Originally Posted by david_42
Other than root beer, I've never found an extract flavoring that I liked. Italian ice syrups, like da Vinci's, are much better and they have a huge range of flavors. Even better, many flavors are available in sugar-free forms so the sweetness doesn't ferment out. I buy them at Cash'n'Carry, which is a restaurant supply store.
How many ounces of Italian ice syrup do you use in a 5gal batch?
I have never thought to use it, but it sounds like a great idea.
I would be interested in which ones you used and how they turned out.
Thanks for any input!