Dissolve champagne yeast, wine, or beer yeast in cup of warm water (98F). Let stand 5 minutes or longer to dissolve then mix thoroughly.
Shake extract bottle well. Combine extract and sugar in sufficient warm water to dissolve sugar.
Add yeast mixture and warm water to bring level of liquid to the correct amount chosen, as indicated in dosage chart.
Mixture can be tasted. More or less sugar, or extract may be added to suit taste.
Fill sterilized bottles within 1 to 2 inches of bottle top. Seal bottle with appropriate cap. Bottles not sealed properly may become flat or sour.
Age bottles on side to check for leaks. Age 3-4 days at room temperature. Then move to cooler darker place. Allow to set for an additional week. Two weeks will allow for better flavor. As carbonation develops sediment will appear on bottom of bottles. When serving pour carefully to leave sediment behind.
