Feel The Fizz of Koo-Koo Kola

[spaceroo]

Last month Mrs. Spaceroo and I made a batch of homemade grape soda. It was actually supposed to be *cherry* soda, but the recipe said "Use a real-fruit juice mix with cherry as the dominant flavor", and we chose "cherry-grape". However, the bottle lied. If there's any cherry in there it's very well camouflaged. Anyway, we carbonated soda the "old-

Comments

[xolo]

It ended up taking *25* minutes for enough gas to bleed off for me to remove the cap without an explosion.

LOL! I love stuff that's maniacally overdone! Seriously, you might want to drink the rest of them up pretty quickly, before one of the bottles explodes or just blows its top off inside your refrigerator.

I'm also curious why there seemed to be such a difference in the yeast's reaction to fruit juice as opposed to simple sugar water.

At a guess, the fruit juice has vitamins, minerals and various nitrogen compounds in it. Yeast needs sugar to live, but to reproduce it's going to need more than just sugar. I bet if you were to examine the matter closely enough, you'd find that the fruit juice supports a much higher population of yeast, whether or not the individual yeast cell are more active or not.

[spaceroo]

LOL! I love stuff that's maniacally overdone! Seriously, you might want to drink the rest of them up pretty quickly, before one of the bottles explodes or just blows its top off inside your refrigerator.

We're down to two bottles, so I suspect we'll be able to disarm them before the week's over. The one issue really is that they get *tastier* as time goes on (Or boozier, at least), which is a powerful motivation to keep them in there. ;^)

(They're honestly pretty deep into "Wine Cooler" territory at this point.)

At a guess, the fruit juice has vitamins, minerals and various nitrogen compounds in it. Yeast needs sugar to live, but to reproduce it's going to need more than just sugar. I bet if you were to examine the matter closely enough, you'd find that the fruit juice supports a much higher population of yeast, whether or not the individual yeast cell are more active or not.

That was pretty much my theory as well. It's just interesting to see it in practice. ;^)

[barberio]

You've unwittingly created sparkling wine there. And yes, xolo is right, you're going to want to un-bottle those pretty quickly, or your fridge is going to be a mess.

[spaceroo]

I knew they'd get a bit alcoholic (the root beer we've done before had a bit of tang), but it is impressive how using real juice gives you atomic-powered wine coolers after only a month.

I need to get a balloon before I open the last bottle and see if I can capture the CO2... I'm dying with curiosity just how much there is.