Coca-Cola Mash

[Alphadog007]

I have a ton of Coca-Cola that they threw out due to expiration date. If the carbonation is completely gone, could this serve as 1) an additive for other ferments for additional sugar or, 2) a ferment all by itself, plus nutrients?

I'm thinking with all the sugar this in theory would work. I have yet to do a pre-test with a hydrometer to see the starting sugar percentage. I'll get back to you on the initial sugar readings. I'm hoping this could be really tasting! Thoughts?

[borntofli]

If its high fructose corn syrup coke throw it out....... Toxic shit..........

[Jimbo]

Im not sure the yeast will have a prayer in there with all that phosphoric acid, but you could try it. Just cost a few cents in yeast. I give it a slim chance tho.

If you could get it to ferment, and the coke flavor comes through. Both dicey, it would be a riot.

[Paulinka]

Some distillers routinely use here phosphoric acid to set the optimal acidity in fruitmashes, it is more expensive than sulphuric acid but doesn't eats copper that much. It is the amount of acid that is extremely high for yeasts in Coke.
AFAIK the sugar in Coke equals to 1/10th of the weight, no matter what kind of sugar it is made from. I would recommend to dilute Coke with same amount of 1:5 sugar+water syrup, check pH and even then it may need something to alkalize the wash properly. Yeasts will need some nutrients too, and tomato paste can also bring the pH down a bit, so it should be calculated in too.

[thecroweater]

pH is pretty awesome in coke ya might want to throw some bi-carb or milk of lime in that wash

[Alphadog007]

Thanks guys! I did the hydrometer and Coke by itself is 1.050. Further, research with the phosphoric acids is dead on correct. Others that have done this (YouTube) have used the bi-carb and got great yeast activity .... But ... I can't find anywhere to give me an amount of bicarbonate per gallon of acidic liquid ... And .. Is too much bicarb bad? Lastly, I have been using a yeast nutrient and tomatoe paste with success but am curious if the tomato paste will taint the taste from my coca-cola wash?

[DAD300]

It will work, but I agree it is HFCS. Try this on a small scale first.

You're afraid the tomato paste will taint the coke? Don't worry about that.

Tomato paste is a good nute for a lot of washes because it is acidic. I don't think you need the acid of tomato past here. How about a hand full of corn flakes cereal and some cooked yeast?

Calcium carbonate will move the ph 0.5 with a teaspoon in a gallon of coke syrup. Mix the CC with warm water first. It will effervesce/foam DRAMATICALLY! Be ready. Adjust the ph to approx 5.0.

Heat the syrup to 150F to invert the sugar, add some sacrificial yeast, stirring for a few minutes cover and let cool.

Wait till it cools to 80Fish and readjust the ph to approx 5.0.

Then I would take a cup out and see how the yeast reacts to it before I started a large WASH ferment.

It's sugar and will ferment if you get the ph adjusted.

Come back and tell us what the finished product tastes like.

[jedneck]

Would chicken grit (ground up seashells) work to udjust the ph. I know some use it to manage ph.

[T-Pee]

Rather than say yes, I'd offer "why not?".
If they fizz when ya dump 'em in (assuming flat Coke), they be working.

tp

[DAD300]

Agreed it would work you just have to figure a dose...

I live near the ocean and want to try the oyster shells. Just haven't gotten them yet.

My wifes been making calcium carbonate from egg shells, because it breaks down to a liquid when you boil them, but the harvest is small.

[skow69]

This is a great experiment. You might have highballs coming straight out of the still. Save all that trouble of opening cans and stuff. Sodium carbonate (sold as washing soda) is another option for raising pH. It is supposed to have advantages over bicarb, but I can't remember what they are. For dosage I've never found a calc that really worked well. I think the pH scale is logarithmic or some such. Just start small and sneak up on it. If you overshoot it doesn't hurt. pH buffers are made of large amounts of mild bases and acids combined. I'm rooting for ya.

[Alphadog007]

Incredible, guys! Best responses ice gotten in a long time! Very helpful! I'll let you know how this turns out. Need to complete a few other things first then this will take top priority.

[CR33G3R]

I don't think trying to invert HFCS is going to be of any help since fructose is a byproduct of inversion. Most likely it is HFC55 or 55% fructose.
I could be wrong and if a more experienced member says you could benefit from it then I gladly defer to them.
Got to agree tho you are going to need to get that ph up a bunch or your poor yeast won't stand a chance.

[DAD300]

CR33G3R...I've seen HFCS that was golden in color (already inverted) and I've seen some that was clear. Warming it might also drive off some of the other possible preservatives.

[CR33G3R]

Good point Dad on the warming on the warming to kill the nasties.
Now I wonder if A 007 is going to ferment and run or just keep us wondering

[skow69]

I'm not totally clear on the HFCS issue. I thought that sucrose inverts into roughly equal parts fructose and glucose. And HFC55 would be 55/45 or roughly equal parts fructose and glucose. Not defending HFCS by any means, just don't understand the implications for fermentation. Or whatever else you're talking about. Little help, here, please?

[CR33G3R]

Skow I don't think the HFCS is really the issue here it is all the other stuff in the Coke that is going to be an issue. Inverted sugar is allot sweeter than say just sugar and water.
When inverting with heat and citric acid or lemon juice the final ph should be around 5 which is really good for our yeast but you already know that.
Now as for taste in a distilled spirit I can't say for sure. I've always wanted to do a test with something like Rad's all bran which the recipe calls for the sugar to be inverted, do one with and one without but never have.