Spirits and Liqueurs

[Foo]

Anyone here make their own spirits or liqueurs?I've just started making some liqueurs(chocolate rum & butterscotch).These two are really wicked to drink,over ice.:drink2::2tsup:

[chippy 71]

Anyone here make their own spirits or liqueurs?I've just started making some liqueurs(chocolate rum & butterscotch).These two are really wicked to drink,over ice.:drink2::2tsup:

Yup.......I have been at it for about 6 years now and quite enjoy the results. Just finished a bottle of Galliano I made 6 years ago and it was liquid gold!!!!

Colin.

[robbo266317]

I have seen a lot of recipes to make liqueurs and have also seen many "stills" in home brew shops locally,
However it is still illegal to make "kahlua" style drinks in Australia. (Mind you the chances of being caught are slim.)
Also you cannot make wine out of dried fruits........

There are probably good reasons behind these decisions)

[Foo]

Yup.......I have been at it for about 6 years now and quite enjoy the results. Just finished a bottle of Galliano I made 6 years ago and it was liquid gold!!!!

Colin.
Jeez,don't know if I could keep one that long Colin?:no:I've only been doing the spirits, for about four months,so far.:)Been making the beer for five years,and that has saved a lot of money(60cents a 750mm)better than $35 a slab.:U
Gary

[Foo]

You don't have to have a still to make the likes of Kaluha or Tia Maria.It is just a matter of mixing existing spirits and some other ingredients.:;

[tea lady]

You don't have to have a still to make the likes of Kaluha or Tia Maria.It is just a matter of mixing existing spirits and some other ingredients.:;Where's the fun in that.:rolleyes:

I love fruits in liqueur.:2tsup:

[chippy 71]

Jeez,don't know if I could keep one that long Colin?:no:I've only been doing the spirits, for about four months,so far.:)Been making the beer for five years,and that has saved a lot of money(60cents a 750mm)better than $35 a slab.:U
Gary

I like to keep them for at least 6 months before drinking (spirits especially), Liqueurs are best kept for a couple of years.
I agree about the cost of beer. I am rather fond of guinness and I am looking at make that in the new year.
I have recently started making wine and I am happy with what I have made so far although I will not be drinking any for about another four months when it will be 6 months old.
I was speaking to a friend the other day who told me that he (Instead of aging his alchohol for 6 months before making anything) puts it in the freeze for a week and that is supposedly ages the alchohol.
I cannot vouch for the veracity of this method but I might try it to see what effect it has or better still, ask around the traps to see if anyone else has tried this.

Colin.

[Foo]

Where's the fun in that.:rolleyes:

I love fruits in liqueur.:2tsup:

Haha,that was before I got my water purifier and oil separator :wink: Much cheaper drinks now,and no nasty hang overs,next morning.:2tsup:

[Foo]

I might try that,as I have about 8ltrs at 78% in some flagons at the moment.:)

[chippy 71]

Haha,that was before I got my water purifier and oil separator :wink: Much cheaper drinks now,and no nasty hang overs,next morning.:2tsup:

Tell me more..........water purifier and oil separator????????

Aaah...........brain just dropped into gear...........still.:2tsup:

[Foo]

Tell me more..........water purifier and oil separator????????
That is the terms used when you buy one.Not allowed to say we sell stills.:D

[chippy 71]

That is the terms used when you buy one.Not allowed to say we sell stills.:D


:D:D

Colin.

[jerryc]

STILLS? Can remember working in a school and asking the science department if they had any ethyl alcohol that I wanted for cleaning some video equipment. I was shown a large cupboard crammed with carboys of the stuff. Naturally I asked why so much. "We never use it," was the reply. "Our Polish lab assistant (who had just retired) was responsible for ordering supplies"

Apparently he made a wicked fruit based Polish schnapps.

Jerry

[Foo]

Well just thought I would update on my water stilling efforts.:rolleyes:

I've taken to adding a heaped teaspoon of glucose syrup to the 5ltr mixes and yummmmm, how smooth has this made them taste, without making them sweet.:stirthepot::groove:

[burraboy]

Foo, what resources can you suggest for information on distilling and liqueur making? I'm not a stranger to distilling, having been distilling my own eucalyptus and tea tree oils for a few years. I have the dregs left from a bottle of homemade Polish honey liqueur that I supplied a drum of honey for years ago and would love to make some of that! I need to do some serious research first but.

[chippy 71]

Well just thought I would update on my water stilling efforts.:rolleyes:

I've taken to adding a heaped teaspoon of glucose syrup to the 5ltr mixes and yummmmm, how smooth has this made them taste, without making them sweet.:stirthepot::groove:
Foo, I presume these 5litre mixes were liqueurs?

Colin

[Foo]

No Chippy rum,scotch and bourbon! :D

[chippy 71]

No Chippy rum,scotch and bourbon! :D

Aaah yes..........I have been making my rum that way for some time now. I mix two different types of rum and then add 100mls of glucose, definitely smooths it out!

Chippy.