Soda home-brewers, can I save this batch?

Cafe Society
1

I just made my first batch of home-brewed soda (rootbeer this time). The recipe said for best flavor, to let it ferment at room temperature for 2 weeks and refrigerate for one. Its been a week and a half and we have no carbonation. I re-read the directions and they think room temperature is 76 degrees. My apartment has been closer to 65-70. I moved them closer to the living room heater last night (they were in the corner of my bedroom).

Will getting them warmer help, or is this batch just a bust? Is there a way to salvage it?

2

Moving it to a lightly warmer spot will help. You can also wrap a towel or a tee-shirt around the fermentation vessel to help the yeast along.
If, after a few days in a warmer location, there is still no activity, re-pitch the yeast. If there’s still no action (or mold), you may have not rinsed all the bleach/sanitizer out and the batch is ruined. :smack:

Good luck!