Episode 2 finds Brian and I talking about cream soda. I make naturally-carbonated cream soda because my wife doesn’t like the flavor or aroma of beer. Plus, this makes a really good cream soda.
Cream Soda Recipe
68 g chopped raisins
10 g softstick cinnamon, crumbled(consider reducing to 7.5 g)
400 g dark brown sugar
1 gallon water
1 Tablespoon vanilla extract
1/4 teaspoon US-05 ale yeast
- Place the brown sugar in a pan with 2 quarts of the water and turn the heat to high.
- Stir to dissolve the sugar.
- While the water temperature rises, place the raisins and crumbled cinnamon stick into a hops bag (affiliate link) and place in the pan with the water.
- Bring the mixture to a boil.
- Reduce the heat to a simmer and simmer for 20 minutes.
- Place the ale yeast in a small bowl with a small amount of water to rehydrate the yeast. Allow the yeast to proof.
- Remove from heat, allow to rest for 15 minutes.
- Place the pan in a sink with ice water to drop the temperature to approximately 80 degrees.
- Once cooled, remove the bag and allow it to drain.
- Pour the mixture from the pan into a one-gallon container. Add the yeast and vanilla extract.
- Add cool water to bring total volume to 1 gallon and mix vigorously.
- Pour into sanitized bottles and cap securely to allow carbonation to build.
If you have topic ideas or questions, please send them to me at questions @ superbrewers.com.
This is a follow-up to A Great Way to Cool Off.