Butterscotch beer.

[Kreefreaza]

I am trying to make a butterscotch soda, similar to "Flying Cauldron Butterscotch Beer"....well actually I'm trying to make exactly that, but without the $6 for 40oz price tag.

The method I would prefer is fermentation, but so far my bottles have had a very yeasty taste. I have Red Star champagne yeast. Simplicity is also very important for me. This is the first thing I've tried to make.

Here is what I tried http://www.motherearthnews.com/real-food/easy-root-beer-recipe-zmaz04djzsel.aspx#axzz3APG8H2fw I substituted brown sugar and butter extract hoping it would work, not so much. The smell is perfect when I first mix it but the taste is not there.

Thank you very much to anyone that can help!

 

[chaunceyflogginbottom]

Have you tried making a thin butterscotch with evaporated milk or even a caramel with sugar and water? You can probably ferment using yeast nutrients.

 

[Kreefreaza]

I Have not tried that. Is yeast nutrient for flavor or instead of yeast?

 

[MrFoodScientist]

http://www.quarryspoon.com/2014/05/making-soda-at-home-homemade-butterbeer.html I've never tried the Reed's product you referenced, but this recipe has never let me down.

Yeast nutrient is typically used as a supplement to make up for nitrogen and other nutrients that yeasts need to ferment well. Lack of nitrogen usually leads to off flavors, whereas using a nutrient will give a cleaner tasting fermented soda. It's not necessarily used instead of yeast.

Don't ever try an apple or grape soda using juices without a yeast nutrient unless you prefer a nice rotten egg smell to your soda.

 

[Kreefreaza]

Ahhhh ok. Thanks I was wondering what that nutrient was. I was hoping there would be an easy recipe like melting butterscotch candies into a glass lol. No such thing I guess. The "local" brewer supply store is almost two hours away. I don't plan on making apple soda lol, but I'm very grateful for the advice lol. Thank you.

 

[MrFoodScientist]

Well, if you wanted to go that route, there's nothing wrong with making a syrup from butterscotch candies and water and adding to carbonated water. Just get about a pound of those bright yellow butterscotch buttons, crush them and heat in about 1 to 1 1/4 cups water until dissolved, then you have syrup for 1 gallon of soda.

I've done that with cinnamon imperials and it works just fine.

If you're going to ferment that, you can use the full gallon of water to dissolve the candies and it will be quicker. If you're looking for a cleaner taste, you'll definitely want the yeast nutrient. I think I used Fermaid K though that link is for a full pound, which would last through well over 400 gallons of soda. 1g/gallon should be sufficient.

 

[Kreefreaza]

That sounds significantly more easy lol. Thank you so much. I'll try it and post back...soon as I can find yeast nutrient.

 

[Kreefreaza]

Side question, how much yeast do you use in 1 gallon of soda if I made it that way?

 

[sodandbeer]

I usually use 1/8 tsp. of champagne yeast.

 

[Kreefreaza]

Ok so before I start this, for one gallon, use 1/4 teaspoon of yeast nutrient and 1/8 teaspoon of yeast? Thanks in advance!

 

[MrFoodScientist]

If you can measure your nutrient with a gram scale, all you need is 1 gram. Not sure about what volume that comes out to. 1/8 tsp is about right for yeast, though.

 

[aruzinsky]

I am trying to make a butterscotch soda, similar to "Flying Cauldron Butterscotch Beer"....well actually I'm trying to make exactly that, but without the $6 for 40oz price tag.

The method I would prefer is fermentation, but so far my bottles have had a very yeasty taste. I have Red Star champagne yeast. Simplicity is also very important for me. This is the first thing I've tried to make.

Here is what I tried http://www.motherearthnews.com/real-food/easy-root-beer-recipe-zmaz04djzsel.aspx#axzz3APG8H2fw I substituted brown sugar and butter extract hoping it would work, not so much. The smell is perfect when I first mix it but the taste is not there.

Thank you very much to anyone that can help!

Why don't you develop the flavor using club or cream soda instead of fermentation and, once the flavor is perfected, move on to fermentation? Otherwise, you are needlessly introducing an extra work intensive variable during the flavor development stage.

I don't know what Flying Cauldron Butterscotch Beer taste like, but I suspect that it does not taste like a mixture of Scotch and butter. Butterscotch candy has a fantasy flavor and you can buy that kind of butterscotch flavoring very inexpensively at

http://shop.lorannoils.com/shop-all-products/super-strength-flavors/1-dram-size/butterscotch-flavor

Also, you might want to try adding various combinations of imitation butter, and butterrum flavoring:

http://shop.lorannoils.com/shop-all-products/super-strength-flavors/1-dram-size/butter-flavor

http://shop.lorannoils.com/shop-all-products/super-strength-flavors/1-dram-size/butter-rum-flavor

 

[Kreefreaza]

Why don't you develop the flavor using club or cream soda instead of fermentation and, once the flavor is perfected, move on to fermentation? Otherwise, you are needlessly introducing an extra work intensive variable during the flavor development stage.



I don't know what Flying Cauldron Butterscotch Beer taste like, but I suspect that it does not taste like a mixture of Scotch and butter. Butterscotch candy has a fantasy flavor and you can buy that kind of butterscotch flavoring very inexpensively at



http://shop.lorannoils.com/shop-all-products/super-strength-flavors/1-dram-size/butterscotch-flavor



Also, you might want to try adding various combinations of imitation butter, and butterrum flavoring:



http://shop.lorannoils.com/shop-all-products/super-strength-flavors/1-dram-size/butter-flavor



http://shop.lorannoils.com/shop-all-products/super-strength-flavors/1-dram-size/butter-rum-flavor

Thank you for the tips. Basically I just want a super sweet butterscotch soda. The flavor is almost there using the method Mrfood mentioned. (The candies added to water) The carbonation isn't very strong though. And it smells funny. But the taste is good lol. I was trying to go as cheaply as possible was my issue. Out or work right now so I have more time than money.

 

[Kreefreaza]

aruzinsky


Thank you for the tips. Basically I just want a super sweet butterscotch soda. The flavor is almost there using the method Mrfood mentioned. (The candies added to water) The carbonation isn't very strong though. And it smells funny. But the taste is good lol. I was trying to go as cheaply as possible was my issue. Out or work right now so I have more time than money.

 

[Kreefreaza]

I've also read that I'm supposed to leave the soda in the fridge for a week or more to let the yeast settle down. is that true?

 

[MrFoodScientist]

I've also read that I'm supposed to leave the soda in the fridge for a week or more to let the yeast settle down. is that true?

In my experience it doesn't really matter. Leaving it in the fridge longer will settle some of the yeast, but if it's carbonated to the level of a normal soda, even opening it slowly will cause it to bubble up from the bottom and the first places that the bubbles form is in the yeast sediment which just kicks it back up again.

When you say it smelled funny, what would you describe that as? It could be the yeast, but it also could be an off flavor that can be reduced with proper ingredients or process. I've found that even in soda making, the "Homebrewing for Dummies" book is helpful as it details out a number of different off flavors that can occur with yeast and how to avoid or fix them. Some will ferment out when doing beer, though, and that's not really a viable option with soda.

 

[Kreefreaza]

Well it smelled similar to the yeast nutrient I used. (A friend next door had some, so I don't know what brand it is) Funny thing is, the plastic bottles smelled more strongly, and tasted sweeter. The glass bottles had a mild scent, but lacked the sweetness.

Whats also strange is that I can't seem to get the carbonation very high. They are no where near store bought soda. i fill a few glass and a few plastic bottles. I use the plastic so that I can feel when it's tight. I'm scared that my glass bottles will explode. I usually just put them in the fridge when they get tight, but maybe I'm not leaving them out long enough. I just find it strange that there is so much pressure but not much carbination.

 

[Kreefreaza]

Funny update, I wanted to add more sugar to see what would happen. So I warmed up an already brewed and cold bottle and added more sugar. Let it sit for another two days, and the bubbles came! Lol my first, decently, carbonated soda. still not commercial mind you, but ok. Taste isn't terrible either.