Process for producing carbonated beverages

A method of producing a pressure controlled carbonated beverage, which comprises:

• (a) dispensing into a sealable receptacle from 5 to 20 ml per liter of receptacle capacity of concentrated liquid flavour extract, which extract contains appropriate amounts of acidulant and yeast nutrient buffer;
• (b) then adding to said receptacle an appropriate amount of sugar, and filling the receptacle with water to provide suitable dilution of said flavour extract, said amounts of acidulant and nutrient buffer being sufficient to effect an adjustment of the initial pH level of said diluted flavour extract within the receptacle to about 3.5;
• (c) thereafter adding to said receptacle from 0.05 to 0.2 gram per liter of overall liquid of an active yeast operational over the pH range of about 2.9 to about 3.5;
• (d) agitating the contents of the receptacle to achieve mixing and permitting the receptacle to stand at ambient temperature to allow adequate fermentation by said yeast with concomitant generation of carbon dioxide;
• and
• (e) continuing fermentation with progressive consumption of sugar and yeast nutrient buffer and decrease in pH level until the pH level is reduced to below about 2.9, thereby effectively terminating operation of said yeast and the fermentation process automatically without cooling or heating, and resulting in production of a carbonated beverage in said receptacle.