Stuck in Traffik

So... despite the fact the the wort was fantastic, the final drink isn't quite what I wanted. The raisins the recipe called for overpowered the other flavors, and the brew is a little watery.

Sorry for the delay in results, there was an issue with carbonation - the first batch of yeast was put in too soon, killing the yeast. When it wasn't carbonating, I added a pinch of yeast to each of the bottles and shook 'em up. The carbonation is weak, but at least it's present now.

Still, this one's drinkable, especially if you follow the rules for old-fashioned cream sodas and add a dollop of cream to the glass. Sounds weird, I know, but it mutes the raisins and cuts some of the wateriness.

I'm calling this a minor success, worth making another attempt at. I want to get one at least bang out of the park before I attempt the root beer with the rarer ingredients.

So, I started my new hobby today, many supplies for which were thoughtfully provided by my loving wife for the holiday. Home-brewing!

Now, I hear you out there crying, but Traffik, you're an avowed non-drinker!

To which, I can only reply, Home-brewing Soda!

Ah, you all reply, sadly shake your heads, and walk away.

I just finished bottling my first batch, which was meant to be a ginger beer and I think will end up a spicy citrus thing. As long as it's drinkable, we'll go with it. I post the recipe here both for any comments and so I don't lose it.

Ingredients:

1 gallon water (purified), broken into 2 cold quarts, 1 lukewarm quart, and 1 quart whose temperature at the beginnning doesn't matter too much
1 cup Mountain Ridge Pure Raw honey (I'll post exactly the type later)
Approx 3oz fresh ground ginger
Two lemons, sliced in half (used Meyer lemons, in case anyone cares)
One lime, sliced in half
1oz Cascade Clusters Pellet Hops (a medium hop with a spicy, bitter flavor)  (Cascade Hops are grapefruity.  Not what I used)
1/8 tsp brewer's Munton and Fison Ale yeast (again, exact types later) 

Sanitize everything!

Simmer (but don't boil, though mine slipped into boil a few times) the indeterminate temp quart of water, the lemons, limes, honey, ginger and hops for about 20 minutes

Proof the yeast in 1/4 cup lukewarm water, set aside

After 20, strain the concction into your bottleing bucket (or carboy, or whatever).

Immediately add the 2 quarts of cold water. Check temp - it should be in the 70-90 range, perfect for the yeast.

Add yeast and remaining water, mix, bottle. I got about 7 and one half 16oz Grohler style bottles out of this.

Set the bottles somewhere warm for the next 24 hours (NOT IN SUNLIGHT. <
After the 24 hours, I'll check the half-bottle to see how carbonated they are. If it's good, I'll chuck the remaining seven in the fridge for two days, then try it.

I'll let you all know how it comes out, and what kind of soda I ended up with.

Proust!