soccerdude71
Active Member
Anyone know of a recipe for this gingery soda?
soccerdude71 said:Anyone know of a recipe for this gingery soda?
Anyone know of a recipe for this gingery soda?
Yep!Anyone still interested in a ginger ale recipe?
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
No comments? No questions? Nothing?
Becca58 said: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
Thanks for the recipe. I'll give it a shot hopefully this weekend. Do you think the lemon oil is necessary?
Thanks for the recipe. I'll give it a shot hopefully this weekend. Do you think the lemon oil is necessary?
I've been thinking since you asked this question, and doing sniff tests of the syrup as it matures. There is definitely too much lemon in the recipe.
So I have modified the post with my recipe, removing the lemon oil and reducing the lemon juice by 1/3. I may reduce it further, but I'll wait until I make another batch before I adjust it again.
Ran across this article on citrus and thought you may find the bit about lemon juice and aging interesting.
I wonder if just some zest would do the trick if it's still too lemony.
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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