Key lime soda, so pH won't be an issue. I didn't even think about the carbonic acid affecting pH, cool idea! I checked wikipedia and it says that carbonated water has a pH between 3 and 4. I don't know much about food safety other than that unless something is acidic or sugary, it needs to be pressure canned to prevent botulism. Does carbonated water alone have enough acidity to stave off infection? And just out of curiosity, are there common infections in food prep that I should be aware of/know the conditions that lead to them?
Good notes on the process too; I wouldn't even have thought of loosing the seal to vacuum unless you mentioned it.
I'm generally not too paranoid about food-borne infection: I've eaten some stuff out of the fridge that's much older than I'd like to admit. But when it comes to a sugar solution sitting under pressure at room temperature, it kind of worried me, so it's good to see that you've pulled it off!
Your website/blog is very cool too, so I'm glad I saw the link. Lots of tasty looking recipes to try, I'm going to jump right on the Lime in 'd' Coconut soda!
Secondary:Doppelbock, Apple Cider
Bottled:Kolsch,Coconut Porter, Oatmeal Stout, Belgian Trippel
Kegged:Key Lime Soda