DIY Grape Soda Recipe
This recipe guides you in creating a refreshing, naturally carbonated homemade grape soda. It involves combining Concord grape juice, filtered water, agave nectar, and lemon zest with a touch of Champagne yeast. The mixture ferments in airtight bottles for several days, yielding a vibrant, effervescent beverage. Careful monitoring of carbonation is crucial for safety and optimal results.
Equipment
- 1 Large Mixing Bowl or Pitcher For combining ingredients before bottling.
- 1 Liquid Measuring Cups
- 1 Measuring Spoons
- 1 Microplane or Zester For lemon zest.
- 4 Airtight swing-top bottles (1-liter capacity) Essential for carbonation; ensure they are pressure-rated.
Ingredients
Main
- 3 cups Concord grape juice see note above
- 2 1/2 cups filtered water
- 1/2 cup light agave nectar
- 1 tablespoon zest from 1 lemon preferably Meyer lemon
- 1/8 teaspoon Champagne yeast
Instructions
- In a large, clean mixing bowl or pitcher, combine the Concord grape juice, filtered water, light agave nectar, and lemon zest. Stir thoroughly until the agave nectar is fully dissolved and the mixture is homogenous.
- Gently sprinkle the Champagne yeast over the surface of the liquid. Let it sit undisturbed for 5 minutes to rehydrate, then stir gently to fully incorporate the yeast.
- Carefully pour the grape juice mixture into clean, sanitized airtight bottles (preferably swing-top bottles), ensuring to leave at least 1-2 inches of headspace at the top for carbonation to build.
- Seal the bottles tightly and store them at a consistent room temperature, ideally between 70-75°F (21-24°C), for approximately 3 days.
- During the fermentation period, it is crucial to 'burp' the bottles daily by gently opening the cap to release any excess built-up CO2 pressure, then immediately resealing them. This prevents over-carbonation and potential bottle explosions.
- Periodically check the level of carbonation by gently pressing on the sides of plastic bottles (if used) or by briefly opening one bottle to listen for a hiss.
- Once the desired level of carbonation is achieved (after about 3 days), transfer the bottles to the refrigerator. Chilling will significantly slow down or halt the yeast activity and reduce the internal pressure.
- Allow the homemade grape soda to chill completely in the refrigerator for at least 4-6 hours before serving to ensure optimal flavor and carbonation stability.
- Serve the naturally carbonated grape soda cold, either directly from the bottle or poured over ice for a refreshing beverage.
- Store any remaining soda in the refrigerator, where it will maintain its carbonation and freshness for up to one week.
Notes
1. **Fermentation Control & Safety:** Champagne yeast is powerful. Maintain a consistent fermentation temperature (70-75°F/21-24°C) for optimal activity. Critically, use strong, pressure-rated bottles (like swing-tops). 'Burp' bottles daily during the initial fermentation by gently opening the cap to release excess CO2, preventing dangerous over-carbonation and potential bottle ruptures. Refrigeration will slow fermentation significantly and stabilize carbonation.2. **Flavor Nuance:** Meyer lemon zest offers a bright, floral note that complements Concord grape. For a deeper grape flavor, consider lightly reducing a small portion of the grape juice beforehand to concentrate its essence. A tiny pinch of malic acid can also enhance the natural tartness of the grape.3. **Sweetness Adjustment:** The agave nectar provides a clean sweetness. Remember that yeast consumes sugar, so the final product will be less sweet than the initial mixture. Adjust the agave nectar to your preference before bottling, but be mindful that more sugar means more potential carbonation.