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Old 09-27-2013, 08:36 PM   #21
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All these things mentioned are subtleties that don't explain the huge kick that is vernors main trademark. I strongly suspect they take the usual cheaters approach such as Caribbean ginger ale, in the form of pepper. You can't put just natural ginger in a can for a long time and have much bite survive.

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Old 09-28-2013, 01:11 AM   #22
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Quote:
Originally Posted by Becca58 View Post
Anyone still interested in a ginger ale recipe?
Yep!
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Old 09-28-2013, 09:38 PM   #23
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Here it is:

Ginger Ale
September 11, 2013 at 2:49am

Rebecca Putman
An attempt to re-create Vernor's


Ingredients:

2 C sugar
6 oz grated ginger
1 C water
1 tsp whole peppercorns
1 tsp whole allspice
4 Tbs real maple syrup
2 tsp lemon juice
1 Tbs honey
3 Tbs vanilla extract
2 pieces charred oak, to fit the aging container

Directions:

Heat the sugar, ginger, water, peppercorns, allspice, maple syrup, and lemon juice over medium-high heat until the sugar is dissolved. Remove from the heat then cover and let steep for one hour.

Strain the extract through a strainer with some cheesecloth into the aging container. Discard the solids in the strainer. Add the honey, and vanilla and stir to combine. Place charred oak into the bowl and cover. Let stand for at least one week; the longer you age, the smoother and more mellow it gets. (Alternative: get a real, small oak barrel that's been charred inside and use that for aging/storage.)

Place 2-3 tablespoons of the syrup into a glass and add one cup of seltzer. Top with ice and enjoy. Store the unused syrup in the aging barrel. Don't refrigerate it as that will slow the aging process. The syrup won't ferment because there will be too strong a concentration of sugars.

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Old 10-01-2013, 05:46 AM   #24
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No comments? No questions? Nothing?

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Old 10-01-2013, 11:22 AM   #25
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Rebecca,

Thanks for sharing your recipe. I was confused when you mentioned "syrup" earlier in the thread. I will be extrapolating your recipe out to a 5 gallon batch to be kegged & force carbonated. I'll report back the results.

Thanks!

Adam

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Old 10-01-2013, 04:31 PM   #26
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Quote:
Originally Posted by adamreef View Post
Rebecca,

Thanks for sharing your recipe. I was confused when you mentioned "syrup" earlier in the thread. I will be extrapolating your recipe out to a 5 gallon batch to be kegged & force carbonated. I'll report back the results.

Thanks!

Adam
My recipe makes a syrup for making drinks from. I don't believe you're going to want to force carbonate the syrup.

I would also recommend making a small batch to start; making five gallons and deciding you hate it seems a waste of ingredients, time, and money.
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Old 10-02-2013, 01:13 AM   #27
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No comments? No questions? Nothing?
Not yet. Waiting for payday to get some supplies.
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Old 10-02-2013, 02:29 PM   #28
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Quote:
Originally Posted by Becca58
My recipe makes a syrup for making drinks from. I don't believe you're going to want to force carbonate the syrup. I would also recommend making a small batch to start; making five gallons and deciding you hate it seems a waste of ingredients, time, and money.
Rebecca,

I meant that I would make a 5 gallon batch of prepared soda based on your recipe and force carbonate that.

Adam
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Old 10-02-2013, 06:13 PM   #29
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Quote:
Originally Posted by adamreef View Post
Rebecca,

I meant that I would make a 5 gallon batch of prepared soda based on your recipe and force carbonate that.

Adam
Ah, okay. I still don't think making a 5 gallon batch to start with is how I'd go. I'd make a small batch first to see if I even like it. Why? Because your tastes are probably different from mine. Just sayin'.
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Old 10-10-2013, 11:06 PM   #30
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I just made a new batch, doubling the above recipe. Too much lemon taste. Though that will mellow as it matures with the oak, I still am not happy with that part of this recipe.

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