djbradle Well-Known Member Joined Nov 30, 2011 Messages 714 Reaction score 59 Location Central MA Aug 2, 2013 #1 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.
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.
OP OP djbradle Well-Known Member Joined Nov 30, 2011 Messages 714 Reaction score 59 Location Central MA Aug 2, 2013 #2 Probably not since sulfur smells are predominant. I should work on the soda base instead and simply use the yeast solely for carbingI guess.
Probably not since sulfur smells are predominant. I should work on the soda base instead and simply use the yeast solely for carbingI guess.