Recent content by TheWeisOne

In my experience, cream of tartar is a much better acidifier for cream soda than lemon/lime juice or citric acid; it's a much more 'creamy' acid bite than the sour bite of citrus/citric acid.

[edit] Ignore me, I can't read (and there doesn't seem to be a 'delete post' option?)

I'm looking to build a 3-tap kegerator with 2 CO2 tanks (one tap is soda, and the pressure difference is big enough I'd rather not have to worry about any troubles there). The problem is that I'm in an apartment, and I'd really like to fit everything into a 5.2cf mini-fridge. I've heard of...

In my personal experience, boiling/not boiling ginger isn't about how strong the bite is, but when it comes. Raw ginger gives you a big bold ginger bite right off the bat that tapers off quickly, whereas boiled ginger gives the drink a more full-bodied ginger finish. I like to combine the two.

Does anyone have a recipe for a more traditional lemon-lime soda? i.e. more like 7-up/Sprite than carbonated lemon-limeade, with the flavor coming from essential oil rather than juice.

Most of my soda is bottled into glass Mexican Coke bottles (force-carbed in a keg and then bottled via a CPBF), but I also have some recipes I naturally carbonate in plastic bottles. Coke bottles are indeed thicker than normal glass bottles, and the hole is even a different size (had to buy a...

Coming up with a homemade Dr. Pepper clone sounds like a lot of fun. Sure, it's probably not cheaper than buying a bulk box of syrup, but where's the fun in that?

I just made a 5gal batch of a honey cream soda, force carbonated in my keg and bottled into glass using a counter-pressure bottle filler. Most of the batch was drunk the day after carbonation, and it turned out great. Within 3-4 days, though, the remaining bottles all had a distinct layer of...

If you have access to commercial bottled kombucha (GT, etc) it's pretty easy to culture a SCOBY from a bottle of unflavored 'buch.