GENZIANA Italian Amaro - homemade liquor with Original Italian recipe
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- Опубликовано: 29 ноя 2021
- Thanks to our friend Daniele today I will show you how to prepare the Abruzzese digestive: the GENZIANA liqueur
Homemade Genziana is perfect as a digestive, especially if you have eaten too much 😂, or after coffee while having a chat with friends.
For this recipe you will need:
Gentian 200 g of roots amzn.to/3d3OY8Z
White wine 5 liters (Pecorino wine recommended)
Alcohol 96% 1 liter
Water 1 liter
Sugar 700 g
Don't forget to share your experience by leaving a comment 👍🏼
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I'm surprised this channel hasn't hit 1 million subscribers yet...let's help the man out guys...he always has new ideas.
Thanks 🥳 for your help
@@Spectacular-cuoredicioccolato my pleasure...keep up the good work
Thanks again 🙂
Thanks for your support too
thank you both for this recipe
Thanks ☺️👍🏼🥳
Thank you very much for your clips. They are very informative and also entertaining. It is a great joy watching them and they remind me of my splendid trips to "il Bel Paese" 🙂. I plan to do some limoncello for this Christmas fllowing your recipe. Thank you for work, you do a great job!
Thanks ☺️
Let us know when you taste your limoncello 😉
Love from Mombasa, Kenya.
Thanks ☺️ greetings from Italy
looks magnificent! cheers!
Thanks 😉👍🏼🙂
I really enjoy your videos, very informative and entertaining. CIAO from Canada 🇨🇦
Grazie 🤩 greetings from Italy 🙂
Nice sharing👌
Thanks ☺️
Spectacular vedio 👍☺️
Grazie ☺️
Nice work 👍
Grazie 🤩
Hey thanks Danielle
Exactly 😉👍🏼
I'll give it a try. !!
Bravo 🥳👍🏼
Thanks. 👍🌹🙏🌹🌹🌹🌹
Welcome 🤗
Thanks
😉👍🏼🥳
A great recipe to quench my insatiable thirst for Italian men.
👍🏼
🤣😭
Love From Asia
Thanks ☺️
Nice video 👍🏻
Thanks ☺️
My GENTIAN is on its way to me, bought some EVERCLEAR (95% alcohol) and can't wait to put together the mixture. Updates coming in about 50 days! Oh, by the way, I made 3 LONZINOS that are still curing...thank you for all the great videos, not only instructional but highly entertaining (waving arm at least 6 times)
Spectacular 🥳 thanks for sharing your experience 👍🏼 keep us updated with all your projects 😉 if you like send me some pictures on instagram
@@Spectacular-cuoredicioccolato I will do that. By the way, can you tell me what the percentage alcohol is of the GENTIANA LIQUOR in your recipe? Thank you.
More or less 18%
Thank you ! So if I want to make less ,the ratio for the recipe for 1 litre wine is 40g the root yes
OK I just ordered the root so I will make this soon!
Exactly 👍🏼 keep us updated
Looks amazing!! Any chance you could do Crostoli with Grappa?
I will do it 😉
Great recipe, amara buonissimo! (saying amara dolce just wouldn't be right; right?) I also make digestive bitters from old recipes but I've never seen an original Italian recipe. The simplicity of ingredients is amazing. I know that the Gentian root is the most important ingredient but just look at the list of ingredients in Angostura, Underberg or Schweden bitters! I've never found reliable recipes for Fernet Branca or Xinterbe. Anyhow I must do this as soon as 40 days. The 40 day month is interesting in traditional European herbal medicine. I believe Paracelcus (father of European medicine) called this an alchemical month. Apparently the wine and herbs are alive and the medicine has to grow and develop like a baby for this period. My Mutti (Nonna) taught me this when she still lived. Now I must wait 40 days. Of course I can't find Pecorino wine in Cape Town; just for interest how is it sheep-like?
Yes 👍🏼 it’s true
Pecorino wine it’s dry white wine 😉 you can find it in South Africa
There is a paper on extracting gentian root, it takes about 2 hours for complete extraction and best result in 55% abv alcohol with ratio 1:10 of root to alcohol. That is in lab environment with slightly ground roots and at 35C.
Having said that, without constant stirring and gentle heating extracting in alcohol should not take more than a few days. I guess you can add wine afterwards, for better taste and dilution.
Maybe its worth a try.
That is very interesting, but maybe the 40 days will do some aging and will help any residue get to the bottom, or maybe it has to do with tradition.
@@anonnieman as it often is with home made liquor making, it's driven by tradition. Although comercially, no big producer obeys those rules. They use and pay for research on efficient extraction methods. From most documents and articles I read about it, even when home macerating fruits take up to a week max, while herbs and such two, and they are done extracting in 95%. It's just without finding a paper hard to know what ABV is ideal for what. Because differences can be huge. Pure ethanol is commonly very bad for extracting quickly but anything from 15-70% might be right spot for something.
As the graphs showed in paper suggest it's not half bad to macerate it even just above 10abv. it looked only half as efficient, but keeping it wine is a variable, it has some dissolved solids that can soak up clogging the root slowing the process, also keeping it at low temps like in cellar would be a big slowdown as well.
@@anonnieman like with limoncello, it seems to be more of a common knowledge that peels extract oils quickly but, it's true for most things.
Thanks for this information 👍🏼
@@Cypeq yeah you are definitely making a point there. I was just wondering like with wine and mead and most spirits the aging process could be of benefit here, though no new yest is added an it is an already finished wine, so maybe even that would not be applicable, rendering that it only comes down to tradition, which would not be unlikely, because it is often the case that, when the traditional process makes for a great product, people stop to look further to optimise the process, gain and yield.
Also, thank you for mentioning the limoncello, because I am thinking of making one sometime soon and had not even thought about that. It is true that in mass production they don't bother anymore to do it the traditional way, because the yield is a lot lower, but in my experience those mass produced, cheap bottles of limoncello in this case, usually don't taste nearly as good as smaller productions that often do it more traditionally. That being said, I have never looked into the differences, it might also be that the mass production uses pure alcohol and the smaller productions use grappa or wodka, which are more flavourful. Could the "perfect" and quick extraction of the big factories be the cause of the soapyness and harshness of the cheaper bottles?
Bravo ragazzo
Grazie ☺️
من جنوب العراق , تحية طيبة يا عزيزي, تعجبني وصفاتك. أتمنى أن تتكلم بالإيطالية وتضيف ترجمة إنجليزية , وسيكون من السهل علينا ان نترجم من الإنجليزية الى العربية. شكراَ لك للوصفات الرائعة.
Dal sud dell'Iraq, saluti, mia cara, mi piacciono le tue ricette. Spero che tu possa parlare italiano e aggiungere una traduzione inglese, e sarà facile per noi tradurre dall'inglese all'arabo. Grazie per le meravigliose ricette.
Grazie per questo messaggio 👍🏼
Thx for the recipe but the wine is it sweet or dry thx
Dry
👍👍👍🤤
🥳👍🏼🍾 thanks
T-short 💥👍
Bravo 👏🏼
subscribed........
Thanks 👍🏼
Can the wood be reusable?
One time more 👍🏼
Excelente video! Just one question how long can you stored for?
Thanks ☺️
You can store it forever 😉
🤗🤗🤗💓💓💓
🎊👍🏼🎉🥳
IMO I would’ve run the roots through a blender, or grinder to better break up the media.
Not sure it would make a difference with flavor, but that’s just me.
🤔 after it will be complicated to filter it
I drink this before breakfast lol 😆
😱
I learned something new (again) from you, Andrea! Btw, check your email re Bianchina pictures. Ciao!
Ok 👍🏼 I will check 🤩
Drink up!
😱
I suppose it's gentiana root from Gentiana lutea or some other species from Gentiana genus? Can we use some other Gentiana species with same effect, because in Serbia it's rare and protected? Best regards.
It’s important that the root is bitter
@@Spectacular-cuoredicioccolato yes it is, then I beilive that we can use G. cruciata or G. asclepiadea, or some other, most of them probably have bitter rhizomes, but these are not under protection (yet), in Serbia, probably in Italy, too
@@stefanbogosavljevic it is true that wild gentian is protected throughout the whole of Europe, though you could also grow it at home or buy some cultivated gentian. If I am correct usually one would use yellow gentian (which is the one with the yellow flowers, I don't know the scientific name), though you should be able to use multiple different species.
Sorry 😬 but I don’t know the differences
Yes 👍🏼 probably you can use different ones
Could you do an episode on chamomile liquor please?
🤔 I don’t know because I am allergic 😬 in theory
@@Spectacular-cuoredicioccolato Oh, so sorry. It saved me once. I was in Ozzano Monferrato and had a mushroom that I was allergic to, next morning Luca fixed me up with a chair in the sun and some of that liquor. Started feeling much better quickly. I was told it was medicine, and not to get carried away drinking it!
Probably you are not allergic to chamomile 👍🏼
For wine what canwe use
Dry white wine
@@Spectacular-cuoredicioccolato home maid wine 🍎 can we
Yes 👍🏼
@@Spectacular-cuoredicioccolato tnx sir
🙂
Which Root name place
Check the description under the video for more details
Can I buy the root from you?
No sorry 😬 I am not in Italy
I wonder, after this long period of waiting the wine doesn't turn into a vinegar?
If you keep it closed very well, so no oxygen can enter you will be alright, because to turn to vinegar it will need oxygen.
The wine that you buy have preservatives
😉👍🏼
I would believe it to be absolutely possible, wine in an open bottle and fridge will go off in less than a week. No idea though perhaps the root is a bit of preservative.
You could always fortify the wine bringing it up to at least 20% would save it from spoiling quickly, I would still use container you can fill to the top.
Pouring wine in such a large container won't save it from oxidation, no way, closed or not.
Yes 👍🏼 exactly better to avoid the oxidation
i initially thought you were pouring a crab a drink in that thumbnail
😱
ممكن تفعيل الترجمه للعربيه
Sorry I don’t understand 😬
Hi 👋
Ciao ✋
40 days (and nights), this will be a liqueur worthy of taking along on Noah's ark!
😂 with herbs is normal
Cuore 👍❣️ ti amo Caro Amico🤞96 percent🤣 ( Cuore I make so called structured water : filtrated aqua con mountain's minerals, jade, shungit and orange sand, and cremnium... 4 day☝️)
🤔 I don’t this recipe
@@Spectacular-cuoredicioccolato Tre pescatori Di Livorno disputarono un anno ... quanti Sono ... Nel mare??🤣 E tutti 3 avevano ragione☝️🤣🤣🤣...
😱
Is it possible to activate the translation into Arabic?
You have to do it with the subtitles
@@Spectacular-cuoredicioccolato 👍🏻 okay
🙂
how do you pronounce your name.
I tell it in the video of the artichokes 😉
The recipe says 5 liters of wine and 1 liter of alcohol. But you only poured in 3 liters of wine and 750 milliliters of alcohol. Which is it?
I used 5 liters I didn’t show all the bottles
@@Spectacular-cuoredicioccolato thank you. I wanted to make sure before I tried the recipe. I can’t wait.
🥳 keep us updated 😉 and if you have send me some pictures on instagram
Enzian-Likör? Brrr ... bitter.
How much does Alcohol 96% 1 litre cost in your place?
15 euro
@@Spectacular-cuoredicioccolato damn cheap! I pay 25 Euros of which 14 euros is tax for the poor german finance minister.
😱
I’m so envious. In my neck of the woods you have to look very hard to find it, and unless you’re employed as a chemist it will cost you well over $100 for 500ml
Where do you live?