2014 at 6:40 pm

    Will champagne yeast make it less sweet, or do you use less sugar when you use champagne yeast and hence it is less sweet? Less sweet would be preferable to me as I never usually drink fizzy drinks as they are too sweet.

     
    • James

      February 2, 2014 at 6:44 pm

      It won’t make a difference to the sweetness, I’m planning on using less sugar next time anyway. The champagne yeast leaves less sediment.

       

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