Recipe: Homemade Cream Soda from Scratch -Batch 2

My wife recently requested I make her a soda that she'd actually like. Knowing that she loves cream soda, I made a batch-and it turned out tasting really good. The last batch I made was too much cinnamon, and ended up with a weird off-taste that most batches with cinnamon tend to develop.
I excluded the cinnamon from this recipe and added something else for a little bit of complexity beyond the vanilla alone.

2x 6 inch vanilla beans(cut into many pieces with kitchen shears)
1 pinch of raisins(about 6)-each cut in half by kitchen scissors
1 pinch of dried cranberries(about 6)-each cut in half by kitchen scissors
1 tbsp. honey
2 cups sugar
1 gallon of water
1 dash of ale yeast

Fill a stock pot with 2 quarts of water, place vanilla beans, raisins and dried cranberries into the stock pot. Bring to a simmer on medium-high heat. Let simmer 20 minutes, stirring on occasion.
Add 1 quart of cold water to the brew, letting steep about 10 minutes.
Stir in 1 tbsp of honey, add last quart of water and remove from heat. Let steep another 15 minutes. While steeping for 15 minutes, get your bottles and caps ready. Fill sink with cold water and ice. Not too full, as you'll be placing your stockpot in there to cool the brew.
After the brew has cooled to about 90 degrees Fahrenheit, scoop some into a coffee cup and add the yeast.
Strain the brew into your bottling bucket(or another stock pot). Stir in your yeast and bottle!
I got about ten 12 oz. bottles.
The sample taste I tried before bottling reminded me alot of Thomas Kemper's. It was double-vanilla strength with slight fruitiness. It had a beautiful golden-yellow color-much like honey or ginger ale.

Working on root beer and planning out my clone...

Making a second batch of root beer using the leftover ingredients from the first batch. Once Sassafras has dried out, it can be re-used. This batch promises to be a bit better, as I recently discovered that I used enough sassafras to make a 3.5-4 gallon batch! That explains the too-strong sassafras flavor I was getting with the last batch, so I dried it out and am  in the process of making a second batch that is 2 gallons.
I also made a better caramel color to be added to this batch-it's 1 cup of water and 1 3/4 cups of brown sugar. Brought the mix to a boil and let it go until it started to smell burnt, then reduced heat, constantly stirring to prevent the sugar from baking on to the sauce pan.
Anyways, I've been thinking about what I need to do to make my clone, and think I've got it worked out pretty well. What mass market root beer am I planning on cloning, you ask? The best of the best(in my opinion)-Virgil's. I will also be reviewing Virgil's Root Beer very soon.
Expect that review and the Sarsaparilla recipe shortly-the clone brew will come after I polish off this batch of root beer and the sarsaparilla.

Homemade Old Fashioned Root Beer from Scratch Follow Up

This has been one of my best brews yet. It carbonated within 24 hours, provided a tasty, refreshing beverage with an excellent head, and it has gone rather quickly.
I will say that the amount of Sassafras is a little excessive-imparted a bit too much of that for the first day of drinking. It's improved with age, but I imagine cutting down the 7 tbsp. to 4 will be more then sufficient. The 7 tbsp. was about 3 oz. I believe, and most "old fashion" recipes only call for an ounce per gallon. Oh well, I wanted a strong sassafras flavor and got it.
In addition to the sassafras, however, I also detect hints of molasses, cinnamon and a slight bit of black licorice. It has a bit of a bite to it-much like Barq's.
Another excellent side effect of this homemade root beer from scratch? The wort left over has made quite the nice potpourri. The mixing cup full of the strained wort still sits in our window sill, and every breeze sends subtle hints of root beer tones floating through our nostrils.
Next up-Sarsaparilla and my attempt to clone an excellent store-bought Root Beer.
Click here for the recipe to this homemade root beer...

Recipe: Homemade Old Fashioned Root Beer From Scratch

After one root beer experiment, I decided I needed to try to make an old-fashioned style Root Beer. It doesn't use some of the more traditional ingredients(like burdock, or dandelion root, or hops), but it is made with sassafras for that distinct root beer flavor that everyone associates specifically with root beer.
Here goes.

7 tbsp. Sassafras root(chopped and dried)
1 tbsp. wintergreen leaves
1 tbsp. anise seed(crushed)
1 tsp licorice root
1 3 in. Cinnamon stick
1 6 in. vanilla bean
2 cups of cane sugar
1 cup of brown sugar
1.5 gallons of water
1/4 tsp. ale yeast

Fill a stock pot with 1 gallon of water, and a jar(or bottle) with 1/2 gallon of water. Place the 1/2 gallon of water in the refrigerator, and combine all the herbs and spices above in the stock pot. Bring to a simmer, and after about 25 minutes(10 minutes of getting up to heat, 15 minutes to steep). Stir in both sugars, add cold water from the refrigerator, and let cool to under 100 degrees Fahrenheit.(I allowed mine to go to about 85).
Scoop a cup full of brew into a small container, add 1/4 tsp. of yeast, and allow it to work for 5-10 minutes. Strain the brew into another container(brew bucket), then mix in the yeast water. It's ready to bottle.
It's only been about 24 hours since I've made my brew and it's already carbonated-this could be due to the larger amount of yeast or the warmer weather, but fair caution, this might carb up a little more quickly then the other batches have.
There will be a follow up soon enough.

Recipe: Homemade Cinnamon-Cherry Fizz

I got the idea for this soda when trying to figure out a use for the Almond extract I originally picked up with the intention of using it in my cream soda. I never used it for my cream soda, but alas, I found another ingredient I thought would pair well with it-cinnamon. The spiciness of the cinnamon paired with the sweetness of the almond extract sounded quite delightful to me. Anyone who has ever used almond extract for any reason, however, knows that almond extract smells much like maraschino cherries. This is understandable, as almond trees belong to the prunus species-which includes peaches, prunes, plums, and cherries. Fun fact-almonds are not actually nuts-they are seeds. They're an edible cousin to the notorious peach pit. Another fun fact-Coca Cola company uses almond extract to flavor their Cherry Coke.
Anyways, I decided I wanted to make a cinnamon-cherry soda, but I didn't have any cherry juice available to me(maybe next time), so I proceeded with cinnamon sticks and almond extract.
The important thing to keep in mind about extracts is that they will lose their potency if put in too hot of water, so you will not be using the extract during the brewing process-it'll come later. On to the recipe...

4 x 3 inch Cinnamon Sticks
1/2 tsp. Almond extract
2 cups Sugar
1 gallon water
1/8 tsp. Ale yeast

Fill a stock pot with about 2 quarts of water and the cinnamon sticks. Put the water on med-high heat, bring to a simmer and let simmer, covered, for 20 minutes.
Remove from heat, stir in the sugar, cover and let steep for another 20 minutes.
Pour in the other 2 quarts of water, mix in and check the temperature. If it's around 100 degrees fahrenheit, stir in your almond extract 1/4 tsp. at a time.
Put 1/8 tsp. of yeast in a coffee cup(or measuring cup you used for sugar) with 2 oz. warm water, stir and let sit for 5 minutes.
Ideally, you'll want your brew water to be between 80-90 degrees. Stir in your yeast water and bottle.
This ended up being my first batch of homemade soda that a gallon batch actually filled 11 12 oz. bottles-and 8 oz. leftover to sample the brew. Usually I get about 10 12 oz. bottles with an 8 oz. tester bottle leftover. I think dividing the water in half in the brew process helps retain more of the water as not as much gets lost due to evaporation.
The tester glass tasted amazing-it was sweet, slightly tart and a but spicy. It reminded me of a cherry crisp. I'm anticipating popping open a bottle in 2 days to check out how it's coming along. I'll let you know how it goes.

Homemade Root Beer from Scratch: Follow-up Numero Dos

I cracked open a bottle of my homemade root beer this morning after getting my eldest girls' breakfast- I think I've figured out the formula for Kid Beer. I took a drink-a little bitter, a little sweet, a bit yeasty. Flavorful, and has a nice head on it. I took another drink-yup, I now understand the concept of soft beer and how it eventually led to Root Beer.
I let my daughter try it(along with a bottle of cream soda from extract that has yet to carbonate), and she told me that she loved the big bottle better then the small bottle. Sure enough, the big bottle is my homemade root beer. I'm not sure how much alcohol is in it, but I'm willing to bet it's a little stronger then the 0.5% that is normally found in homemade sodas. My guess is that it's more on the 2-3% side, as it definitely has a slight alcoholic tang to it, although that could just be the full-bodied flavor of the ale yeast.
Anyways, traditional root beers call for two things in the recipe-a sweetening agent, and a bitter agent. It gives it a more complex flavor, and back in the day helped to mask the off-taste of leaky bottles which allowed some spoilage or the off-taste of bad yeast cultures. I think I used a bit much of my bittering agent(licorice root), and not enough of my sweetening agent-particularly the Sarsaparilla. I used 3 oz. of Sarsaparilla in a 1.5 gallon batch, but the recommended ratio is 3-5 oz. per gallon. I figured that it would be ok since I had a long list of ingredients. The sarsaparilla was sure to come out and enhance the other flavors-right? Wrong.
Next batch of root beer is going to use at least 5 oz. per gallon, and I'm going to exclude the licorice root. I'm also going to use star anise(instead of anise seed) next time around, as I didn't get any of the black licorice flavor I was looking for-although it was detectable when smelling the brew.
This wasn't a failure-it's a totally drinkable root beer. It's not what I was going for when I envisioned the root beer in my head though. However, I think if I allow my oldest daughter to drink this to her heart's content, she may just end up a little tipsy.

I won't do that. On a weekday anyways.

Click here for the first part of this article
Click here to read the recipe and process of making this homemade root beer

Homemade Root Beer from Scratch: Follow-up Numero Uno

So, this morning I decided to crack open another bottle of my homemade Root Beer-my first batch from scratch... and the above picture was my result. A nice, thick foam over-running the top of the bottle. It streamed out for about a minute or so(long enough for me to get my camera and take a picture...), and left plenty in the bottle to sample.
Obviously the carbonation was good, but how was everything else?

The brew came out with a nice orangish amber color(much like a dark beer), and smelled pretty tasty. Both things were different-the color was far better, and the aroma was much less licorice rooty.
So I took a swig-not too bad at all. My eldest daughter's initial reaction was favorable, but then she slowly decided she didn't like it anymore. I suspect this was the warm yeastiness more than anything else, so I unloaded the rest from their box and put them into the fridge.
I planned on not touching them for a couple of days, but I told my neighbor that my root beer had carbonated and was cooling in the fridge. After assisting him with building a shared fence, he asked if he could have one of my root beers. I was a little reluctant, but decided to let him try it out.
After his first sip, he said it was pretty decent-then he drove off with the rest. A few hours later he came back and assured me that it was "really good, but you're right, it'll be perfect in about 3 days".
It was a nice to hear that someone outside of my household enjoyed one of my homemade sodas-especially one that wasn't even done "curing" yet.
I'll be back in a few days to let you know how it tastes after some proper aging...
Click here for part 2 of the follow-up.
Click here for the recipe and process of making this Root Beer from scratch.

Recipe: Homemade Root Beer from Scratch

This past weekend I tried my hand at my first batch of root beer from scratch. I ventured to a local tea store(Wonderland Tea n Spice) to pick up my ingredients. I was a little hesitant about purchasing Sassafras to use in my batch, and the owner of the shop assured me that the quantities that would be used in my batches of soda would be small enough that there would be no harm. My concern, if you are unaware, grows from a longtime ban on Sassafras as a food ingredient by the FDA due to carcinogenic properties. Sassafras is one of the most important flavoring agents in old fashioned root beer, and for the last 40 years an artificial flavoring agent has been used in it's place. However, the FDA's testing methods were a bit extreme-they took pure essential oil of Sassafras(safrole) and injected large amounts into rats(which are naturally averse to it). Since we are not working with pure safrole, and are using a small amount of sassafras(3-6 oz./gallon), each 12 oz. bottle would contain only trace amounts of the carcinogenic component-so little so that one would have to drink 10 bottles a day, everyday for weeks to obtain an amount which would be harmful to the body. In other words, you would probably get sick from the sugar before the safrole would get to you.
However, I didn't account for sassafras in my planned ingredients list, and as such I decided to pass it up and find the ingredients I intended. Next time, however, I will buy some sassafras and try it out.
I went in there with Sarsaparilla as my intended main component-and after smelling both sarsaparilla and sassafras I determined that they don't vary too much in aroma, and as such are probably not too drastically different in flavor. However, I planned on making a root beer that was much more complex then just sarsaparilla on it's own.
So, on to the ingredient list-
3 oz. Sarsaparilla
2x 3 inch Cinnamon Sticks
1 tbsp. chopped, dried Licorice Root
2 tbsp. Anise seed
1x 6 inch Vanilla Bean
1 tbsp. dried, chopped Wintergreen Leaves
2 cups of sugar
about 1 cup of caramel color.

To make the caramel color I combined 1 cup of sugar, 4 tbsp. of brown sugar and 4 oz. of water in a one quart sauce pan, brought to a boil and allowed the syrup to burn(stirring to prevent it from caking on to the pot), and then slowly reduced the heat while stirring occasionally.

I placed my ingredients above(minus the caramel color) into a mesh bag, then combined with 1.5 gallons of water in a stock pot, brought to a boil for 20 minutes, then removed from heat and allowed to steep uncovered for 30 minutes.
I stirred in the caramel color and placed in a sink full of ice water until it cooled to 100 degrees fahrenheit, stirred in 1/4 tsp. of ale yeast and then bottled.
The taste test of what little remained in the bucket after bottling up about 11 bottles revealed too strong of a licorice root taste, so next time around I decided I would use more sarsaparilla and less licorice root(if any).

I decided to use my new bottles with swing-tops for a few reasons; larger bottles to quench thirst; tester bottle could be opened 2 or 3 times. Since the weather has been a little warmer around here(still not hot, but warmer), I decided to check for the first time after 36 hours. A little bit of a pop when opening, and some fizz rushing to the top for a bit of a foamy head. Not enough carbonation-seal it back up and wait it out. Another warm day, so I checked again about 12 hours later-still not enough fizz. I drank the rest of that tester bottle and vowed not to touch another one until tomorrow night(which will place it around 3 days to carbonate).
Also, upon 1.5 days of steeping and carbonation, the licorice root flavor is still very strong, but the other flavors are coming out slowly.
I will write a follow up post to see if allowing to sit in the refrigerator for a few days helps bring out the rest of the flavors present. I'm not ready to give up on this root beer yet-but I have some more ideas for other batches of root beer, and plan on trying every last one of them.
Making soda from scratch(as opposed to extract) is also spurring my creative juices, and I've had a few wild ideas for some other sodas. Posts documenting these weird soda experiments to follow.
Cheers!
Click here for the first follow-up post.
Click here for the second follow-up post

Recipe: Homemade Cream Soda from Scratch

Last week I made another batch of soda, but I waited until the batch was nearly gone before posting on it for a few reasons.
The major one being that this is the first batch of homemade soda made from scratch that I've made in a long time, and I wanted to get through the entire process before I began talking about it. This way, I could explore any issues that may have arisen during the process. Thankfully for educational content's sake(and for my own experience), I did have a few things go wrong.
First up, let's talk about the recipe and preparation, then we'll talk about everything that could have been done differently and what may have gone wrong.
I will preface this recipe with the following-this is not entirely my recipe. It is a modified version of cream soda found in Homemade Root Beer, Soda & Pop by Stephen Cresswell. The most important part of this step was that I took a recipe for a 1 gallon batch(10-11 12 oz. bottles), and multiplied ingredients by 2 to make a 2 gallon batch
(which ended up being 20 bottles).
On to the recipe...

2x 6 inch Vanilla beans(blanched)
2x 3 inch Cinnamon Stick(original recipe called for 3 inches of cinnamon bark)
1/2 tsp Cream of Tartar
4 cups of Sugar(original called for 1 3/4 cups of brown sugar-I didn't have that much brown sugar available to me)
Slightly more than 1/4 cup of Raisins(o.r. called for 1/4 cup for a gallon, I used what we had-a little over 1/4cup for 2 gallons)-Coarsely chopped.
1/4 tsp. yeast
2 gallons of water

Bring 1 gallon of water, vanilla beans, and cinnamon to a boil. Stir in sugar, let simmer uncovered for 20 minutes. Remove from heat, stir in cream of tartar until dissolved, allow to sit for 30 minutes.(I ended up letting it sit for about an hour due to middle having a rough time going to sleep). At this time, you'll want to get another gallon of water ran into a pot. After the 30 minutes is up, strain into the other pot(I attempted to strain into my bucket, but I dropped my mesh bag and all of the ingredients ended up in the bucket anyways), stir in the yeast and bottle.
The brew tasted excellent-a bit of sweet vanilla with a touch of cinnamon spice-quite similar to a good horchata. It was magnificent. After 36 hours I checked it-no carb at all.
I checked 24 hours later-and there was a little bit of fizz. Popping the lid off gave a bit of a "psst" sound, and a nice head of fizz came to the top of the bottleneck. A drink revealed a bit of carbonation, but it still needed a little longer. I let the rest sit for another 12 hours and then stuck them all in the refrigerator.
After letting it sit for two days I cracked open a bottle and took a whiff-sweet cinnamon.
Very promising. Then I took a swig-and was very disheartened to taste that all too familiar fiberglass-like flavor I had gotten with my previous, unsuccessful cola batches.
Then I realized-it's got to be the cinnamon reacting with the yeast. Only the batches I've made using cinnamon have developed that awful aftertaste, and it only comes up with the sediment at the bottom of the bottle.
This means I need to two things when working with cinnamon-cut back the amount(which I thought I solved by switching to cinnamon sticks rather then ground cinnamon), and strain it very well.
The brew was more and more drinkable as time went on-and it was always tasty until the sediment had been mixed up. My family still went through all 20 bottles in about six days' time. The flavor was overwhelmingly of cinnamon, though. Next time, I will use the same amount of vanilla, but cut it up with kitchen scissors instead of merely cutting it down the middle and spreading it open, and use half the cinnamon. That way, I can get the flavor of the cinnamon without getting too much in the brew, and hopefully strain out the rest of the stray cinnamon to prevent it from mixing with the yeast too much and getting that unsettling fiberglass taste.
The raisins will definitely stay in the recipe, and I may even add more next time around. I read that they are great for their clarifying properties, and I will admit that for all of my batches of homemade soda, this particular one was the most clear of all of them. It was a nice, clearish off-white akin to many other bottled cream sodas-almost exactly the color of Nesbitt's Honey Lemonade, but with less yellow.
As a bonus, after bottling up the brew I got an amazingly tasty treat-cinnamon vanilla raisins. I might have to make up small batches of those in a sauce pan for the kids and I as a special treat-they were just that good.
So, a few lessons learned. Next challenge to tackle-homemade root beer.

Tutorial: Making your first batch of homemade soda from extract.

Ok, yesterday I wrote a post giving you a list of supplies to get you started on the journey of making your own homemade soda. Today, I will provide you step by step instructions on making your first batch.
First, get all of your ingredients ready. Get your bottle of extract, your sugar, yeast, and water.
Then, make sure you have all of your other supplies readily available. It is of the utmost importance that your bottles and stock pot are both sterile, so clean them thoroughly in hot water and soap-might even be a good idea to give them a quick bath in a sink full of bleach water solution and a good rinse.
Fill your stock pot with a gallon of water, and set the temperature to medium heat. Since you'll be working with an extract today, you won't need to get the water much hotter then what you'd run your bath water at, so you can gauge by your finger. Once the water is warm enough(around 100 degrees), pour in 2 cups of sugar until it is dissolved.
Take your empty measuring cup, dip it into the pot and get out about 2 oz. of the mix. Measure out 1/8 tsp. of yeast and drop it in the measuring cup. Stir it in and let sit uncovered.
Once you have done that, add 1 tbsp and 1 tsp of the extract and stir in to mix the flavor in.
Now, take the yeast water from the measuring cup and pour back into the rest of the mix. Stir in well to make  sure the yeast is in the whole mix and not just sitting at the top.
Using your ladle and funnel bottle your brew. If you've chosen to use 2 liter bottles and have steady hands, you may be able to place the funnel in the bottle and slowly pour the brew into the bottle directly from the pot-which will make the process go a lot quicker. If you're using glass bottles(which I recommend), it should take you about 20-30 minutes to bottle and cap.
Find a place where you can set the bottles out of sunlight and undisturbed for the next few days. If you've chosen 2 liter bottles, you can check the carbonation by squeezing the bottle. Once it's rock hard you should put it in the refrigerator to help slow the fermentation process down.
If you have bottled in glass, check the bottles after 48 hours and then again about every 24 hours after that. IF you crack open one bottle and have a good amount of carbonation, place the remaining bottles in the refrigerator to allow to cool. Fair warning, if the bottle is particularly warm or very carbonated, it will explode out of the bottle(as has happened to me) so I would recommend opening over the sink.
Ideally, you want to store the bottles at or around 70 degrees. If you store them somewhere too cold, your yeast will not flourish. If you store it somewhere warmer, check the bottles earlier, as the yeast will work exponentially quicker the hotter it is.
Once in the refrigerator, you're going to want to let them set for a few days to get the best flavor possible. With the glass bottles I've experienced my best flavor after a week, but it should taste good 3 days afterwards. You'll be in for a pleasant surprise, however, as your bottles will get progressively more delicious as the days go on. Bottled soda will keep for about a month(possibly longer), but it's very unlikely they will last that long.
I'm not sure how long it will keep in the 2 liter bottles, but I would recommend drinking it first 2 days after refrigeration and within a week after that. Your carbonation will stay better in homemade soda then a store bought soda because of the chemical reactions involved, but the repeated exposure to oxygen will make it spoil more quickly then individual, one use bottles that you open once and consume in once sitting.

Cheers!

Finishing the latest batch-a few tips.

So, all 28 bottles of the most recent batch of root beer are gone.
The soda was incredibly tasty and a huge hit with the family. It can really be best described as a sweet beer with the slight hint of root beer barrels at the end. I suspect that if my sinuses had not been congested for the majority of the 8 days we were drinking the batch I would have been able to taste more of the root beer flavor.
Then again, there are several things that could have gone wrong, based on my previous experiences.
The first(and usually the most likely culprit) possibility is that the bottles sat at a warmer temperature than I expected and the yeast was over-active. I assumed my apartment was averaging at the mid-high sixties range, but in reality could have been closer to the mid-seventies. In this case(if you know for sure the temperature of your soda), the easiest solution is to transfer your batch from the "warm" location to the fridge. "Over-active" yeast carbonates more quickly then "regular" yeast, and as such it tends to consume more sugar, produce more carbonation, and more alcohol(usually homemade soda comes out with a 0.5 % alcohol yield, and over-active yeast will bring it closer to 2-3%, not yet the same level as beer by any means, but if it's that high of a content you've lost most of your sugar and have very little flavor remaining(beyond the yeast's flavor itself). Since the batch this time turned out very sweet and still carried a little bit of the flavor extract with it, I'd guess I could have done two things to remedy the problem.
First of all, I could have transferred up to half a day sooner-I waited from Friday night around 9 p.m. until Monday morning around 11:30 a.m. If I had put it in the fridge at 2 a.m. or even as earlier as 9 p.m. the previous night, I could have still a had a tasty soda with sufficient carbonation. You can avoid exploding bottles by arresting the process sooner, but you can also arrest the process TOO soon and end up with flat soda.
Secondly, I could have waited the right amount of time(about 2.5 days(62.5 hours)), but having left most of the batch in the cardboard box it was stored in may have taken too long to cool down enough to arrest the yeast-which of course would mean it actually continued to carbonate for up to 12 hours longer than I had originally intended.
When I first started making my own homemade soda a few years back, someone asked me why I wasn't just brewing beer. Well, there's two reasons behind that. Most importantly, I'm not really a beer drinker. There's a few select beers I thoroughly enjoy, and a few that I can drink in the right circumstances, but for the most part I just don't enjoy it at all. I enjoy all kinds of soda, and am constantly seeking out new ones to try out.
Second of all, after beginning my journey through the process of making a homemade soda, I discovered that it's much more difficult. There are tons of resources available for the homemade beer brewer. There are dozens(or even hundreds) of kits on the market, libraries of books dedicated to every aspect of getting a good beer, and there's a very large community out there to support you if you need the help. When it comes to making soda, however, there are only a few specialty books that I have run across. In addition, most books that have homemade soda recipes act as guidelines. They tell you how to make everything as long as all conditions are normal and run nearly perfect. There's no support for how to deal with any variables during the process. Making a homemade soda is much like perfecting a dish, it takes time, and practice. There are a lot of tweaks to be made, and a lot of things to be considered. It's a chemical reaction, and not a very easily controlled one at that. Since I found there to be a lacking support channel for homemade soda makers, I figured another thing I should focus on with this blog is discussing the potential downfalls and how to avoid them, or at least how to make them work for you.
On a parting note, I will also bring up that homemade soda produces a much more solid level of carbonation in your soda that I had forgotten about until recently. Because the carbonation is throughout the soda in a "natural" fashion, the carbonation holds for a long while. How long? Well, while we were in the process of moving my wife opened a bottle of soda on Sunday evening. She took a few drinks and forgot about it. We went about our moving routine, and upon returning to the house Tuesday afternoon, I picked up the unfinished bottle, took a sip and was amazed at the level of carbonation still left. It had the same "sting" of a freshly opened bottle, and when I poured out another bottle that only had a sip or two left in it from elsewhere in the house it fizzed the whole way out and left a streak of bubbles lingering towards the drain in the sink. So, an opened, uncapped bottle of homemade soda left in a 65-75 degree house for nearly 2 days was still kicking ass in the carbonation department. Try getting that from a store-bought soda!

Tasting the new batch...

So, officially my wife tried the first bottle of cold soda. Problem was, she tried it only 2 days(Wednesday) after we first refrigerated, and minimum is 4 days. It opened with a bit of an overflow from all the carbonation, tasted sweet, yeasty(as homemade sodas tend to do), and very little like Root Beer. There was a hint of the flavor in the aftertaste, but merely a hint.
My wife's reaction? "This tastes like beer, but a lot better. If this is what beer tasted like, I'd drink it all of the time. So I guess it's a good thing that beer doesn't taste like this."
Oh, and yes, she did make some root beer bread. It was incredibly tasty, and maybe I can talk her into relating her experience on her own blog.
So, after telling her that it needs to age a little more, I went back to ignoring the soda for a few days. On Friday(the first day we should have opened it...), I pop open a bottle, and take a whiff...
It's...yeasty. That's the best way to describe it. It's tangy, sweet and slightly sourish. I take a drink-much like it was on the first try, but a little less yeasty then before. My wife has continued drinking it, and the girls have even shared a bottle or two. From our initial 28, I believe we are down to 15. My wife doesn't think it tastes as good now as it did the first few times she tried it, but I only detect more and more of the extract. I know from previous experience with other batches of homemade soda using extract that the longer the bottles sit, the better they are going to taste(up to a point), so the extract will just come out more and more. I just hope that it actually lasts long enough to get to that point.
So, let this be a lesson for all of you potential homemade soda makers out there...the longer you let a soda "age" in the refrigerator, the better it will taste when you get to it(at least a week is best). There's also no accounting for personal taste, however, so if you're more of a yeasty kind of person(as my wife is), you may enjoy it from an earlier point on.
I must go now, my oldest kitchen assistant has just requested breakfast and one of our sodas. I will keep you posted on this batch if it matures a little more. I'll do that if the soda does too.

Testing the most recent batch...

Let me start off by accounting for the length of the last post. Since I originally promised pictures, and provided none, I wanted to be as descriptive of the process as possible. 

With that being said...

This morning my two apprentice soda-makers accompanied on a car trip to a closed destination. Upon returning home, I was faced with a regular conflict in our household-Biggle had gone inside peacefully, but Middle was insistent upon staying in the car. So insistent, in fact, that she brought her knees to her chest and locked her arms around her legs to prevent me from even unbuckling her from her car seat. I left her door opened and went inside the house, explaining to my wife what was going on. She rolled her eyes and went about her business, and I returned to the vehicle.

I had an ace up my sleeve today(I usually don't-which results in me hanging out around the car out of her view, sporadically checking up on her to see if she's ready to come inside yet).

"Middle, do you want to come inside and test our soda? We'll see if it's ready to go in the fridge yet..."

She looked at me, slowly allowing a smile to creep across her face, and then said "Okay daddy". She dropped her legs and allowed me access to the buckles, freeing her from her self-sentenced, plastic-formed prison. She hops down out of the car and trots inside. 

I was planning on waiting until after dinner to check the sodas, but drastic times call for drastic measures.

I grab the not quite full bottle, grab the bottle opener and pop the top. Well, I didn't "pop" the top as much as I allowed the pressure inside the bottle enough breathing room to hurtle the cap through the air(I swear it hit the ceiling), along with a fountain of soda to rival the greatest Diet Coke/Mentos youtube videos. Half of the bottle was spent, leaving a trail about 2 feet long across the kitchen floor, foam in Middle's hair, and yeasty-goodness all over my pants. I did manage to minimize the damage by quickly getting it to the sink(next time, open over the sink...), but it was still quite the mess.

Time to sample! The prospect of drinking our own root beer was really what lured Middle out of the car, so it was time to come through on my end of the bargain. I poured the remaining contents into a nearby glass and took a quick swig while she looked away-yeasty, but delicious. It takes a few days in the fridge for the soda to actually taste like soda instead of yeast, so don't get discouraged if/when you make your own at home. The longer it sits in the fridge, the better it tastes.

Back on point-Middle enjoyed it, Biggle thought it was ok, and the wife said she felt like she was drinking sweet bread, and wondered if she could use our soda to make her own root beer bread(she's crafty like that).

So, all being satisfied with the level of carbonation attained in 2.5 days, we loaded the sodas into the fridge and continue our wait for homemade awesomeness.

As an aside, my pants still smell like rising yeast, and I keep licking my lips at the prospect of enjoying some of my wife's fantastic homemade bread fresh out of the oven. Unfortunately for me, there will be no oven warm bread unless I throw my unwashed khakis into the dryer and try to take a bite. 

Adventures in Soda Making

So, as promised, me and my two oldest girls made some soda Friday night. Originally I thought it was going to just be my oldest and I, but when we were talking about doing it at dinner the middle one decided she wanted to join in on the fun as well. Awesome! I get to share my hobby with my girls, and they get to learn a little bit about old-fashioned soda making!
Anyways, my middle daughter was most excited about the prospect of us making our own "Doggy Soda"(her affectionate term for ALL root beer since discovering that Mug Root Beer is her favorite soda/pop of all time). I explained to her that we wouldn't be able to drink it for at least a week, but she was hearing no part of that statement.
I filled our 12 quart pot up with water, set the heat on and proceeded to clear the dishes from the dinner table. My wife chimed in "Hey honey, are you going to be able to get this all done in a half hour?"-we were getting a late start do to some running around and playing before I we finally got to dinner that night.
"Sure," I said, "we can get the soda mixed up within thirty minutes, and then the bottling will go pretty quickly without them"
"Honey," she said, "you have to bottle up a couple with them."
Oh yeah, of course they'd love to bottle. I'll have some helpers, for the first couple(I thought), and then they can go upstairs, change into pajamas and brush their teeth while I finish up the rest.
Long story short, nothing goes quite as smoothly as planned. Anyone with children also knows what happens when you have two little ones(mine are currently 5 and "still 2" as of this writing), and so there were a few minor conflicts.
Anyways, I bring them in the kitchen, and start setting bottles up on a TV tray positioned underneath the counter top with my new toy on it. The girls immediately start grabbing my old, back-up bottles and bringing them into the kitchen. "No girls, we don't need those in here right now. Put them back, and we'll get them when we need them."
They continue to get them out and play with them without bringing them into the kitchen(because technically, they're not bringing them "in there"(the kitchen) "right now"....and they are "putting them back"). So, after a few minutes of back and forth with them(and some great mom interference), we get them back on task and in the kitchen.
I break out the candy thermometer to confirm temperature(110 degrees F-perfect for our needs) to make sure it's hot enough to dissolve the sugar, but not too hot to kill the flavor in the extract(a lesson I've learned the hard way before, which I'll go over more in another post). Since we're making 3 gallons worth of soda, I get out the big jar of extra sugar, and pour it out into a 2 cup measuring cup-I pour in the first one, and have the girls each take a turn pouring the next two subsequent cupfulls into the pot(for a total of 6 cups of sugar). Now, that might sound like a lot, but the yeast will eat up a bit of that in the carbonation process, and it breaks down to about 40ish grams/12 oz. bottle*(most commercial root beers clock in between 38-46 grams/12 oz...).
Then, we each take turns using our big spoon to stir the sugar into the pot until it is completely dissolved. You want to make sure that you don't leave any sugar undissolved to get it as evenly distributed as possible, and the best way to tell is to stir until there are no more "gritty" scrapes along the bottom of the pot. Another way to tell is when the water takes on a very light yellowish-brown twinge(much like flat ginger ale) and is obviously "sticky" on the spoon when you lift the spoon out.
We get to that point and add the extract-we put in 2 tbs. and 1 tsp(roughly 35 ml**), and we each take turns stirring that in. I'll also note here that us taking turns has never been as simple as I make it out to be. There is fighting between the two of them as to who gets to stir first, and who gets to stir next after dad stirs again. So we make it through all of the stirring and get to the taste test. I'm the first to go, and it's very sweet, but a liitle light on the root beer flavor. Middle's turn- her verdict? It's good, but this kid spoons sugar, so her opinion is a little biased at this point. Biggle's turn. She arrives at my conclusion, but in her own way-she observes that it tastes like sugar. So, I ask them if we add more flavoring. Agreement all around, so 2 more tsp(or 10 ml) is added, we all take turns stirring. The second tasting proves satisfactory. Time to get the yeast ready.
I scoop a bit of the slog out into a cup, and consult my resident kitchen expert on how much yeast to use. We  agree on 1/2 tsp(4 scoops of a 1/8 tsp), mix it into the slog cup and we clear the girls for the transfer from pot to bucket. The slog is still cooler then their bath water usually is, but if I slip and spill there will be a huge sticky mess that I don't want them to be part of. Transfer goes off smoothly(much to my wife's relief), I give the slog a quick stir and it's time to bottle.
"Come on girls, let's start bottling up our soda!"
"Honey, do you know what time it is?"
"No-why? What time is it?"
She announces it's 7 minutes before I need to get ready for work. I still have 3 gallons of soda to bottle up...panic mode sets in. I rush the girls into the kitchen, and start to work filling the bottles as quickly as possible. I love my new toy, the siphon valve fills the bottles at least 3 times more quickly then my old method of ladling the slog into each bottle through a funnel. The biggle starts talking-"Daaaaad!! When do I get a turn?", then middle chimes in and repeats the same phrase in the same tone. Oh crap, I was supposed to be bottling with them...
After getting 5 bottles filled on my own, I show my girls what I'm doing and how to stop the siphon valve so it doesn't over-fill the bottle. We have a few spill overs, they alternate. While biggle is filling her bottle I send middle to go get a towel to help soak up the overflow and set the bottles onto to prevent them from slipping on the linoleum on the kitchen floor.
Then, I decide we need to start capping some bottles before filling all of them. Biggle is on bottle-holding duty while middle dances around us and alternately continues trying to fill bottles. Before my wife has the great idea of giving middle a new job to keep her occupied(placing the bottles back into the box where they will be going through the carbonation process) my middle has sprayed a bit on the floor, and my improper placement of the siphon valve when she sets in on the floor(in addition to forgetting to turn the spigot to the "closed" position), results in a bit of loss on the floor and counter tops. Not drastically much, mind you(about 3 bottles worth), but enough that my panic is turning into madness with the stress of things not going perfectly(I get a little anal sometimes) AND the fact that I'm running out of time to shower and get dressed for work. So I get the rest of the bottles capped and put away, and even spent some of that time convincing my biggle to lean the bucket forward to get the last couple of bottles(as the spigot is roughly at the 1 gallon mark) filled.
After all was said and done we got 27 full bottles and 1 slightly-short bottle(which will be the one me and the girls open later tonight to check for carbonation levels).
It took only 15 minutes from start to finish to bottle everything(where 1 gallon used to take me about 40 minutes), and I got to do a fun experiment with the kids. I had to rush to get through my work prep(shower, shave, getting dressed, etc.) and I had to feel horrible leaving such a sticky mess for the wife, but I managed to make it to work JUST on time. Next time I'll start a little earlier, though-just in case.
I'll be back with updates on how the initial taste/carbonation test goes and back again to report on how well this batch turned out after aging for a few days in the refrigerator. The package says 2 weeks gives the best results, but I(along with my girls), barely have the patience to make it through one whole week, let alone two.
Until next time...
*For all you math geeks out there, it breaks down like this-each cup of sugar contains 201 grams...so 6 cups is 1206 grams of sugar. Divide that by 28 bottles, and you're left with 43g/bottle. As stated, though, the carbonation process eats up a few tablespoons in the process, so it'll end up being 38-41 g/bottle after all is consumed and ready for drinking.
**Another math geek moment. The directions said to use a whole 2 oz. bottle for a 5 gallon batch. 2 oz. equals a bit over 59 ml, so to make 1 gallon you'd need about 11.8 ml-multiply that by 3 and you get 35.4 ml.

My first attempt

I would like to relate my first real attempt at making soda with everyone, and so decided to make this post before putting up my next review. Also, stay tuned for the question at the end.
I started off reading about Soda Siphons and different flavor concentrates, but at the time I didn't have the money to purchase the siphon(still haven't bought one). I wasn't going to let that get in the way of me making my own soda, and then it dawned on me-people have been making carbonated beverages for a long time before we had co2 canisters. So how did they do it? So I did a search, and very quickly discovered the mysterious secret-combining yeast, sugar and a closed container in a warm place. Really simple chemistry, and something I thought I should have learned at some point already.
So, I ran to my kitchen, looked for yeast and sugar. baking yeast was there, and we always had sugar. So now I needed a container I could seal- obvious answer! So I drank the rest of the 2 liter in the fridge and rinsed it thoroughly. I was rearing to go, and realized I had no idea what kind of soda I wanted to make.
I spent the rest of the night reading up on cola recipes, already knowing that cinnamon and vanilla was the "generic" cola flavor we associate with most store-brands. I knew we had those two ingredients, but I had to find out what the rest of the ingredients were. Most formulas call for lemon/lime/orange oil and some various spices. So, I collected what we had(I'll go into an ingredient list in a moment), and prepared myself for the task at hand.
I got out a stock pot, dumped a two liter bottle full of water into it(and added a little extra for boil off), and turned on the heat. I got it up to below boiling and turned the heat down, and proceeded to put in about a cup of sugar. Stirred in the sugar until it dissolved(creating an off-brown colored watery syrup), and sparingly added cinnamon and vanilla until I could taste them along with the sugar. I was just pinching and dropping, so I don't have any accurate measurements(nor would they be relevant by the end of this), but future recipes will include amounts so you can try it out yourself if you'd like.
After getting a satisfactory amount, I proceeded to add my other ingredients. A 1/4 tsp of nutmeg, a pinch of cardamom, a tablespoon of lemon juice and a teaspoon of lime. The lemon and lime juices provided me my citrus bouqet and slight acid bite(as I was working from my wife's spice rack instead of a grocery list specifically for my purposes), and overall the mixture turned out smelling and tasting quite flavorful.
So I grabbed a ladle and funnel and filled my two liter bottle with my concoction. I then took 1/4 teaspoon of the baker's yeast, dropped it in a coffee cup with a little bit of warm water in it, and let it proof with a paper towel covering it for about 5-10 minutes while the 2-liter cooled in the fridge. It's very important to allow your  pre-soda to cool a little before putting in the yeast, as letting it stay too hot will kill the yeast, but letting it cool too much won't allow the yeast to activate or continue to culture. 98-105 f is the recommended temperature.
My pre-soda was cooled and my yeast was ready. What could I do to make my cola stand out? I put a drop of green food coloring in the bottle to make it look fun and made sure it didn't alter the taste any(it didn't).
So I capped the bottle(having left about an inch of head space to allow a little gas buildup from the carbonation process), and set it on the counter.
Then, one of the longest waits of my life started. For three days I continued to return to my bottle(a few times a day) to squeeze and check for levels of carbonation. It started off very squishy and continued to get more firm. After the third day I decided it had gotten firm enough and placed the bottle(very, very carefully) into the refrigerator so it could cool and arrest the yeast.
It is of note to bring up the fact that yeast will create a kind of dirty-looking sediment at the bottom of your mixture, and it is very unappetizing to look at, so try to avoid doing that and focus on how delicious your soda is going to be.
After what felt like another eternity(which was about 2 days), I cracked open by bottle, received a very satisfying "pop" and fizz. I was super excited, until I caught a whiff of the odor that emanated from the bottle. It was something akin to risen bread before going into the oven to be cooked(as to be expected from the yeast), and a faint chemically smell. Uh-oh. I soldiered on.
I poured a small glass of my concoction to try it out. I took a sip. Very sweet, amazing carbonation. Those are the only good things I can say about my first batch of homemade soda. The mixture seemed to have taken on a bit of the plastic as part of it's flavor, but more pressing then that was the huge clumps of yeast floating around the glass...it wouldn't have been too bad, but it left a hairy feeling in your mouth. Bleh! My attempted cola ended up tasting like non-alcoholic, stale beer that someone had spilled sugar into. I really want to equate the taste to formaldehyde, but outside of passing puffs of it on a cigarette, I honestly had no reason to believe I actually knew what the stuff tasted or smelled like. In short, it was awful.
I then began to wonder if it was the added food coloring that gave it the awful chemical-like taste and smell. So I recreated the experiment without green food coloring and less yeast(to cut down on the floating hairy strings of yeast). It took slightly longer to carbonate, but produced an almost identical flavor with the same carbonation.
I decided to not get too discouraged and just shelved the cola idea for the time being and looked up other ideas and recipes. My next experiment, and first successful soda, will be the subject of an upcoming blog post.
What was your favorite off-brand or generic soda growing up?