Cream Soda Recipe with vanilla extract

[Omegagodly]

well its tasty! im drinking some now and its not bad at all, the only suggestion i am going to try for my self is that i need brewers yeast, it leaves a bready malty flavor thats nasty in pop, and less lemon! only 1 tbsp next time

 

[BrewSpook]

I made a version of this the other night. Here is the recipe I used

1 cup brown sugar
1 1/2 tbsp Corn Syrup
1tsp vanilla extract
squirt of lemon juice from a bottle

I put 2 cups water on stove and heated, added ingredients, stirred until sugar was desolved. Poured into a 1L bottle and topped with cold water.

Put in fridge until nice and cold and hit with 30psi through a home made carbonator cap.

It was good, I will definitely make a few changes for the next one - less brown sugar and probably add table sugar or splenda and use real vanila bean instead of the extract. A little tweaking and this could be amazing.
It was good, but needed a

 

[pdbreen]

Just kegged another batch. Didn't have any brown sugar or corn syrup, so the recipe this time around was:

~1/3 cup molasses (what I had left in a jar)
~9 cups Splenda
1 1/2 tablespoons Real Lemon
8 teaspoons Costco vanilla extract

Initial taste suggest it might need even a bit more vanilla - but I'll wait until it fully carbs before making any adjustments.

 

[hooliocoolio14]

Bump Bump.

Just wanted to add my noob input, might help some people out. I just brewed this recipe tonight, I'll post in a few days how it turned out

Ingredients:

2 Cups Sugar in the Raw

2 1/4 Cups brown sugar (lightly packed)

3 Cups white table sugar

1 Cinnamon stick

15 Teaspoons homemade vanilla extract (200mL absolute 80 proof and 5 Madagascar vanilla beans. Split beans, stripped seeds, added seeds and bean skin to vodka. Sat for a few days shaking everyday)

1/2 Teaspoon lime zest

White labs cream ale liquid yeast

Directions:

Dissolve sugar in 2-3 gallons water at 180 degrees. Turn off heat and add cinnamon stick. Let stand for 10 minutes stirring frequently. Add to ice bath (ice in fermenting bucket to quickly bring down temp). Top off with cool water to 5 gallons. Cool to 70-90 degrees. Add vanilla and lime zest. Pitch yeast at 80 degrees.


By combining different recipes online that I've came across, this recipe seems like it should work out good for a first timer.

Any input, let me know

 

[KajolThappar]

in a 16 oz glass combine 1/2 tsp vanilla, 3 tbsp simple syrup,and carefully fill with club soda.....if it's not sweet enough, play with the amount of simple syrup.

simple syrup = 1 cup sugar + 1 cup water

 

[owlman]

Mixing-and-matching from this topic I tried a basic recipe of sugar, brown sugar, and vanilla extract. I added maltodextrin for more body. But I forgot the lemon! :cross:
It's pretty tasty except it has a rather yeasty flavor, more so than any other soda I've made so far. (I'm using champagne yeast). Maybe the lemon would cover that up.

 

[DigitalBlacksmith]

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 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)
Flavoring:
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.
Liquid:
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.

 

[El_Matador]

Now THAT is a recipe that sounds worth trying. Would love to hear how it turned out with the Malto and the Lactose. I'd like to do similar but syrup style for seltzer style drinks. Let us know the feedback!

 

[Beezy]

This might be true under ideal circumstances - i.e. highest quality extract from a place like Penzeys' spices but in my experience you get much better vanilla flavor from beans than standard supermarket extract. This is not to say that I don't use extract for almost all of my cooking but when the food product is vanilla-based, such as cream soda or vanilla ice cream or a vanilla custard I use beans.

Meh, I don't know. Not all beans are created equal either so I'm kinda talking out of my butt here.

Still I bought 50 beans for $25! You can't beat that with a stick.

I get my vanilla from penzys. The best ice cream I ever made was with beans. I don't know how to explain the difference but it is. Well for one thing there is no alc in the beans. Last time I was there I saw they had different strengths of vanilla extract. That makes it confusing but at the same time I want to try the strongest. Going to have to try my hand. I want to bottle condition tho.

 

[Beezy]

Bump Bump.

Just wanted to add my noob input, might help some people out. I just brewed this recipe tonight, I'll post in a few days how it turned out

Ingredients:

2 Cups Sugar in the Raw

2 1/4 Cups brown sugar (lightly packed)

3 Cups white table sugar

1 Cinnamon stick

15 Teaspoons homemade vanilla extract (200mL absolute 80 proof and 5 Madagascar vanilla beans. Split beans, stripped seeds, added seeds and bean skin to vodka. Sat for a few days shaking everyday)

1/2 Teaspoon lime zest

White labs cream ale liquid yeast

Directions:

Dissolve sugar in 2-3 gallons water at 180 degrees. Turn off heat and add cinnamon stick. Let stand for 10 minutes stirring frequently. Add to ice bath (ice in fermenting bucket to quickly bring down temp). Top off with cool water to 5 gallons. Cool to 70-90 degrees. Add vanilla and lime zest. Pitch yeast at 80 degrees.

By combining different recipes online that I've came across, this recipe seems like it should work out good for a first timer.

Any input, let me know

Would you just pitch and then bottle immediately?

 

[TheWeisOne]

In my experience, cream of tartar is a much better acidifier for cream soda than lemon/lime juice or citric acid; it's a much more 'creamy' acid bite than the sour bite of citrus/citric acid.

 

[Berniep]

In my experience, cream of tartar is a much better acidifier for cream soda than lemon/lime juice or citric acid; it's a much more 'creamy' acid bite than the sour bite of citrus/citric acid.

How much? One for one replacement for citric acid?

 

[DigitalBlacksmith]

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 recipe Yields 5 gallons force carbonated.

Ingredients:

Sugars:
8 lb Cane Sugar
8 oz Maltodextrin - for a good full mouth feel
1 lb Lactose - For a creamy flavor. (This is used in milk stouts)
Flavoring:
2 tsp Citric Acid
12 oz Clear Imitation Vanilla
Liquid:
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. Force carbonate at 50psi, I rocked the keg and was able to get the carbonation level up in less than an hour.

 

[mcbethenstein]

After reading this thread for fun, I had to mix it up tonight! our 9 year old will be surprised when I tell him he has his own drink on tap! I'll keep it a secret until its ready to try.

I used a mix of sugars.

2 lb brown sugar
1 lb 13 oz white sugar (all I had in the house... Need to go shopping)
1/2 c honey
2 oz maltodextrin
4 oz lactose
Mixed with RO water to make 1 gallon. Warmed up until all sugar dissolved and it turned clear.
1 1/2 tsp citric acid (was a bit much, next time will try 1 tsp)
4 oz Penzey's single strength Vanilla extract
Enough RO water to bring volume to around 3 gal. I kept adding water until it was the perfect sweetness level for us, which is probably less that what would be expected. Threw in keezer on CO2 around 32 psi.
I plan on shaking and hope to have it carbed up in a few days.

It tasted really good, but hindsight is 20/20, and I think if it's well received & I make it again... I will go with 2-1 white sugar to brown sugar, and maybe 3/4 cup honey. With of course cutting down the citric acid to 1 tsp.
Color was a beautiful rich light gold. I'll post up a pic after its ready.

EDIT: after it chilled and carbed, it was still a little "off" from how I intended. I mixed up another 2 lbs of white sugar and 1 1/2 gal water and added that to the "brew". It foamed up pretty well as I was pouring the new sugar water in, so hopefully there is no negative side effect from that. That brought the volume up to almost 5 gal. I'll update with tasting notes after it finishes carbing.

 

[AgentHubcap]

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 recipe Yields 5 gallons force carbonated.

Ingredients:

Sugars:
8 lb Cane Sugar
8 oz Maltodextrin - for a good full mouth feel
1 lb Lactose - For a creamy flavor. (This is used in milk stouts)
Flavoring:
2 tsp Citric Acid
12 oz Clear Imitation Vanilla
Liquid:
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. Force carbonate at 50psi, I rocked the keg and was able to get the carbonation level up in less than an hour.

Made this recipe today, except I used the colored vanilla. The kids LOVED it.

 

[DigitalBlacksmith]

Made this recipe today, except I used the colored vanilla. The kids LOVED 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 soda out of this.

Today I am doing the following (very plain but will mix it up in the future)

10 lb Cane Sugar

Flavoring:
2 tsp Citric Acid
12 oz Clear Imitation Vanilla
Liquid:
5 Gallons of your favorite purified water.

 

[frechetn]

Making this today with my daughter. She can't wait to try it....

What temperature should it be force carbonate (slow and steady) at 50psi?

Made this recipe today, except I used the colored vanilla. The kids LOVED it.

 

[AgentHubcap]

Making this today with my daughter. She can't wait to try it....

What temperature should it be force carbonate (slow and steady) at 50psi?

Colder is better. I did a force carb by the shaking method. It worked ok.

 

[DigitalBlacksmith]

Making this today with my daughter. She can't wait to try it....

What temperature should it be force carbonate (slow and steady) at 50psi?

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.

 

[Keithww]

Has anyone tried a Perlick Flow Control flow faucet for kegged sodas? I was thinking that would allow me to throw on the occasional keg of ginger ale with out having to have a second 15 foot beer line.

 

[Keithww]

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.

You would be better off chilling the keg, then attaching the CO2 and shaking, Cold water will hold much more CO2 than warm

 

[Jmcman831]

Great recipie. Does anybody know if this would be able to be turned into a hard soda? Wife has been looking for me to make some home made hard cream soda for a while but never got around to looking it up. Not really looking to just dump liquor into it, would like to actually ferment if possible.

 

[Wagemage]

Make a small batch and throw in a little bit of vodka and see how it tastes.

 

[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 want to determin how much sweetness you want in the end.I would recommend back sweeteining with inverted sugar flavored with your soda flavor.
http://www.northernbrewer.com/connect/2010/05/how-to-make-invert-sugar/

 

[Skyphoxx]

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 recipe Yields 5 gallons force carbonated.



Ingredients:



Sugars:

8 lb Cane Sugar

8 oz Maltodextrin - for a good full mouth feel

1 lb Lactose - For a creamy flavor. (This is used in milk stouts)

Flavoring:

2 tsp Citric Acid

12 oz Clear Imitation Vanilla

Liquid:

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. Force carbonate at 50psi, I rocked the keg and was able to get the carbonation level up in less than an hour.

A huge fan of Jones!!! Will try this version soon! Thanks a ton!

 

[Bullshivit-brew]

I made a take on this yesterday.

3gal batch
32oz light brown sugar
32oz light corn syrup
1/2 teaspoon non sweet koolaid lemon aid
teaspoon vanilla extract

Kegged and carbed. Came out pretty good. All the kids liked it.
Will probably try it with vanilla bean next time.

 

[user 240075]

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 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)
Flavoring:
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.
Liquid:
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.

12 oz of imitation vanilla.... is that extract??