ADVISEMENTS * Use 4 oz. Gnome Soda Extract for a 5 gallon batch for a full, rich flavour. * DO NOT expose Gnome Flavour Extracts or yeast to high heat or direct sunlight. * Keep Refridgerated. * We STRONGLY recommend the use of Plastic 2-Liter Bottles or a Draft System. * All new equipment should be rinsed off initially with tap water. * Sanitation is the key to success in any brewing practice. * A solution of 2 oz. unscented bleach to 5 gallons of water makes an effective sanitizer ( DO NOT USE ON STAINLESS STEEL). Soak equipment for 30 minutes and rinse THOROUGHLY with HOT tap water. * Care must be taken to not overcarbonate. * Typically no more than 1/8 of a teaspoon of fresh yeast is required per gallon of soda to condition. * Use a clean "neutral" type of champagne yeast. * The maximum amount of time necessary to carbonate is 3 days at room temp. * After conditioning, cool the bottles down to 35 F. QUICKLY. This will make the active yeast go dormant. * Keep refridgerated bottles for up to a few weeks. * Do not use more than 1 lb. of cane sugar or equivalents per gallon of beverage.