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Cream Soda

Submitted by: sharon on August 2, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Cream Soda

Old-fashioned homemade cream soda!

Difficulty: Easy

Servings: 11

Prep Time: 10 minutes   Cook Time: 20 minutes  


1/4 cup raisins, coarsely chopped
6 inches vanilla bean
4 quarts of water
3 inch cinnamon stick
1 3/4 cup brown sugar greenly packed
1/4 teaspoon cream of tartar
1/8 teaspoon granulated yeast (also 1/4 cup lukewarm water


1. Place raisins in the brew pot, add the vanilla bean, 2 quarts of water, cinnamon stick and sugar. Simmer uncovered for 20 minutes.

2. Remove from heat. Stir in the cream of tartar, blending until dissolved.

3. Cover, then let cool for about 30 minutes.

4. Place 2 quarts of cool water in a 1 gallon glass jug. Add contents from brew pot, straining as you pour.

5. Place the yeast in a teacup with the 1/4 c of lukewarm water and allow to sit a few minutes

6. Verify that the temperature of the jug’s contents is not hotter than lukewarm, then add the yeast water to jug.

7. Bottle-then store in a dark place.

8. Check the carbonation after 48 hours and again after 72 hours. When carbonation is right, refrigerate!

Categories: Beverages, Kid-Friendly, Old-Fashioned

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  1. 8-13

    Sharon, I would really, really like to make this recipe, but I am wondering about a couple things. You can bottle it into the smaller bottles the same day as you make it? So you don’t have to wait for the fizz to die way down?

    Does bottling it the same day stop it from getting too alcoholic? I was reading about making ginger beer and it seemed that that sat forever. Since it was ginger beer and not soda I’m guessing the sitting and fermenting made more alcohol in it.

    And I don’t own any glass bottles like yours. Could I get away with plastic pop bottles? That would also ease my mind about over fizzing and exploding soda everywhere.

  2. 8-13

    Hi, You can bottle it in whatever you choose to use.

    The yeast is what will cause the fermentation and that takes about 72 hours. I just adds carbonation and no alcohol to speak of- you’d get more alcohol from one of those near beers (non alcoholic)

    I used regular granulated bread yeast and it tasted okay, but I got some brewer’s champagne yeast and that really gave it a much better taste.

    From here on out I’ll be using champagne yeast (I had to order it online as I don’t have any kind of brewery stores around me) to make all of my soda. I’ll be making sassafras soda the end of the week.

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