Jonkl
Well-Known Member
Hi, All.
So I just started kegging, and part of the deal with the Mrs. was that I include in my set-up a small keg of homemade soda for the kiddos. My first attempt at root beer was okay (I learned that the required amount of star anise is probably zero, especially if you use enough of the various roots), but I noticed something:
While the flavor was pretty strong, the color was a little lighter. That got me thinking: You can darken up a beer pretty significantly with dark Belgian candi syrup. Has anyone tried to do the same with soda?
Has anyone used it as the primary sugar? Or is it cost-prohibitive, and making your own clear candi syrup with table sugar and cream of tartar happens to be cheaper and easier?
So I just started kegging, and part of the deal with the Mrs. was that I include in my set-up a small keg of homemade soda for the kiddos. My first attempt at root beer was okay (I learned that the required amount of star anise is probably zero, especially if you use enough of the various roots), but I noticed something:
While the flavor was pretty strong, the color was a little lighter. That got me thinking: You can darken up a beer pretty significantly with dark Belgian candi syrup. Has anyone tried to do the same with soda?
Has anyone used it as the primary sugar? Or is it cost-prohibitive, and making your own clear candi syrup with table sugar and cream of tartar happens to be cheaper and easier?
