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Cherry Soda

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smertz001

smertz001

Premium Patron
Premium Patron
Nov 13, 2012
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Houston, TX
smertz.net
I had a bottle of Tart Cherry Juice that was about to expire in a couple of days, and was thinking of using it for a mead or beer. But I don't have the time for that, so the Fiancee blurted out "Cherry Soda!" And so that's what I did.

Cherry Soda
3 Litres
3 Litre Ozarka Bottle of water.
32 oz Tart cherry Juice
10-1/8 oz Huahilla Honey
3/4 Tbsp Malto Dextrin
1/8 tsp Lalvin EC-1118 (because it was opened, left over from ginger ale last week)

I poured out 9-10 cups of the water out of the Ozarka bottle, weighed in the honey. Shook the bejeezus out of it. Added the cherry juice. Shook the bejeezus out of that. Added water up to the top of the straight part of the bottle. Shook the bejeezus out of it. Added the yeast, shook it some more, then took all the foam off that had formed from all the shaking, and then topped up with water to the bottom of the bottle cap neck. And once again, shook the bejeezus out of it just for good measure.

I put it into my "fermentation chamber" which is a Rubber Made tub, that's lidded to prevent any explosions. I will check the pressure of the bottle tomorrow morning, probably won't notice much. Then will probably take the whole tub outside to check for pressure after that, every 12 hours or so, until it's either firm or exploded.

I will also expect I need to open it outside, based on the amount of foam I got from just shaking it, the carbing will also cause some nice red volcanic action I expect!

This is my first time making this, so not sure what to expect. But the batches of ginger ale I've been making the last couple of weeks have been spectacular.
 
Looking forward to seeing how this comes out.

I've been wanting to make both ginger ale and a SCOBY ginger beer. Sounds more like a good summertime drink, though.
 
Squeeze test of the bottle this morning and it seems a bit firmer from last night. Not sure if it's my imagination or not. I don't think it should have been happening this quickly, but maybe EC is really digging the cherry juice (I didn't rehydrate, just sprinkled in.)

Ginger Ale is super easy as well, I will post my recipe when I get to work.

I wanted to try mucking about with a SCOBY, but had my first Kumbacha this weekend and it was not too my liking, too sour. Not sure i it was because my sour palate was overloaded a couple weeks ago or not, but it will be a while before I go back to thinking about it.
 
Just checked in on it. The bottle has proofed up a bit. There is more head space now, but still not very hard to the touch.

At this rate, tomorrow in the fridge and tasting on Friday.
 
I swear Everytime I come to the forum I see something that surprises me. I would have never thought of cherry beer/soda.
 
Cal, totally get that. Me too! I was thinking a cherry mead, but don't have the time or equipment for it at this moment. But when the fiancée said "Cherry Soda!" it just hit me like a tonne of feathers.

So, that's what I did! And tonight it is puffed out even more and starting to feel a bit harder. At this point, I will probably be putting into the fridge in the morning and drinking in the evening.
 
Checked in on the bottle and it has continued to expand and it was very firm today. So, I released some of the pressure and it fizzed up madly like I figured it would.

I didn't release all the pressure, still want it carbonating so it's nice and fizzy. But I did stick it in the fridge and should be ready for drinking tonight maybe tomorrow depending on how things settle out of it!

Very much looking forward to tasting it!
 
Had a little taste of this last night and thought that it tasted good. But then tasted it this morning a bit more, and realized that well, it's very tasty!

You open the bottle and you are hit with the cherry smell since it fizzes very nicely and brings the cherry smell out.

Poured into a glass it is very dark, like the cherry juice to start with and continues to fizz up like a regular soda. The head disappears quickly and you are left with a nice glass of cherry juice.

Taking a sip you get the cherry flavour instantly, and some fizzing on the tongue. It has a great mouth feel, and just a taste explosion in the mouth. After you swallow you then get hints of the honey on your tongue. Very nice and refreshing. It's not too sweet at all. Nothing like a store soda, and it's flavouring is well rounded.

It was so good, I made another batch already, but using clover honey this time around to see what it will be like.
 
The fridge temperature doesn't matter for the yeast. They will still be alive, they just go dormant when they chill out. But, anyone that drinks bottled conditioned beer or sparkling anything will also have the same thing happening. They all have live yeast in the bottles which is what causes the CO2 to form to carbonate it.

I guess if people have a sensitivity to live yeast, they should avoid all of them. But, I don't currently know anyone that has problems with them. Plus they are a good source for vitamins and minerals too, so it's quite healthy to drink them (=
 
I made this tonight, though I did not have any pure maltro dextrin so I used a few packets of splenda. I hope it still turns out good.
 
Not sure what will happen with the Splenda. I use the Malto Dextrin to give the sodas a better mouth feel so they aren't watery. Not for sweetness since that's taken care of with the honey.

It will be interesting, let me know how that works for you!
-- Steve
 
Smertz, did you just hit the big prize at HBT this week? WVMJ

smertz001 said:
Not sure what will happen with the Splenda. I use the Malto Dextrin to give the sodas a better mouth feel so they aren't watery. Not for sweetness since that's taken care of with the honey.

It will be interesting, let me know how that works for you!
-- Steve
Click to expand...
 
I have a sensitive tummy and all of my meads are brewed still. Naturally carbonated drinks can trigger my migraines and/or give me the runs. :( So this wouldn't be a good drink for me.
 
^ So no yogurt either?

I didn't have any ec-1118 so I made mine with K1V I wonder if it will still work.
 
Sure I can, as long as it doesn't contain live cultures. There's lots of major brands that don't. I just read the label while shopping.
 
Soyala_Amaya said:
I have a sensitive tummy and all of my meads are brewed still. Naturally carbonated drinks can trigger my migraines and/or give me the runs. :( So this wouldn't be a good drink for me.
Click to expand...

Oy. That sucks indeed. So, definitely don't drink anything I make since I don't kill anything in my products... I should probably add that to my label, just in cases...
 
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