Exploding or alcoholic soda

This recipe is listed under the section for fermentation, together with beer, wine and mead. The section starts with the sentence "Wine, beer and traditional sodas all depend on yeast to ferment sugar into alcohol and generate carbonation".

I don't know enough about the history of soda to know if early sodas were alcoholic. Or rather, I am quite sure that there were alcoholic, fermented, carbonated drinks long before what we call "soda" today existed, but I don't know if they were called soda.

Whatever the language problem is, this recipe is definitely intended to produce a low-alcohol beverage, comparable to beer. If you want carbonated syrup, you should buy a carbonating machine. These take a bullet full of CO2 and press it into the drink base you have selected.

As for the too-strong carbonation, this is probably due to the vague term "room temperature". Yeast growth speed depends on temperature. Because it is an exponential growth, even small changes in temperature can lead to vastly different results. If you want to repeat the experiment despite the alcohol production, try better controlling for the temperature. As I don't brew, I can't tell you the temperature for optimal carbonation after two days, you will have to find it out by yourself.

Pick up a Carbonater and a CO2 setup (CO2 tank, Regulator, Hose, Ball lock connector. This will let you force carbonate a 2 liter bottle. You will also have to add a preservative of some sort to prevent fermentation.

As others have said- anything with yeast contains alcohol.

However, the alcohol content should be negligible at 0.25%-0.5%.

Refrigeration is necessary for stopping the fermentation. The bottles should only be fermented until they are firm or else you risk explosion as you discovered. I would say that your second batch was handled correctly.

Another common alternative to the yeast carbonation approach is to add some dry ice to a partially sealed cooler.

Typically, beer is brewed in several stages. All but the last stage produce a flat alcoholic barley wine, and the final stage is carbonation and fermentation.

For a home brewer, two teaspoons of sugar is added to each bottle (350 - 500 ml) so for your purposes, I'd add 4 teaspoons for the 900 ml bottle. (It may take a bit longer for it to reach the drinking stage.) There will be some alcohol, but well below 1%.

This means that you've now got an unsweetened ginger beer, with low alcohol. Now you need to figure out a way to sweeten it up. Obviously, one way would be to add some syrup at serving time. Another way would be to add a non-fermentable sugar such as sucralose (Splenda) at the syrup making stage.

It sounds to me like you may want to try using less yeast and possibly less sugar. I recently made my own Root Beer and the portions I went with were 1-liter water : 1/2-tablespoon Rootbeer flavoring : 1/2-Cup of Sugar : 1/8 teaspoon of yeast. I'm not sure of the alcohol content (mostly because I was already tired when I finally sat down to try the 1st batch), but by the numbers I have read of what to expect this recipe should but you at about 0.1% to 0.05% abv. Alcoholic beer is generally 6% to 8%, and as low as 3%. Near-beer is generally 1%, I think.

It seems like yeast is the wild beast to reign in on carbonation: For instance, I saw two recipes that were only supposed to take 1-4 days to carbonate, one was for 2-liters (1/2 gallon) of liquid and 1-cup of sugar, the other was for 1 gallon (4-liters) and used 2 cups of sugar, but both recipes called for 1/4 teaspoon of yeast and 1-4 days for carbonation. I saw a 3rd recipe that used only 7-grains of yeast per 20oz[US] (about 1/2 liter), however it took nearly a full week to carbonate.

So, yeast is not a direct proportion and I would say that 1/2 teaspoon for just under 1-liter is why you are getting so much alcohol (and CO2) production. I would scale it back. Sugar, maybe yes, maybe no....ginger is spicy enough, it may actually require the 2 cups of sugar you are using in order to be palatable. But even then, you would be trying to retain more sugar and use less yeast to process less of it.

I'd like to use natural ingredients instead of flavoring, but I'm trying to do my homework on the possibility of Methanol production from roots. Methanol can make you blind. Ethanol can make you drunk. Ethanol can counter Methanol poisoning (if caught soon enough!)

Use yogurt way instead about 2 tsp to 2 liters , or half a assiduous tablet. Presto None alcoholic bubbles.

Now what I do is only foment with half as much water so bottles half empty. Chill it then open let out some gas careful. Then add water rechill. If you want it more fizzy leave it out a bit. The idea that they used Yeast in the ye old days is not true.

They used Kefir, Ginger Plant or Yogurt Way. These yeast soda recipes are written by idiots. Bc it will Ruin the Flavor and produce a alcoholic beverage unfit for children,that turns to vinegar left open. Using Kefir, Ginger Plant or Yogurt Way you get a probiotic that got good flavor very healthy.. to get yogurt Way just strain yogurt from the curt with clean cloth the liquids Way, last 6 month in fridge!