Tag Archives: apple

New Batch


The mass of raw ingredients.

So here we go, ramping into production. What you see here are 6 litres of pinapple juice (which is going towards a rather experimental pineapple-rum concoction), 12 litres of red grape juice, 6 litres of apple juice (going towards appleade once the champagne yeast turns up), 2 kilos of parsnips, 2 kilos of beetroot, 2 kilos of mushrooms, 2 kilos of lychee and 2 kilos of kiwi.

Of course there were also the mandatory lemons, and a lot of sugar, but they’re barely worth mentioning.

The parsnip, pineapple and lychee recipes will be up soon and everything should be on to brew by the end of the week. Just sitting in a house full of boiling parsnip and lychee smell, with a bucket full of pineapple just waiting for some dissolved demarara sugar and turbo yeast. Some odd looks were received at the supermarket, but I’ll show them – I’ll show them all!

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Posted by on February 2, 2014 in Ingredients


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Homemade Appleade

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

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

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.

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


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