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Old 01-17-2012, 07:52 PM   #11
soccerdude71
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Dec 2011
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Great points.... If you try this, and you try any of these methods, please keep us posted.


G



 
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Old 01-18-2012, 11:58 PM   #12
bryank
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Aug 2010
flint, Michigan
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How about oak chips?



 
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Old 01-19-2012, 12:16 AM   #13
soccerdude71
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Dec 2011
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Interesting idea. How would you use the oak chips? Float them in the mixture? if so, for how long?

 
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Old 01-19-2012, 12:49 AM   #14
bryank
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Aug 2010
flint, Michigan
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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.

 
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Old 01-19-2012, 01:57 PM   #15
KevinM
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Sep 2010
Ann Arbor, Michigan
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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.
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Old 01-20-2012, 01:25 AM   #16
bryank
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Aug 2010
flint, Michigan
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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.

 
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Old 01-23-2012, 01:27 AM   #17
adamreef
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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

 
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Old 09-27-2013, 12:24 PM   #18
Becca58
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Sep 2013
Rock Hill, South Carolina
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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?

 
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Old 09-27-2013, 12:30 PM   #19
adamreef
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Definitely interested! Thanks!

 
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Old 09-27-2013, 03:49 PM   #20
soccerdude71
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Dec 2011
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Yes! Details please!!!



 
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