New to brewing would like to try orange cream

wes321 · 07-14-2009, 03:41 PM

Hey everybody,

So I am completely new to the soda brewing process and do not have any equipment. I was hoping someone could recommend a good supply list to brew soda without taking up lots of space and I have no idea what to get.

Also I was hoping to make orange cream soda since it is my favorite. It doesn't look like it has been talked about on this forum since I searched so any help would be greatly appreciated.

Thanks,

Wes

Suthrncomfrt1884 · 07-14-2009, 05:19 PM

Soda making is a pretty basic process. If you plan on bottling it, you'll notice it tastes a little different because of the yeast. My suggestion is keg it, but it's more expensive. You can get one for as low as $80

Here's a great site that explains the most basic process and the equipment you'll need to get started. Obviously substitute the root beer extract for orange cream.

wes321 · 07-14-2009, 05:41 PM

hey whats the great site link? I think you didn't add it.

Thanks,
Wes

Suthrncomfrt1884 · 07-14-2009, 06:24 PM

Sorry. Brain fart. Root Beer: How to make it at home

**Whutever** · 07-14-2009, 10:10 PM

Quote:

Originally Posted by Suthrncomfrt1884

My suggestion is keg it, but it's more expensive.

First time soda maker here and I did keg it in a 3gal. keg (didn't use 1 Tbsp of the Base). My question is this: Can it be force carbed at the same pressure as beer? I've currently got it at 38º and was going to hit it with 30psi for 12/14 hours. I searched the forums but couldn't find any links to this particular question.

Thanks in advance.

Suthrncomfrt1884 · 07-15-2009, 12:10 PM

I've never tried to force carbonate soda so I'm not quite sure. I don't see why you couldn't. You might have to leave it for more than 12 hours though to get a good carbonation seeing as how soda is a much higher carbonation rate than most beer. I usually put out 18-20 psi at 35 degrees for 4-5 days.

Wikipeteia · 07-15-2009, 12:45 PM

Quote:

Originally Posted by Suthrncomfrt1884

I've never tried to force carbonate soda so I'm not quite sure. I don't see why you couldn't. You might have to leave it for more than 12 hours though to get a good carbonation seeing as how soda is a much higher carbonation rate than most beer. I usually put out 18-20 psi at 35 degrees for 4-5 days.

+1. I've made a few batches of soda, and this is a good method to carbonate it. Remember too that it's a lot like beer: It will continue to condition and flavors will drop in and out, though on a more subtle basis.

KevinJ · 07-15-2009, 12:51 PM

Seems like the thread got hijacked. I would love to find a good Orange cream (or any good cream soda) recipes. I have not heard of a good one yet. Does anyone have one.

As far as equipment this is all I would get:
* Some type of sanitizer (iodophor, san star, bleach, etc)
* Some PET bottle (either buy them or reuse some) I recommend buying some and reusing them over and over.
* Yeast. Everyone has a favorite. I like Safale 04. It really does not matter to much which one. Just do not use bread yeast. I have used Champagne yeast I did not like it.
* A food grade bucket with spigot for bottling
* A large pot, metal spoon, etc for cooking the soda (probably already have theses in your kitchen
* I recommand picking up the book: Homemade Root Beer, Soda & Pop: by Stephen Cresswell

One time total cost around $10 - $30. Very little space used. No need to keg.

Kevin

wes321 · 07-15-2009, 01:24 PM

Kevin,

Thanks for the info I'm gonna check it out.

Wes

Wikipeteia · 07-15-2009, 01:33 PM

This is by no means proven, but, if I were going to make my own concentrate/extract, here's what I'd do:

1. Get a bunch of fruit and zest. You're probably looking for a gallon's worth, so, it will likely get expensive.
2. Add water and bring to a bare simmer, and turn off for 2 hours, covering. This will let the fruit steep and extract a bit of the tasties while leaving behind the bad stuff. Add a few vanilla beans here. Remember with orange, you want the meat of the fruit, and none of the orange. You'll have to peel well.
3. Blend it and strain it to get the pulp out.
4. Add sugar until sweetened enough. You're likely looking at a 1:1 ratio, so with a gallon of concentrate, you'll need a lot of sugar. That's 16 cups. Lots of sugar. Boil until disolved.
5. Cool, add water and yeast and enjoy!

The issue here, however is that Orange doesn't behave like other fruit. The taste once cooked isn't the same as it is when you eat it raw. You may have to add some lemon and lime to get added citrus flavors. Plus, the cost may not be all that effective, since you're likely to need a lot of orange and waste a considerable amount of juice. You may find some very off flavors as well.

Try the method and see if it works for you. If it does, great! You'll just add your gallon to 4 gallons of warm water, yeast, stir, bottle and wait!