Blueberry Liqueur Is Easy & Fast To Make
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- Опубликовано: 6 фев 2020
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Blueberry liqueur is a subtle and delicious drink great for sipping by itself or adding to cocktails. The best news is it's easy and fast to make at home!
You can use frozen berries, which actually have some benefit. Freezing breaks the berries up a little allowing the alcohol easier access during maceration. But I like to pick our own fresh berries, in fact its turned into a bit of a tradition for me.
I prefer to work with a higher ABV/Proof spirit. But this will work with a store-bought vodka as well (adjust the ratios accordingly)
My final ratios:
5 parts strained maceration
1 part liquid honey
1.5 parts simple syrup
(proof down to your prefered ABV/proof. I prefer around 30-35% abv)
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If anyone has tried making this with dried blueberries like this let me know!
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#homebrew #Blueberry #distilling
Just in case you didn’t realize I often include affiliate links in my videos and descriptions.
This will not change the price for you at all, But the seller will buy my a cup of coffee if you purchase from one of the links. Choice eh? 
Хобби
His kids are gonna have fun in high school 😂
My Dad made home brew beer and wine while I was growing up in the 80s. I used that knowledge to get my teenage friends drunk in the 90s. I’ve been in the trade ever since.
That awkward moment when they drink your booze and add water... which helps you hit the ABV you were looking for 😂
Not sure Communist re education camps are fun tho
My buddy and I recently just discovered how easy it is to make your own alcohol and we are kicking ourselves for the missed opportunity we had back in the day 😂
Right, we didn't have this info
Frozen fruit also benefit from always being in season and at peak ripeness at the store. The process they use to freeze the berries actually mitigates a lot of the shredding that would happen from freezing.
It's just that in their case, the frozen berries are higher quality
Freezing technology today is so cool. It keeps things in pristine condition.
20 years ago frozen veggies for dinner was pretty bad but nowadays frozen is better than canned.
@@ryla22 sometimes even better than fresh when you consider that fresh veg spends so long being processed and transported, while frozen is super fresh when it gets frozen.
Agree. Grew up hating frozen veggies but quality is great now
Instead of pressing the berries, you could add sugar to them and let it sit for a while. The sugar will draw out some of the liquid, thereby dissolving the sugar and making basically a syrup. You could use the syrup for sweetening.
This way you get a little extra out of the berries without the cloudiness...
Actually this is how we make it in Romania, where this is a traditional alcoholic drink, like most of Eastern Europe.
Plus, we use wild berries and the color is much darker and the berry taste much stronger.
Could you tell me more about it? 😉
Late to the party about 3 years lol but I cant find a Romanian recipe this way. I plan on using vodka, any recipes you can share?
Well, that settles it. Jesse's life is pretty much perfect. Oh, and the blueberry liqueur looks delicious;-)
Soioooooooo you are saying you want to take the twins for a month or so>?
@@StillIt Unfortunately I can't I have a really bad hangnail that I really need to look after, LoL!
Retro...nasal...impressions...as-ya-breathe-out - there's a new term!
@@StillIt A father of twins once described it as being 10 times Harder Than You can imagine😬🤣👍
What a beautiful family. This video is strangely wholesome.
Im lucky mate
@@StillIt indeed. I got all boys. Wish I had an adorable little though.
I can imagine using the leftover blueberries as the topping on a New York Baked Cheesecake 🤤
Hi Jesse, it is the Romanian-Canadian guy again. I just saw this video and the one with strawberries liquor so I have a version recipe for you. The second most popular home made drink in Romania after plums brandy(tzujka) is something called vișinată, pronounced vichy-n-ata. It is a liquor, sweet and not very strong, made with a fruit base and sugar in a proportion 2 to 1, fruits double quantity(weight) than sugar, and a neutral spirit like alcohol distillate or simply vodka. So let's say we use 1 kilo fruits, half kilo sugar and 1 litre vodka. The procedure is way simpler than you showed but it takes longer. The most popular fruits used for this are vișine(vichy-ne) which are what we call the sour cherries or tart cherries. So the name of the drink is the fruit word followed by the -ată suffix. In a way in English you could call this drink sourcherry-ade , similarly to lemon-ade, or sourcherry-ate, like in distill-ate. However you can use any similar fruit like "normal" sweet cherries(make sure you leave the pit/stone in these fruits), blueberries, strawberries, blackberries and even green walnuts, which is unripe walnuts before they develop the wooden shell! The name changes accordingly with the fruit like cireșată for sweet cherry, afinată for blueberry(we use a wild version in Romania), căpșunată for strawberry or murată for blackberry. Sorry for the linguistic digress. :o) But the recipe is all the same: in a jar or a jug, big enough for your thirst :o) , you start with a layer of cleaned, washed fruits followed by a layer of sugar and then alternate until done with the sugar on top. Give it a shake to evenly spread the sugar around, cover the jar with something breathable like cheese cloth or just put the lid or cap on but not very tight and then set the timer for 2 weeks. During this period you can give it a shake once in a while. What happens is the sugar will slowly extract the juices and aroma from the fruit and turn into a syrup. After 2 week you simply poor 1 litre of that neutral spirit or vodka and you drink is basically ready to taste. However, for the best result you should wait at least one month, the longer the better, but usually after 2 months is kind of ready. You now can filter it leaving the fruits behind and enjoy it. You can add if you want at the beginning also a bit of vanilla, cloves and such if you want to spice things a bit but it is not necessary. And guess what, those fruits after you filter the drink are AWSOME, especially the sour cherries! We would eat them as kids, no problem. They will shrink and get wrinkly but never go bad, maybe just dry but you can actually use them for a second batch by just adding sugar again and following the same recipe. Almost every household in Romania prepare this drink every year when the sour cherry season is on, which is usually July. I hope you will give this a try. Very simple and super delicious, a real panty dropper. :o))) Happy distilling! An addition, I just found this video: ruclips.net/video/_8-FA-Wppro/видео.html
I'm from Moldova hello my slavic brother
@@danielzerich2179 Romanians are NOT slavic and Moldova IS a Romanian country. During the soviet occupation russians were brought in while Romanians were deproted to SIberia and that is how, maybe, you got in Moldova. So don't call me slavic ever again and you are not my brother!
@@zberteoc lmfao XD k then
@@zberteoc No need to be a dick about it. 🙄
@@watchuwatching1286 I am not, my Latin brother. Just stick to the historical facts, which you definitely are not aware of.
Anyone else gonna talk about the quotes when he mentioned the legality of distilling. That’s gotta be my favorite part of this episode
Your methods, your explanation, apparatus everything is spot on.
I just love to see a person doing what he loves most ...
Keep it up .
Love the micro video of the picking up process, god bless your family Jesse and thank you for all your information!
I think that Finnish/Scandinavian bilberries ( in Finland we call them mustikka, or blackberry, but they are not related to blackberries You know..) will make a superior liqueur, which is more earthy and flavourful, than blueberries which you have on the other side of the earth! Cheers to almost 100k subs, and I will be the next for You.
Greetings from Tampere, Finland!
You can do it with Sloes, Damsons, plums, anything.
I've made some of the best mead I've tasted by using freshly picked billberries and blueberries. Lingon is also great in liquer and mead
Exactly. Try Europen blueberrys. Different story. In Europe we are calling your "blueberrys" - "canadian berrys". European ones are growing naturally in the woods. They are much smaller and not only blue outside but got strong purple color inside which colorising your whole mounth, lips and tongue while you eating them.
Black currants maybe?
Thanks for including the bit about creating our own comparisons, now I have new ideas about splitting homebrew into different secondary phases (coffee, or tea?)...cheers!
24 hrs into the maceration, and I'm shocked how pale the berries are already. Set out to make lemoncello, and while out buying lemons, I ran onto fresh blueberries on sale. Now I'm going to have 2 infusions running. I'm using Everclear this time around, but have a stainless 20gal pot still (also used for brewing beer) I built back in the late 80's, going to have a crack at some TPW this winter.
Thanks for the great videos!
I am so very hooked on this. I've found that the blueberry liqueur and ginger ale is now my favorite thing to sit around with. Strawberries are about to come in season locally. That's my next one.
What's you final proof and did you sweeten it the same as video?
I think this was one of my favorite videos. Really enjoyed it. Thanks.
A bit of acidity lifts up the "fruit" flavour of things. Some balsamic, or lemon or whatever acid source you think would work with blueberries, in the right ratio, instead of making it sour will boost the blueberries a tonne
I just finished an infusion with 45% grain alcohol and made a Blueberry Chai with frozen that I left out a little bit to start to thaw in my jar, and then added the spirits, which hold my tea bags for 90 minutes. It's amazing.
I made a blueberry wine (called Feeling Blue) where we hand picked the bluberries from a local farm. I then froze them as the freezing process creates jagged ice crystals from the water inside the fruit which ruptures a lot of the cells. This, in turn, allows the berries to easily release their juice when you macerate it.
Freezing fruit breaks the cell walls, so when you let the thaw, more of the flavor and goodness comes out ;)
+1 can confirm
And frozen produce is generally better preserved because it is frozen really quickly after harvesting. I would go frozen most of the time, except when blueberries are in season, which is about may to June where I live.
@@tylerstout1549 you think this blueberry would work if i ferment with honey instead and no water,just loads of honey raisins and blueberry and orange juice and some bread yeast or wine yeast?!i dont know
i cant do sugar its bad on me
@@tylerstout1549 Im pretty nooby as well lel,71b ye the only one I see 10x Lalvin 71B-1122 on amazon,yeah man i hate that chemical poison,Always go organic or just juice in the greedients atleast
@@tylerstout1549 Oh yeah sick Thanks ill write this down in a bit and save it in notepad for now, blessed you,I might try another one with some botanicals aswell,or i really want to do a idea,a chocolate orange mead with the oragnic cocoa powder just a spoonful though,I would have so many branded shit and named cocktails if i was not so lazy to bother to get a selling license or a kiosk or something xd
The high-sided metal bowl looks like a great bit of kit, and the blueberries got some royal treatment here, cheers!
Love it Jesse. Love seeing the kiddos and y’all having a good time. I’m gonna try this one too.
Thanks man. Yeah, it's always good to have some help on the job haha
Term of the month, "retro nasal impression"! Love it! Thanx Jessy
i'm so glad i planted a bunch of blueberry bushes in my garden this spring. and bet your life, i'll also play around with raspberries, blackberries, gojiberries, cranberries and all! the! berries!
Nice. I'm going to make this, and another with raspberries. Thanks mate!
This is so cool!
I have been missing your videos. So glad to have a new video making stuff
Cheers mate, yeah sorry things have been a bit nutty here since xmas!
Adorable family!
I made the same thing using prickly pears, its big in Malta. I highly recommend it.
Hey Jesse! Received my Still It flasks in the mail today all the way from NZ. One is for me and the other is for my distilling/brewing buddy. Keep the videos coming. GA-St Peters Missouri USA
Awesome! Glad they made it there safe:) And cheers for sharing the love!
If you use Sugar to sweeten, mix it with the Berries and leave for a few Days to draw out more flavour from them, add to the Spirit and snack on sweet berry raisins.
I did it like that with the Strawberries last time. Cheers mate
Strawberry panty dropper!
Add what to the Spirit? the juice? the berries? both? confused.
@@chrisg307
The Sugar liquid, you've already removed the Berries, from the Spirit this extracts extra flavour.
"add to the Spirit and snack on sweet berry raisins."
Try adding a small amount of vanilla extract. It accentuates the flavor without being detectable.
Love your work.
I made 1 bottle and tasted yesterday (after 2 weeks only) and wow, this stuff is amazing! The leftover berries I used for jam and used it the next morning 👊😉. Thanks Jesse, great stuff ✌
For Jam?!
Wow... what a great idea... "Tippsy Jam"
Hi hi … I would not give that jam to the children.
I would use it with some ice cream or with pancakes! 😜
I live in Canada. Canada is cold. Blueberries are frozen. Fresh berries are $6 for 300 gr at the grocer. I went to the frozen section and got 1.75kg of blueberries for $13. Works for me. I used 95% Everclear and sweetened it with 3/4 cup white sugar and 1/3 cup of honey. DELICIOUS!! Next time I’m doing it the same and will experiment with Canadian maple syrup. Berr…frozen berries when thawed have lots of berry liquid…perfect for adding to the alcohol.
I just found my new hobby, ,,I love this guy
I've never done this with blueberries, but with mayhaws, scuppernongs, peaches, wild plums, and blackberries the alcohol-soaked fruits make pretty decent adult smoothies when blended with crushed ice and simple syrup or agave.
Ah man....now there is a solid idea!
How far away are you? Ha ha.
Joshua Noble Interesting. Never thought about that for my mayhaw orchard!
@Brannon White
Oh yeah. My great grandma never met a fruit or berry, and a few vegetables, that she wouldn't try to make cordial with. I don't recall the particulars anymore because I was too young and stupid to pay attention when she was alive, but I do remember that her mayhaw cordial had an extremely delicate flavor with some kind of herbal back note. It wasn't an everyday drink, but it did sip real fine on hot evenings. The fruits and whatnot leftover from actually making the liqueur she'd toss in with some macerated peaches or what have you and either turn into a syrup to pour over ground ice or sponge cake, mix with some seltzer, or turn to slush in her freezer. I think she usually added a splash of rum too, for the grownups. It was some kind of alcohol with bite but not enough flavor to overshadow everything else, and she didn't approve of vodka.
Wait... are those two first real fruits/berries? Mayhaws and scuppernongs definitely sound like someone just made them up for a children's book.
Nice work, great video
Reminds me a bit of when I was living in Japan, & had a lesson in making traditional umeshu (sour plum liqueur). In ume season, you could buy all the makings at the local supermarket: large glass containers (which I still have), and fresh ume, sugar, and white spirit (legal to buy over there). You take a toothpick & prick each plum 5-6 times, remove the stalk, and then cover with sugar (I forget the exact proportions), and cover with white spirit. Let it stand for several weeks or a year, and you have a lovely liqueur! (Two year umeshu is better, 3 year is better still, if you can leave it that long.)
I'm going to try it now with blueberries (since we don't have ume here in Australia, and it is blueberry season!) ...and I now have an air still, so can make my own spirit without paying through the nose for OP vodka...
I will definitely be making some of this in the summertime here.
Its good man :)
Ive always wanted to try something like this with Marion Berry's. One if my favorite berries, as they come from my area. Their delicious, and I bet they would make an incredible liqueur.
Why not use the berries afterward to make smoothies? They still have a bit of flavour, and they'll have lots of fibre plus a fair bit of alcohol. I think they'd make for a very nice, slightly hard smoothie.
blueberry pie or make a trifle
The high strength alcohol is actually very effective at removing the flavor. I've done this with other fruits, and what's left is disgusting and not edible.
My dad use to make something like this with store bought vodka. He always served the blueberries over ice cream when he was finished with them and it never disappointed
YES... I agree...
I'm getting my Vitamix out right this minute....
Great Idea.
"Tippsy Smoothie"
My brother makes a choke cherry liquor every year from his fresh picked choke cherries omg it's to die for and on ice cream I'm in heaven.
nice video , thanks
Super! Healthy blueberry drink! LiveHealthy! ▶️👍
I bet it would be pretty good with gin as the base instead of vodka
Gin is just more pleasant and naturally fragrant and works well with many fruits
Going to Mount Adams tomorrow morning to pick wild huckleberries. Forget the jam and jelly!
Loved the video picking berries with good girls , they are so cute. Your video shots were creative too ! Professional stuff ! Keep it up
We put a cup of blue berries in a quart of 100 proof. With a 1/ 4 cup of sugar in about 2 weeks its bomb. We leave berries in. One time we used the berries in some waffles and got a pretty good buzz for breakfast lol
Thanks for the vid as always great info.
Cool i make limoncello and was trying to think of other stuff i could use
Hey Jesse. New to the channel and the craft. I am loving it and probably watched most of your stuff now. I started brewing during lockdown. Fruit ciders initially but it turned to a apple white wine that was comparable to a sauvingon (pectic enzyme and chardonnay yeast helps). I just made a Blueberry wine and its really tasty. I think the issue with the berries' flavour is that its mostly based in acidity. With a wine it remains with the tannins in the water but with a maceration you don't take alot of the water soluble tannins. maybe maceration at a lower abv. Something like the final 35 % might work to extract tannins and acidity? I will still some of the blueberry wine and see if it takes more flavour that way. Might need to dive into the tails some.
Nice! Subscribed!
I agree with your comments on the blueberries essence. Once while making a lighter ale, i put three fresh blueberries in each bottle before bottling lol. Kind of as a joke at the time. After they sat for a while though, friends called it blueberry ale as when the bottle was opened one could smell blueberry but yet of course not taste anything. I guess it's good to experiment. That was over 25 years ago and now there are blueberry ales everywhere but they don't actually put the berries in the bottle. Cheers!
I'm going to make this with my own handpicked wild Swedish Blueberries. Northern Swedens blueberries are a lot smaller and sooo good, maybe even try doing it with Lingonberries and Cloudberries. Frozen tho
as a swede with forest filled with blueberrys, I'll for sure do this :D
Yo Jesse great video yet again, your laugh still make me titter to my self when I hear it 🤣 definitely going to give this a go also may try it with black currents as I have a bush in my back yard.
Keep up the good work buddy.
Ah black current would be great!
Lingonberries make excellent liquer too. I like to make mine from late-September berries, and let rest with a cinnamon stick and sugar until Christmas.
I can't believe I've only just came across your channel dude!! Also love your work on PIMPING YO KIDS LOLOLOL they're boss!!
Glad you like the channel man. They make it into a few vids a year haha
I found my thrill on blueberry hill.
haha
well i found your channel from bearded and bored. i enjoy your video's. you do yours different them me so it's nice to collect info. from others. next time you have a glass add just a little cream soda very little for me im not a big cream soda guy. but it makes go down much smoother and gives it kind of a more mellow taste like a tropical drink or something. thanks for the vids. i learned some new things between you and bearded and bored. looking forward to more.
nice recipe new thoughts should try
Yeah its tasty. Give it a crack.
Just found this great channel and saw this video. I have found your method to work but with a slightly weaker flavor end product to what I ended up preferring. For when I make it with blueberries (or other fruit (raspberries blow blueberries out of the water)) I take frozen berries and actually freeze thaw them as rapid as possible at least twice (the more solid/dense/tougher flesh the fruit the more times needed to freeze/thaw). As others have stated this breaks up the cells and frees much of the juice. I then heat all the berries to above 140 F for an hour before squeezing through a fine mesh (nutmilk bags work, or for more pressure squeeze I actually use a folded 100% cotton XXL white T shirts as they are cheaper and can handle more force and repeated use than nutmilk bags). After juicing as much as possible I then add everclear to the leftover pulp at usually a 1.5:1 ratio by volume of pulp to everclear (sometimes 1:1 if the pulp is very dry on this first squeeze). I let this soak for a day or 2 as I dehydrate the juice from the berries to the final volume equivalent of the everclear added to the pulp. After the day or 2 of dehydrating and everclear infusion I then resqueeze the pulp to extract the infused everclear (the resultant pulp usually looses most of its color and ends up extremely dry). The final step is combining the infused everclear with the dehydrated/concentrated juice to make a roughly 50% abv or 100 proof strong flavor liqueur with no ingredients but the berries (fruit) and the everclear (the concentrated juice tends to add all sugar needed). Works for almost every fruit I have tried with the caveat of some fruits being more difficult to juice and or becoming too fine with some pulp coming through the squeeze process requiring a finer filter after the final liqueur is made and allowed to settle for a week or sometimes longer (you can watch the separation over time and I usually then pass the upper clear layer through a coffee filter to a separate bottle as the final clear product, however if you don't mind the superfine pulp the bottom cloudy layer tends to have even more berry/fruit flavor).
I love making a lemon liquor. My son in law has me make him a cherry liquor. He likes it with a white rum. But I normally put it in the back of the cabinet for at least a month. His favorite was a batch I forgot about an it had set for at least 6 months
Awesome❤️❤️❤️
Heya. This just came up randomly on my home feed. This is similar to the process I use for my fruit tree. I was wondering if you've ever tried this with Jabuticaba fruit (Brazilian grape tree). Somewhat similar fruit but with a very tart skin. Makes a lovely macerated drink. Grows well here in SE Qld, AU. Should grow OK over on your side of the drink. Look up the tree. It's weird and awesome. LARGE harvests of fruit multiple times a year.
Complimenti!
I have made blueberry gin in this way tasting over a 12 month maceration period. The flavor evolves quite a lot, if you like this I would recommend trying it over a much longer time.
EXCELLENT Video... LOVED it...
You would have been a great Science Teacher...
Because I learned a lot today from you...
and I used to be a Chemical Engineer in the Oilfield.
(Downhole drilling)...
Question: Can you do this with Concord Grapes?
I think your my new "best friend"! ☮️ and ❤️
I do wonder how a touch of lemon for acidity would go with this 🤔
I think I'll have to make some this summer. I can see this being amazing in a gin and soda/tonic, a curl of lemon peel and a small sprig of rosemary.
Great video! Thanks mate!
I may have to try this with blackberries.
You my friend are Blessed with a beautiful family. I always let my berries turn white then save them to add to my next run to recover all of the alcohol they hold with out mashing them up to cloud my final product. Great video Jesse keep them coming. Try adding a drop or to of vanilla and have you every tried the powdered cream mix it goes great with most berries and stone fruit?
Yeah I am super lucky my man.
Cheers mate, Yeah I did wonder if vanilla would help enforce the flavour. Is that what you mean? Huh, nah I have not seen that.
@@StillIt Yes on the vanilla and I will find the cream flavor link I bought it from Mile high distilling.
For reference frozen berries are "better" although you can take the fresh ones and freeze them. When you freeze them the cells which hold the juice burst and it blends better so you don't have to crush them or anything. I make sloe gin and you either pick them after the first heavy frost or freeze them before use to make them soft!
im gonna try this but im also going to put it in an ultrasound cleaner see if that helps accelerate the progress in some way.
I made blueberry wine with honey an no yeast added to it. came out good. I let the yeast on the berries do the job.
How do you make your vodka? Thank you for sharing the information in this video.
I always filter before adding sugar or sweetness. I found filtering sugar through the coffee paper was way too slow. The sugar tends to clog the paper.
I really like your thoughtful tastings.
Blue berry syrup is the way to go brother ,it will blow your mind ,and to be honest you should use a gin basket or thumper to add the flavor without the color or loss of proof !!!! It's the new favorite from what I hear anyway !!!!!
YOUR KIDS ARE SOOOOOOOOOOOOOO CUTE!!!! Did you weigh them on the way in and on the way out? Hahaha we were the same with strawberry patches when we were kids.. picking our own berries was so much fun. Great video! I might just try this recipe!
hey there, only just started watching your videos and sadly I'm unable to go to your patron due to Covid. but i love your work. It keeps my mind active and stops me going completely insane whilst out of work. I tried brewing my own cider and sadly ended up with cider vingar a few years back haha. But I love home brew/craft beers and other spirits and would love to make my own rum once I have the money to be able to do so. do you or anyone else in the comments have any suggestions in starting out, I don't have a still or anything else like that. Any advise will be very much appreciated, thanks for reading
I think it would, taste like a port wine.
I will try this with fresh blueberries and frozen.
I’ve seen videos of Polish Nalewka that after the initial maceration in alcohol then put the berries into the sugar for a day or so then use the resulting syrup back into the liquor. Haven’t tried it yet but makes sense if your trying to layer flavour in.
I've done similar for lemoncello & arrancello (citrus skins), but the 96% alcohol costs a fortune. At +40 EUR/liter for just the base spirit, it tends to end up costing almost the same or more than store bought branded stuff (not the cheap garbage either, like the lemoncello for example).
Will mostly have to do with taxes getting higher as the proof goes up. It makes it so 'finished products' are eventually cheaper to buy since you're only paying taxes on 30/40% rather than 96%.
We male ficocello with our ficchi. So good!
Love your video!! I just harvested loads of wild blueberries in Arctic Norway and have them soaking in 60%. It's been 2 weeks now. What is the maximum amount of soaking time? Did I overdo it?
When it comes to sweetening berries, dark brown cane sugar is what I like best. Except for strawberry, that one goes with caster sugar.
Cocktails would be fun. You might get a colour change at different pHs based on the anthocyanins in there? As you make the cocktail, you could add it to alkaline solvents like water, gin or rye spirit for a colour change flair if this extract is acidic. Then add acids like lemon juice last to get a second flair - colour change in the glass. Some fuschia berry extracts are very bright and change colour well at different pHs. Increase volume of berries to alcohol to mitigate the dilution effect on the colour in the glass :)
wish it was legal in my country to distil your own ! this looks great
Awesome video. I want to make blackberry gin liqueur I guess it’s the same principle start with gin add the fruit and something to sweeten slightly? Love the idea of the honey syrup and I think blackberry and honey sounds amazing. I apologise if this is a stupid question but is there any sort of gas produced from this don’t want jars exploding everywhere?
2:42 that beard wobble is absolutely fucking majestic
Its nice to be appreciated lol
id be tempted to use Blueberry Cordial as part of the sugar mixture.
Those are two words I thought that I would never hear in the same sentence decent and everclear
I have never seen blueberry bushes so big before. Then again, I've never seen crop blueberry bushes before, only wild ones, don't get any higher than your knee.
Something fun to try out, pour yourself a small glass of it, and squirt some lemon juice into it. Report back what happens!
Yeah, the things are huge right? I was surprised the first time I went. Oh . . . .. I am intrigued now . . .
there are different types of blueberries. american are much bigger than european. that is bush and fruit.
Marker 3:52 next time put thenm in a gallon freezer ZipLoc and run you rolling pin over them, insert qiploc top into your lovely jar and let the berries fall, repeat. I am going to make this sir! You have inspired me! ABV? already been vaped? oops wrong jargon. lol
I think I might try the same thing but with cherries and a white rum. I'll have to use store bought, because laws, but I think it would delicious.
Just subbed 👍
Great Show. Myself since you asked : I like to make Blueberry Vodka as you did without the sweetness and its Oh so good on the rocks. I also enjoy making Blueberry Mead which is very yum to to yummy ! for a oh so sweet treat i like to get a 12oz glass of blueberry mead and load it with 2oz of blueberry vodka I call it my" drunk honeyberrybee" after 2 glasses of this Im feeling real nice. Cheers Mate
Using the berries for boozie smoothies after you're finished soaking your liquor in them would be a great way to utilize them.
Should you saturate the berrys at room temp or would refrigeration mess things up?
Love the hat! Have you ever distilled mead?
I have done similar with raspberries, I did freeze the to break them down, covered with high ABV for about a week strained, then covered the rest with sugar, turned out dam tasty.
Yeah berries in general do seem to do well like this! I have not tried raspberry. Will need to give it a shot
@@StillIt actually, fronzen fruits and vegetables can potentially be of better quality than "fresh" stuff, whatever is sold as "fresh" needs to be picked before it's properly ripened so that it has a longer shelf life, whereas whatever you're going to freeze doesn't need to be picked until the moment it's perfectly ripe. Not sure how true this is for blueberries, but I have loads of wild forest picked blueberries, and they're delicious, so I'd rather hang myself by the ballsack than go buy the bland stuff they sell in the store this time of the year :D
Thanks for the recipe tho, will be giving it a try in the very very near future!
Hi Jesse,
Is there a hint you could give with the calculation of alc. volume for liquors?
Thanks in advance!👍🏻👋🏻