Announcement

Collapse
No announcement yet.

Liqueur Kits?????

Collapse

X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
  • #1

    Liqueur Kits?????

    I'm on the early shift at work today and I was getting my morning fix of browsing through the forum and a few home brew sites for ideas on what to do next when I came across Liqueur kits, there are no instructions on what equipment to use etc on their site so I don't know if I'll be able to use the same stuff that I do to make Bitter and Lager. Has anyone ever made Liqueur, how did it go and how do you do it, do you need stills etc. The site I saw them on was,

    Liqueur Kits

    Any ideas would be great.

    Thanks.
    Better to understand a little than to misunderstand a lot
    Tags: None
  • #2
    Just been onto the site Paul, and you're right they don't give much info. Also, looking at the strengths they're not "proper" liqueurs. I've made cherry vodka this year. Just cut up and de-stoned some black cherries and put in a large jar, covered with sugar and topped up with the cheapest vodka I could get. Shake the jar daily until the sugar is dissolved.

    Comment

    • #3
      Can you do that with any spirit or is it better with the clear ones like Vodka and Gin??? What is the sugar to fruit ratio?? Sound like something that I'd like to give a go, thanks for your advice
      Better to understand a little than to misunderstand a lot

      Comment

      • #4
        Hi Paul, I've made cherry brandy previously simply by making a gallon of morello cherry wine and fermenting out then add, in my case, a de kuypers cherry brandy flavouring kit and added half a bottle of polish spirit (140% proof) not sure what the final proof was but it had a kick. As Rustylady says, regarding cherry vodka, you can make sloe gin in a similar way. Pick sloes in september, or thereabouts dependant on your region, wash an prick them with a pin and put into a large plastic cola bottle, add a litre of gin and 8oz of sugar, shake every couple of days and the sugar will dissolve and the product will go a deep purple. I usually stop adding sugar when the mixture just "coats" the bottle when swirled. Strain/bottle and away to go.
        Last edited by T8Ter; 13-08-2009, 06:20 AM.
        "We can complain because rose bushes have thorns, or rejoice because thorn bushes have roses."-- Abraham Lincoln

        Comment

        • #5
          I haven't measured the sugar-fruit ratio of my sloe gin, but I think it is about 6oz sugar per pound of sloes (really just guessing).
          I fill a jar with sloes, add sugar to mainly-fill the spaces, leave a couple of days like that (it helps draw the juice out of the fruit) then fill the jar with gin.
          I've seen 'plum whiskey' and everyone has heard of 'cherry brandy' (or aproicot brandy)haven't they? so the coloured spirits CAN be used, just try to get a balance. Fruit with a delicate flavour needs a milder-flavoured spirit, Strong flavours (especially if a bit sweeter) will be fine with the slightly harsher spirits.
          Unless you add flavours you dislike, you are pretty near certain to get something that is drinkable, or can be blended with something else to get a drinkable result.
          Flowers come in too many colours to see the world in black-and-white.

          Comment

          • #6
            couple of different ones to try...

            Bottle of cheap vodka or gin
            Large bag Foxes Glacier Mints
            Sugar
            Blue Food colouring

            I use a 1/2 gal DJ but any suitable bottle Jar will do.

            Tip mints into container
            add vodka and a few drops of colouring
            sugar (I start with around 6 oz and add more when tasting)
            fasten lid securely and shake

            I leave it near sink and give it a shake every time I'm passing
            When the mints are disolved, taste and add more sugar if desired.


            Drambuie Knock off

            1 pint Scotch
            2Cups Sugar
            1Cup Water
            1 tsp anise extract


            sugar and water in a heavy pan and bring to boil.
            Boil for 1 minute, reduce heat and simmer for 20-30 minutes, stirring occasionally. Allow to cool
            Pour sugar syrup into a suitable sized bottle.
            Add anise extract and Scotch.
            Cover and shake gently.
            Let mixture age in a dark place for 1 to 2 weeks before using. (Better if aged a bit longer, but it’s good now!)

            Comment

            Previous template Next

            Latest Topics

            Collapse
            View All

            Recent Blog Posts

            Collapse
            View All
            Working...
            X