Should add the sugar to the berries after maceration as all the alcohol is sucked up into the fruit. The sugar will draw it all back out over 2 or 3 days. Add sugar / alcohol water retrived to the liquor.
When making strawberry liqueur, I like to add an herb such as mint or basil. Depending on the amount of complementary flavor desired, the time herbs are added can range from the start to three days before the end of the soak period.
i´ve tried the blackberries liquor 3 times and got the same result soft fruity flavor so I made a double maceration adding more fruit, 50% of the original to the filtered alcohol for one additional month and really got the Blackberries flavor intensity I wanted it also worked for the blueberries
Hi really good content! Question for you.. .can you mix flavours? I want to make a strawberry and raspberry liqueor lets say for example... would I put both fruits in the same bottle and leave for 2-4 weeks? How would you make this?
@@RobsHomeBar Nice!! I saw a few of those at B&H the other day, they seem decently easy to set up and use. Looked like they folded down to a nice compact size too.
I've been getting whispy floaties in my blueberry, strawberry, and coffee liqueurs. All made with everclear, and 1:1 simple syrup. The liqueurs still taste and smell good. I did strain through coffee filters too. Do you know what the what the whispy floaties are?
It’s just sediment, sugars falling out of suspension… sometimes you can literally just shake the bottle and everything will re-emulsify.. otherwise you can strain it once or twice through a coffee filter. My allspice dram, I usually strain it 3-4 times to get it perfectly clear
I’m a Little late to this video and channel however I’d just like to say amazing recipe! Just curious on the shelf life of these and other home made liqueurs you’ve made in the past? Thank you!
Thanks for tuning in! With the exception of cream and/or egg based liqueurs, all my liqueurs are shelf stable and have lasted over 11 months! But i usually finish them long before that! :)
Great video! Have you tried filtering the vodka with a brita/carbon filter to make it smoother? Also any recommendation on syrup to infusion if using 160 proof or 190 proof grain alcohol?
I’ve never tried the carbon filter! I’m curious though! …for the high proof spirits, just add syrup in small increments until you’re happy with the results.. you’ll definitely want more than I used since your ABV will be significantly higher
One trick, use ChatGPT (if like me, you suck at math 🤣) to calculate how much syrup to use… give it your precise ingredients and your target final ABV (usually around 20-25% for a liqueur like this) and it will tell you exactly how much syrup to use
most of my liqueurs (except the cream/egg ones) last easily over 12 months! You definitely always need to check it before using but I haven't had one go bad yet!
The final liqueur is roughly 20% since it’s half infused vodka and half syrup If you want a higher ABV, you can start with an overproof spirit… something in the range of 70% would yield a liqueur at 35%
Just don’t keep it near direct sunlight… mine almost 2 years old now! Almost finished them! There may be slight color and flavor degradation but still, that’s a great shelf life for homemade stuff!
Rob! Great vid / super helpful comparisons. Not sure if avail where you are, but I recently picked up a half-bottle of Clear Creek Loganberry Liqueur for ~US$25 -- really delicious and nice sub for either Chambord or crème de mûre (loganberry = hybrid btw raspberry & blackberry so best of both worlds!)
Made this 2 years ago and the liqueurs are still good! No mold or anything nasty… slight loss of color and flavor but that’s it! …I would say easily 1 year without any degradation
@@RobsHomeBarI’m so glad this was asked and answered - recipes I’ve seen say “in the fridge for 2 months” which sounds insane to me (and I think they are just legally covering themselves). I hope mine last at least 12 months as I want them for Christmas gifts (which is next summer, in Australia.)
Absolutely! Nothing wrong with frozen berries! They sometimes have more water content so you might have to account for that… For the infusion, just make sure to thaw them first, no need to thaw for the syrup, just add slightly less water
It's cheaper and faster and you get a lot more product if you use everclear or other 190 proof spirits instead of vodka. Your fruit will only have to strip for only 4 days to 2 weeks at the most. Then instead of adding straight sugar to the fruit and letting it sit longer. You make it simple syrup with distilled water after straining the alcohol from the fruit and you proof it down with the simple syrup. The quickest and best way to make a liquor or brandy.
@@RobsHomeBar So, I've made a strawberry cheong, a korean syrup, and while pasteurizing and jarring it I was watching videos about infusing vodka with fruit. I was searching for ideas because I didn't want to discard the strawberries used in making the syrup and after watching your video I dumped the colorless strawberries into a jar with vodka. But, after a conversation with my sister I realized perhaps the best approach for a homemade fruit liqueur is to use fresh strawberries with the vodka and the syrup to maximize the flavor. No water would be used with this approach.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Well now I've got a sudden urge to enjoy a bunch more summery cocktails before the weather turns!
Haha right? I started this batch back in early july! Took way too long!
i love trying to make all sort of liqueur, thank's for this four ones, i will definitly made it
Thanks! Let me know how it turns out!
Should add the sugar to the berries after maceration as all the alcohol is sucked up into the fruit. The sugar will draw it all back out over 2 or 3 days. Add sugar / alcohol water retrived to the liquor.
When making strawberry liqueur, I like to add an herb such as mint or basil. Depending on the amount of complementary flavor desired, the time herbs are added can range from the start to three days before the end of the soak period.
Great idea! Cheers!
Great Video! Will try this.
Thanks!
Excellent work! You have inspired me.
Thank you!
I find that blackberry & blueberry flavors don't develop well until after cooking. Have you considered cooking them first then infusing?
That’s a good point, you syrup is cooked and the blueberry flavor really does come through.. but the blackberry wasn’t very flavourful
For more blackberry flavor, try infusing 3 to 4.5 cups of blackberries pureed in a blender, instead of the 1/1.5 cups.
thank you for sharing riqueur video. your korea new friend. 😅😅
i´ve tried the blackberries liquor 3 times and got the same result soft fruity flavor so I made a double maceration adding more fruit, 50% of the original to the filtered alcohol for one additional month and really got the Blackberries flavor intensity I wanted it also worked for the blueberries
Nice! I wanna try a crème de mure recipe next, basically blackberry liqueur with red wine … might be better 😜
IF you can get a hold of them, use little wild blackberries from the Pacific Northwest. They sell for $40+/gallon.
SOO SOO MANY BERRIES!
amazing looking liquers!
OMG I bought sooooo many berries for this episode!! Hahaha
I've been looking forward to this video.
Let me know if you try one out! cheers!
Hi really good content!
Question for you.. .can you mix flavours? I want to make a strawberry and raspberry liqueor lets say for example... would I put both fruits in the same bottle and leave for 2-4 weeks?
How would you make this?
Absolutely! Mix together whichever fruit you want! Don’t change the ratios, just use the same amount but a mix of berries
Great video. Love the berries now what is they were mixed 🤔
I did mix them all and tried it.. it's good.. but kinda jumbled.. hard to pick out specific berries
Great video, Rob! Liqueurs sound delicious. Love the thumbnail, btw! Did you shoot that in one of those photo enclosures? Congrats on 4k!
Thanks! Yea I got one of those white boxes from Amazon! Works well!
@@RobsHomeBar Nice!! I saw a few of those at B&H the other day, they seem decently easy to set up and use. Looked like they folded down to a nice compact size too.
I've been getting whispy floaties in my blueberry, strawberry, and coffee liqueurs. All made with everclear, and 1:1 simple syrup. The liqueurs still taste and smell good. I did strain through coffee filters too. Do you know what the what the whispy floaties are?
It’s just sediment, sugars falling out of suspension… sometimes you can literally just shake the bottle and everything will re-emulsify.. otherwise you can strain it once or twice through a coffee filter. My allspice dram, I usually strain it 3-4 times to get it perfectly clear
I’m a Little late to this video and channel however I’d just like to say amazing recipe! Just curious on the shelf life of these and other home made liqueurs you’ve made in the past? Thank you!
Thanks for tuning in! With the exception of cream and/or egg based liqueurs, all my liqueurs are shelf stable and have lasted over 11 months! But i usually finish them long before that! :)
Great video! Have you tried filtering the vodka with a brita/carbon filter to make it smoother? Also any recommendation on syrup to infusion if using 160 proof or 190 proof grain alcohol?
I’ve never tried the carbon filter! I’m curious though! …for the high proof spirits, just add syrup in small increments until you’re happy with the results.. you’ll definitely want more than I used since your ABV will be significantly higher
One trick, use ChatGPT (if like me, you suck at math 🤣) to calculate how much syrup to use… give it your precise ingredients and your target final ABV (usually around 20-25% for a liqueur like this) and it will tell you exactly how much syrup to use
Loved it! How long do you expect these to stay good for?
most of my liqueurs (except the cream/egg ones) last easily over 12 months! You definitely always need to check it before using but I haven't had one go bad yet!
Just in a room temp or in the fridge?
Hello! When u let the berries sit in the alcohol at first do u keep it in the fridge for the month or just on the counter type deal. Thanks!
No need to refrigerate, keep away from direct sunlight though, a cool dark cupboard is perfect for long infusions
@@RobsHomeBar awesome thank you!!
Does the drink retain the abv?
The final liqueur is roughly 20% since it’s half infused vodka and half syrup
If you want a higher ABV, you can start with an overproof spirit… something in the range of 70% would yield a liqueur at 35%
@RobsHomeBar how does it impact that taste tho
Is it okey to use regular syrup instead of berry infused one? Cz i dont have any black berry left to use for that
You sure can! Just make sure your infusion is flavorful enough!
What would i need to do or get if I'm starting outand doing this as my first recipe?
Ingredients: Fruits, Sugar, Vodka (high proof better but not necessary),
Equipment: saucepan, strainer, mason jar, bottle
That’s about it!
@@RobsHomeBar if I wanted to make a stinger proof I would just need to use something like ever clear?
Looking Forward to the Crème de Mûres
It’s on my list for 2024! Cheers!
Does the color degrade? Ive heard ascorbic acid helps with that. I’m making a Raspberry right now
Just don’t keep it near direct sunlight… mine almost 2 years old now! Almost finished them! There may be slight color and flavor degradation but still, that’s a great shelf life for homemade stuff!
Rob! Great vid / super helpful comparisons. Not sure if avail where you are, but I recently picked up a half-bottle of Clear Creek Loganberry Liqueur for ~US$25 -- really delicious and nice sub for either Chambord or crème de mûre (loganberry = hybrid btw raspberry & blackberry so best of both worlds!)
I haven't seen them but I'll look out for them! cheers!
What is the shelf life
Made this 2 years ago and the liqueurs are still good! No mold or anything nasty… slight loss of color and flavor but that’s it! …I would say easily 1 year without any degradation
@@RobsHomeBarI’m so glad this was asked and answered - recipes I’ve seen say “in the fridge for 2 months” which sounds insane to me (and I think they are just legally covering themselves). I hope mine last at least 12 months as I want them for Christmas gifts (which is next summer, in Australia.)
Can u use frozen berries ?
Absolutely! Nothing wrong with frozen berries! They sometimes have more water content so you might have to account for that…
For the infusion, just make sure to thaw them first, no need to thaw for the syrup, just add slightly less water
Hey man do you have a good recipe for crem de cassis?
Not yet but it’s on the list for 2023!
@@RobsHomeBar tanks man that would be great!😊
What if I don’t add syrup?
Then you’ll be making an unsweetened fruit vodka! ..nothing wrong with that! Liqueurs are typically sweetened however
I actually recently made several vodka infusions without added sugar ruclips.net/video/dZlrJO0Z0mc/видео.htmlsi=PhdbQsyj32YUDsrU
Are the syrups shelf stable?
Not the syrups.. I would refrigerate, but the finished liqueurs are definitely shelf stable! I still have the batch I made in this video!
this turns out better when using everclear.
Absolutely! I can’t get everclear here.. best I can do is a 150 proof vodka but it’s expensive
I think I'll mix the blackberries and raspberries
It's cheaper and faster and you get a lot more product if you use everclear or other 190 proof spirits instead of vodka. Your fruit will only have to strip for only 4 days to 2 weeks at the most. Then instead of adding straight sugar to the fruit and letting it sit longer. You make it simple syrup with distilled water after straining the alcohol from the fruit and you proof it down with the simple syrup. The quickest and best way to make a liquor or brandy.
looks great Rob 🫐🍓
hope you are having a great summer my friend 🇨🇦
Having a great summer! Been so busy, haven't had time to post much! Cheers!
DeKuyper makes a Watermeleon Schnapps I drink with Tito's that's soo good. Have you tied making that?
Watermelon liqueur is definitely on my list! Haven’t yet, hopefully later this summer!
I'm trying out the opposite process 🤞
What do you mean?
@@RobsHomeBar So, I've made a strawberry cheong, a korean syrup, and while pasteurizing and jarring it I was watching videos about infusing vodka with fruit. I was searching for ideas because I didn't want to discard the strawberries used in making the syrup and after watching your video I dumped the colorless strawberries into a jar with vodka. But, after a conversation with my sister I realized perhaps the best approach for a homemade fruit liqueur is to use fresh strawberries with the vodka and the syrup to maximize the flavor. No water would be used with this approach.
Could you workout alcohol v/v in final product you get with your recipe
I used a 40% vodka and the vodka comprises half the bottle so approx 20%
For a higher proof, use a hi proof vodka or even an everclear
How to homemade mangosteen liqueur🤔
Blackberries are the berry that no one prefers. Lol. Too seedy, not very flavorful, and stain everything. So can’t say I’m surprised by the results.
The Creme de Mure recipe I found added some red wine to the mix.. that would definitely add some additional flavour to the blackberries
Do you sell you liqueurs?
Not yet sadly!