For the last year, I've been making a lot of syrups. Usually I keep the syrups in the fridge and add carbonated water to it whenever I want to drink it. But now I'd like to make a bigger batch and bottle it in 200ml (~7oz) glass bottles, so I can hand them out to local bars to see if there's any interest my sodas. What would you guys advice concerning the carbonation? I see three options now, but they …

I have a 5 gallon keg of ginger beer, and when I pour it from the faucet, it's foamy. I can also see that it's foamy inside the line. The regulator is set to 35 PSI, and it's been in the fridge for 2 weeks, so it's fully carbonated. It's soda, so I want it to be well carbonated. The fridge is close to freezing temperature. Th line from the keg to the faucet is 20 feet long, 3/16th inch, …

Years ago I attempted to ferment Mountain Dew (about a decade ago so my recount of the details may be a bit off). My goal was to have a drink with similar carbonation, similar flavor, and reasonable amount of alcohol. Talking with some coworkers who were amateur wine makers, they suggested using a champaign yeast. I took a 5 gallon carboy, filled it most of the way up with Dew, added yeast, and added granulated sugar until it was sugary …

Made my second batch of ginger beer the other day, and not sure if different sugars perhaps produced a little more alcohol.. For my first batch, I used 2 cups of pure cane sugar and 1 packet of dry champagne yeast from red star to yield ~1 gallon. I let the bottles sit at room temperature for a little more than a day, then I dropped them in the fridge. For my second, I doubled the batch, but instead of …

I make some small batches of home-made cola, tonic water, and ginger ale - usually making a batch of syrup, then mixing up a corny keg full and force-carbonating it over a few days. Normally I bottle and sell these at a market, so having a keg of each is a good amount. I've just had someone wanting to place a small order - roughly half a keg's worth of bottles. I'm hoping I can just make up a half-keg, …

I have been doing research on making a hard soda but I am never able to find anything that is able to completely describe the process, I have a bottle of orange extract that I would like to use. Are there specific measures of sugar to water I would use and could pure cane sugar be used? Also how long would something like this ferment and at what temperature? Lastly would Ale yeast be used or a wine/ champagne yeast?

I wanted to try making my own soda this summer, and finally got around to it 10 days ago. Here's the thing. I didn't have/use any specialized equipment. I boiled water with sugar ~15 minutes, and combined it in 2-liter soda bottles with cool tapwater (dangerous?), flavor extracts and sucralose and let it get colder. Then added champagne yeast. Then stashed them in a dark cupboard. Today, I poured a little into a cup and it's fizzy and smells like …

I came here not only to solve my off-flavour issue, but also to learn more about early stage of fermentation. I am making sodas (mostly Ginger Beer) which I am fermenting for carbonation. Everything went well all winter and I didn't have an issue, but suddenly, two batches in a row, I am smelling and tasting solvent like/nail polish off-flavour. According to the descriptors it seems like it could be ethyl-acetate. The recipe I am using stayed the same, I …

I'm using Red Star champagne yeast to brew natural sodas, but I'm stuck on one issue: After the room-temp fermentation I move the (2-liter soda) bottles to the refrigerator (38°F) but the fermentation continues at about the same pace. The bottles show significant bulging after just 8-10 hours. Should I switch yeasts or is there something else I can do to slow the fermentation so that I can safely move the product into glass bottles?

I just wanted to experiment homebrewing some Soda for a kick. I found a few pages online that say the process is quite similar to homebrewing Beer, but somewhat easier and faster. As far as I know, I could heat some water, mix yeast with any kind "juice", let it rest for a day and get something of a Soda. My question is, what safety measures should I take into consideration? Should I avoid using some kind of product? Are …

Reeds Ginger Beer is one of my favorite non-alcoholic fizzy-drinks... just curious if anyone has a recipe for brewing something similar. Also, what's the brewing process like? Similar to beer, or drastically different? Would a regular homebrew kit (carboy, bottling setup, etc) suffice?