Location: Westside..... CenCal - the country that'll never take away my guns or money !!!!!!!!!!!!!!!!!!!!!!!
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Quote:
Originally Posted by GreenMan
Had a hard time finding a cream soda recipe on here other then the packet ones sold at the LHBS so i found one online that I tried tonight. Tasted it after it cooled down and it tasted like pretty good cream soda for being flat. In keg now at 35 psi.
Recipe is from here. Only had 2 cups of corn syrup so I changed the recipe to this:
just a tid bit. the creme part came from the smooth mouth feel you get from lactose, a milk sugar. i think if you looked up a milk stout, used the sugar ratios, you would get a better flavour. i tried a dozen single batches of rootbeer. using all kinds of sugars. the best that i found was a mix of brown sugar and lactose. it gave the right taste and feel. very similar to good creme soda.
Easy instructions and we scaled it up to 2 Liters and used our beer brewing bottles:
4 Tablespoons of Penzys Spices Pure Vinalla Extract Single-Strength Alcohol 35%
1/4 teaspoon yeast
2 Quarts of water
Mix everything together and bottle (we used our beer brewing kit to secure the caps).
Wait 48 hours (they say until the their plastic bottle is hard, but using bottles will be impossible to tell)
Then put in back of refrigerator undisturbed for 24-48 hours
Sounds good and I'll let you know how it turned out.
Not sure why I waited so long before attempting to make soda. Gave it a shot today using the following recipe (based on prior posts and what I had on hand and wanted to get rid of):
Tastes good, but defnitely a bit sweet for me. If that doesn't change when it's carbed up, I'll cut back on the sugars next time.
And, even though I hate better living through chemicals I also hate the thought of drinking that much sugar. So I think I'll be picking up some Splenda next time I'm at Costco.
__________________ Atomic Dog Brewery
On Deck: Centennial IPA, Dry Irish Stout P: Cascade Pale Ale S:(nothing!) K:(nothing!) T: Carbed Crystal Light, Root Beer, Vanilla Cream Soda, Tripel IPA, Apfelwein
i made a 2 liter batch of cream soda today using partially my own recipe from what i've gathered off of here. i used
about 10-12oz of light brown sugar
6 teaspoons of pure vanilla concentrate i got in mexico
i mixed this together in water i heated up in a pan on the stove, no particular measurement but about 1/4-1/3 of a 2 liter bottles worth of water.
cooled it, poured it in the 2l bottle and added 1.5 tablespoon of lemon juice, fresh squeezed.
topped it off with water and pitched about 1/8 teaspoon of yeast(just regular very high active bread yeast i made some ginger ale with, it works lol)
it tasted really good before i closed her up, but i plan on letting it sit at room temp for 2 days or until it gets about rock hard, and then storing it in the fridge for about 2 days, or until i can't stand waiting any longer lol.
when i made my ginger ale, i opened it up after letting it sit for approx 2 days, and it kept becoming flat after opening the bottle a couple times, im hoping letting it sit in the fridge will correct that problem a little.
I heard that it takes about 24 hours in the fridge to get the CO2 to lock into the liquid. They have also suggested rolling it a bit, to agitate, to give it more surface area i guess, when you force carbonate with a special cap and CO2.
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