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Old 03-01-2013, 12:08 PM   #1
tlg779
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Sep 2012
Posts: 55
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Does anyone have a dececent cream soda recipe I'm having one heck of a time finding one

 
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Old 03-05-2013, 03:33 AM   #2
micfiygd
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Jul 2011
new brunswick, NJ
Posts: 31
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I have also been looking for a cream soda recipe! Would be great to find one!

 
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Old 03-05-2013, 08:29 AM   #3
daft
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Jan 2013
Posts: 271
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There is one, or maybe many in the great books link i posted. I believe it was simply water, sugar, and special handling of actual vanilla beans (i tried real extract in alcohol with poor results). It may be hard to believe, but amazon lets you browse thru large parts of some books offered for sale, and thats where i saw the cream soda and other recipies.

 
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Old 03-05-2013, 04:21 PM   #4
saramc
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Feb 2011
suburb of Louisville, KY
Posts: 1,743
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I have made this one several times, http://www.bakingdom.com/homemade-vanilla-cream-soda

and this one, http://www.marthastewart.com/348771/cream-soda-syrup

and this one, http://www.theurbanbaker.com/homemad...an-cream-soda/

and this one is good:
Add to 12 oz carbonated water, 2 teaspoons maple syrup, 1/4 teaspoon vanilla extract, and 1/8 teaspoon lemon juice. I sometimes add a splash of cream, but omit lemon juice when cream is added. Or add a scoop of vanilla ice cream instead of cream.
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Old 03-05-2013, 07:07 PM   #5
MrFoodScientist
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Mar 2011
Ogden, UT
Posts: 736
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I brewed a nonalcoholic root beer for a homebrew fest a couple weeks ago with a 60L Caramel Malt as the base flavor. With 3oz of vanilla extract/5gal, it gave it a very nice caramel/vanilla flavor that nearly overpowered the sassafras extract that I used. Many people thought it tasted like cream soda until the root flavor and the wintergreen flavor came through as after notes.

I think I used 4oz of caramel malt/5gal, I'll have to go back and look. I'll dig up the recipe and adapt for you if you're interested in me posting it here.
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Old 03-06-2013, 04:31 AM   #6
saramc
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Feb 2011
suburb of Louisville, KY
Posts: 1,743
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Quote:
Originally Posted by MrFoodScientist View Post
I brewed a nonalcoholic root beer for a homebrew fest a couple weeks ago with a 60L Caramel Malt as the base flavor. With 3oz of vanilla extract/5gal, it gave it a very nice caramel/vanilla flavor that nearly overpowered the sassafras extract that I used. Many people thought it tasted like cream soda until the root flavor and the wintergreen flavor came through as after notes.

I think I used 4oz of caramel malt/5gal, I'll have to go back and look. I'll dig up the recipe and adapt for you if you're interested in me posting it here.
I know I would LOVE that recipe. Can definitely see what the caramel malt could bring to the soda.
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Old 03-06-2013, 08:18 PM   #7
MrFoodScientist
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Mar 2011
Ogden, UT
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I'll see if I can dig it up later today and get some more specifics for you.
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Find Recipes on my blog: The Homemade Soda Expert I'd love some feedback!
Now Available from Quarry Books -- Making Soda at Home: Mastering the Craft of Carbonation
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Old 03-11-2013, 07:10 PM   #8
UpstateMike
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Nov 2011
Marion, NY
Posts: 931
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A recipe I found, but haven't tried yet:

1: Pour 1 to 1 1/3 cups of sugar into a 2 liter bottle.

2: Add four tablespoons (or 2 tablespoons for a lighter flavor) of vanilla extract into the bottle.

3: Add 1/4 teaspoon of yeast into the bottle.

4: Fill the bottle with warm (90 to 100 degrees F) water, put the cap on, and shake it until the ingredients have dissolved.

5: Let the bottle sit at room temperature until the bottle feels hard when squeezed, about 24 - 48 hours.

6: Place bottle in refrigerator (below 40F) for 24-48 hours to stop fermentation and let the yeast settle.

7: Pour carefully, leaving the yeast at the bottom of the bottle.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 03-11-2013, 08:04 PM   #9
UpstateMike
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Nov 2011
Marion, NY
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Quote:
Originally Posted by UpstateMike View Post
2: Add four tablespoons (or 2 tablespoons for a lighter flavor) of vanilla extract into the bottle.
I may have to rethink doing this recipe. 2 - 4 tablespoons is 1 - 2 ounces of vanilla. At $4 an ounce, this is going to be an expensive 2 liter bottle of cream soda.
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Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 03-12-2013, 02:23 PM   #10
micfiygd
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Jul 2011
new brunswick, NJ
Posts: 31
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Quote:
Originally Posted by UpstateMike View Post
I may have to rethink doing this recipe. 2 - 4 tablespoons is 1 - 2 ounces of vanilla. At $4 an ounce, this is going to be an expensive 2 liter bottle of cream soda.
I Believe you are mistaken about he cost of vanilla. On amazon it is 12 dollars for 16 ounces. Nowhere bear 4 dollars an oz.

 
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