freemotion
Food Guru
So I stumbled across this article last night and almost fell out of my chair giggling with glee:
http://www.motherearthnews.com/Real-Food/2004-12-01/Brew-Soda-at-Home.aspx?page=5
I'd just mentioned to my dh that I was craving a soda. This past ridiculous 100 F spring/summer/fall I craved soda and gave in 3-4 times and had a Celcius orange soda with Splenda. Yummy, expensive, and....well....Splenda!
Why didn't I think of making my own before? We made rootbeer when I was a kid, and I remember the little bottle of flavoring and LOTS of sugar and the yeasty taste and the exploding bottles. That's why I didn't consider it before. But in researching wine recipes online, the above article caught my eye.
There are some ideas for making it essentially sugar-free, by using only enough sugar for the yeast to convert and then using artificial sweeteners. There is a request for recipes from anyone using stevia.
No one responded.
I am taking up the call for stevia soda recipes. Another project for this winter. I am imagining a fun cookout next July, complete with homemade wine and beer and soda, and homemade fermented condiments and even homemade hot dogs. OK, let's get real, there will be NO pork left by next July. But I can dream.
Who wants to join me in this quest? I know BBH made sweet potato fly last summer. I made the ginger ale from NT but forgot it in the fridge too long (craziness) and by the time we opened it...I sent my dad out with it into the front yard....most of the bottle ended up in the snow. The NT recipes have way too much salt.
I will be trying the MEN recipes with champagne yeast. I first need to get a couple of plastic soda bottles, because I want to have my learning curve be a bit safer before I switch to glass bottles. The process is exactly the same as wine, but very quick, bottled and refrigerated before alcohol is formed.
I am imagining some creative sodas next summer, flavored with herbs maybe. What do you think of a lemon soda flavored with lemony herbs such as lemon balm and staghorn sumac? Or a mint soda with a mint tea base? Ginger ale, of course, and even a chai soda might be good. Orange soda with orange juice? The sky is the limit!
I am not interested in using the little bottles of artificially flavored and colored commercial mixtures, nor am I interested in making sugary drinks. I cleaned that out of our diets and I am not going to bring it back. So.....who's in this with me? C'mon!!!!
http://www.motherearthnews.com/Real-Food/2004-12-01/Brew-Soda-at-Home.aspx?page=5
I'd just mentioned to my dh that I was craving a soda. This past ridiculous 100 F spring/summer/fall I craved soda and gave in 3-4 times and had a Celcius orange soda with Splenda. Yummy, expensive, and....well....Splenda!
Why didn't I think of making my own before? We made rootbeer when I was a kid, and I remember the little bottle of flavoring and LOTS of sugar and the yeasty taste and the exploding bottles. That's why I didn't consider it before. But in researching wine recipes online, the above article caught my eye.
There are some ideas for making it essentially sugar-free, by using only enough sugar for the yeast to convert and then using artificial sweeteners. There is a request for recipes from anyone using stevia.
No one responded.
I am taking up the call for stevia soda recipes. Another project for this winter. I am imagining a fun cookout next July, complete with homemade wine and beer and soda, and homemade fermented condiments and even homemade hot dogs. OK, let's get real, there will be NO pork left by next July. But I can dream.
Who wants to join me in this quest? I know BBH made sweet potato fly last summer. I made the ginger ale from NT but forgot it in the fridge too long (craziness) and by the time we opened it...I sent my dad out with it into the front yard....most of the bottle ended up in the snow. The NT recipes have way too much salt.
I will be trying the MEN recipes with champagne yeast. I first need to get a couple of plastic soda bottles, because I want to have my learning curve be a bit safer before I switch to glass bottles. The process is exactly the same as wine, but very quick, bottled and refrigerated before alcohol is formed.
I am imagining some creative sodas next summer, flavored with herbs maybe. What do you think of a lemon soda flavored with lemony herbs such as lemon balm and staghorn sumac? Or a mint soda with a mint tea base? Ginger ale, of course, and even a chai soda might be good. Orange soda with orange juice? The sky is the limit!
I am not interested in using the little bottles of artificially flavored and colored commercial mixtures, nor am I interested in making sugary drinks. I cleaned that out of our diets and I am not going to bring it back. So.....who's in this with me? C'mon!!!!
