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The reason I personally mash my berries AFTER boiling them, is that they will absorb so much water, that you can extract a great quantity of liquid from them with less squeezing. You will also gain a much more vibrant color from from your berries, along with a slightly greater concentration...

How long till we hear about the result?

Champagne yeast will, of course, have the most subtle flavor change, but if you're using glass bottles, and/or this is your first time making soda, DO NOT use champagne yeast. The reason I say DO NOT use it for your first time, it that it will carbonate AGGRESSIVELY, which is very good for...

That's exactly what I was looking for, I didn't want to ruin my soda! Thanks boss, I'll go play around with that now.

I understand that small is crucial, but I don't know where to start, or what increments to work in. So would 2 tsp be a good place to start; for a 2L? I'm not doing my own extraction, YET. But I don't know what to call my flavor, in my ledger I refer to it as my boil or Water (I refer plain...

Of course you can always boil your bark, you'll end up with something that's a TAD more cloudy (But a white grey with bark; the particulate matter is what's brown), fine straining always helps with that too. And of course, flavor manufacturers always have the clear, chemically pure, and shelf...

I'm most curious as to how you went back to the late 80s to take all these photos... But really, an interesting brew, I'm curious to hear how it tastes! Why corn sugar?

I'm making a new Pineapple soda, and I've just finished my extraction. Now I'm too the addition of sugar and citric acid. Should I adjust my syrup content (To balance the sour of the citric acid), or should I leave it the same? How much acid should I add Per 2L or per Gallon? What do...

What a great question!

I know this has plenty of great threads, but almost all of them are for beer. I want to get started in kegging my soda, since it's the easiest way to sell it (At least in my town). I will never be brewing beer, or storing it in these kegs, so I'm looking for info on kegging soda EXCLUSIVELY...

The microbes in honey are enzymes, not bacteria. Honey NEVER spoils. Though even with preservatives, you should refrigerate your soda and consume it in a timely manner.

I'm thinking your stomach answered that question. Considering how fine of a solution (Pre-carbed) soda is, and how small of a batch it is, it would only take a short while to "meld the flavors". I would suggest refrigerating while you let your soda sit, though even over night - or one day...

I hope you guys don't mind me posting in a slightly older thread here, but I had an Idea. I'll try using Flax Seed oil as an anti foaming agent. It's a low viscosity oil, and should have little to no effect on flavor or mouth feel. I'll let you know. I still need to try cinnamon oil, but...

It's molasses, Mix your molasses in right before carbonating. This will give you a thicker head, and a malty flavor. I promise! If you REALLY want to go out on a limb, Tamari (A type of Soy Sauce) has a strong malty flavor. But it's ultra salty of course, so you would use VERY LITTLE. Of...

Well, as long as your surfaces are sterile, this would just be a waste of tablets. But if kegged, it should be consumed within a week or two. The next best thing is citric acid. Does that answer your question?

You could get away with using evaporated milk in this recipe, and then you wouldn't have to mix it upon serving. As Takoch said, glass is tricky, but it is so much classier. Though if you're interested in soda, CO² is the way to go!

Why ruin it? ;) You could, but what is someone wants a bottle without the rum?

The most common base cola recipe available is the "Open Cola" project. OpenCola (drink) - Wikipedia, the free encyclopedia The ingredients are not terribly easy to come by, but you can find them all online. Here's a FANTASTIC episode of "This American Life" that discusses the production of...

I would say you should use more ginger, and you should also use more citrus of your choice. The ginger will counteract the citrus flavor. If you want more bite add peppercorns or a small portion of spicy pepper. This sounds neat, though I'm not sure about the use of vanilla in ginger ale...

Well clove and cinnamon would easily make it a more spiced drink for Christmas, but I'm thinking i'll have to work on a gingerbread soda, or something of the like. Strain it through Cheese cloth, there will be so little particulate matter that clogging wont be an issue. Just be patient while...