Sudo pop: Difference between revisions
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A recipe hasn't been finalized yet. For the first few batches, carbonators will be used, later natural carbonation will be explored. | A recipe hasn't been finalized yet. For the first few batches, carbonators will be used, later natural carbonation will be explored. | ||
MartinBogomolni Experiment series #1 | MartinBogomolni: <u>Experiment series #1</u> | ||
* 1 liter water | * 1 liter water | ||
* coffee filter (unbleached, melitta #5) | * coffee filter (unbleached, melitta #5) | ||
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Brought water to 90C, and added cold-rinsed yerba mate tea contained in polymesh teabag for 10 minutes of steeping time. Removed bag, and ran through a common coffee filter to remove sediment into the glass seltzer bottle. Added 50ml of cane sugar syrup and set aside to cool to room temperature. Capped bottle and left in fridge for 30 minutes to cool. | Brought water to 90C, and added cold-rinsed yerba mate tea contained in polymesh teabag for 10 minutes of steeping time. Removed bag, and ran through a common coffee filter to remove sediment into the glass seltzer bottle. Added 50ml of cane sugar syrup and set aside to cool to room temperature. Capped bottle and left in fridge for 30 minutes to cool. | ||
Result was mildly astringent, similar in flavor profile to Club-Mate but perhaps a bit sweeter. After adding CO2, the slight acidity of the soda countered the sweetness. When served from the selzer bottle, however, the soda was '''extremely''' foamy. May have to add an agent that makes the soda more tart, but without adding a flavor like lemon does. | Result was mildly astringent, similar in flavor profile to Club-Mate but perhaps a bit sweeter. After adding CO2, the slight acidity of the soda countered the sweetness. When served from the selzer bottle, however, the soda was '''extremely''' foamy. May have to add an agent that makes the soda more tart, but without adding a flavor like lemon does. | ||
Brewing at 90C may be too hot. Next pass should be done at 80C but still for 10 minutes. | |||
Revision as of 20:33, 10 April 2009
Did you notice most rootbeer is caffeine free? The goal here is to have fun brewing a non-alcoholic caffeinated rootbeer or ginger ale. To that end we are making the first batches of a Noisebridge label yerba mate-niated rootbrew, gratis and DIY
Recipe
A recipe hasn't been finalized yet. For the first few batches, carbonators will be used, later natural carbonation will be explored.
MartinBogomolni: Experiment series #1
- 1 liter water
- coffee filter (unbleached, melitta #5)
- 100ml by volume of Yerba Mate (Taragui : elaborada con palo)
- 50ml of cane sugar syrup (obtained at Whole Foods)
- 1 liter seltzer bottle w/ co2 cartridge for carbonation
Brought water to 90C, and added cold-rinsed yerba mate tea contained in polymesh teabag for 10 minutes of steeping time. Removed bag, and ran through a common coffee filter to remove sediment into the glass seltzer bottle. Added 50ml of cane sugar syrup and set aside to cool to room temperature. Capped bottle and left in fridge for 30 minutes to cool.
Result was mildly astringent, similar in flavor profile to Club-Mate but perhaps a bit sweeter. After adding CO2, the slight acidity of the soda countered the sweetness. When served from the selzer bottle, however, the soda was extremely foamy. May have to add an agent that makes the soda more tart, but without adding a flavor like lemon does.
Brewing at 90C may be too hot. Next pass should be done at 80C but still for 10 minutes.
Supplies
- Syrup for 4 gallon batches of ginger ale and root beer
- Taragui Mate con Palo
- 5 Gallon Carboy (secondary fermentation)
- 5 Gallon Pot
- Bottle siphon, bottle capper, caps
- 5 Gallon (Primary fermentation or mixing) bucket
- airlocks, and miscellaneous brewing supplies
History
- 04/03/2009 bottle prep, supplies consolidation, and soda pop/ Y. Mate recipe & brewing research
- 3 dozen bottles prepped.