Posted by Jamie on July 1, 2006, 1:53 am
Does anyone find the Smart and FInal store brand soda at their nearest
sotre? I saw a brand of soda from S&F on this website called Mr Sipp,
like Dr Pepper
http://www.marion.ohio-state.edu/fac/schul/drp/others.html
However, the Smart and Final nearest me doens't carry this soda. When
I first went to that store and asked of they ahd store brand soda, they
said they ahve Shasta. I encountered some at Wal Mart wearing a Tab
t-shirt and she said she still finds tab at Smart and Final in Pismo
Beach, CA, and they they won't bring Tab north. I mentioned Mr Sipp
and I believe she said the same thing about that one not being
distributed north. I live in Hollister, CA and wok in nearby Gilroy,
where the nearest Smart and Final is.
Has anyone found Tab and Mr Sipp (and other Smart and FInal brand
sodas) at S&F?
Posted by George on July 1, 2006, 5:27 pm
Jamie wrote:
> Does anyone find the Smart and FInal store brand soda at their nearest
>
Strange name, it seems like it would be popular if you were a supporter
of Dr. Kevorkian.
Posted by nicksanspam on July 1, 2006, 5:44 pm
>Jamie wrote:
>> Does anyone find the Smart and FInal store brand soda...
>Strange name...
Might work for a funeral home.
>nicksanspam@ece.villanova.edu wrote:
>> Is there an easy way to bottle it under pressure...
After carbonation, leaving the lees behind, from a Cornelius keg.
Steve says they are cheap ($20?) if used, with a $2 regasketing kit.
>The normal way to do that is to add some more sugar at bottling
>and let the secondary fermentation provide the pressure.
That leaves a little sediment in the bottle...
>> or remove the sediment after carbonation?
>You can add fines late in the fermentation and decant when bottling.
That's plan A. Knox unflavored gelatin? Or lots of time.
>>Chill the bottles and invert them and freeze the lower 1/2" of the neck
>>and open the bottle and pop out the ice plug containing the sediment,
>>as they do with champagne?
>Not sure how they do it with champagne, but whatever it is should work.
If the freezing point depression for a 12% alcohol solution is 6.2 C
(assuming a unity van't Hoff factor) and a 10% ice brine melts at
-7.4 C (23% melts at -20 C), this might work.
>>... I've tried meadmaking. The fermentation seems to stick easily.
>>Yeast nutrient might help.
>You have to get plenty of air into the water with beer, otherwise
>it sticks too.
I just learned that from the Lalvin web site...
>> Steve says having enough acid matters.
>Not with ginger beer.
Steve thought so, at 12% alcohol. He's a chemist by training and teaches
winemaking. The book for his last course had 82 pages about yeasts.
Presque Isle Cellars sells 5 g packets of EC-1118 yeast for 55 cents in
10+ quantities, plus $3.60 for US postage, up to 1 pound (800) 488-7492,
http://www.piwine.com . They keep for 2 years in a fridge.
Nick
Posted by 345 on July 1, 2006, 6:41 pm
>> nicksanspam@ece.villanova.edu wrote:
>>> Is there an easy way to bottle it under pressure...
> After carbonation, leaving the lees behind, from a Cornelius keg.
> Steve says they are cheap ($20?) if used, with a $2 regasketing kit.
There's more involved than just the keg, you
also need the cylinder of gas and the valves etc.
And then you also have the problem of it needing a dedicated keg fridge too.
>> The normal way to do that is to add some more sugar at bottling
>> and let the secondary fermentation provide the pressure.
> That leaves a little sediment in the bottle...
Sure, dont find that objectionable myself.
>>> or remove the sediment after carbonation?
>> You can add fines late in the fermentation and decant when bottling.
> That's plan A. Knox unflavored gelatin? Or lots of time.
>>> Chill the bottles and invert them and freeze the lower 1/2" of the
>>> neck and open the bottle and pop out the ice plug containing the
>>> sediment, as they do with champagne?
>> Not sure how they do it with champagne, but whatever it is should work.
> If the freezing point depression for a 12% alcohol solution is 6.2 C
> (assuming a unity van't Hoff factor) and a 10% ice brine melts at
> -7.4 C (23% melts at -20 C), this might work.
Makes more sense to have a modified freezer IMO.
And if you do it like that, you still get more fermentation
after that, otherwise it wont be pressurised.
>>> ... I've tried meadmaking. The fermentation
>>> seems to stick easily. Yeast nutrient might help.
>> You have to get plenty of air into the
>> water with beer, otherwise it sticks too.
> I just learned that from the Lalvin web site...
>>> Steve says having enough acid matters.
>> Not with ginger beer.
> Steve thought so, at 12% alcohol. He's a
> chemist by training and teaches winemaking.
Beer aint wine.
> The book for his last course had 82 pages about yeasts.
> Presque Isle Cellars sells 5 g packets of EC-1118 yeast for 55 cents
> in 10+ quantities, plus $3.60 for US postage, up to 1 pound (800)
> 488-7492, http://www.piwine.com . They keep for 2 years in a fridge.
Posted by nicksanspam on July 2, 2006, 5:03 am
>>>> Is there an easy way to bottle it under pressure...
>> After carbonation, leaving the lees behind, from a Cornelius keg...
>... you also need the cylinder of gas and the valves etc.
Maybe not, with natural carbonation. A 2-6 psi pressure gauge might be useful.
>And then you also have the problem of it needing a dedicated keg fridge too.
How about chilling, then bottling, then letting the bottles warm up? Or...
>>>> Chill the bottles and invert them and freeze the lower 1/2" of the
>>>> neck and open the bottle and pop out the ice plug containing the
>>>> sediment, as they do with champagne?
>> If the freezing point depression for a 12% alcohol solution is 6.2 C
>> (assuming a unity van't Hoff factor) and a 10% ice brine melts at
>> -7.4 C (23% melts at -20 C), this might work.
>Makes more sense to have a modified freezer IMO.
Maybe chill the brine in a tray in a freezer, then upend cooled bottles
in the tray.
>And if you do it like that, you still get more fermentation
>after that, otherwise it wont be pressurised.
I imagine the bottles won't lose much carbonation if briefly opened when cold.
Nick
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