New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > Vernors recipe??




Reply
 
LinkBack Thread Tools Display Modes
Old 01-17-2012, 06:52 PM   #11
soccerdude71
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: North Hills, CA
Posts: 33
Liked 1 Times on 1 Posts

Default

Great points.... If you try this, and you try any of these methods, please keep us posted.


G



__________________
soccerdude71 is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2012, 10:58 PM   #12
bryank
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: flint, Michigan
Posts: 52
Default

How about oak chips?



__________________
bryank is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2012, 11:16 PM   #13
soccerdude71
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: North Hills, CA
Posts: 33
Liked 1 Times on 1 Posts

Default

Interesting idea. How would you use the oak chips? Float them in the mixture? if so, for how long?

__________________
soccerdude71 is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2012, 11:49 PM   #14
bryank
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: flint, Michigan
Posts: 52
Default

Yup, we do it all the time in brewing to emulate an oak barrel. I'm not sure how pop is made, but if there is a time where you can soak the chips for awhile you could use the chips. There are different types and toast levels of the chips available and flavor would depend on the type used, the amount used, and how long you soak them.another option that I've seen is the liquid oak essence which would be easier to use, but real oak might taste a little better.

__________________
bryank is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2012, 12:57 PM   #15
KevinM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Ann Arbor, Michigan
Posts: 1,169
Liked 17 Times on 17 Posts
Likes Given: 1

Default

That's the problem. The original vernors syrup was aged in wood. I don't know if I'd be willing to take that time though.

Personally, I'll probably soak them in some high proof alcohol to extract the oak essence and use a scant few drops for flavoring in addition to vanilla bean.

Could do a side by side test then. I'm just trying to figure out where the difference between mellow ginger and sharp ginger flavors divide. I suppose I could use less ginger than I do normally.

__________________

Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

KevinM is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2012, 12:25 AM   #16
bryank
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: flint, Michigan
Posts: 52
Default

Yeah, the extract would give you a lot more control over the recipe. They do sell the extract if time is an issue and you don't have enough to soak the chips in vodka. I'm sure it would be a little cheaper also. I made a brew that I wanted to have a whiskey barrel flavor to it, I soaked some medium toast oak chips in some crown for a week. I saved the crown, it is like drinking a tree now heh.

__________________
bryank is offline
 
Reply With Quote Quick reply to this message
Old 01-23-2012, 12:27 AM   #17
adamreef
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Cranberry Township, PA
Posts: 120
Liked 7 Times on 7 Posts

Default

Hi all,

As a Vernor's lover, I wanted to tag along and also throw in my .02.

I have always described Vernor's as a cross between ginger ale and cream soda, but with an extra "kick", so I wonder if using some mix of cream soda and ginger ale bases would approximate Vernor's or at least be a starting point from which to tweak your way to a good clone.

Also, as far as the oak aging question goes, my LHS stocks oak spirals. They come in both french and american and both come in a variety of toasts. You can break the spirals to use less or more and also vary the amount of contact time, tasting every few days and removing the spirals when you get the right amount of oak character.

My hunch is that you would want the lightest toast in american oak.

Adam

__________________
adamreef is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2013, 12:24 PM   #18
Becca58
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Location: Rock Hill, South Carolina
Posts: 12
Likes Given: 1

Default

I recently (well, a bit over a month ago, now) saw Alton Brown's show on ginger and made his version of ginger ale. That got me to thinking about Vernors because I grew up with it and love it. I wondered if I could recreate (or come close) to the original recipe...

Well, I've got a recipe that I think tastes great. I've currently got a batch of the syrup aging in a bottle with a piece of charred oak. It's two weeks old and getting better all the time. The latest sample I tried certainly speaks well to Vernors old slogan, "Deliciously Different!" Anyone still interested in a ginger ale recipe?

__________________
Becca58 is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2013, 12:30 PM   #19
adamreef
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Cranberry Township, PA
Posts: 120
Liked 7 Times on 7 Posts

Default

Definitely interested! Thanks!

__________________
adamreef is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2013, 03:49 PM   #20
soccerdude71
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: North Hills, CA
Posts: 33
Liked 1 Times on 1 Posts

Default

Yes! Details please!!!



__________________
soccerdude71 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes