Making Soda at Home: Mastering the Craft of Carbonation: y Recipes You Can Make With or Without a Soda Machine

.com Review ----------- Homemade ButterHomemade Butter Homemade Butter ------------------- Before a certain boy wizard made butter enchanting to the Muggle crowd, there were actually historical references to buttered . Recipes for such date as far back as the sixteenth and seventeenth centuries. This version is more akin to the butterscotch and butter rum flavors that are common in puddings and candies. The distinguishing characteristic from those flavors is that this contains a significant grain component, which in my opinion is what earns it the “” moniker. I prefer a lighter crystal malt for this, such as a 20L. If a darker malt is used, it’s better to use less of it. Directions: ----------- Using a grain mill, crack the caramel malt. In a saucepan, bring the water to a boil and then remove from the heat. For the and seltzer method, use 1 cup (235 ml) water; otherwise, use as much water as is practical to strain. Add the crushed grain and cinnamon and let steep for 20 minutes. Strain out the grain and return the water to the saucepan. (A coffee filter may be required for a final straining to remove any remaining cinnamon. ) Add the sugar (or sugars) and heat over medium-high heat until the sugar has dissolved. For the and seltzer method chill the , add the extracts, and add to carbonated water ( for 1 gallon [3.8 L] finished soda; use 2 to 3 tablespoons [28 to 45 ml] per 8 ounces [235 ml] carbonated water, or to taste). For straight carbonation or fermentation, add the rest of the water and the extracts to the . For straight carbonation, chill the mixture before adding it to the keg or carbonator of your choice. For fermentation, hydrate the yeast in ¼ cup (60 ml) or less of warm water. Add the hydrated yeast to the mixture after it has cooled to 10 to 15°F (5.5 to 8°C) above room temperature. Stir in the yeast ent. Mix well and then bottle. Yield: 1 Gallon (3.8 L). Ingredients ----------- * +Seltzer: * 1/4 cup (40 g) 20L or 40L caramel malt * 1 cup (235 ml) water * Pinch of cinnamon * 2 cups (450 g) lightly packed light brown sugar * 2 1/2 teaspoons (12.5 ml) butter flavoring * 1/2 teaspoon rum extract * Straight Carbonation: * 1/4 cup (40 g) 20L or 40L caramel malt * 15 cups (3.5 L) water * Pinch of cinnamon * 2 cups (450 g) lightly packed light brown sugar * 2 1/2 teaspoons (12.5 ml) butter flavoring * 1/2 teaspoon rum extract * Fermentation: * 5 tablespoons (50 g) 20L or 40L caramel malt * 15 cups (3.5 L) water * Pinch of cinnamon * 2 1/4 cups (510 g) lightly packed light brown sugar * 1/4 cup (50 g) granulated sugar * 21/2 teaspoons (12.5 ml) butter flavoring * 1/2 teaspoon rum extract * 1⁄8 teaspoon Champagne yeast * 0.5 g yeast ent Read more ( javascript:void(0) ) From the Back Cover ------------------- The craft of carbonation is truly a blend of science and art. When you make your own soda at home, you have control to use y, all-natural ingredients for just the balance you like. In Making Soda at Home, Jeremy Butler from The Homemade Soda Expert introduces the three primary methods of carbonation - natural fermentation, forced carbonation, and + seltzer - and offers delicious recipes customized for each. Even if you don't own a soda machine, you'll learn to make ginger ale as spicy as you crave or limonata as tart or sweet as you please. Inside you'll find: * 50 soda recipes ranging from the classic to the adventurous * Each recipe customized for each carbonation method * Accessible explanation of the science behind the bubbles Read more ( javascript:void(0) ) See all Editorial Reviews ( /dp/product-description/1592539130/ref=dp_proddesc_0?ie=UTF8&n=283155&s=books&isInIframe=0 )

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