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Old 05-22-2013, 08:34 PM   #11
Kayvon
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May 2013
Posts: 16


Thanks for the suggestion.

Never even heard of potassium metabisulphite before today. I'll consider picking some up if the low-temp pasteurization doesn't work. I don't want to batch pasteurize (pre-carbonation) in case the dry ice itself is providing the bacteria, as seems to be the case.

 
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Old 07-13-2013, 11:51 AM   #12
adamreef
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Nov 2011
Cranberry Township, PA
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I have been wondering this same thing. I haven't tried bottling soda yet, but plan to. Pasteurizing in used PET bottles sounds scary to me. Has anyone who suggested it actually done it? I would worry about bottles exploding.

I was looking toward sodium benzoate. I imagined that many of you are making your own soda to avoid this and other chemicals, but I was hoping someone had tried it and could weigh in.

 
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Old 07-15-2013, 03:06 AM   #13
saramc
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Feb 2011
suburb of Louisville, KY
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Quote:
Originally Posted by adamreef View Post
I have been wondering this same thing. I haven't tried bottling soda yet, but plan to. Pasteurizing in used PET bottles sounds scary to me. Has anyone who suggested it actually done it? I would worry about bottles exploding.

I was looking toward sodium benzoate. I imagined that many of you are making your own soda to avoid this and other chemicals, but I was hoping someone had tried it and could weigh in.
Just remember that while benzoate creates an environment that is unfriendly for yeast fermentation you should also consider stabilizing with k-meta since it is an antibacterial/antioxidant. Personally I shudder at the use of benzoate, have you read the MSDS? Instead of benzoate you could use potassium sorbate, it does the same thing. Where sorbate goes k-meta needs to go, as sorbate performs better in the presence of SO2. But remember benzoate and sorbate cannot be used if you plan to bottle ferment, but are fine for force carbonation.

What is your process for making the soda base? If using yeast I would use k-meta, pasteurization, chill, then filter/rack off any sediment & then force carb. If using a yeast-free syrup base, I would consider pasteurization but definitely use k-meta.
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