djbradle
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I would think the primary ferment at room temps in bottles might produce some good flavors to contribute to the fruit soda category. Thoughts? Not withstanding the cost of the yeast.
Anyone try some of the Belgian Wyeast/White Labs liquid yeasts for fruit soda?
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djbradle
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Probably not since sulfur smells are predominant. I should work on the soda base instead and simply use the yeast solely for carbingI guess.
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