Recent content by DigitalBlacksmith

I have been toying around with making a fermented soda. My thought was to use the recipe I posted earlier and after the boil I would throw some champagne yeast in or some sweet mead yeast. Maybe EC-1118 or K1-V1116. If you do this use some yeast nutrient or raisins to feed the yeast. You will...

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.

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...

Correct, I have a kegging system and am pretty adept at making soda. The idea is to kill the yeast after the proper alchohol levels are achieved, then back sweeten. As I read more and more I am looking at DME, kill the yeast, then back sweeten with cane sugar, lactose, and citric acid, force...

Related posts for reference: https://www.homebrewtalk.com/f12/wine-cooler-malt-beverage-3116/ https://www.homebrewtalk.com/f12/smirnoff-ice-recipe-57117/ https://www.homebrewtalk.com/f25/skeeter-pee-195681/

Thanks for the reply Raenon! That is what I was looking for. I plan on doing some small batches to start, maybe have several growlers going with different contents. will suck to force carbonate, maybe I will just use the growler and some priming sugar, it is just hard to get to that 40-50PSI...

Ok even if you havent done this or heard of it. What suggestions do you advanced brewers have out there for compensating for the lack of grain? I imagine I will use the same ingredients as a mead. Suggestinons for a yeast strain?

So I am certain this has to have been done before, perhaps it goes by a name or something? Of course I will need some yeast nutrients and some other items but I would love some resources. The end product should be a clean citrus with highlights of vanilla and fruit. I would be up for using...

I am a casual brewer, I make a decent creme soda and I stay away from "all grain". So pretty simple guy. I have been toying around with the idea of a fermented soda for a few months now and with summer around the corner I was wanting some experienced help here. What yeast and sugars could be...

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...

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...