But left to its own devices, the yeast will eat all of the sugar. The problem lies in the fact that we want a lot of sugar to remain in the root beer & soda (most of it). Now on to root beer & soda problems: If you can’t force carbonate the root beer (with a kegging system or soda siphon) then you’ll need to carbonate the root beer or soda in the bottle. Since the bottle is now capped, the CO2 cannot escape and carbonates the beer. When beer is carbonated by homebrewers in the bottle (called bottle conditioning) all of the initial sugars have been used up and the beer is flat, so a tiny bit more sugar is added - just enough to cause the correct amount of CO2 to be formed in the bottle. The sugar in beer is almost all used up by the yeast, which creates a lot of alcohol and a lot of CO2 (which is allowed to escape). Bread contains only enough sugar for the yeast to make the dough rise the proper amount.
Bread rises because the yeast creates CO2 bubbles in the dough. Natural carbonation is a process where the action of yeast “eating” sugars produces CO2 (and alcohol). You can also do this with the “soda siphons” that are marketed for making your own carbonated water at home using the small CO2 cartridges. You simply mix up the root beer flavor or soda flavoring, sugar and water, chill the keg and the force carbonate by rocking or shaking the keg under about 30 lbs of pressure until you get the desired level of carbonation.
If you have a kegging system, this is very easy to do. So you can better understand the problem, here is a brief explanation of how carbonation works:Ĭarbonation can be introduced into a liquid (water, beer, root beer etc.) by chilling the liquid and applying carbon dioxide (CO2) gas under pressure and forcing CO2 to dissolve in the liquid.
Getting carbonation into the root beer & soda is where the difficult part comes in. However, the resulting liquid will be flat (have no carbonation). You simply take water, sugar and the root beer flavoring and stir them together.
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