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So came across these guys today. Maybe some of you have seen it. Truly Spiked Sparkling. It's simply a flavored sparkling water with 5% ABV. Mind mind got a bit curious wondering how they made it. Was it simply enough of a high proof alcohol mixed with water and then sweetened/flavored/carbed...

Hi everyone, question about fermenting to get a certain % alcohol level in a ginger beer/ale. I may be wrong in this but: I have heard that if you let 100% apple juice ferment down to no more sugars you will be at roughly 5% and apple juice is ~ 10% fermentable sugars as far as I know. I...

Is there a recommended amount (weight) of ginger per liter (or gallon I suppose, I'm a convert) of ginger for hot steeping? I have changed to fresh after I got some weak steeped bottles... but I've come a ways since then so maybe I should try it again, or a mix? What is the flavor difference...

Here ya go. HsssssPOP! =)

Are you priming the tank? I don't even know if that's a thing, but on my corny I would do it, fill your tank up as high as you want and then hit it with co2 as you hold open the release valve, pump out all the air for a second or two, then continue and shake, etc... you may have a layer of...

Ok, my two cents after I went nuts for this stuff a while back, I'm mostly into ginger ale, but also apple cider, and getting into cream soda. I prefer the champagne yeast method you described first for ginger ale, I get better carbonation, better taste (compared to force-carbonated home made...

Chill all your ingredients as much as possible, as close to freezing as possible if you have a way to do this (and as long as it won't ruin your flavor somehow), this should allow for must faster, and higher PSI carbonating. I've gotten chilled water in a Cornelius keg to maybe 60psi in a matter...

:mug: Will have to try some experiments. Just didn't have the stuff here so figured I'd ask. Yea, yeast can be very explosive, I just tend to control the temp carefully during fermentation stage and then store chilled to stop any additional fermentation. I've got it timed to create a nice...

Hello everyone, I'm looking for a fast way to bottle carbonated beverages we make. These are hard sodas, ginger beer, etc... that are at a much higher carbonation pressure than homebrew beer. I have a beer gun and also a standard gravity bottle filler bother of which do not function for high...

Hello everyone, I bottle some sodas and we are now looking at doing some hard sodas. We prefer yeast for its flavor properties (and ease of carbonation) on some sodas which of course produces some alcohol, but very minimal. In a forced CO2 carbonation setup I can easily add vodka to the mix and...

Stupid question: What is the best way to fill glass bottles with soda without loosing too much carbonation, etc... I did 50 this weekend for an even with a very simple soda gun that was on the end of a standard vinyl pipe. Worked but was v messy and too much lost carbonation. Some sort of a...

So how much potassium sorbate to preserve a 12oz or 16oz bottle?

By natural I simply mean no chemical preservatives. Juice, sweetener, water, co2, all those things are fine, but when you start adding chemicals for long shelf life it gets a bit into a grey area, at least in the natural bev industry. Ascorbic acid is typically regarded as more natural than...

Thank you. Sorry for no response sooner. Am over in Mongolia and have been busy and no internet for a few days. I've been bottling yeast carbonated ginger beer / some form of cider for quite a while. Now getting into sodas as I have a co2 tank and some teas, coffees just out of interest...

Hello everyone, I've searched the forums and not found an answer to this questions specifically so would like to ask here. I'm working on a soda project and may end up semi-commercial but am over in Asia and don't have easy access to all the things we would in the States or Europe. I want...