Originally Posted by burnclouds
I love Seagrem's ginger ale. I've been trying to duplicate it's taste or at least get close. I've been making 2 L batches at a time. So far all have been awful. From to sweet to flavor less to gag inducing.
My current recipe (the so far but still not right) is:
2 cups chopped then blended fresh firm Hawaiian ginger.
2 cups table sugar
3 cups brown sugar (packed)
6 cups water.
Mix all in large stockpot . Bring to a boil. Simmer on medium heat for 1 hr strain twice. And chill. This makes a dark syrup.
Place ice in glass add a few table spoons of syrup (to taste) and carbonated water.
This was by far the best but not quite what I'm looking for. Any suggestions?
Perhaps someone else will chime in with a different opinion but I would not put brown sugar in ginger ale unless you are making more of a Jamaican style ginger ale. Most people use brown sugar or raw sugar/turbinado sugar for things like root beer or colas...etc because of the molasses taste and the color. All the recipes I've come across that were good just used cane sugar. Keep the brown sugar for root beer...etc. and oatmeal. I love Seagram's as well...although Canada dry does have more bite maybe from real ginger...don't know. Or maybe it's in my head.
Other than that - just keep plugging away on the experiments...however make sure you keep everything consistent and keep a detail log. Did you boil at the same temp & time...of course ginger roots WILL vary in flavor and "bite" depending on the season, where it's coming from....etc. So that may be giving you different tastes. I'm convinced that's why commercial companies use extracts made in a lab....they can be mass produced with little or no difference in taste from one batch to the next. That's why people love them...it tastes the same...year after year.