tag:blogger.com,1999:blog-7406628831189172999.post9166084290819358942..comments2024-03-20T02:08:41.319-07:00Comments on Ryan Brews: Vanilla Cream SodaRyanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7406628831189172999.post-26737785806634688532012-03-13T06:53:35.944-07:002012-03-13T06:53:35.944-07:00Anon - Yes it is non-acoholic, its just a cream so...Anon - Yes it is non-acoholic, its just a cream soda recipe. I suppose you could ferment it a bit though but stop it halfway or so with campden to keep it sweetRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-40334645697867519732012-03-12T23:00:07.354-07:002012-03-12T23:00:07.354-07:00This may sound like a noobish comment, but is this...This may sound like a noobish comment, but is this non-alcoholic? as I can't see what you use to ferment and the time you let it sit.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-58665785592499816202009-07-31T16:01:58.067-07:002009-07-31T16:01:58.067-07:00Hmm, Ive never had problems in the past with soda ...Hmm, Ive never had problems in the past with soda leaching flavor, but I will give it a long pbw soak to make sure<br /><br />Ive read things like that about cream soda as well, even about adding ice cream to the glass to make it "authentic" I was just going for a more modern interpretation of the soda, but maybe next summer I'll try something a bit more historicalRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-39065926974237363662009-07-30T08:40:10.024-07:002009-07-30T08:40:10.024-07:00Two quick notes... First (and you probably alread...Two quick notes... First (and you probably already know this) you'll probably want to keep a dedicated keg for soda. It's probably not as big a deal with cream soda as it is with root beer, but I've heard stories about the flavor leaching into kegs.<br /><br />Second, if you want an authentic cream soda, you have to buy some whipping cream (half-and-half will do, but it's not the same) and pour a little bit into the bottom of your glass before filling it up with the soda. I read that's how they used to do it at the soda fountains (hence the name) and it's awesome.Chibehttps://www.blogger.com/profile/00255790557381362058noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-82859037034938273712009-07-13T22:31:49.783-07:002009-07-13T22:31:49.783-07:00yah, or you could have finished beers ready for ke...yah, or you could have finished beers ready for kegging in carboys<br /><br />What you really need is another 3 or 4kegs, Ive started swapping out here and there for variety, its really nice to wake up and change one of you taps to have something different with dinnerRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-12708301122125860312009-07-13T18:44:37.494-07:002009-07-13T18:44:37.494-07:00I wish I could dedicate the keg space to making so...I wish I could dedicate the keg space to making sodas. Unfortunately, with only two, I need to keep fermented beverages stocked. I'll be experimenting again with mead here this week.Danhttps://www.blogger.com/profile/09837613895390894276noreply@blogger.com