The Wild Drink Blog

Making your own soft drinks is all good and well but at present I am simply creating syrups to be watered down with soda water. Soda unfortunately costs not a lot less that the drinks i’m attmepting to emulate so as far as cost goes, at present homemade soft drinks are not all that lucrative.

There are two options, one is to carbonate the drinks myself and the other is to ‘go proper traditional’ and ferment them just like in the olden days.

Of course i’ve chosen the fermentation route and have started with my tonic water. The process involves adding all the usual ingredients (water, cinchona, sugar, fruit zest etc.)  as well as yeast and sealing it in a an airtight container. It is in fact only partial fermentation as if left too long the microrganisms convert the sugar into alchohol, not good for mummies little soldier I think you’ll agree. But when partially converted CO2 is produced and you end up with a fizzy drink (hopefully). The solution does require filtering and it has a nice cloudy appearence, but when left it will settle and clear.

I’ve already had a go with the tonic water but my enthusiasm was such that I used bakers yeast because I couldn’t wait! The resulting solution tasted great but had only a hint of a fizz to it, rather like an ale that has sat around for 10 minutes. I made 3 batches and opened them after 24 hour intervals but I have to say there was very little difference in terms of fizz between them. The next step is to get some proper brewers yeast and some large brewing equipment and see what I can come up with. I should add that I wont be selling any of this until i’ve fully perfected it and had it tested by a H & S consultant.