ANST - "POP"!
Decker, Terry D.
TerryD at Health.State.OK.US
Wed Jun 10 10:51:16 PDT 1998
<deleted>
> The way of making "pop" for a lot of homebrewers' is to use champagne
> yeast and bottle immediately after mixing all of the ingredients. After
> a couple days they drop the temperature to keep the bottles form
> exploding.
>
<deleted
> I for one can't afford the system for forced carbonation.
>
> Yet.
>
> Ciao,
>
> Phelim "Pug" Gervase | "I want to be called. COTTONTIPS. There is
> something
>
Seems to me you could make a non-alcoholic soda, by bottling the diluted
syrup with a little dry ice. The pressure should force some of the CO2 to
go into solution as carbonic acid and give you a fizzy drink.
You can also make fizzy drinks by using a soda syphon to produce soda water
and dilute your syrup in the glass. I use this method for fizzy fruit
drinks. Not period, but it works.
Bear
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