TruWrecks
Banned
I got a bit froggy today and made Strawberry/Vanilly Creme soda. I made a gallon batch that I bottled in two 1 liter bottles. I figured the cost out to be about 12 liters for $6, or $0.50 per liter. That's 1/4th of the cost at my local grocery store. I'm sure it will cost even less if I but the sugar in bulk. I'll be trying a few other flavors like pomegranate of cherry mixtures.
I found a recipe on the web with basic instructions. It took a whopping 6 minutes to make two liters any flavor I can find extract for.
Ingredients:
1/8th TSP champagne yeast
5 TBSP priming or granulated white sugar (This amount gets consumed for the yeast to produce CO2)
2 cups granulated sugar or Splenda. (Adjust for preferred sweetness.)
1 TBSP + 1 TSP desired flavor extract
Warm a few cups of water to about 100f (baby bottle warm). Above 110f will kill the yeast. Less than 98f and the yeast will not become active enough. Dissolve the yeast into it. Pour it into a container that can hold about 2 gallons so it can be shaken. Don't shake it yet. Add 1 TBSP + 1 TSP of your desired flavor extract. I used 1 TBSP of Rainbow Flavors Inc Strawberry Soda Extract, 1 TSP of Rainbow Flavors Inc Cream Soda Extract, and 1/2 TSP Vanilla extract. Fill the mixing bottle with enough warm water to make 1 gallon with the contents already in the bottle. Shake until all of the sugar is dissolved into the water. I poured my mix into two 2 liter bottles. Let them set at room temperature for 4-6 days for CO2 production, then refrigerate for two to three weeks for flavor quality. After that it should be kept refrigerated until consumed or it will start to go flat.
I won't know how this tastes for a few more weeks. I'm going to make another batch with Splenda also. Should be ready for Christmas!
I found several flavor extracts at Homebrew Heaven in Everett, WA. They have more, but I only picked up the flavor in the picture.
I found a recipe on the web with basic instructions. It took a whopping 6 minutes to make two liters any flavor I can find extract for.
Ingredients:
1/8th TSP champagne yeast
5 TBSP priming or granulated white sugar (This amount gets consumed for the yeast to produce CO2)
2 cups granulated sugar or Splenda. (Adjust for preferred sweetness.)
1 TBSP + 1 TSP desired flavor extract
Warm a few cups of water to about 100f (baby bottle warm). Above 110f will kill the yeast. Less than 98f and the yeast will not become active enough. Dissolve the yeast into it. Pour it into a container that can hold about 2 gallons so it can be shaken. Don't shake it yet. Add 1 TBSP + 1 TSP of your desired flavor extract. I used 1 TBSP of Rainbow Flavors Inc Strawberry Soda Extract, 1 TSP of Rainbow Flavors Inc Cream Soda Extract, and 1/2 TSP Vanilla extract. Fill the mixing bottle with enough warm water to make 1 gallon with the contents already in the bottle. Shake until all of the sugar is dissolved into the water. I poured my mix into two 2 liter bottles. Let them set at room temperature for 4-6 days for CO2 production, then refrigerate for two to three weeks for flavor quality. After that it should be kept refrigerated until consumed or it will start to go flat.
I won't know how this tastes for a few more weeks. I'm going to make another batch with Splenda also. Should be ready for Christmas!
I found several flavor extracts at Homebrew Heaven in Everett, WA. They have more, but I only picked up the flavor in the picture.
