Tamar_brewer
New Member
Hi - does anyone have any suggestions on how to brew a soft drink (naturally carbonated in bottle) without needing to keep it refrigerated or add chemicals or force gas from a keg? (Eg like the brewed soft drinks made by Bundaberg or Ashbolt that are shelf stable at ambient temperatures). Would cold crashing to a particular temperature kill off the fermenting bacteria/yeast permanently (or alternatively heating it above a certain temp (which hopefully wouldn’t cause the bottles to explode))? I’d like to make some soft drink as naturally as possible and would prefer natural carbonation than keg-forced carbonation
