Soda Extracts

Each 2oz. Bottle of extract makes 4 gallons of soda. Extracts do not contain sugar so you can choose how sweet your drink is. Naturally caffeine and alcohol free. Mix flavors together for a unique taste!

We proudly offer a large selection of Soda Extract flavors.


INSTRUCTIONS FOR RAINBOW HOMEBREW SODA

Two 2-liter QUICK START recipe

Sprinkle 1/8 teaspoon dry yeast (Red Star preferred) in 6-oz. of warm water. Let sit undisturbed for 15 minutes then stir gently to thoroughly dissolve. While waiting for the yeast to dissolve, shake extract bottle well, mix 2-1/4 cups of sugar and 1 tablespoon of soda extract in 1 gallon of lukewarm water. Mix until sugar is completely dissolved, then add yeast mixture stirring well. Pour 1/2 of this mixture in each 2 liter soda bottle and top off each one with plain water to within 1 1/2 to 2 inches of top. Attach a resealable cap and shake well. Store bottles at room temperature, preferably between 70 and 75 degree F for 4 to 6 days. You can tell by the firmness of the bottle how your carbonation is coming along. Move to cooler area if possible for another week of aging. When fully carbonated and aged the bottle should be just about as hard as a glass bottle. At this point chill thoroughly for 24 - 48 hours before opening and enjoying.

Guidelines for other Rainbow homebrew soda amounts are listed below:

 

 

 

AMOUNT TO BE MADE

YEAST

EXTRACT

(adjust to taste)

SUGAR

(full 8 oz, measuring cups)

WATER

Two 8 oz. measuring

1 GALLON

1/8-1/4 tsp.

1 Tbsp. or

1/2 oz.

2 Cups

Fill to 1 Gal.

cups = 1 Ib. sugar

2 GALLON

1/4-1/2 tsp.

1 oz. or

1/2 Bottle

4 Cups

Fill to 2 Gals.

 

4 GALLON

1/2-1 tsp.

1 Bottle

8 Cups

Fill to 4 Gals.

BATCHES SHOULD ALWAYS BE MADE WITH WARM WATER Re: 98 - 110 deg F.

  • Yeast must dissolve thoroughly for proper carbonation. DON'T use yeast that is stale, old, or has been left open; THROW IT AWAY! Use FRESH yeast only.
  • Water temperature should be lukewarm to the touch - neither too hot nor too cold! Proper temperature is 98-110F.
  • Low or no carbonation is usually caused by too little or old yeast, too hot or cold water.
  • Excessive foaming is caused by too much yeast.