Make your own Soda!
Rainbow Flavors of Osage Beach, Missouri, has been making old fashioned soda extracts for over 30 years now, and they use the finest natural and artificial ingredients in their extracts. Their extracts are so good that many brewpubs across the country use their extracts in making their on-tap root beer and other sodas.
Soda Extracts include instructions for carbonating with dry champage yeast. If you bottle condition with champagne yeast,
use plastic PET bottles, as glass bottles could explode, causing personal injury.
Carbonating with yeast can be unreliable, and some batches may turn out flat, while others can be overcarbonated. Use our Seltzer Bottle (or a kegging system to inject carbonation) to reliably carbonate water for soda.
INSTRUCTIONS FOR RAINBOW HOMEMADE SODA Two 2-liter recipe
Measure and Sprinkle 1/8 teaspoon dry yeast (Red Star Champagne or Lallemand EC118 Wine yeast preferred) in 6 oz of warm water (98°F). Let stand for approximately 10 minutes then stir gently and thoroughly to dissolve. Next, mix 2-1/4 cups of sugar and 1 tablespoon of soda extract in 1 gallon container of lukewarm water (filtered water preferred). Mix until sugar is completely dissolved, then add yeast mixture stirring well. Pour 1/2 of this mixture in each 2 liter soda bottle (2 x 2-liter plastic bottle required) and top off each one with filtered water to within 1 1/2 to 2 inches of top. Attach resealable cap and shake well. Store bottles at room temperature approximately 75°F for 4 to 6 days. You can tell by the firmness of the bottle how your carbonation is coming along. After 4 to 6 days store in cooler, dark place for another week of aging. Aging improves flavor. As natural carbonation takes place, a slight yeast deposit will form on the bottom of the bottle. When serving pour carefully as to leave most of the yeast deposit. This is not harmful in any way, but sometimes gives an off flavor. Refrigerate 48 hours before opening.