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.
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)
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.
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.