North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

That's true, Jay, it does recarbonate if you have the yeast; but it also
bursts bottles if held long enough.  If I want to take homemade soda home, I
use the plastic soda bottles and water carbonated directly with CO2.

~ Stephen

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Jay Cutts
Sent: Tuesday, October 06, 2009 8:25 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Another Chokecherry Soda-pop question

Jim,

The way I make flavored soda is just right on the spot.  If you're going 
to be serving this at a festival or something, you'd just pour a glass 
of soda water into the cup, add syrup, stir and serve.  Always stirred, 
not shaken.

If you're aim is to have people buy a bottle of soda to take home, 
you're running into problems.  The simplest solution I can think of is 
to sell them the syrup and a small handout with the recipe above.

I do make bottles of soda by fermenting it.  If it's well sealed, it 
will hold the carbonation.  Since mine still has live yeast in it, it 
will recarbonate itself even after I've opened it and poured some out.

Best,

Jay

Jay Cutts
Cutts Graduate Reviews
800-353-4898 day or eve, 7 days
(In NM, 505-281-0684)




Jim Fruth wrote:
>     Thanks to those of you who offered suggestions for making chokecherry 
> soda pop.
>
> Another question:  I only have time for projects during the dead of
Winter. 
> I need to make it in January and bottle it so it can be drunk in August.
If 
> seltzer water is added to syrup, then poured into bottles, would there be 
> any fizz left?  How is it done commercially (I couldn't find any such info

> online).
>
> Jim Fruth
> Brambleberry Farm
> Pequot Lakes, MN  56472
> For jams, jellies, syrups and more:
> www.jellygal.com
> 1-877-265-6856 (Toll Free)
> 1-218-831-7018 (My Cell) 
>
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