Make Easy, Tasty, Strawberry Liqueur With A Twist!
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- Опубликовано: 26 дек 2024
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Liqueurs are a popular way to enjoy spirits. So here is an easy way to make your own Strawberry liqueur. Of course, you could sub out the strawberries if you wanted. Blue Berries? Peaches? Nectarine? Plum? Pineapple? Endless possibilities!
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#Liqueur #distilling #Strawberry
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Bitterness comes from the strawberry seeds interacting with the alcohol. The alcohol leaches tannins from the seeds. Try pushing the fruit through a fine seive to get the plup, but no seeds. Then follow recipe as you normally do.
Blueberries do the same thing you have to strain the seeds first to escape that bitter bite
Could you juice the strawberries, then add the sugar?
@@plantifulvegan4198 You can, but iff you would like a clear liquor, filtering it is much harder.
@@elenidemos how about mashing them a little, like we do for making strawberry shortcake
@@plantifulvegan4198 Mashing them is fine. As I suggested, pushing them through a fine strainer. Juicing them will make the particles small enough to pass through a standard filter like a coffee filter paper or or brewing filter cartrige. Your other option is to settle the particles to the bottom after straining the liquor off the fruit, then syphon the cleared liquid. But the smaller the particle, the longer it takes to settle.
I make this pretty frequently. Frozen berries are actually better as the freezing process causes the cell structure to break down, allowing more strawberry essence to soak out. You needed to let it sit another week on the strawberries. I use mine to make a sangria, 2 parts wine, 1 part strawberry liquour, .5 parts simple syrup
I got the bitterness too, tasted a "Used" strawberry, that's where it comes from. What I used, was 130 proof homemade, uncut, and then just back sweetened with sugar, raves on that combo. I put the spent strawberries through a food processor, ground up some "Nilla Waffers," and made a thick paste, froze the mixture, covered with melted chocolate and made some delicious Strawberry Chocolate Shine Balls. Cheers!
One thing that I've heard people doing to get the maximum amount of flavor out of strawberries for mead, etc. is baking them. You spread them out on a cookie sheet and basically bake them at a low temp, somewhere around 250f / 120c until they start to turn a deep red, then pull them out, mash them up, and mix them in.
Everyone below talking about how there was probably some interaction with the white part of the strawberries, or the seeds of the strawberries, but at 12:04 you can VISUALLY SEE the lemon seed on the screen. I mean I saw when it fell through his fingers earlier on in the video, but I noticed it again at 12:04 and it's a much easier mark to find than when it fell through his finger.
We do limoncello and sometimes a strawberry version in the summer. I would suggest an organic honey (preferably wildflower) for the sweetener.
When a strawberry is fresh and you cut it open there is a "whiteish" color to the inside. That is very bitter. If you remove it then the strawberry is much sweeter. I have found when making syrups they can have the bitter taste if there is too much of the white. Frozen strawberries normally have a lot of it. Thaw them and remove what you can of the white inside and see what a difference it makes.
Hmmm interesting I never noticed that
Thanks for the heads up
I'm trying this now. I got my hands on some 190 proof Everclear and have some fresh strawberries sitting in it. Even after less than a day the berries have already lost their color. I'll give it a while longer then use some sugar to get the syrup.
Thanks for the tip with the lemon juice for the color and the vanilla to help round out the flavor. I'll give those a shot!
If you mush the strawberries through a sif and remove the seeds it should stop it from turning bitter
Try this guys, 3 parts of this strawberry liqueur, 1 part of lemonchelo, may add some simple syrup if necessary.
My friends love it.
RUclips recommended me your channel.. ive watched probably 10 videos today, and just find them very enjoyable. For context, I dont even drink...
The RUclips algorithm overlord has brought us together 👍🥃🤣🤣
If you want more strawberry flavor, use a distillate made with strawberries and raw sugar. Very little strawberry flavor comes through in the final distillate, but the strawberry properties remain, so, when you add more strawberries, you get an enhancement of the strawberry flavor from those properties in the distillate. Learned that from good old George!!
Interesting almost like strawberry stock!
Instructions unclear. My pants are off, I'm all sticky and the produce manager in the grocery store is really mad at me.¯\_(ツ)_/¯
But seriously this is a really cool recipe. Definitely going to try it. Got the video favorited to my cocktails playlist!
BAHAHAHAHHAHA
Hillarious, Bearded and Bored. I could actually picture the mgrs face!! Lol
Jesse needs to put a disclaimer at the beginning - this should be consumed at home not at the store in frozen fruits section
Laughed so hard I fell off my chair
Pineapple done this way is really good as well.
My syrup is fresh strawberries 1kg, kiwis 1kg, & 10 five ml slices of fresh peeled ginger, juice of 1 lime & 1tsp lime zest, with 1kg sugar. Syrup is strained at ~1 week with a good strainer. Pulp is blended after straining for an ice cream topper.
Ah YUM! I definitly like the idea of ginger in there.
I make similar stuff. I usually use gin as a base, as it adds a little more complexity. Depending on my mood, I might also throw a cinnamon stick or a couple pf cloves in the mix too.
Awsome! We make "Apple Pie" and "Cherry Pie" and we do the same. Sometimes Raisins or honey or cloves get added for a complex flavor.
For those that make apple pie at home try mixing a shot of Dr. McGillicuddy vanilla to your drink for apple pie with ice cream. Or a shot of the Dr. Butterscotch for caramel apple pie. Good stuff.
On my 2nd double batch of this. I went a step further with it. I started with 40% neutral in a 10 liter Chinese pot still on a hot plate. Still has a perforated shelf in it. I put a whole quart of fresh picked strawberries (cut in half) on the shelf and distilled two liters of spirit through the berries. Spirit come out at 75% ABV. I then macerated berries exactly the way Jesse did in this video. Can’t beat the flavor even after proofing down to 75 proof. Cheers!
ive been going through a lazy spell here in scotland and not made any home brew in a few months, i think ill be going over your channel and having a bash at some of your recipes for the festive period and ill stock up and make a few months worth on a binge brew, keep up the good work, love the channel bro
I bought some peated Barley from Scotland and made a hell of a single malt. Very proud of it! I have Scottish heritage from the lineage of Somerled and the McDonald's of Islay and Ardnamurchan
Solid play mate! Gotta get stocked up for Xmas!
@@wiseguysoutdoors2954 i live in the heart of a whisky town here in scotland called dumbarton, im never short of a good dram lol
Just finished my first distilation from a banana wash and came out at 70%. I have split it into three jars and added strawberries into one, Raspberries into the second and blueberries into the last. I plan to blend in a similar way. Cheers for all the sound advice and for helping me get this far in the art. Sláinte
Slainte,
Ah that sounds really interesting should turn out great!
How did this go? It's been a year so just checking in.
Amazing recipe. I’ve done a variation of this for 2 years now with amazing results. Great flavor, color and strength.. Everyone loves it! Thanks for the recipe!
I did some cherry moonshine, put the cherry inside the glass gallon for two weeks.so good with a little 7oz cup you end up on the other side of town.
At the end your like strawberry 🍓 stillcake! 😆
Great video mate! It’s good to use what you have in hand. But I need to stress out for good infusion you MUST 😂 use fresh fruit. I do a lot of infusion during summer. Here is my notes that may help others.
Always cover your fruits with spirits. 2 to 3 cups of fruit for about 700 ml of 50%. Start to taste after three days if not strong enough wait tow more days and taste again.
Soft fruits like strawberries or blueberries release more flavours more quickly than firm fruits, suck as pineapple 🍍.
Fruits with higher water content like oranges, lemon or apple are not good for infusion that’s why we use their rinds.
Et voilà my friend!
I use apples with great success just use a very high proof to start
Chuck Don't know do ya
Interesting, I’ve been thinking of using apples, how long did you leave them in there for and did you use sugar as well?
1FrenchConnection1
Thanks for the tips
@@paulsapper At least a week or more if needed. I also use different types of apples for their different flavors
@@paulsapper never tried sugar I always just added the fruit to the next batch to recover the alcohol. I built a large vapor chamber in my setup with a screen on the bottom just for this reason.
Your fruit liqueur videos have been super helpful. My general question is what ABV should I shoot for when making/proofing a liqueur, if I am concerned about maximizing preservation. I don’t drink a lot, so I am interested in making something that can last as long as possible. Thanks again for your liqueur videos. They are the most thorough ones I’ve found yet.
Only recently came across the channel & this video. Been doing this for a bit over a decade & when doing the sugar dust you'll find it much easier to use tall cylindrical jars (Ikea has some great ones) and generally use slightly less sugar but pour off each day for about a week. Keep each pour off in its own jar and mix them to taste at the end. You'll find later pours have less strawberry flavour and also less volume. You'll find this method results in less waste sugar & more syrup volume - once the fruit is sitting in liquid it doesn't shed anymore. Don;t be worried about oxidation - there is enough alcohol in the flesh to preserve the fruit for the time you're drawing it out.
I prefer using fresh cut in half over frozen and worth mentioning once you've done your final pour the waste fruit is 100% still edible and makes for an awesome dessert paired with a good quality vanilla ice-cream (no extra syrup is required)
Did the same thing with fresh orchard peaches, was the best one I've made. I let mine sit for one month before bottling.... cheers
I do the same thing with sour cherry, bitter cherry, blackberry and blueberry.
Also I sometimes substitute the spirit with plum/prune brandy(50-55% ABV) than proof it down to 35-45%ABV depending on the taste or mood! 😊
Blueberry! Utter genious, gonna have to give that a go 🙂
This is reminds me of brandied fruit. An old preservation method where you could continually add fresh in season fruit over the summer to a big jar or crock to soak in brandy (doesn't have to be but it's traditional) and by winter it's a thick syrup that can be added to other foods or drinks along with the fruit. It also helps to preserve the vitamins and other good stuff in the fruit for a boost of nutrition during the more lean months.
I like to cover my extra fruits with raw honey and let it ferment into a nice syrupy mead. It's really nice with cranberries, I add to drinks. It's also an immune booster, so it's a nice addition to other drinks. Plus the fruit is delicious after being soaked for months!
loved that idea
I strongly recommend tasting the liqueur after just 6 hours with the strawberries. I find it much fresher and if you taste the strawberries at that point they have no flavour left except bitterness, which is all you're continuing to extract with a longer infusion.
Disclaimer though I'd cored those strawberries when getting rid of the greens, it's possible that made flavour extraction much faster.
Interesting! I ate a few of these out of the jar when the booze came out. They still tasted sweetish. So perhaps I had not got to that stage yet.
I had the same bitterness when I made a batch with fresh strawberries Jesse. And like you found the strawberry flavour wasn't as much as I was hoping for. I went a different flavour profile with mine as in I used Almond extract instead of Vanilla. It was really tasty. And I took the leftover berries and laid them on a cookie sheet with parchment paper and then froze the berries as much as they would because the alcohol wouldn't freeze much. Then I stuck them in a ziplock for adding to a drink like an olive on a toothpick or put them into a party punch. I did the same with peaches when I made peach Schnapps.
You know what I had a bottle of almond extract sitting there. I considered it pretty heavily haha.
@@StillIt Try it next time. It really goes good with strawberry.
IF you want a thicker style drink, add liquid glucose. 120-150 grams/1.2L. Vary it to your preferred taste.
Ive seen this recipe years ago on home distiller, and I love that you're making home distilling more mainstream. I've only seen a few of your videos but its easy to tell you know what you do. Im in eastern canada so its awesome to see more people experimenting in the upside down! (also colbert in kiwi land was the best episode ive seen)
Cheers mate.
its easier to experement when standing on our heads down here ;)
I don’t even drink alcohol and I can’t stop watching these videos.
Cheers from Pennsylvania! I’m making strawberry-rhubarb cordial right now. I used super sweet local berries with an off-the-shelf silver rum @ 40%. I didn’t want to dilute the strawberry flavor too much, just whatever I blend the result with. Per container: 1.5 lbs chopped strawberries, 1/4 C chopped rhubarb, 1/2 Orange’s peel & 4 C silver rum. The infusion is great and has mild sweetness on its own. The strawberry needs to pop more so I boiled some more strawberries into a slightly reduced simple syrup that I’m filtering. Going to use this to sweeten the final result giving it another burst of fresh strawberry flavor. I want that strawberry flavor to be really explosive and fresh.
We run a couple drinks where I work that use fresh fruits syrups, blueberry and basil is a great combo that I would check out if you can get the balance between the two right.
I would blend your strawberries to create a puree, or chop them very fine, then macerate. The increased surface area should help increase the perceived strength of the strawberry flavor, and cut the contact time necessary to hit similar flavor intensities without changing the flavor too much.
If you've got too much time on your hands, I would put your spent strawberries/sugar mix into a vac/plastic bag and put it into an immersion circulator at 135-150F for 2+ hours, then strain through a chinois or cheesecloth, you'll just want something with a pretty large pore size otherwise it easily gets clogged.
This is low enough of a temperature where you will maintain the fresh strawberry flavors, and the water bath is just intensifying that flavor. The syrup it yields is pretty great stuff and is worth checking out IMO.
That looks incredible! What kind of shelf life would this have? And what's the best way to preserve it?
I also wonder what temperature "let's set this to the side" is. 70F on the counter? 40F in the fridge?
A slow juicer would have probably been pretty good for this.
I can imagine it being used two ways.
The first and maybe the fastest to make this drink would probably be to take those strawberries and slow juice them right at the beginning. Toss the juice and the pulp into the alcohol.
Let it sit for a hours to a few days. More overall flavour extracted and probably colour too.
Pour it all through a cloth bag like you did already and then squeeze out the excess alcohol in the pulp.
Then sweeten directly in the main jar.
Alternately after the initial strawberry soak you could pass those berries through a slow juicer to get back what I am sure amounts to a lot of alcohol and get some extra flavour out along with it.
Less waste in time and volume.
Slow juicers are getting pretty inexpensive recently. Just bought one about 2 months ago for just a bit more than a high speed spin juicer to use for making apple, pear, celery etc juice for sodas and brews. Mainly because I cannot find a single source of apple or pear juice locally that is fresh and free of excessive amounts of preservatives that kill brews.
Slow juicers can be used for other stuff too like juicing grapes and then being selective with how much o the skin pulp to put into the brew to control tannins. I was thinking about using it to build my mashes as well. Easily destroy every cell in raw potatoes or corn for max output. Hops and so on.
Only a few posts here and there I can see about people thinking about it.
On two side notes: 1. Remember that berries that get frozen are typically late harvest or of lower quality than you might find during peak season. So less sweet, more sour etc. That could be where that bitterness could be coming from.
2. The freezers in shopping stores often get defrosted with the contents still there. Whether from negligence on the side of staff not bothering to check the freezers or from them not wanting to waste staff time unpacking, packing and re packing from freezer to freezer when they have to undergo maintenance. Many a time have I gone to a store, wanted to grab a bag of frozen veg, only to ind the entire thing defrosted and all the veg having lost all it's water and become mushy.
Just imagine your berries getting defrosted and re frozen dozens of times over months.
I know I'm late, but yeah, if you do an infusion off a high proof spirit like that with berries, it will go bitter. I used to make a raspberry liqueur in this vein and what I hit on was doing the berry/sugar syrup stage first, pull the best flavors out of the berries into the syrup, then doing my infusion after and only for an hour or so - it happens quickly. The longer you leave the spirit on the berries, the more of that bitterness gets pulled out.
Keep it out of sunlight to maintain the color. I keep adding sugar to the berries until they stop giving juice and dissolving the sugar. Try pineapple, it’s awesome! Mango is too!
Wow ..I've eaten the strawberry from the jar ..I think making jam with all the alcohol still in the berries would be awesome ..sugar pectin and a stick blender .. glad to have you back and distill in again Jessie....great video
I may have eaten a few ;) I did not think about making jam!
@@StillIt this is the same idea as the rose liquor I make ..but It didnt call for lemon .. but I always stored the bottles in the dark cabinet anyways.. and I make simple syrup on the stove and I'll leave it as strong as I can... it's great
Just looked like good old fashioned fun. I always how you don’t make it look super serious and stuffy
Keep it coming
Ill let you know how I go with my kiwi mango and passionfruit. You've inspired me.
That syrup is very good on pound cake with some cream.
Oh . .. . god . . . . yes
Thanks for the video mate.
I have been thinking about doing something like this for a month or two.
Thanks for the tips mate
Any time!
Black pepper corns would make that strawberry flavour really pop. Or a drop of basalmic vinegar both are used in culinary dishes with strawberries
New subscriber to your channel and just love it. I made something very similar with fresh UK strawberry's and added a little Glycerine which really made the taste and mouth feel just pop out.
Awesome! Welcom to the channel Ian :)
Thanks, just going through your back catalogue of videos, so informative and inspiring. Respect from a new UK fan.
Going to have to give strawberries a go next summer when local and fresh is available. I made similar with one batch cherry and another peach using 4th gen UJSSM as the spirit. The main difference was I added sugar right from the start. I’ll have to give adding sugar as you did making a syrup. More control over final product that way. I did add clove and cinnamon to the cherry. The peach vanilla and cinnamon. Both turned out very well. Had forgotten about the term “panty dropper” but how fitting!
After this time, did the lemon help keeping the color?
Alright. I'll do it.
The polenta whiskey having a buttery trait makes me want to experiment with updating my DragonCon "Peach Pie".
Basil goes nicely with strawberries, might try that in lieu of vanilla.
Do I put the strawberries with the sugar in the fridge or just leave them out on the counter?
The strawberries soaked with alcohol, so they will not spoil, I guess.
I made a strawberry shine and then soaked strawberries in it....... it's freakin amazing!
I usually give it a month and add sugar at the beginning. Also I usually use about 50% more berries. Pineapple is amazing as well.
Pineapple is now rather high on my to do list! Thanks :)
I don't know the ratio, but we just put sliced pineapple rings in a large glass container until it was full, then add "enough" sugar, and fill it up with vodka or some white lightning we have laying around. Again, we let it set for about a month or as long as you can stand to wait! I would like to try the same, but with coconut as well. I don't know how using fresh shredded coconut would work, or just chunks of coconut.
@@StillItFrom my experience, pineapple doesn't improve with steeping; the freshest, juiciest pineapple after months of steeping has the same result as just mixing the spirit with pineapple juice. It's damned good, but not worth the effort. Cherries, however...
Dude Laphroaig is my fav too! I live across the water from Islay, when I used to work on the fishing boat I used to see it everyday, it's literally like a few miles over the water from where I live lol. My dad used to go to the Islay distilleries all the time. So weird lol
"My wife's favorite drink is Laphroaig."
Hell yeah! That's a cheeky bint. The whisky, I mean.
LOL . . . .the whiskey. Right
Hi, I've done a Blueberry , Plum and vanilla, Rhubarb and ginger, all done using the same method with excellent results, Don't throw away the fruit add some more sugar boil it up and turn it into alcoholic jam.
Yum Rhubarb and ginger sound great!
what about making some strawberrywine and run it through the still and use it as the spirit for this recipe...??? would it result in more strawberryflavour?
My dad's done this with both strawberry and other berry wines and yes it very much does.
It actually does! I made a strawberry watermelon brandy doing just that. Strawberries and watermelon pureed, with raw sugar. Then I proofed it with pure watermelon juice and strawberry slices. After a week, I strained out the strawberries and added the recommended glycerin and it tastes like a watermelon and strawberry jolly rancher and good fruity alcohol!!
That's the way I learned to do it an yes it seems to carry the flavor better and I always use fresh fruit
I would do a double fold on the berries to get moore strawberry flavoure, the add sugar that you eventually mean it needs 😀
What would i need to do or gett if i want to start learning with this recipe?
Frozen strawberries are better for brewing because the ice crystals breakdown the cell walls releasing the flavour. Could be the seeds...
Huh, you mean the strawberry seeds being a little bitter? I had not thought of that.
Yeah
Still It also go checkout the thought imperium instant aging video
could you add some basil leaves in the mix to add some savouriness to the liqueur? if so, would you add them with the strawberries and the spirit or with the strawberries and the sugar? and could you do that with raspberries and mint?
where do you get your jars and what sizes are they.
Looks great man. I will have to try it one day.
Yeah its pretty good
in austria you call these "can openers" and thats a very very very polite translation 😂😂
Hi there, you have some recipes from Austria, about Quince shnap,
You welcome
@@MrAfrosan to make schnaps is very easy. first you take Korn wich is a tasteless, odorless alcohol with 38% alcohol in it. cut the quinces and let them soak in the alcohol for about 3 weeks and here you go. quince schnaps. you can also destill it but thats a whole other story
oooh could you have added a vanilla bean with the strawberries?
That's cool, thanks for the video bro.
I like videos that show how to flavour neutrals as I really can't stand essences haha
Im with you on that!
Tried it with shopped rhubarb, sugar and real wanilla. 6 month in the jar, and 2 -3 years of storage. EXELENT to any dessert :-P
Ah yum
Did you keep them at room temperature or in the fridge?
Did you put the sugar and strawberries in the fridge while drawing out the liquid for the syrup?
Would like more videos like this but with more measurements and a list of supplies in the details.... love the videos though!
i have no idea how this popped in my reccomended i think youtube is trying to make me a alcoholic lol subbed going to try this
Don't you love it when a plan comes together! RUclips algorithm has my back haha.
It's a great hobby, funily enough I drink less now though.
We always have way more figs than we know what to do with at my house, I think I'll have to try this with them this year.
Were you get the alcohol ratio from to know what % I end up with?
Oooo I have to try this now. Recently discovered a negroni variant with strawberry liqueur instead. I liked it better than with campari
Was your final ratio what you did in the video? Seems like you went higher on the sugar...
You might try trowing a little salt in... I’ve had good luck with it, especially if I’m going for a “creamy/buttery” sweet.
Thats a good point actually
I can't distill here in the states, but around Christmas time I like to infuse some whiskey with peaches, cinnamon, and honey. Does that count?
Nice, sounds yum too me !!
you actually can distill here, just keep the amounts to a few gallons (under five gal) for personal use if youre worried about the law. dont sell it though, that can get you a
visit from treasury
@@kennethv5250 That's why all I've ever done is age or infuse. My house if tiny. I barely have enough room for a gallon barrell.
@@kennethv5250 This simply isn't true. Regardless of for personal consumption or distribution, unless you have a federal distilled fuel permit or a distilled spirits permit, you're not permitted to make any spirits using a still. Simply put, home distillation of alcohol for consumption in the US is illegal .
@@Nomadskid96 I don't live in the state of Federal and I'm sure Ken don't either.. I live in the state of Missouri, and they don't give a rats ass about making some alcohol. We've got bigger dopes to cook here. And it's only illegal if you get caught.
Love the video.. Wanting to try this but thinking of using apples.
5:19 you can see the seed fall to the left hand side of the jar
I've done it with both Strawberries and Rhubarb, both outcomes are very morish! However, I had everything (sugar & fruit) to my chosen spirit, usually a citrus forward Gin or high proof Vodka or Polish spirit. 3 parts spirit to 1.5 part sugar & fruit (TBF, I've found you can add as much fruit as you want, the outcome's still bang on!) and 0.5 water. I'll strian and add simple if/as necessary. Will consider trying some vanilla next time, too. I'm currently infusing Rasberries & sugar into a bottle of JD, it's been infusing for about a month now... had a sneaky sip the other day - damn, that sh#t is good! Will give it another month I think, should be like nectar after that. Love your vids fella 🙂
This is a possibly a newbie question but what constitutes a "relatively high ABV spirit"? Are we talking 40% or something like everclear?
4:34 .. damn, was expecting that scene to go on for some time
Everyone is doing this with VODKA, I drink RUM. Is there any reason I wouldn't be able to do this same thing but with Rum?
That would be amazing! Do it 👍🥃
I'm still trying to figure out just how much a but load of sugar is. I presently have 3 pounds of frozen mixed berry's sitting in 2 Liters of 115 proof sugar shine, going on 4 days. I like your idea of getting more from the strawberries with the sugar. How much sugar did you use?
I made some plum rum. Dark rum, plums and brown sugar. I left it for 6 weeks. It was the tits. Highly recommended.
Everclear would be awesome for this
hello I was wondering if you could tell us how we can preserve our liqueur without putting it in the freezer for more than a few days to consume is there a special preservative for that ?
Hey Jesse,
I know you said that you're using frozen strawberries because that is all you had right now, but what is the difference between the fresh & frozen? Is the difference dramatic in flavor or sugar extracted from the berries?
Thanks.
I have not made this exact recipe with fresh. But just in general they are never as good. My buddy owned a frozen yogurt shop. He actually told me after I made this that that brand was notorious for having a really high water content too.
@@StillIt Thanks my man. I will try my luck and chase the craft with some fresh ones!!!
Happy Distilling.
Taylor.
Any idea how long the flavor would last?
What I did last year was to distill Eau deVie from the fruit and then age each on their respective fruit... Apple, Blueberry (blueberries are a huge pain in the ass to ferment), Peach, Pear, Strawberry,, and my personal favorite Pineapple/Mango... What I didn't do was to macerate the fruit with sugar to get the syrup to mix with... Good on you!! Guess what I'm doing next summer! :-)
That sounds like something I am going to have to try !
Since I am not a spirit brewer myself can I just swap the base spirit for vodka or something similar???
Jessie mate, did you ever make a video on mashing the polenta? Tried polenta, white, corn, whiskey, but can't find the specific one.
What do you do to the strawberries ? Can you eat them while sipping the liqueur ?
My wife watched this vid with me, so guess what she wants me to make. 😀
hahaha nice! Better get going then.
😆
A baby?
Well she's giving you a sign buddy. 😏
My dad used to make strawberry wine and it would be slightly bitter as well...I think it was from the seeds. Raspberry was worse and needed more sugar.
(frozen strawberries are actually better for this so don't worry)
Would it help to give the strawberries a couple of pulses in a food processor to break them up first?
Hello I have a question I want to lower my AVB to a brandy level AVB how would you lower the starting AVB from 100 to 30-40 AVB
My drink of choice is rye whiskey
Brilliant video, any chance of that polenta whiskey recipe?
Can you slice the berries so things go a little faster?
Do this but also use some new (frozen) strawberrys and put them in just sugar to make a sweeter syrup without any of the bitterness.