Recent content by Daphne

Mr. Food Scientist is right, there are different regulations for products consumed on site (and growlers are included in this designation) and those packaged for resale. We have all the necessary permits and licenses from the county for the farmers market and are going through the state dept...

I've done this and it worked well. Once the contents of the keg are cold you can speed up the carbonation by shaking the keg. Set the Co2 regulator to the level you want then roll and shake the keg until it stops accepting the Co2.

We've sold for 2 seasons at the Farmer's Market so far. We "brew" the juice, spices etc. in a commercial kitchen, put it into a 5 gal keg and force carbonate to about 30 psi. We take kegs and a jockey box to the market and sell it by the cup or growler. You can see some pics at piraquadrinks.com...

Mr. Food Scientist, thank you for your answer. To be honest, I can't find the info about where we decided on those numbers. The main mistake, and one that you pointed out, is that we never measured the temp inside of a can. That’s what we’ll do for the next round. And we'll get it to 190. We...

Hi, I’ve been lurking on these boards for a while and am looking for some advice. I’m starting a soda business with a partner. We sold last fall at farmers markets and we’d like to start selling in stores. Our first experiment with canning the soda went like this: -Made a 5 gallon batch of...