Creme or creaming soda has been around since the mid 1800’s. The original recipes called for ingredients such as epsom salts, eggs and milk, luckily the creme soda we know today is a much simpler affair.
100mL vanilla essence
1g (¼ tsp) citric acid
A pinch of salt
Method for creme soda syrup:
1. Heat water in a pot on stove top to a slow boil.
2. Turn off heat and mix in sugar, lactose, citric acid and the salt. Stir until sugar dissolves.
3. Cover and set aside until cooled to room temperature. Once cooled, mix in the vanilla essence.
4. Serve by mixing 1 part creme soda syrup with 2 parts ice cold soda water.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.