saramc
FeRmEnTaTiOn FaNaTiC
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- Dec 8, 2011
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add neutral high proof alcohol
I make fruit liqueurs every year and I use either fresh or dried fruits, actually prefer dried fruits with the exception of my plum recipe & then I just love to use fresh plums. I use fruit, sugar and high-proof neutral alcohol like Everclear or vodka (or a combination of both). They are ready after 90 days (the longer the fruit remains intact, the better--you can even bottle it with the fruit added), though I allowed my plum liqueur to remain on the fruit for more than six months. I then removed the plum pulp and canned it in pint jars with a cinnamon stick--makes awesome ice cream topping. The plum is adored by my mother-in-law as a cough syrup (she does not drink alcohol but will not hesitate to ask for a "refill"--she knows my recipe and refers to it as her "medicine" LOL). To date I have made fresh plum, dried apricot to which I added a small airplane size bottle of Butterscotch Schnapps--think Buttery Apricot liqueur, dried tart cherry, toasted pecans and a blueberry ginger. Out of the ordinary, I made milk liqueur (a well known liqueur in Lithuania made with whole milk-vodka-sugar-citrus & I added a vanilla bean..my photo attached) and a chocolate milk liqueur(tastes like a malted milk ball, made with whole milk-quality dark semisweet chocolate melted instead of grated, plus citrus..my photo attached)--recipes are easily found on the internet, and they are ready in as early as just 10 days and will be crystal clear after straining/running thru coffee filter. I saved the "drunken cream cheese" that remained in the coffee filter and used the chocolate in the filling for tiramusa (best ever!) and used the cheese from the milk liqueur with homemade yogurt and marshmallow creme and served as an adult-only fruit/graham cracker dip!! Also attached a photo of three liqueurs bottled (I actually need to filter one more time since they have dropped some sediment), from left to right, chocolate milk, milk, and fresh plum liqueurs.
I typically like to weigh the fresh fruit, use 1/2 the amount(in weight) of sugar...for every 3# of fruit I will use 750ml of alcohol. If using dried fruit, I measure by cup, and for every cup of dried fruit I use 1.5 cups alcohol and 0.5 cup of sugar.
Delicious stuff--all the way around. My mother asked me just yesterday to make her an apricot rum raisin liqueur...I have the fruit, just need to get some rum and plan to use turbinado sugar in this one.
what had been omitted in the original post is that vodka is added in the jars, along with the cherries and sugar...in time what happens is the cherries infuse the vodka, giving it flavor, and the sugar is for sweetness, not fermentation....and as for the lemon juice, i can only assume that is a preservative to help the cherries maintain their color throughout the process
I make fruit liqueurs every year and I use either fresh or dried fruits, actually prefer dried fruits with the exception of my plum recipe & then I just love to use fresh plums. I use fruit, sugar and high-proof neutral alcohol like Everclear or vodka (or a combination of both). They are ready after 90 days (the longer the fruit remains intact, the better--you can even bottle it with the fruit added), though I allowed my plum liqueur to remain on the fruit for more than six months. I then removed the plum pulp and canned it in pint jars with a cinnamon stick--makes awesome ice cream topping. The plum is adored by my mother-in-law as a cough syrup (she does not drink alcohol but will not hesitate to ask for a "refill"--she knows my recipe and refers to it as her "medicine" LOL). To date I have made fresh plum, dried apricot to which I added a small airplane size bottle of Butterscotch Schnapps--think Buttery Apricot liqueur, dried tart cherry, toasted pecans and a blueberry ginger. Out of the ordinary, I made milk liqueur (a well known liqueur in Lithuania made with whole milk-vodka-sugar-citrus & I added a vanilla bean..my photo attached) and a chocolate milk liqueur(tastes like a malted milk ball, made with whole milk-quality dark semisweet chocolate melted instead of grated, plus citrus..my photo attached)--recipes are easily found on the internet, and they are ready in as early as just 10 days and will be crystal clear after straining/running thru coffee filter. I saved the "drunken cream cheese" that remained in the coffee filter and used the chocolate in the filling for tiramusa (best ever!) and used the cheese from the milk liqueur with homemade yogurt and marshmallow creme and served as an adult-only fruit/graham cracker dip!! Also attached a photo of three liqueurs bottled (I actually need to filter one more time since they have dropped some sediment), from left to right, chocolate milk, milk, and fresh plum liqueurs.
I typically like to weigh the fresh fruit, use 1/2 the amount(in weight) of sugar...for every 3# of fruit I will use 750ml of alcohol. If using dried fruit, I measure by cup, and for every cup of dried fruit I use 1.5 cups alcohol and 0.5 cup of sugar.
Delicious stuff--all the way around. My mother asked me just yesterday to make her an apricot rum raisin liqueur...I have the fruit, just need to get some rum and plan to use turbinado sugar in this one.
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