Soda Flavor Extracts

To make 4 gallons of soda, you will require 2 tsp yeast and 4 cups of sugar (available separately). To prepare and bottle the soda, we recommend: a food-grade plastic bucket with spigot, a mixing spoon, 30 plastic 500mL screw top bottles and screw caps. The soda can also be bottled in glass bottles or even kegs! All these items and more are available separately.

Dosage Instructions:

1 Gallon Recipe
- 1/8 - 1/4 tsp yeast
- 1/2oz extract
- 2 cups sugar

2 Gallon Recipe
- 1/4 - 1/2 tsp yeast
- 1oz extract
- 4 cups sugar

4 Gallon Recipe
- 1/2 - 1 tsp yeast
- 2oz extract
- 8 cups sugar

Directions:

1. Dissolve fresh Champagne, wine or beer yeast in a cup of warm water (96°F). Let stand 5 minutes or longer to dissolve, mix thoroughly.
2. Shake extract bottle well. Combine extract and sugar in sufficient warm water to dissolve sugar.
3. Add yeast mixture and warm water to bring level of liquid up to correct amount chosen, as indicated in dosages list on the bottle label.
4. Mixture can be tasted. More or less sugar, or extract may be added to suit taste.
5. Fill sterilized bottles within 1 to 2 inches of top. Seal bottle with appropriate cap. Bottles not sealed properly may become flat or sour.
6. Lay bottles on side to check for leaks. Age 3 to 4 days at room temperature. Then move to cooler. dark place. Allow to set for an additional week. Two weeks will allow for better flavor. As carbonation develops sediment will appear on the bottom of the bottles. When serving, pour carefully to leave sediment behind.

Dosage Instructions:

1 Gallon Recipe
- 1/8 - 1/4 tsp yeast
- 1/2oz extract
- 2 cups sugar

2 Gallon Recipe
- 1/4 - 1/2 tsp yeast
- 1oz extract
- 4 cups sugar

4 Gallon Recipe
- 1/2 - 1 tsp yeast
- 2oz extract
- 8 cups sugar

Directions:

1. Dissolve fresh Champagne, wine or beer yeast in a cup of warm water (96°F). Let stand 5 minutes or longer to dissolve, mix thoroughly.
2. Shake extract bottle well. Combine extract and sugar in sufficient warm water to dissolve sugar.
3. Add yeast mixture and warm water to bring level of liquid up to correct amount chosen, as indicated in dosages list on the bottle label.
4. Mixture can be tasted. More or less sugar, or extract may be added to suit taste.
5. Fill sterilized bottles within 1 to 2 inches of top. Seal bottle with appropriate cap. Bottles not sealed properly may become flat or sour.
6. Lay bottles on side to check for leaks. Age 3 to 4 days at room temperature. Then move to cooler. dark place. Allow to set for an additional week. Two weeks will allow for better flavor. As carbonation develops sediment will appear on the bottom of the bottles. When serving, pour carefully to leave sediment behind.

Dosage Instructions:

1 Gallon Recipe
- 1/8 - 1/4 tsp yeast
- 1/2oz extract
- 2 cups sugar

2 Gallon Recipe
- 1/4 - 1/2 tsp yeast
- 1oz extract
- 4 cups sugar

4 Gallon Recipe
- 1/2 - 1 tsp yeast
- 2oz extract
- 8 cups sugar

Directions:

1. Dissolve fresh Champagne, wine or beer yeast in a cup of warm water (96°F). Let stand 5 minutes or longer to dissolve, mix thoroughly.
2. Shake extract bottle well. Combine extract and sugar in sufficient warm water to dissolve sugar.
3. Add yeast mixture and warm water to bring level of liquid up to correct amount chosen, as indicated in dosages list on the bottle label.
4. Mixture can be tasted. More or less sugar, or extract may be added to suit taste.
5. Fill sterilized bottles within 1 to 2 inches of top. Seal bottle with appropriate cap. Bottles not sealed properly may become flat or sour.
6. Lay bottles on side to check for leaks. Age 3 to 4 days at room temperature. Then move to cooler. dark place. Allow to set for an additional week. Two weeks will allow for better flavor. As carbonation develops sediment will appear on the bottom of the bottles. When serving, pour carefully to leave sediment behind.

Dosage Instructions:

1 Gallon Recipe
- 1/8 - 1/4 tsp yeast
- 1/2oz extract
- 2 cups sugar

2 Gallon Recipe
- 1/4 - 1/2 tsp yeast
- 1oz extract
- 4 cups sugar

4 Gallon Recipe
- 1/2 - 1 tsp yeast
- 2oz extract
- 8 cups sugar

Directions:

1. Dissolve fresh Champagne, wine or beer yeast in a cup of warm water (96°F). Let stand 5 minutes or longer to dissolve, mix thoroughly.
2. Shake extract bottle well. Combine extract and sugar in sufficient warm water to dissolve sugar.
3. Add yeast mixture and warm water to bring level of liquid up to correct amount chosen, as indicated in dosages list on the bottle label.
4. Mixture can be tasted. More or less sugar, or extract may be added to suit taste.
5. Fill sterilized bottles within 1 to 2 inches of top. Seal bottle with appropriate cap. Bottles not sealed properly may become flat or sour.
6. Lay bottles on side to check for leaks. Age 3 to 4 days at room temperature. Then move to cooler. dark place. Allow to set for an additional week. Two weeks will allow for better flavor. As carbonation develops sediment will appear on the bottom of the bottles. When serving, pour carefully to leave sediment behind.

Dosage Instructions:

1 Gallon Recipe
- 1/8 - 1/4 tsp yeast
- 1/2oz extract
- 2 cups sugar

2 Gallon Recipe
- 1/4 - 1/2 tsp yeast
- 1oz extract
- 4 cups sugar

4 Gallon Recipe
- 1/2 - 1 tsp yeast
- 2oz extract
- 8 cups sugar

Directions:

1. Dissolve fresh Champagne, wine or beer yeast in a cup of warm water (96°F). Let stand 5 minutes or longer to dissolve, mix thoroughly.
2. Shake extract bottle well. Combine extract and sugar in sufficient warm water to dissolve sugar.
3. Add yeast mixture and warm water to bring level of liquid up to correct amount chosen, as indicated in dosages list on the bottle label.
4. Mixture can be tasted. More or less sugar, or extract may be added to suit taste.
5. Fill sterilized bottles within 1 to 2 inches of top. Seal bottle with appropriate cap. Bottles not sealed properly may become flat or sour.
6. Lay bottles on side to check for leaks. Age 3 to 4 days at room temperature. Then move to cooler. dark place. Allow to set for an additional week. Two weeks will allow for better flavor. As carbonation develops sediment will appear on the bottom of the bottles. When serving, pour carefully to leave sediment behind.