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Old 09-05-2012, 07:19 AM   #31
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does anyone have a recipe they have tested for dr pepper clone? i would love to see tested recipes before i go ahead and make some



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Old 09-11-2012, 02:14 AM   #32
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Here's what I put together today. This is the result of about 3 hours of experimentation. I do not consider this to be a finished recipe, but it's on the right track. I noted exactly what brands I used of most things, in case someone wants to duplicate this exact recipe.

1 quart black cherry juice. Just Black Cherry, R.W. Knudsen Family brand.
2 quarts filtered water. My tap water tastes bad, hence the filtered.
1 cup granulated sugar.
2 tbs molasses. Brer Rabbit; all natural, unsulphured, full flavor.
1/4 tsp rum flavoring. Watkins imitation rum extract.
1/4 cup lemon juice. ReaLemon 100% juice.
2 tsp vanilla extract. I used really cheap imitation vanilla extract.
1/4 tsp almond extract. Great Value Pure Almond Extract.

I did a fair amount of fiddling around with small samples to get that far. The result isn't exactly what I wanted, but it's drinkable.

The main flaw is that the black cherry flavor is to strong. In the next batch I will mix all of the other ingredients first, then add the black cherry juice a 1/2 cup at a time until it's right.

The second flaw I believe is the molasses. The molasses I used is not fiery at all, and has a very complicated flavor. I thought this would be perfect for the mix, but it turned out to be overly complicated. In the next batch I will use the more fiery, but less complicated Grandma's Orignal molasses.

The third is the rum flavoring. This type of rum flavoring is a "sharp" flavoring. Although I believe rum flavoring to be important to this recipe I think a "soft" rum flavoring would be more approriate. Ironically, that's what you get from very cheap rum flavorings. I have a bottle of Kroger rum flavoring I will try next time.

I will probably continue to use the cheap imitation vanilla extract for the time being. Once some of the other issues are figured out I'll then give real vanilla extract a chance. I'm thinking the difference is liable to get lost in a drink with so many strong flavors in it though.

Prune juice, one taste and my taste buds told me very firmly that prune juice was not in Dr Pepper.

Black strap molasses.... Yeah, no. If you've ever tasted this molasses, you already know why. If you haven't, then please don't.

I was planning on trying another batch with the blueberry juice instead of the black cherry or prune juice, but I ran out time to experiment.





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Old 09-11-2012, 06:04 AM   #33
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I decided to go ahead and ferment this stuff. Extra cherry flavor won't hurt it for that purpose anyway. I don't really feel like drinking it all before running a second version of the soda recipe anyway.

Pitched 4 grams of distillers yeast, 1/2 tsp yeast nutrient, and 1/4 tsp pectin enzyme into 2 quarts of the stuff. It's chilled now, so it will probably be a slow starter. It was 13.5 brix or 1.055 OG. That means it could finish at as much as 10% abv, though I'm expecting more like 6%.

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Old 09-13-2012, 08:10 AM   #34
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Fermentation went fairly quickly. The gravity is down to 1.004. That would put it at 6.8% abv. I'll give it a few more days just to be sure. Tasting a sample gave me a fairly dry black cherry wine. It has lost almost all of the flavor complexity from the original recipe. Once I refine the recipe a bit, I'll try fermenting the base without any of the flavor additions and more sugar. Then add the flavorings post-fermentation.

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Old 09-16-2012, 07:56 AM   #35
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Gravity is still at 1.004, moved to secondary. Lots of solids in the bottom of the bottle. I'm doubting this will really clear up. In the glass it's still the nice burgundy color.

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Old 09-16-2012, 12:49 PM   #36
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Do you think you will back-sweeten it?

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Old 09-16-2012, 08:06 PM   #37
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I probably will, I'm not really a fan of red wine. That's pretty much what this tastes like. Since black cherries don't have all the tannin of red wine, the flavor is pretty mild though. It's also fairly one dimensional. All the complexity from the flavor additions went bye bye in primary.

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Old 09-17-2012, 12:53 AM   #38
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Sounds like a pretty cool idea though, hard Dr. Pepper. I would hit it with some super kleer and then add some wine conditioner to cut the dryness and bring back the flavors.

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Old 09-17-2012, 02:40 AM   #39
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It sounded interesting to me too. I want to see what it does without any clarifiers first. I can do the unflavored gelatin thing if I need to. I've also got baking splenda on hand to back-sweeten, though that gets a little pricey. I'll probably back-sweeten with table sugar, and then bottle pasteurize immediately thereafter.

I did the second batch of the Dr Pepper clone today. It was closer. Reduced the black cherry juice a great deal, and made the other changes to flavoring brands I talked about earlier. Recipe as follows:

1/2 cup black cherry juice. Just Black Cherry, R.W. Knudsen Family brand.
2 quarts filtered water. My tap water tastes bad, hence the filtered.
1 cup granulated sugar.
2 tbs molasses. Grandma's original, unsulphured.
1/4 tsp rum flavoring. Kroger imitation rum extract.
1/4 cup lemon juice. ReaLemon 100% juice.
2 tsp vanilla extract. I used really cheap imitation vanilla extract.
1/4 tsp almond extract. Great Value Pure Almond Extract.

It's still missing something. I'm fairly confident that what it is missing is kola.

The molasses flavor is still to strong, I'll cut the molasses down in the next batch.

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Old 09-17-2012, 08:22 PM   #40
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Thanks for all of your effort and posting your recipe. I am anxious to see how close you can get.



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