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Has anyone tried to call this Adam Campbell guy yet? Love the built in bottle opener, though. Wish my vintage GE had that.

Glad it wipes off nicely. If it gets stubborn, it cleans up with any alcohol (ethanol works quick, isopropyl needs very little elbow grease) without much trouble. That said, don't spill any drinks on it.

Will something like this help you? http://www.kollmann-marine.com

One thing to remember is that the classification of weak vs. strong acids, doesn't necessarily correlate with pH. Especially if it's just water and there's not much to buffer it, even a weak acid can have a significant effect on pH.

You're on the right track, your testing method is mostly sound. If you're going to be selling in stores, pasteurizing is a must. You don't want to deal with a recall. I would imagine that 160° for 10 min might not be adequate for complete shelf stability. How did you choose those...

Add some lemon juice or citric acid, that should enhance it and make it taste less artificial.

Yeah, I would chill it overnight to be sure it's nice and carbonated. 20 minutes isn't much time for excess pressure to dissolve unless you shake it, but probably with yeast you don't want to do that. Get it ice cold if you can.

Dark brown sugar makes a nice colored beverage.

You're kind of looking at two different things. How carbonated something is, does not necessarily affect how long the beverage will hold carbonation after being uncapped, though the factors that influence those things are the same. The 3 best ways to hold carbonation are lower solute...

I've done with and without, though not necessarily in straight water. If you keep it at a really low level, it's not too bad.

Stuff like this: http://shop.lorannoils.com/super-strength-flavors/1-dram-size/lemon-oil-natural

d_rock is on target, but what you need to understand is that in fridge/freezer combo, there is only one cooling unit, and thus only one electrical cord. What I would recommend is seeing what the limits are on your current limitations are on the fridge you have to see how likely this is. You...

I wouldn't necessarily say wintergreen is only used for head retention, it does lend to the flavor. Peppermint, probably not so much. Vanilla extract is fine. Pure vanilla extract is the best. Vanilla bean doesn't steep in water, you have to have alcohol to pull any decent flavor out...

Oh, yeah, totally missed that. Yeah, you should have used something that can hold pressure better. A gatorade bottle might hold a bit, but probably not the level you want for root beer.

How long is your serving line? What temperature are you serving at? There's a good chance you're losing most of your carbonation in the serving process if you have a long line, especially if you're not serving as cold as you can. Try this: https://www.homebrewtalk.com/showthread.php?t=24678...

It will be interesting to hear how it turns out. Ground cinnamon has a tendency to get kind of snotty when it sits in a beverage. I'm not saying you should have filtered it out, just fair warning, that's what happens. I wouldn't kick it up before pouring, but that's just me. Personally, I...

If that's the case, you might be ok with the setup you have. You could probably get away with having the extra line between the carbonator and the keg rather than between the keg and the gun.

Well, so, you're trying to piece together two kinds of systems here, so that might be making it a bit more confusing. You have a carbonator feeding into a corny and it's simply unnecessary. You can carbonate with a carbonator and have constant seltzer on demand like a soda fountain at a...

Most sodas are carbonated to 3 or 4 volumes, I'll let you snag a chart to determine what psi that is based on how cold you want to keep this. Ideally, you would want to serve at the same psi as carbonating. I know it can be tough to serve something at 30psi, but appropriate line length can...

Just like jddevinn said, you've definitely over engineered it, but if you don't mind the $650 price tag, then that's your call.