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Old 07-29-2011, 05:10 AM   #41
TheWeisOne
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In my experience, cream of tartar is a much better acidifier for cream soda than lemon/lime juice or citric acid; it's a much more 'creamy' acid bite than the sour bite of citrus/citric acid.

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Old 08-08-2011, 11:59 AM   #42
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Originally Posted by TheWeisOne View Post
In my experience, cream of tartar is a much better acidifier for cream soda than lemon/lime juice or citric acid; it's a much more 'creamy' acid bite than the sour bite of citrus/citric acid.
How much? One for one replacement for citric acid?
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Old 08-12-2011, 02:14 AM   #43
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Default Creme Soda DB style revised

It ended up being sweet but I adjusted the recipe, as well there was a little tang to it so I eased up on the Citric Acid. Next time I would like to try simmering some vanilla beans in a brown sugar syrup. I also have been toying around with the idea of using Honey for the main sugar.
This recipe Yields 5 gallons force carbonated.

Ingredients:

Sugars:
8 lb Cane Sugar
8 oz Maltodextrin - for a good full mouth feel
1 lb Lactose - For a creamy flavor. (This is used in milk stouts)
Flavoring:
2 tsp Citric Acid
12 oz Clear Imitation Vanilla
Liquid:
5 Gallons of your favorite purified water.



Dump all sugars into 3 gallon pot with 1 gallon water. Bring to a low boil and wait for liquid to turn clear. KEEP BELOW 180 DEGREES. My syrup ended up a little golden, I plan on fixing this in the next batch, I think the malt or lactose ended up burning quicker than the cane. So I will try a lower temp.

Chill with wort chiller, Add citric acid when reasonably cool, maybe in the 100 degree range. Force carbonate at 50psi, I rocked the keg and was able to get the carbonation level up in less than an hour.

creme-soda.jpg  
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Old 03-04-2012, 03:30 AM   #44
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After reading this thread for fun, I had to mix it up tonight! our 9 year old will be surprised when I tell him he has his own drink on tap! I'll keep it a secret until its ready to try.

I used a mix of sugars.

2 lb brown sugar
1 lb 13 oz white sugar (all I had in the house... Need to go shopping)
1/2 c honey
2 oz maltodextrin
4 oz lactose
Mixed with RO water to make 1 gallon. Warmed up until all sugar dissolved and it turned clear.
1 1/2 tsp citric acid (was a bit much, next time will try 1 tsp)
4 oz Penzey's single strength Vanilla extract
Enough RO water to bring volume to around 3 gal. I kept adding water until it was the perfect sweetness level for us, which is probably less that what would be expected. Threw in keezer on CO2 around 32 psi.
I plan on shaking and hope to have it carbed up in a few days.

It tasted really good, but hindsight is 20/20, and I think if it's well received & I make it again... I will go with 2-1 white sugar to brown sugar, and maybe 3/4 cup honey. With of course cutting down the citric acid to 1 tsp.
Color was a beautiful rich light gold. I'll post up a pic after its ready.

EDIT: after it chilled and carbed, it was still a little "off" from how I intended. I mixed up another 2 lbs of white sugar and 1 1/2 gal water and added that to the "brew". It foamed up pretty well as I was pouring the new sugar water in, so hopefully there is no negative side effect from that. That brought the volume up to almost 5 gal. I'll update with tasting notes after it finishes carbing.

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Old 01-12-2014, 06:28 AM   #45
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Quote:
Originally Posted by DigitalBlacksmith View Post
It ended up being sweet but I adjusted the recipe, as well there was a little tang to it so I eased up on the Citric Acid. Next time I would like to try simmering some vanilla beans in a brown sugar syrup. I also have been toying around with the idea of using Honey for the main sugar.
This recipe Yields 5 gallons force carbonated.

Ingredients:

Sugars:
8 lb Cane Sugar
8 oz Maltodextrin - for a good full mouth feel
1 lb Lactose - For a creamy flavor. (This is used in milk stouts)
Flavoring:
2 tsp Citric Acid
12 oz Clear Imitation Vanilla
Liquid:
5 Gallons of your favorite purified water.



Dump all sugars into 3 gallon pot with 1 gallon water. Bring to a low boil and wait for liquid to turn clear. KEEP BELOW 180 DEGREES. My syrup ended up a little golden, I plan on fixing this in the next batch, I think the malt or lactose ended up burning quicker than the cane. So I will try a lower temp.

Chill with wort chiller, Add citric acid when reasonably cool, maybe in the 100 degree range. Force carbonate at 50psi, I rocked the keg and was able to get the carbonation level up in less than an hour.
Made this recipe today, except I used the colored vanilla. The kids LOVED it.
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Old 06-15-2014, 09:30 PM   #46
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Originally Posted by AgentHubcap View Post
Made this recipe today, except I used the colored vanilla. The kids LOVED it.
I am working on a plane jane carbonated soda today and am glad my last recipe made people happy. My kids loved it as well and it was a hit among friends. I want to see how much of a difference the lactose and malt made when aiming for creaminess. At the least I can add flavors to make irish soda out of this.

Today I am doing the following (very plain but will mix it up in the future)

10 lb Cane Sugar

Flavoring:
2 tsp Citric Acid
12 oz Clear Imitation Vanilla
Liquid:
5 Gallons of your favorite purified water.
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Old 06-21-2014, 06:52 PM   #47
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Making this today with my daughter. She can't wait to try it....

What temperature should it be force carbonate (slow and steady) at 50psi?

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Made this recipe today, except I used the colored vanilla. The kids LOVED it.
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Old 06-23-2014, 05:51 AM   #48
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Making this today with my daughter. She can't wait to try it....

What temperature should it be force carbonate (slow and steady) at 50psi?
Colder is better. I did a force carb by the shaking method. It worked ok.
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Old 06-23-2014, 02:16 PM   #49
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Default Carbonation

Quote:
Originally Posted by frechetn View Post
Making this today with my daughter. She can't wait to try it....

What temperature should it be force carbonate (slow and steady) at 50psi?
I force carbonated at room temperature because I wanted to rock the keg and get the C02 up to level before I lifted it into the keezer, then chilled. Really doesn't matter which way you do it.
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Old 07-04-2014, 02:46 PM   #50
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Default Perlick Stainless Steel Flow Control For Soda

Has anyone tried a Perlick Flow Control flow faucet for kegged sodas? I was thinking that would allow me to throw on the occasional keg of ginger ale with out having to have a second 15 foot beer line.

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