Soda Kegging Question - Filter/Strain out Zest, etc?

[drgonzo2k2]

Hey Gang,

So we've finally decided to start kegging some of our home made soda. We're dedicating a tap, lines, couple of kegs, etc. to it, apart from the ones we use for beer. One thing I was wondering was what about all the stuff like minced ginger, zest, etc. you add to home made soda?

For example, if I was making this orange soda recipe, what would I do with the orange zest? Won't that clog the line somewhere along the way?

Do I make the soda as usual, without the yeast, leave it in the fridge for a few days so all the flavors meld, and then strain/filter on the way into the keg?

Should I use something like a hop bag to contain the zest and just put everything in the keg?

 

[Shooter]

I have made switchel several times and I always keep the ginger for it in a hop bag and simmer it that way. At the end I pull it out and don't have to deal with debris. I have kegged it with no issues.

 

[MrFoodScientist]

I usually filter out heavy sediment with a sieve, and anything with a fine sediment I then run through a clean muslin bag or coffee filter. It can be tedious, but beats a clogged dip tube.

I have done a few where I've left large chunks of ginger in the keg to add to the ginger flavor.