Not tried this yet but sure it will appeal to some of the garden shed brewers here.
Hard Lemon Soda.
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It is if you make it up to that recipe, but if you make barley water and add lemon, then it's a lovely drink and it doesn't need all that sugar.
This is an original Victorian (probably earlier, but by Victorian times oranges were fairly common, not just for the wealthy) recipe for Lemon or Orange Barley water.....note; no sugar added at all
Lemon Barley Water recipe | The London Archives
Make your own Lemon Barley Water in this easy to follow Victorian recipe for children - from the collections of The London Archives.
It will ferment too though, the yeast will manage on the barley....just be careful not to seal the bottle too tight; it might explode.
I know I keep hammering on about it, but in a glass bottle it's lethal.
I gave a bottle to a neighbour with the clear instruction that it was lively and to mind and release the gas.
He drank half and put the bottle away in the cupboard.
His wife was ironing just in front of that cupboard when the bottle exploded. I had used glass Irn Bru bottles, thought they'd be safe enough since they were meant for ginger/pop/fizzy stuff anyway.
The top of the bottle went up like a rocket and punched a dinner plate sized piece out of the two inch thick worktop and bounced that on the ceiling. The exploding glass in the cupboard took out whisky, beer, wine, etc., and the mess of shattered glass and booze was utterly unbelievable......and left a traumatised neighbour shaking like a leaf.
If it hadn't been in the cupboard when it blew, the glass could have been incredibly dangerous.
We got lucky, we got very lucky.
Please learn from this; it's all too easy to cause hurt and damage with fermenting liquids with no gas exit.
I gave a bottle to a neighbour with the clear instruction that it was lively and to mind and release the gas.
He drank half and put the bottle away in the cupboard.
His wife was ironing just in front of that cupboard when the bottle exploded. I had used glass Irn Bru bottles, thought they'd be safe enough since they were meant for ginger/pop/fizzy stuff anyway.
The top of the bottle went up like a rocket and punched a dinner plate sized piece out of the two inch thick worktop and bounced that on the ceiling. The exploding glass in the cupboard took out whisky, beer, wine, etc., and the mess of shattered glass and booze was utterly unbelievable......and left a traumatised neighbour shaking like a leaf.
If it hadn't been in the cupboard when it blew, the glass could have been incredibly dangerous.
We got lucky, we got very lucky.
Please learn from this; it's all too easy to cause hurt and damage with fermenting liquids with no gas exit.
Try looking up Kilju. Typically made from ordinary granulated sugar, a few raisins or sultanas per litre and often a teabag per gallon demijohn. Use a suitable strain of yeast and you can ferment out all the sugar and get up to 14% to 18% alcohol.
I used to brew my own wine and beer; I made my first beer when I was about 13, from an 8 pint kit, using my late grandad's gear.
I've never had a bottle of homebrew explode on me, but I once had an unfortunate incident with an airlock... I'd not filtered out all the skins from the elderberries, the must frothed up with the skins on top, that blocked the airlock until the pressure got high enough to blow the wad of skins all the way through, hitting the white ceiling.
ETA: I just remembered an unfortunate explosion in the cellar earlier this year: a bottle of farmhouse cider from Normandy. Fermentation must have restarted or maybe just never stopped and the pressure built up enough. Maybe there was a slight weakness in the glass... we'll never know. But the pressure was enough to blow the bottom off the bottle.
I used to brew my own wine and beer; I made my first beer when I was about 13, from an 8 pint kit, using my late grandad's gear.
I've never had a bottle of homebrew explode on me, but I once had an unfortunate incident with an airlock... I'd not filtered out all the skins from the elderberries, the must frothed up with the skins on top, that blocked the airlock until the pressure got high enough to blow the wad of skins all the way through, hitting the white ceiling.
ETA: I just remembered an unfortunate explosion in the cellar earlier this year: a bottle of farmhouse cider from Normandy. Fermentation must have restarted or maybe just never stopped and the pressure built up enough. Maybe there was a slight weakness in the glass... we'll never know. But the pressure was enough to blow the bottom off the bottle.
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