Monthly Archives: September 2012

Peach Cream Soda – attempt #1

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Ingredients:

  • 8 peaches
  • 1 lemon
  • 6 vanilla beans (halved & seeds scraped – use ALL parts).
  • 4 cinnamon sticks
  • 2 cups brown sugar
  • 3 lbs white sugar
  • 1 tsp cream of tarter

Steps:

  1. Wash, pit, and puree the peaches (skin on)
  2. Squeeze lemon juice into the peaches
  3. Set this mixture aside.
  4. In large boiler, bring about 3/4 gallon water to a boil.
  5. Add vanilla, cinnamon, brown sugar, & white sugar.
  6. Stir mixture & simmer for 30 minutes.
  7. Remove from heat and stir in cream of tarter.
  8. Cover and let cool for 1 hr.
  9. Poor peach puree mixture into keg.
  10. Poor sugar mixture through sieve into keg.
  11. Force carbonate, cool & enjoy.

Ginger Ale

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Ingredients

  • 7 oz. Fresh Ginger Root
  • 6 Tb. lemon juice
  • 6 Tb. orange juice
  • 1 c. sugar
  • 3/4 c. honey

Steps

  1. Skin & chop up ginger root.
  2. Simmer ginger, juices, sugar, & honey in 1 gallon of water for 1 – 2 hrs. The longer you simmer, the stronger the ginger flavor.
  3. Remove from heat and strain. Compost the plant material.
  4. Add 2 gallons of water.
  5. Carbonate / Bottle / Keg your mix
  6. Age then enjoy.
  7. This mixture is also amazing if you add raspberry flavoring. I have tried frozen raspberries but it was too tart.

Old Fashioned Root Beer

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Ingredients

  • 1 oz Sarsparilla root
  • 1 oz Sassafras root bark
  • 1 oz Cherry bark
  • 1/2 oz Licorice root
  • 1/2 tsp nutmeg
  • 1/8 oz cinnamon
  • 4 oz Raisins (chopped)
  • 1/2 tsp salt
  • 3 c honey
  • 1/2 c molasses
  • 4 lb sugar
  • 1 tsp wintergreen leaves
  • 1 tbsp vanilla extract

Steps:

  1. Mix all ingredients (except last 2) in a large boiler with 2 gallons water.
  2. Bring to a boil with constant stirring so sugars do not burn on bottom of pot.
  3. Lower temp and simmer mixture for approximately an hour.
  4. Strain and allow to cool to at least 100 deg then add vanilla extract.
  5. Pour in keg and add water to 5 gallons.
  6. Carbonate (I force carbonate as I don’t like any additional flavor caused by yeast).

ATTN: DO NOT MAKE THIS RECIPE. Sassafras root bark is a known carcinogen. This web site is for educational purposes only.