Saturday, May 17, 2014

Update Sat May 17


Hello and welcome to another exciting article on homemade soda! Have you ever wondered how to make that bubbly stuff you buy at the store? Do you want to learn how to make your own root beer? Look no further than here! This blog has the combination of all my research into how soda works. And this page summarizes the last post that had to do with root beer. After that comes an update on what I recently found out.

Carbonating Pop for Free

The gist of this article is that you can capture wild yeast and use it to carbonate your pop. What I didn't mention was that, in lieu of the ingredients used, you have to be very careful how much sugar you use. I thought that my licorice root was going to smell and taste like...licorice.

To be sure, I was right about the taste. People might interpret smells differently, as I did not think it smelled sweet. But when I brewed ¼ teaspoon of licorice root in 1 cup of water it tasted noticeably sweet. Lesson learned: research the herb before you use it for culinary or medicinal uses.

An important note to take is that modern root beer, if not the traditional recipe, had some sort of licorice flavor. Licorice root is, of course, the original source, but anise oil is used in more recent licorice candies and root beers.

After that I had a revelation: the reason why I thought my root beer tasted too sweet was because I used too much sugar, while putting in ingredients that contain phytochemicals that add sweetness. Licorice root and stevia are both like that, the former containing glycyrrhizin; this chemical is what adds a hint of sweetness.

The moral of the story? When thinking about how much sugar to put into your soda, factor in which ingredients contain chemicals that sweeten things. Licorice root contains glycyrrhizin, which is 50 times sweeter than sugar. It will sweeten your beverage something fierce!

As a side note, sassafras does not sweeten your tea, but it adds a rather bitter/bland flavor. Of course, when using sassafras to make root beer, you need sugar to ferment it. So sugar generally remains the main source of sweetness in soda.

In conclusion, this is my present circumstance: I learned about this simple lesson regarding sugar versus phytochemical sweeteners. Let this simple lesson serve as a reminder as you strive to make your own soda!

1 comment:

  1. jack_vanfleet@yahoo.comJune 11, 2014 at 10:26 PM

    Sassafras comes from the sassafras tree root , pull up the roots and boil in water to extract the flavored taste ., Filter the ingredience and add sugar before cooling to blend sugar and taste to desired sweetness.


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