Jan 29 2010
Liqueurs and How to Utilize The Different Types When You’re Making Homemade Wine
Delicious fruit liqueurs are easy to make. All you need is to complete the recipes needed in making fruit liqueurs. Actually, in making fruit liqueurs, there is no need to give separate recipes for each fruit of your choice because the same process may be used for all suitable fresh fruits. So following the lists of the most suitable fruits for liqueur-making with the amounts usually given to produce sufficient flavor (though not enough juice are sometimes produce), you can make two bottles of liqueur using one bottle of brandy. However, if not enough juice is produced from the amounts of fruit given, make up the amount required with boiled water, considering that half a pound of sugar occupies the space of a quarter-pint while one pound occupies half a pint space and so on. Clearly, all these liqueurs will have a spirit content of 40 proof which is already a high spirit content. As you shall be using 80 proofs of spirit, you could make two and half bottles by using a little more juice, a little more water and an ounce of two more sugar and still have a product of 32 proofs, which is a nice spirit content.
If at party time economy is crucial, three or even four bottles of a liqueur-type wine could be made from one bottle of brandy, or say, cherry brandy, sloe gin or whatever you have in mind, if it were intended to use them up over a weekend or over a three day Christmas. Of course, one bottle of liqueur may be made by using exactly half the amounts listed below and little water.
Since the amount of volume has been doubled, the alcohol content has been reduced by half-twenty seven percent by volume. If you get fifty-four percent of alcohol, you can use two bottles of wine and one of gin and get 3 bottles of a product containing eighteen percent. It is important to understand the process of wine and liquor making. When two bottles of wine at 14 percent of alcohol are put together you can have twice as much wine still at 14 percent.
If you happen to have some home-made sloe wine, damson wine, orange wine, cherry wine or somewhat home-made wine, you may employ one bottle of the spirits to make more than two bottles of cherry brandy, sloe gin or whichever you have in mind.
Put the clear juice in a small unchipped enamel saucepan with sugar and boil gently for two minutes. When cool put exactly half into two bottles of the same size as the brandy bottle and then fill up with brandy. Add a few drop of boiled water if the liquid does not reach to within one inch of where the corks will reach. Then cork hard and seal after giving a good shaking to ensure thorough mixing and keep for a month at least. If a film of deposit forms at the bottom of the bottles, decant before serving. SLOE GIN 1 lb. sloes, 5 oz. sugar, 1 bottle gin. 1.Wash the sloes and let them drain. Prick the sloes over with a silver or stainless-steel fork or large darning needle and put them in a four-pound Kilner jar. Sprinkle the sugar over them and then pour in the gin. Screw down tightly and put in a cool dark place for six weeks. Give the jar a good shaking once a week. 2.Strain and squeeze and put the strained sloe gin into a smaller jar, screw down tightly again and put away until clear. Pour carefully or siphon the clear sloe gin off the deposit and put exactly half into each of two bottles. Fill the bottles to within one inch of where the corks will reach with boiled water that has cooled naturally. Mix well by shaking the jar, cork seal and keep for one month. ORANGE WHISKY 4 oranges, 2 lemons, 2 seville oranges (or an extra ordinary orange and lemon), 4 oz. sugar, 1 bottle whisky.
DAMSON GIN 1 lb. damsons, 3 oz. sugar, 1 bottle gin. 1.Wash, dry, stone and halve the damsons carefully and put them in a four-pound Kilner jar. Sprinkle the sugar over them and then pour in the gin. Screw down tightly and leave in a cool dark place for three months or two months if you are in a hurry to use the product, giving a good shaking once or twice a week. 2.Strain and squeeze and put the strained damson gin into a smaller jar, screw down again and put it away to clear. Then pour carefully (or siphon) the clear gin off the deposit putting exactly half into two bottles. Then fill the bottles to within one inch of where the corks will reach with boiled water that has cooled naturally. Cork hard, seal and keep for one month.
Helen Curie has been a practicing wine-maker for years. She’s discovered the tricks to picking out the perfect combination of ingredients to obtain the best tasting wine. Using her information, anyone can learn how to easily make wine that tastes fantastic. To learn more aboutmaking homemade wine, follow the link.
