TheWeisOne
Member
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.
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.
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.
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.Made this recipe today, except I used the colored vanilla. The kids LOVED it.
Made this recipe today, except I used the colored vanilla. The kids LOVED it.
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.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.
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.
12 oz of imitation vanilla.... is that extract??Been brewing beer for a couple years now and really was looking for a good Creme Soda recipe. Here is the one I designed this morning after reading this forum and several others.
This recipe Yields 5 gallons force carbonated.
Ingredients:
Sugars:
8 lb Cane Sugar - EDIT: Adjusted from 12 - the lactose and Malt added a lot more sweetness than expected.
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 - EDIT Adjusted from 4, too much of an acidic aftertaste.
12 oz Clear Imitation Vanilla (working on making a Jones style look) - EDIT I Adjusted from 4 to 12, imitation vanilla just doesn't have the potency.
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. Then add Vanilla to taste after this. There is a lot of sugar in here so I am going to be liberal my first time around with the vanilla. So I am planning on 4 oz. (calculated by how I make frosting 1 tsp per lb of sugar, there are 12 lbs here with no extra butter, 6 tsp to an oz, double that to make up for the lack of 6 cups o butter
I will try to put feedback here on how people like it this evening. I will rock force carbonate at 50 psi and my water is pre-chilled so I am hoping for drinkable carbonation in 4 hours.
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