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Thread: Spirits and Liqueurs
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12th December 2009, 08:44 PM #1Foo
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Spirits and Liqueurs
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.
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12th December 2009 08:44 PM # ADSGoogle Adsense Advertisement
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12th December 2009, 10:24 PM #2Senior Member
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12th December 2009, 11:02 PM #3Big Bad Bill
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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)
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12th December 2009, 11:03 PM #4Foo
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12th December 2009, 11:11 PM #5Foo
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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.
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12th December 2009, 11:25 PM #6anne-maria.
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12th December 2009, 11:38 PM #7Senior Member
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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.Last edited by chippy 71; 12th December 2009 at 11:39 PM. Reason: Changed a sentence
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12th December 2009, 11:39 PM #8Foo
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12th December 2009, 11:45 PM #9Foo
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I might try that,as I have about 8ltrs at 78% in some flagons at the moment.
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12th December 2009, 11:48 PM #10Senior Member
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12th December 2009, 11:52 PM #11Foo
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12th December 2009, 11:56 PM #12Senior Member
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15th December 2009, 05:26 PM #13
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.
JerryEvery person takes the limit of their own vision for the limits of the world.
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19th June 2011, 06:15 AM #14Foo
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Well just thought I would update on my water stilling efforts.
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.
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19th June 2011, 08:34 AM #15
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.
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