The making of soft drink with Rainbow Flavor Extract

Rainbow Flavor Extract includes Root Beer, Sarsaparilla, Ginger Beer, Ginger Ale and Cream Soda. Pasture Champagne yeast or Lalvin EC1118 yeast and Sugar are also needed in the making of soft drinks.

 

 

Instructions:

Ingredient:

2 oz bottle of Rainbow Flavor soft drink extracts (for making 4 gallons of soft drink); 1 packet of Red Star Pasteur champagne or Lalvin EC-1118 yeast; 8 cups of cane sugar; 4 gallons of water.

 

Bottling Equipment: Use 2 liter and 20 oz. plastic bottles for bottling.

The amount of ingredients use to make rainbow flavor soft drink may be adjusted to suit one's taste. Dissolve yeast by adding to 1/4 cup of water at about 95°F (35°C). Dissolve sugar in 2 quarts of boiling water (1/8 of the 4 gallon water), then mix in the rest of the water. Add the flavoring extract (Root Beer, Sarsaparilla, Ginger Beer, Ginger Ale or Cream Soda) and the yeast. Stir the mixture well before bottling. Allow the soft drink to stand at room temperature for several days. After that, age for 2 weeks in the bottle in the refrigerator before drinking. (This recipe and instructions are provided as a guide.) Refer to instructions on the bottle when making soft drink.