Step 4: Bottle & Ferment

Voila! You now have Malta soda. Except its not ready yet. To get fizzy, the yeast will have to consume some sugar to produce CO2 (carbonation) and a small amount of alcohol. This alcohol is only a tiny amount, so don't worry about anyone getting drunk.

1. Pour your soda mixture into bottles. Give the liquid a stir between each bottle so that the undissolved yeast doesn't settle to the bottom and end up in your last bottle.

2. Leave a small amount of "headspace", or air between the soda and the rim of the bottle. This will allow the yeast to grow a little.

3. Cap the bottles. If you like, give them a shake to oxygenate the liquid and give the yeast a bit of kickstart.

4. Store the bottles for a few days. Make sure they are out of the sunlight. If your storage area is about 65-70 degrees fahrenheit, it will probably take about 2 or 3 days. 70-75 degrees will probably will only take 1 or 2 days.

5. After you have waited, open a test bottle. It should fizz up to the rim before settling back down to the bottom. Taste it and see if it seems fizzy enough. If it is, place the remaining bottles in the refrigerator to stop the fermentation process. Otherwise leave the bottles out for several more hours or days.

Note on bottling and safety:

Many people will tell you that plastic bottles are safer than glass. This is true. In case you let a bottle overcarbonate and explode, plastic will just send soda everywhere and not shards of glass. However, I like the classic feel of a glass bottle in my hand, the sound of a metal cap hitting the floor, and overall, the aesthetic of glass in general. Glass is class. All gourmet sodas come in glass bottles, and your homemade Malta will certainly be gourmet. In addition to this, glass can be reused indefinitely and will not impart any plasticky flavor to your drink. With a few precautions, you can minimize the risk of exploding bottles and enjoy the benefits of glass.

-Use thick glass bottles. Antique bottles are ideal. Any modern returnable bottles will also work great. Most microbrew beer bottles will also come in a slightly thicker glass than say, budweiser. And make sure your bottles are not threaded. The seal created on these bottles will not be as good as that of a pop-top, plus the glass tends to be thinner. Never use jars, growlers, or anything other than pop-top soda or beer bottles. Swing top bottles, if the glass is thick, work great. You can buy them at Ikea or most kitchen supply stores.

-Open a "tester" bottle after just a couple of days. If it gushes over, refrigerate it immediately. Open tester bottles in the sink to prevent making a mess.

-Leave about one inch of headspace when filling your bottles. Leaving too much headspace will make the yeast grow too fast a burst your bottles.

-Once refrigerated, use your soda within about one month. Refrigeration slows fermentation to a crawl, but it does not stop it completely.

-If you don't want to risk glass bottle explosions or you don't have access to a capper, use plastic bottles. Use soda bottles with intact threads and plastic seals. Refrigerate them when they feel tight like a bicycle tire. Do not reuse them more than a couple times as the plastic seal tends to weaken a little each time and will eventually fail.

-Whatever bottles you use, cover them with a towel so that any explosions will be contained.
Nice instructable! <br> <br>I've been wanting to make this for some time. I'm gonna skip the fermentation step though and go straight to forced carbonation.
That's the ticket now if you use dried malt or syrup then you know what soda makers do. This is a deer makers recipe
Excellent instructable! I am a homemade brewer, and I will try this! In order to stop the fermentation process and avoid bottles explosions you can pasteurize them. This means to put them in a big pan, fill with water (cover the bottles) and heat to boil. Let it boil for 10 minutes or so, and voil&aacute;, the yeasts are dead and wont be a trouble for you anymore. After this process you can refrigerate if you like, but in a dark, cold and dry place you can store them for at least 6 months with a reasonable amount of confidence.
Invest in co2 yeast will impart a funky taiste &quot;from a soda maker&quot; boiling active soda bottles will be insane your creating all kinds of pressure issues and byw your not killing all if the yeast there will be some resistant to the heat of pasteurization &quot;mycologist here&quot; so use co2
<p>Nice recipe. But one important ingredient is missing: HOPS. The bittering effect of hops is an integral part of malta. Also, it might be better to allow the malt to mash first before adding the sugars for the boil. Finally, to manonegra, bringing the bottles to a boil can lead to explosion. Heating to 160-180 degrees F and holding for 15-30 minutes should be sufficient for effective pasteurization.</p>
<p>Do you think Malta beverages are made this way? Can you simplify things by using Malt syrup? I've tried Malta Hatuey, Goya, Regal, and India (from best to worst). I want to try other varieties and/or learn how to make it myself, so I can stop looking for this tasty beverage! Tastes like Grapenuts (the cereal) to me! Yum!</p>
Your a beer brewer not a soda maker Malta has no hops in it we make it here... And resolving sugars at 160 will leave you with a fridge full of busted bottled if your using yeast (don't use yeast) becaue the sugars your creating is yeast fermentable the ones made when boiling it is not.
Good instructable than you for posting and this will work and no do not add hops that's not in any Malta receipt I'm an island man and we make it our selves... Fly you can avoid mist of this work by using DME dried malt and the other guy who advised to resolve your suffers at 160 is not a soda maker obviously because he thinks you need the sugars to make alc um no you need the sugars for the taiste if you resolve the sugars at 160 you'll end up with a refigirator full of exploded bottles because the yeast will have way too much work to do that's normally done in the fermenter all you need is the yeast to remove the usable sugars and that will be a little but enough to make the soda fyi your better off not using yeast because it departs a funky flavor to malts you know that taiste in skunks beer if you noticed that in your Malta this is why all that less that you normally LEAVE off in the fermenting process is in your bottle all that dead bacteria and it's waiste so for those of us who can use a co2 tank to all carbonation but use a low pressure for a longer rest time this will give the Malta that soft smoothe taiste you know and like dude you make an amazing post thank you again and ignore some of these other posters dude
Do you know what the alcohol content is??? <br> <br>Thanks in advance <br> <br>Pfarmkid
This is awesome! Lots of great tips.

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