I'm doing a kitchen remodel and replacing the existing ice maker that cools the plate and replacing it with an ice maker that i really don't want to drill a hole into. My current options are to put the current ice maker in the basement directly under the sink and have about 10 ft run, or find another under sink solution. What kind of options are out there besides priming the gun each time or drilling the hole into the very expensive new unit?

i wanted to make tarragon soda and most recipes mention fresh leaves but here in my part of the world i only have dried leaves available. would that work too? does it taste the same as fresh leaves? has anyone tried it?

I recently acquired a McCann’s Big Mac Carbonator. I am currently in the process of setting up. I am fairly new to all of this, so pardon my ignorance. What should I look out for when purchasing a CO2 regulator for my setup?

Edit: I'm considering the Kegland MK4 Regulator. However, I'm uncertain as to which pressure relief valve is best suited for my carbonator.

Currently upgrading from a 5lb tank connected to a dying sodastream to a full dispensing system.

I have a Mccan big mac carbonator on the way, and initially I was going to use a modified ice cube machine and a cold plate but then I managed to get a really good deal on an 800 Watt lab grade recirculating chiller that can go as low as -5C.

So my question is:

I'm wondering can I use a multiplate wort chiller to cool my carbonated water? Plate chiller

The chiller is all stainless steel where water will come in contact.

So I’m trying to make a nice a sweet slightly vanilla kind of soda syrup but I’m trying not to use alcohol to extract flavours ( I’m under age where I live) I’m asking to see if anyone has good recipes that matches that criteria

So in theory, could you buy a mini fridge type of setup and run your water from the tap through the mini fridge before carbonation to pre-chill the water and also keep the syrup stored cold? Thinking about something like a moonshine operation, a coil of copper tubing in the fridge to keep at least a gallon of water pre chilled at any time.

Hey all! I decided to embark on my first DIY project! I managed to acquire 6 Lancer valves that I'm looking to hook up to a custom fabricated soda tower. The only problem is, I come from a background of solely using Wunder-Bar guns so I'm a little out of my element when it comes to dealing with electrical components. I've scoured the internet with no luck. I've even called Lancer themselves, whom weren't very helpful as they strictly want the valves used in conjunction with their towers. I simply just want to know how I would go about in connecting all six valves to a single power source.

I did manage to find a couple of videos (video 1, video 2) detailing a tower setup but being the beginner that I am, I lost him when it came to his power source. He explains it in brief but doesn't go as far as "how" he connects them. If anyone can point me in the right direction as far as what to buy and how to connect every valve it would be greatly appreciated. This is the one missing link to me completing this project so you're input would be a blessing.

P.S. I've disassembled the valve and attached a photo to give you all an idea on what wire's I'm dealing with. Thanks!

https://preview.redd.it/moe0nsf63fkd1.jpg?width=5712&format=pjpg&auto=webp&s=3a284b167273b234caad0a35faaca80a6e7947dd

I was watching a Darcy O’Neill video on how to make extract because in the near future I want to make his recipe for moxie but he said to make an extract you need 1 oz of essential oils and ethanol and I was wondering if you could make an extract without ethanol?

TLDR: I want to make extract for moxie that doesn’t contain ethanol/alcohol, is that possible?

Hi Folks! I'm thinking of making various kinds of ginger beer and sell them at local farmers markets, offering both on tap and in growlers. While I've only made ginger beer at home before, I understand that selling it commercially requires considerations for preservation and sell-by dates.

I'm planning on using forced carbonation and ensuring everything is properly sanitized, without using any yeast. Do I need to add preservatives to the kegs or bottles? When selling growlers, is it good enough to advise customers to keep them refrigerated?

If anyone has experience selling soda at farmers markets and can share any general advice, I would greatly appreciate it!

So I've been making soda for two years now, personally. Most individuals tells me my recipe is fantastic. So I've already registered my business and I'm looking to not only license but also start selling my soda flavors in my home state. Here's the problem.... I don't have the reach, I don't have the capital, and in my state you need to have your own commercial space to produce soda. I potentially might have between about 100 to get started. Got a few bottles that have been thoroughly sanitized but now I'm finding out the space that I was using, I can't use at all. This is sort of starting to become a headache but I'm confident my idea will work. Should I just stop trying at this point?

Has anybody tried to use baking soda and vinegar to carbonate their sodas?

Title says it all. I am looking for a manual can sealer that would fit a standard 330ml can. I am not quite ready to chill out 800$ for a big fancy one so I am looking for something a bit cheaper. Any help would be greatly appreciated

I run my food truck out of a relatively small commercial kitchen. What is the smallest equipment needed to produce one type of soda and to bottle it? Is this possible on a small scale? Thanks!

I’m looking to make my own soda and all of the ingredients lists I see do not list citric acid. Is that not recommended to add?

I use a corny keg with a CO2 regulator and CO2 tank. 3 days in 32psi. What am I doing wrong?

Edit: It looks like mostly foam is coming out of the keg.

I have a soda gun setup which uses a seltzer water from a pre-chilled corny keg. I want to upgrade to a remote carbonation + chiller setup so that I can free the space in my keggerator for more beer.

I've been trying to find something but the only links I find are those from soda dispenser depot. The equipment looks good but they don't sell the remote chiller on its own. I've also searched on eBay, but can't seem to find anything. I'm sure my search skills are failing me.

Are there any vendors who sell remote chillers for 6-8 beverages? What would people recommend?

Does anyone have a good recipe for birch beer? I ordered a premade syrup and it's sadly lacking in flavor. My daughter got a soda stream for her birthday and we've been looking forward to making birch beer

Hi I’m very new to soda making and want to do natural fermented soda from natural ingredients, etc.

But, many years ago I saw my friend who was homebrewing beer have a bottle burst in his hands causing a huge bloody gash.

Since then I’ve been petrified of getting into the hobby and having that happen.

What’s the best way to brew natural soda with the least risk of danger.

I know I must sound like a coward but it is a genuine fear.

Thanks in advance,

Sippy :]

Hi All,

I recently started making mint lime soda (totally improvised) but it is going kinda bad in just a few days. Seeking advice.

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My method. 1) Make syrup 2) Add syrup to 1 liter carbonated water bottle.

For the syrup I lightly simmer 1 cup sugar in 1 cup water and add minced mint leaves, fresh lime juice, and lime peele zest. I let this lightly simmer for 15 mins. I then strain out the mint leaves and lime zest with a metal mesh seive.

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I add syrup to carbonated water and it tastes great on days 1-3. then it kinda tastes icky after day 3.

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I assume it is the small mint/lime plant matter that goes "bad" but how else would one do this process?

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Any help is appreciated.

I've tried looking this up, but I only get results for brewing alcoholic beverages. What is the best water to use for making soda? Right now, I use tap water that has been run though a Berkey filter. While this has been working for me, I will need to find a more efficient source of water.

I am at my whits end. I have read stories about how you can refill the CO2 canisters at Dunhams or a paint ball supply store. All you need is an adapter to go from the canister and their fill tank. I have now purchased 3 adapters and none of them are the correct one. They all said they were, but they were not compatible. Has anyone done it successfully and which adapter did you use?

So I have been making soda for a little while (found a recipe in a book) and I was wondering how lemon juice affects a soda, is it more flavorful than zest or does it dull the drink.

I have a small setup and Iwant to increase my production, but don't have a ton of space. I use yeast fermentation to carbonate my sodas. Currently, I bottle it individually and let it ferment. However, with the volume I plan to do, that isn't really possible. Would it be possible to fill individual bottles with soda from my carboy without losing all the carbonation?

I am building a soda system using the mccann big mac, 5lb tank and a remote chiller from elkay. From all my research, Diy setups always had the water cooled before entering the carbonator or by placing the whole carbonator in a mini fridge. This makes sense since colder water takes more CO2. However, all commercial soda fountain setups that I saw had the cooling done after the carbonator. The idea is to ensure the soda wateris cold when it reaches the bar gun or soda fountain machine. Maybe the McCann carbonators can add enough CO2 to room temp water without issues.

So what do folks think? Add chiller before or after the carbonator. Doesn't make sense to add it before because it will sit in the carbonator tank and warm up to room temp. The only way to solve that is too have the carbonator and it's tank in a mini fridge.