Ingredients1l apple juice1/2l water1 cup sugarbrewer’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.
Definitely 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.