Soft Drinks Instructions

The best means of bottling soft drinks at home is by using the plastic soft drink bottles (i.e. 16oz, 20oz, or 2-liters) previously filled with a commercial soft drink, preferably sealed with a plastic cap as opposed to a tin/metal cap. These should be cleaned and sanitized before beginning.

In a stockpot of adequate size, bring 1/8 of the water, for the volume you intend to make, to a boil. Dissolve the appropriate amount of sugar in the water and continue to boil until the sugar is completely dissolved. Remove from the heat.

Add the remaining amount of tap water and the appropriate amount of soft drink extract directly to the stock pot and let stand. Allow to cool to 100 degrees F.

Proof the champagne yeast - To a cup of water in the 95-100 degree range, add the appropriate amount of yeast. Cover and allow this mixture to stand, unstirred for 5 minutes. Then, stir to remove any clumping, cover and wait an additional 10-15 minutes.

Stir the cup of proofed yeast to lift any solids from the bottom and pour into the stock pot. Stir the contents of the stockpot and start bottling. Repeat the stirring action every 4-6 bottles (every bottle if using 2-liters). Screw the caps on tight. Store the soft drinks in an environment with temperatures in the 70-75 degree range. The bottles will become firm when the drink is properly carbonated. The cooler the environment the longer this will take. The bottles should be refrigerated after carbonation is achieved.

NOTES: The reason we recommend the use of plastic bottles is the fact that there is enough sugar in the making of soft drinks to cause the bottles to eventually explode.

Low levels of alcohol are produced in making soft drinks - 1/4 to 1/2 percent. As the pressure builds up carbonation, the yeast activity (alcohol development) slows dramatically. Using plastic bottles that expand to firmness on being carbonated allows you the insight to refrigerate for consumption. Refrigeration further reduces the yeast capability develop any additional alcohol. If you are concerned with exposing children to these levels of alcohol, you could consult your doctor.

If carbonation is not achieved in 3-4 days. The soft drink can be exposed to the heat of day - sunlight - and the carbonation will be achieved.

Long storage in a non-refrigerated condition is not recommended due to the ability of the yeast of develop higher levels of alcohol and over-carbonation could occur.

You can make 1, 2 or 4 gallons at a time. I suggest making up soft drinks in amounts that are consistent with the rate of consumption based on the time required to carbonate.

Amount to be made	Champagne Yeast	Soft Drink Extract	Sugar	Amount of Water to Dissolve Sugar in	Amount of Cool Tap Water to Add
1 Gallon	1/8 - 1/4 teaspoon	1 Tablespoon or 1/2 ounce	2 cups	1 pint	7 pints or top to 1 gallon
2 Gallons	1/4 - 1/2 teaspoon	1 ounce or 1/2 bottle	4 cups	2 pint or 1 quart	7 quarts or top to 2 gallons
4 Gallons	1/2 - 1 teaspoon	1 bottle	8 cups	2 quarts or 1/2 gallon	3 1/2 gallons or top to 4 gallons
2 cups of sugar = 1 pound

Equipment needed:
8-quart or 12-quart Stock pot
small funnel
Spoon
Bottles & caps

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