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Having your own craft soda on tap at the restaurant is a great idea. We have it at ours. Pour it from a tap, customers love it. I cook up the syrup and add it and water to the keg, then force cab it. We cater to a lot of college students and families where we are. We have a clientele of 90/10...

I regularly make 5gallon kegs of ginger beer, lemon lime soda and hopefully soon orange soda. In the spring due to an opportunity to sell the soda by the keg i am wondering how i can increase my production. I expect to need to make anywhere from 2 to 10 kegs of soda a week. I am not sure if...

Sounds good, i will try that out. Thanks.

Are these all in one systems overkill for making sodas? We have much shorter boil and simmer times then the beer guys. So i am curious if the all- in - one systems are more then we would benefit from.

I have tried numerous orange soda recipes too. Still have to find one I am happy with. How does this taste compared to Cplus or Orange Crush?

I carb my soda at 30psi, 1deg-2deg for about three days. For most of my sodas I then drop it down to 25psi to pour. For my 'heavy' soda like the mocha, i have to drop it to 20psi, or it will be too foamy when pouring. I know it seems simple, but have you sprayed your gas connections? If you...

My keezer is set to 2-3 ºC . I carb soda at 25psi for two days. Less if I use the shake method). This is the bottle filler I used. https://www.amazon.ca/gp/product/B07MLPNRZ9/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 Video on how they work. I filled bottle at about 10psi from the keg.

I have bottled from a keg using a counter pressure bottle filler i bought off of Amazon. Worked great for me. I tried the soda even a month or so later to test it and i t was still delicious and carbed nicely.

I have a question about your sugar. What is the mix ratio for your stevia and maltodextrin? What quantity would I replace the stevia with white sugar?

How was the taste? I have tried multiple orange soda recipes, and have yet to have one taste good

My thought would be that the syrup and carbonated water will have different pressure when they meet at the 'y'. The liquid with the higher pressure will eventually overtake the lower pressure liquid. Resulting in an unbalanced mix. I would think you need to measure their pressure as they enter...

The alcohol content using a ginger bug will be negligible. If you don't let it ferment for a week and instead just bottle it after you add the bug. I tested to see the alcohol content i could get by fermenting it. I could not get the alcohol content above 2.5%. Using the same yeast i have...

Sorry, i know this is an old post. But, how did it work out with the kegging?

Did you ever try out these changes?

So from looking this over, it looks like i can charge plastic bottles with the co2 then quickly switch caps for carbonated soda. This is what i am looking for, but i still have a few of the same questions. ? Do i get the taste to what i think it would taste like flat, then carb it? How much...

Has anyone tried to switch a recipe form using priming sugar to being force carbonated? My recipes all include sugar that works both to sweeten the soda and to prime it for carbonation. If i take out the sugar for priming(using a beer calculator), i think it would be still too sweet. I could...

Quick question guys and gals. If i use beer yeast and i cap the bottles right away. I know it will carbonate the liquid. But it will not make it alcoholic unless i allow it to ferment right? A little more info being shared. 1. I am using plastic bottles. 2. I have been using natural...

I use 500ml PET bottles. No preservative for me, except for storing it in a fridge. How are you carbonating your soda? I use yeast or gingerbug.

Thanks for the contest. I am new to brewing and i think this would really help me learn alot more about brewing.

I keep see that its recommended to put it in 10-15min during the boil to sanitize. Wouldn't this affect the wort? Shouldn't it be sanitized first?