Apple juice AND concentrate

[saramc]

Go buy a bottle of vodka and put about 8 vanilla beans in it. If the package is unopened, they'll last. But once it's opened, they can dry out

Vacuum sealers work wonders for preserving the freshness of vanilla beans. If you have a wine bottle vacuum sealer like Vacuvin, you can even put the beans in a clean, dry wine bottle. Makes for a pretty presentation on kitchen counter. I buy them in bulk too. Nothing quite like your own vanilla extract (mine age for a year, Evan Williams Honey Reserve makes a killer base.. but three months minimum if in great need) or other extracts for that matter.

 

[Downwards]

These vanilla beans are totally dried out already. A baker friend of mine gave them to me for that reason. They are still really fragrant though, they just break like twigs, and can't really be split. Anyway I think they'll still be as good later as they are now, they are well wrapped and sealed.

 

[Turock]

Yes, Sara I originally put the beans in an empty Everclear bottle and sealed them, but I was still parenoid about them drying out----I feel safer knowing they're in the vodka!!

Sara----Have you ever made fruit extracts? I'm working with a lime right now. Should some sugar be added to it? Any experience in make lime extract?

 

[saramc]

Yes, Sara I originally put the beans in an empty Everclear bottle and sealed them, but I was still parenoid about them drying out----I feel safer knowing they're in the vodka!!

Sara----Have you ever made fruit extracts? I'm working with a lime right now. Should some sugar be added to it? Any experience in make lime extract?

Oh yeah, lime extract, done. You can make a dry version or sweet. Peels of limes, no pith, 8 oz jar packed as full as you can, cover with pure grain or vodka, stick in refrig for cold extraction, about 4 weeks. Sweet extract, like a cordial/liqueur, make a 2:1 simple syrup, steep as many pith free lime peels (key lime & regular limes, are they called mexican limes?) as you can in this syrup, allow to cool to room temp, transfer ALL contents to sealed jar, but add pure grain/vodka until you increase volume by half, make sure any solids are immersed. Taste in two weeks. Bump up ACV as needed. You can add lime juice, as you create the simple syrup, strain out pulp before pouring in jar.

 

[Turock]

OK--here's what I did. A fifth of vodka with 6 cut up limes in it and 3 of them zested. The bottle is so packed with limes that I couldn't zest all of them. I started this on May 1st and tasted it the other day and the lime flavor is OK but not as intense as I need it to be. I just now put in the frig per your recommendation. So it's the cold that helps with extraction?

Not trying to make a liqueur--just a very intense extract, altho lime liqueur really sounds great! Thanks Sara--no doubt that you are the master of extracts.

 

[saramc]

OK--here's what I did. A fifth of vodka with 6 cut up limes in it and 3 of them zested. The bottle is so packed with limes that I couldn't zest all of them. I started this on May 1st and tasted it the other day and the lime flavor is OK but not as intense as I need it to be. I just now put in the frig per your recommendation. So it's the cold that helps with extraction?

Not trying to make a liqueur--just a very intense extract, altho lime liqueur really sounds great! Thanks Sara--no doubt that you are the master of extracts.

The longer you allow to sit, the better. But re: cold extraction, many essential oils are ice extracted, so the thought process carries over to extract making (at least in my experience). Do not be afraid to replace the first set of lime with new, if you feel it has teached its peak but you still want a bit more oomph. Oh, and I will only use organic for this, due to the preservative they tend to use on citrus (nasty neurotoxin which I personally think no amount of washing truly removes).

 

[Turock]

Oh that's a good idea to replace the limes with more--didn't even think of that. Did not realize that cold helps extract the oils--is that the same with the vanilla extract? Maybe I should throw that one in the frig,also.

Never saw organic limes--guess I'm going with neurotoxin extract.

 

[saramc]

Oh that's a good idea to replace the limes with more--didn't even think of that. Did not realize that cold helps extract the oils--is that the same with the vanilla extract? Maybe I should throw that one in the frig,also.

Never saw organic limes--guess I'm going with neurotoxin extract.

S'alright...I use non-organic when I cannot find them. With vanilla I let mine extract at room temp for a year (make a new batch every Halloween), but if your beans are dry it does take more than usual. I have never tried cold extraction with them because I love my vanilla extract as-is.

 

[Turock]

OK Sara---I'll just let the vanilla sit on the counter. Hey-------thanks for all your help!!

 

[Downwards]

I did wind up doing a second batch of this double apple (I call it that because it is apple cider with apple concentrates as must), so that I could go ahead and put vanilla in the blueberry apple. Not regretting that at all! Just cleared enough that I could finally taste it and it's really good! Thanks for the idea saramc.

 

[RegionRat]

I have been following this thread and have to put in my 2¢.

I have been trying to get that crisp apple taste in my final apple wine. Kinda like "Woodchuck Amber Hard Cider"

I came across a web page where the author uses organic apple extract. . You dont need much, just 1/4 tsp per gal when you back sweeten. I ordered some and believe me that is all you need. Strong flavor.


Here is the site I read on making hard cider.

RR

 

[Deezil]

That really crisp apple flavor (I personally cant stand it, but I understand) comes from something like a Granny Smith apple.. Make a wine from Granny Smith apples and I bet you pucker

 

[Downwards]

I do love the Granny Smiths, especially with cheese. But I don't exactly want just that tartness, even though I was looking to get more of that too. In the past some of my apple wines have been just generically wine like- I've had some people think it was a white grape wine where I was looking for real apple flavor. I think more and more fruit was the key. This one, even with the blueberry and vanilla, does taste like apple. That said, I could really go for a Granny Smith wine too one day, sounds like a good idea!