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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > Two kegs in and I'm sold using syrups for variety rocks!

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Old 04-30-2011, 03:09 AM   #101
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Sounds similar to dissolving a gelatin. I would imagine once it is dissolved in water and stabilized it shouldn't fall back out. My next keg I might just throw the whole 5 gals on the burner, bring it to a roll and dissolve about a pound into it before carbing. Be interesting to see the difference.

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Old 04-30-2011, 03:17 AM   #102
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Not to stop you, but that sounds like overkill... and an extra kilowatt hour to heat up that water just to cool it back down.

I create hyposaturated salt solutions for brining all the time by boiling a very small amount compared to the final brine volume and never have anything fall out. MD seems even less likely to fall out.

I will say it was impressive to see how much the MD gelled the small boil volume though. (FWIW, I felt it was fairly important to get that small boil into the overall volume prior to it cooling, as that might cause a problem.)

Let us know what ratio you use too, I'm curious about using a little more than the .5lbs/4gal.

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Old 05-01-2011, 09:42 PM   #103
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The clumping from inadequately dissolved MD was the problem I had, as mentioned in your other thread. I still think that it should work well in a pump bottle. Though I'd probably advise not going thicker than chocolate syrup. (Req high viscosity pump, as per earlier post).

I expect more work though. Syrup & a bit of carbonated water, stir, then the rest of the water.

Though if the water viscosity is fine based on doing this with all sodas, sounds good.

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Old 05-11-2011, 06:28 PM   #104
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How's the cola from this company? Does it taste closest to coke ore pepsi? I'm almost done with my keezer and I've planned room for a soda water keg and want to have syrup for a few flavors (and probably have some gin and rum in a pump bottle, too ). Hoping to add the second reg and faucet later this summer or fall. Thanks for the idea!

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Old 05-14-2011, 02:37 PM   #105
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So, I just noticed a layer of mold growing in my root beer syrup pump bottle... I guess I was a little naive to think that a mixture of sugar and water would keep for very long at room temp on top of the kegerator. (I also didn't go through it nearly as fast as I figured I would.)

I think storing my large pump bottles in the fridge will cause at least one frown from you-know-who.. maybe I'll just find a smaller bottle option. (FYI, can't store them in the kegerator... too cramped already.

Anyone have other storage methods & containers or experience with keeping syrups stable at room temps?

BTW, Mr. Green - I hadn't tried the cola at all, but now that I've added the Maltodextrin to the setup, it will be on my next order.

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Old 05-15-2011, 04:22 PM   #106
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Yeah that is why I keep mine in the fridge and mine are sugar free. I can't see the sugar version lasting very long outside the fridge without picking up bugs and mold.

I'm not sure if there is any way to store it at room temp. Even in sealed bottles you'd get mold since every time you opened it you would be exposing it to air again.

As for the cola... I like it but, again, mine is sugar free so has a different flavor.

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Old 05-16-2011, 02:19 PM   #107
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preservatives or refridgeration. Citric acid or sodium benzoate or Potassium Sorbate? (I'm mostly thinking about what Torani uses for their syrups)

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Old 06-03-2011, 12:09 AM   #108
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Has anyone tried the 1ounce metered caps that they have in some bars? Sounds like it would sure beat doing 16 pumps!

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Old 06-03-2011, 12:18 AM   #109
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I purchased their [prarie moon's] larger pumps which draw 1 ounce - it was very convenient, until I ran into my mold issue... :/ the pumps are a little large for the fridge, unfortunately. I'm still brainstorming on my go-forward plan.

Do you mean the 1-oz meter pour spouts to go on top of liquor bottles? Or something else?

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Old 06-03-2011, 12:21 AM   #110
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While the concentrates certainly are yummy, they're full of propylene glycol and artificial colors. I've been wanting to make my own syrups for a while.

A few days ago I received this book for my birthday: Homemade Soda: 200 Recipes for Making & Using Fruit Sodas & Fizzy Juices, Sparkling Waters, Root Beers & Cola Brews, Herbal & Healing Waters, ... & Floats, & Other Carbonated Concoctions.

I've only tried a few recipes so far, but they were delicious. Cream soda is just vanilla and sugar water! And cherry flavoring is actually almond extract! Who knew?

Most recipes have alternate formulas for making syrups, using a soda charger, and fermenting. Definitely worth a look!

-Joe

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