Creamy Lemon Soda

4 gal H2O at 155F
6 cups granulated sugar
8 oz Karo light Corn Syrup

Maintain at 155F until all sugars melt

Zest of 6 Lemons (avoid the pith)
Juice from the 6 Lemons
1 vanilla bean
1 tsp almond extract

Keep around 155F for 20 minutes

Add 8 oz Maltodextrin

Turn off heat and cool until 90F

Pitch hydrated champagne yeast

Strain into bottle bucket and bottle away!

I bottled mine in 1/2 gal growlers. Set them in the carport for 10 days and kept them in the fridge for 3 more days.

Rotate the stock and everyone is happy!

Cheers!

Sounds good.. I think I'm going to try a 1 gallon batch.

How is this not a bottle bomb?

LKABrewer said:

How is this not a bottle bomb?

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I was planning to cut the sugar and keg it, so that is less of a concern for me, but you have a valid question.

Usually ale yeast will go dormant in the fridge and stop fermenting, but with champagne yeast I'd be very concerned, because it doesn't seem to care about temperatures.

I've had no issues with any of my screw tops. I simply loosen the top and expel the CO2 before pouring. I've had no issues and no fear in anything exploding. Next time I'll try Ale Yeast to see of there is a difference.

BTW the threaded section of my bottles are rather thick so I'm not worried about this being a weak point.

Cheers!

Nobody worries until it happens. When they blow they can shoot glass 20 feet.