Butterbeer Soda Method
I know there have been other threads on Harry Potter style butterbeer, but as far as I can tell its all ale and beer processes that make an alcoholic drink.
I was actually wanting some advice on making butterbeer like one would brew rootbeer or gingerbeer. Under .5% ABV so that it is safe for kids. Other considerations is that it is suitable served hot or cold without differing the recipe, or making additions. I also want a good "head" that is particularly pronounced when served hot, so I am thinking of adding maltodextrine, but I am unsure of the amount for a 2 liter bottle. I would also need to adjust the sugars accordingly to account for the added sweetness it imparts.
So far I have decided to use champagne yeast so as not to impart too much bready or beery flavour, and my flavour guideline is "Mildly Spiced, Frothy Butterscotch Cream Soda", although I am determined to make sure it doesn't turn out too sickly, that would turn off someone from being able to drink a full serving (as I have read is the case with the Butterbeer at Universal), but also making sure to keep it palatable for kids expecting a robust and pleasant taste.
So far my process looks like this;
1-2 Tbl of appropriate extracts and/or tinctures
3/4 Cup of appropriate sucrose (still debating this one)
1/4 Tsp of champagne yeast
Filtered water filling a 2 liter bottle
Then I ferment 3-4 days, but I want to make doubly sure I don't over ferment. My butterbeer doesn't need to be as carbonated as common soft drinks necessarily. I also need to kill the yeast, in case I decide to bottle the cold stuff, I don't want them waking up at warmer temperatures. I was thinking I could heat it to at least 140 degrees, then bottle the stuff that will be cooled (but this would probably ruin the carbonation) and store the heated stuff in thermal storage containers.
I appreciate any advice or help and I will be sure to post the results.