Search results

Hi all, Please don't get too excited, we're not at the counter-pressure point (yet), but that's in the works when the proof-of-concept goes according to plan. I'm kinda sick of all the either very rudimentary (constantly have to watch it, very manual, inaccurate etc.), or super expensive...

Just a quick thought: Be very careful when using copper/bronze piping with product. If whatever you're filling is acidic then it will strip copper from the pipe fillings and can give copper poisoning. Bottling what I make (lemonades etc.) this is a very serious problem - we don't use...

For a 'quick and dirty' version of Dr. Pepper take some lager, and roughly the same amount of Coke, put in a large glass. Then take a shot of Amaretto (in the UK it's a brand called Dissarono) and drop it in as a depth-charge. Freakishly similar. FWIW almonds are typically used to mimic...

There is another option! Hopefully the photos will work. No DIY required to put it together other than attaching a hose with a hose-clip. I must have bottled 40,000 bottles using one of these. And they're pretty darned cheap. The height of the inlet is adjustable as you can see on the...

Water at 20 degrees C will be fine, lower than that and you risk a vast thermal shock and the explosions you mention. We drop our 73 degree bottles in to water at 20 at it's fine. At your own risk of course.

For what it's worth, pasteurising in standard PET bottles is not recommended. From the point of of view of safety, there are some plastic bottles that will leech the chemicals in to the product when they are subjected to heat. From the point of view of just usability while heat may not melt...

Thanks for the help guys. OK, now I have to ask the obvious n00b question. Balanced systems? I assume from my reading that we're talking about making sure that there's the right CO2 pressure in the keg, and that there's enough line to ensure correct flow resistance? If that's correct...

In the UK there's not the history of sodas - we don't even call them that over here - it's just 'soft drinks'. Soft drinks are all encompassing - fruit juices, tea & coffee etc. Because of that a 'soda jerk' wouldn't work here, even if it was a correct description of what we do. My business...

I will be using that term - thanks! I put it in my signature yesterday when I sent an email to Galcos Soda Pop Stop, they commented on it!

Thanks squire! I was a little worried that beer fonts would cause foaming - obviously I was wrong! As for the disconnects, put it this way - over here they're about £15GBP a pair. Delivery sometimes free, sometimes a couple of quid. That's daylight robbery!

Hi all, Today I picked up 6 Corny kegs, and I'm now nearly ready to dispense. I've got a Cornelius mini-carbonator (good for 300l/h), big old remote cooler with 10 coils and a couple of 14kg CO2 bottles. I still have to get some ball lock fittings (ideas where to get 12 of these cheaply...

I make cordials which are roughly 4:1 / 5:1 dilution ratios. I take the sugar and use two parts sugar to one part water in a pan, heat it up til the sugar dissolves then add lemon & orange juice and zest and then let it stay at about 75 centigrade for an hour. The heat kills the germs and...

I make soft-drinks over here in Blighty, on a very small scale. We pasteurise every product via hot-water bath. Basically take a big enough saucepan to be able to cover 90% of the bottle with water. Put something in the bottom of the 'pan - a cooling rack or similar works best. You need this...

My wife grew up on this stuff, as did her Dad, and his Dad before him etc etc. But then again she's from Scotland. Over here (UK) Irn-Bru is extremely well known, but only available in major supermarkets normally unless you get 'North Of The Border' in to Scotland when it's just about in...

Ah, so now I'm stepping outside of my comfort zone! I'm not a drinker, or a brewer, so I couldn't comment I'm afraid so I would have to defer to someone else on that front!

Oh, as long as the caps are on and sealed there should be zero loss of carbonation. The CO2 will re-saturate in to the liquid.

It is basically three 2.5Kw immersion heaters covering the base of the vat. On top of this is a mesh grill that bottles sit on. Cover bottles to 2" from the tops (ish) with water and turn machine on. Does about 180 330ml bottles per batch. I use this...

Hi All, Found this subject and hope I can be of some use. I make soft-drinks in the UK, all carbonated. Because they're carbonated there are only two tried and tested options to create a safe product with a long shelf-life (i.e. more than 1 week): tunnel pasteurisation and water-bath...