Soda Making Instructions
William’s® Soda Extracts make 3 to 4 gallons (depending on flavor) of rich soda. You can carbonate these with a draft system, or naturally with dry yeast. Carbonating with a draft system will give a more consistent carbonation, and a slightly cleaner flavor, as yeast is not used. On the other hand. carbonating with yeast in plastic PET soda bottles (do not use glass bottles as they could explode) requires very little equipment investment, and will also produce a fizzy full flavored soda.
KEGGING SYSTEM METHOD: To carbonate with a draft system, first put 3 or 4 gallons of water (see the extract bottle for amount) in your mixing container along with the amount of white sugar listed on the bottle (any store bought white sugar works fine, no need to use corn sugar). Stir thoroughly to dissolve and transfer to your keg or kegs. Now chill your keg down to 40° F or less and apply 30 PSI of C02 gas pressure for 3 days to carbonate. After 3 days, release the head pressure on the keg, turn down your regulator to 8-10 PSI, and dispense carbonated soda.
NATURAL CARBONATION METHOD: To carbonate in recycled 1-2 liter PET soda bottles, or new 2.5 Liter PET growlers (William’s item I12), you will need to be a little more careful of contamination. In your mixing container, mix 3-4 gallons of hot tap water (see your extract bottle for the amount made) and the amount of sugar specified on your extract bottle.
Separately, get one 5 gram pack of dry wine yeast (we recommend Lalvin EC-1118) and mix in 8 ounces of warm tap water (90° to 100° F). Cover with foil and set aside for 20 minutes for the yeast to rehydrate.
Prepare your plastic PET bottles by sanitizing them before use with a suitable brewing sanitizer or cleanser like Brewer’s Edge® Cleanser or PBW.
When the soda mix is cooled to 90° F or less, stir in the liquefied yeast and bottle in your plastic PET soda bottles. Seal tightly with a cap and lay on their side in a warm (70° to 80° F) area for 3-4 days to carbonate. When the bottles are hard (indicating pressure) it is time to refrigerate the entire batch to prevent further carbonation, which might lead to exploding or leaking soda bottles. Put bottles upright in refrigerator to settle the yeast to the bottom when carbonated.