Hi there - the spirit your neighbours gave to you ..... could you run your car with it 😂😂😂 - when I did my RHS course they taught us the three 'D's of pruning dead, diseased and displaced (crossing) branches so spot on. The next stage was to prune out up to a third to improve the shape and with the apples, cherries etc pruning back to fruiting spurs. You are instinctively doing a great job 👍
My daughter's Sicilian mother-in-law made a delicious Limoncello but left the lemon peel in alcohol for only 2 weeks! People in England must remember that the fruit they buy in supermarkets is treated and covered in pesticides, only fruit from not treated trees should be used.
Yes two weeks is quite long enough to wait! I only slice off the citrus zest with a peeler so no bitter pith is used. It's easy to buy unwaxed lemons/oranges in the UK. As for pesticide ingestion it's too flipping late for me to worry about it.
That's interesting! I bet your m-i-l knows what is right and is using many generations of experience. I had assumed it would be like making sloe gin where the sloes need to be left for 6 months, at least
It is easy to obtain non waxed organic citrus fruit in UK. Organic, no pesticides used in production and storage. Unwaxed means the zest is usable without concern.
This was so entertaining. I've got a cumquat tree in my garden and I'm heading down to the bottle shop to buy some vodka. Thank you for a really fun video. Kylie is a riot. You can take the girl out of Brissie, but you'll never take the Brissie out of the girl, bless her.
How fun to watch. I had a bumper crop of raspberries one year so decided to make raspberry Lacore. Interestingly, the recipe told me to leave the raspberries in the vodka for 3 to 4 weeks along with sugar a little bit of lemon peel, then stream them out and store them. We also used every fruit we can get hold of that year including blackberries, plum, peach, and rhubarb. The rhubarb was especially interesting and delightful, We chose to use a medium quality vodka that was drinkable. I’m asking you to make exceptionally good work. While you’re doing your experimenting, you might want to experiment with the times your fruit is on the vodka whether it tastes better with the sugar included while it’s masquerading, etc. have fun.
For the cloudiness of my liqueurs I use coffee filters before adding the syrup (once or twice, often over night). It usually works very well. Loved the video!
For anyone wondering what this is: Aguardiente, in Spanish, or aguardente, in Portuguese (Basque: pattar; Catalan: aiguardent; Galician: augardente) is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (ABV).
In South Africa we make peaches in brandy. Use the fruit with ice cream as desert .and juice with sugar as liqueur We have a glut of lemons so I will have a go at Lemoncello, We make a decent rose from our grapes but it's a lot stronger than commercial booze
I went to a demo where they made limoncello with citrus peel and lemongrass in vodka for 2 weeks then added sugar syrup. They served it as a cocktail added to prosecco- delicious.
We made eau de coing (quince) and added oranges and star anise and it was delicious...but, like your plum, like drinking juice. If you want to used the fruit for jam afterwards you will need to act pectin as the alcohol seems to destroy the natural pectin.
My mouth was watering just watching you taste that liqueur. Great way to use up fruit on your property Andrew some good nights sleep lol. Thanks for sharing. Have a good week ahead xx
I'd be drunk!! Orange liqueur is Grand Marnier I think! I look forward to hearing the name. Of course as a Canadian I could weep seeing all the fresh citrus you have that you can't consume as getting a juicy orange here is pretty luck of the draw. I've spent a fair amount of money on dry as popcorn fart orange only to throw it away sadly. Pigs and goats apparently like oranges. Hugs from 🇨🇦
I made some good stuff with peaches & plums. HUGE glass jar with screw on lid. Fill the jar 3/4 with fruit. Just cut the fruit in half and do not peal. Add 1/2 cup to 1 cup of sugar if the fruit is not sweet. Fill jar with vodka. Place a thick piece of cheese cloth on top then screw on lid. Place on counter out of the sun. Turn over the jar once a day for about 3 months. Strain out using cheese cloth into sanitized jars. Place fruit in a heavy bottom pan and simmer on low for a couple of hours. It will get thicker & thicker. Spoon into sanitized jars. The liquid is wonderful to drink and the fruit butter is good on toast, ice cream or just by itself.
Booze + sugar, dangerous combo!!! The citrus peels have medicinal properties, so you could feel less guilty when drinking it :))) If you have time you might make candied peels. A bit of work, but delicious, especially in cakes!
When I made Lemoncello from lemons gathered from my sister in laws Arizona home, I made the mixture in reverse. I peeled the lemons and then covered them with simple syrup. The mix was to sit for 2 weeks but I forgot about it and left it about a month in a sealed jar. Then I strained the peels and added equal amounts of vodka. Then let it sit for another week or so. The result was quite wonderful.
Liqueurs that come with free extreme facial muscle exercises :-} Your method of adding syrup to taste has the advantage of being the right taste but I would be inclined to add a load of sugar (technical term) at the start when you mix fruit and alcohol, then turn it every week for a month to mix it in. That keeps the alcohol level high and can still be adjusted when you choose to start drinking it after 6 months or whatever length of time.
What 'proof' alcohol is your homemade Agua-wotsit? I once bought a pear spirit in France that was 120% and was the most evil, nasty, disgusting thing I've ever had! The waiter tried persuading me not to have any, but I was a fool. Hideous. 40%, the standard proof in the UK at least, is used for a very good reason!
Aguardente literally translates to "Fiery Water". Its a very good boose to keep a person warm in arsh winters. The best aguardentes are made of fig and/or arbutus.
I wish I had paid closer attention as a young man. My mother and grandmother made some kind of candy/brandy fruit. It cured/brewed/aged in dark glass jars on the counter, away from direct light. They would divide the concoction, refortify and refill the jars to double the recipe. Then give the new starter as gifts during the holidays. I asked my baby sis after watching your video. While she remembered helping with the dividing...that seems to be as far as our memories go. Alas, another recipe lost to the ravages of time. Hope the new brew works out and thanks so much for the great content.
My German mother did exactly the same, but I'm not sure if that was an adopted recipe in the U.S. or a German tradition. I may have the recipe in our messy drawer of recipes.
Thanks for sharing this idea with us. Looking forward to trying this recipe. I do have to say the facial expressions when you were trying it were humorous. 😂😂 I love watching your videos, you two are great. If you want an amazing cleaning product that smells great and really cuts through grease and grime.....Take a large container that has a lid fill it 3/4 way full with white vinegar and add any orange and lemon peels to it let sit for about 30 days strain through cheesecloth and put into a spray bottle. It works so awesome. I have a large container I keep with vinegar in it at all times and constantly throw my peels in when we have them so I have a constant batch going.
Homemade liqueurs became my pandemic hobby. For the ‘cellos’ i made, I only use the skin (no pith) and it is quite time intensive. The best one was from grapefruit. Here in the states i used grain alcohol. See Bearded and Bored’s channel for some great recipes. Love your channel.
The Chinese dries theTangerines or Mandarins skin (with whites remained ) to use them for cooking. Personally, we use the orange or lemon peels (without the whites) with strawberries to make jam. Yummy. We used alternative sweetener not sugar. With the abundance of oranges in Portugal, the piggies have the luxury of consuming them🤣!
Pruning strategy? Do you know that the branches in trees grow upon an algorithm? At some point in time I would like to hear about your move from “desk” work to “farm” work.
You can get water distillers for purifying water off amazon for €50, which work very well for taking an existing spirit and removing most of the water from it ... which when combined with a microplane used to shave the skin off unpeeled fruit creates a liquid which responds well to dilution with sugar syrup ;)
My 'recipe' is ... 1. One tall glass 2. Thick slice of lemon. (no need to peel) 3. Cover with Gin (and a bit) 4. Add Indian Tonic water. 5. Wait 3min 6. Drink 7. ...... 10. profit! 😜 enjoy
Future project is a still? I’ve done this with blackberries but found that with very soft fruit or berries it’s best to only leave it in for a few days and then strain with cheesecloth. Another thing is to partially dry some fruit (cherries do well here), you do want some moisture in the fruit, and then put it in with booze- especially whiskey. I live in Canada so rye is the spirit of choice.
My friend decided to add multiple fruits, alcohol (vodka) together, let it "mature" for roughly 6 months. She didn't need to add sugar, the softer fruit had enough. Word of warning, don't use it as an ice cream topping! We basically ate it as a form of "jam" and we're driving towards being drunk far too fast. 😅
I've made simple syrup and it's done when it's clear like water. You going to want to shake those bottles from time to time because what's not dissolved is going to fall to the bottom of the bottle.
Love Tangerina my favourite fruit ,and i miss that here in England . A few years ago i made Licor with 'Aguardente de medronho ' with dry figs , really nice , i just didnt add the sugar , but i guess you can do that as well .
@@MAKEDOGROW its nice . In my dads house we have 'moscatel ' figs , they are sweet , thats why i didnt need to ad suggar . We dryed the figs on the sun ,very nice sweet flavor .
@@victorgoncalves2442 ooh, that sounds amazing. We have what we refer to as ‘green figs’ which are typically used for drying. We didn’t get to them in time last year but will be keeping a keen eye on them this year
its funny Kylie said "wake up with the worst headaches" because in my family its essentially a known fact that booze made with sugar automatically gives you headaches. They consider it cheap alcohol whereas the opposite can be drunk till you pass out, but no headache in the morning. I don't know if its true but maybe you two can experiment?
You are such a brave bunch! All this self-experimenting in the name of science. I shall nominate you for the "Samuel. C. Drinkers" prize for outstanding performance before noon! 🤣🤣😨🤢
OMG! You two had me cracking up while you were taste-testing your drinks...so early in the AM. Could you give your peeled fruit to a pig farmer? Seem like you had a ton of fruit you couldn't eat.
Kylie I notice you have two part mason lids, are they available to purchase in Portugal. And if yes, where? I have both the regular jars and the wide mouth jars. Love watching the two of you and learning so much from you. It is so encouraging for our move next year.
I had those 2-part lidded jars from the UK. I tried finding some here but no luck, though you can get some non-genuine Ball ones via Amazon but I don’t imagine they’re any good for canning. The fake lids aren’t very good at sealing 😟. If you can, try to bring them with you. Highly recommend Weck jars, I definitely prefer them over traditional mason jars, and they’re all wide mouthed. But that’s no good if you already have a stock of jars
@@MAKEDOGROW thank you for your reply. We owned a restaurant and have well over 100 jars. I think I will invest in bringing rings and lids from Canada. I really like the wreck jars also.
Probably local accents have a bit to do with it, but it's actually witten aguardente or água-ardente, literally burning water. And soon you'll be able to produce your own as soon as you do your first vindima 😁
Lichens are not a single organism, but, rather, an example of a mutualism in which a fungus lives in close contact with a photosynthetic organism (an alga usually) on some structure from which they do not take any nutrition. They grow on trees, stones, buildings. They need a non polluted environment. Lichens don't damage the tree.
Having grown up on a small farm I understand having too much of a good then then not having enough when out of season. Here in the US there were almost no citrus this winter and prices were ridiculous.
I see that you have several citrus in your land. Do you know the varieties of your orange trees? Have you considered planting early and late varieties to have about 9 months of oranges?
Ok, I think you need to get this taxonomy thing organized. Let's start with Lemoncello. Ok, all citrus drinks end with a string instrument. Example - Orangeviola. Rosaceae such as apple and pear could end with a percussion instrument. Example Pearbongo. All Fabaceae, such as beans and peas could have a woodwind instrument ending (obviously) Example Peaflute. I think that solves the liqueur nomenclature problem and I haven't even had a sip yet!
Lovely relaxing video , peeling oranges 🍊 reminds me of shelling peas very therapeutic 😀. Can I ask if you have ever told us how much you paid for your farm/small holding ? Recently I've been looking at similar property for sale in Portugal 🇵🇹
If you put the poor quality booze through a water filter several times .It turns a cheap product into a good quality product . You can also add water to lower the strength .
hey guys, love the show and I think you guys are doing an awasome thing with your land. I just keep wondering about one thing; If you are under those trees all the time, don't you have issues with ticks in Portugal? Keep up the shows, Im looking forward to next episodes!
We’ve not noticed any ticks ...though we know it can be an issue in Portugal. Keeping the grass low probably helps and now that we have the chickens roaming around we should have even less issues
@@margaretstanton7567 unfortunately our girls don’t seem too keen on fruit or veg so far ... we’ve tried many things and they’re not fussed, even strawberries. Maybe that will change as they grow older
About aguardente going well with coffee, theres this combo called "Licor de Café". You should try it, just mix aguardente and sugar syrup with coffee and voilà.
And as we understand, this is done at breakfast, right? We’ve had it served at the end of an evening meal and it does work well at that time of the day 😀
The same technique can be used to make liqueur out of pretty much anything with aromatic compounds, so you can just go wild! I made some knock-off Kahlua using slightly crushed coffee beans and it turned out way better than the original. Next I'm planning to go for some flowers like rose, elderflowers and even lavenders!
DIY Kahlua is on the list .... but I’ve been wondering whether the quality and freshness of coffee matters .... and whether used coffee grounds would also work. Any thoughts?
@@MAKEDOGROW I've never used grounds because I didn't want to deal with straining them out later on, so I'm not sure about that. As for the quality and freshness I'm sure they help but I've just used whatever beans I had been drinking at the time, which weren't particularly the highest quality, and had probably spent 6-7 months on the shelf on avg. after being roasted, 1-2 of which were in an open bag.
When you ate the oranges I found it really interesting that you said that it has pips, "not like a normal orange". 🙂A normal orange has pips, that's an integral part of its reproductive system. Without them, it's sterile. The ones you eat without pips are the abnormal ones, the result of cross breeding and other artificial techniques.
My method is slightly different no sugar syrup. After 3 months of steeping. Drain alcohol into another container and put the sugar on top of the fruit direct and store again for another 3 months . this leeches all of the liquid out of the fruit. then add this liquid to the original alcohol taken of and store again for another 3 months. With fruits like plums instead of throwing them away coat them in melted chocolate and give to my very happy wife.
What was the liquid that you put in with the tangerines? Love your channel. I have a feeling your channel is really going to grow. You're so easy to watch.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
It feels as though the cicada and bird are here in the corner of my
Room. Love it!
Hi there
- the spirit your neighbours gave to you ..... could you run your car with it 😂😂😂
- when I did my RHS course they taught us the three 'D's of pruning dead, diseased and displaced (crossing) branches so spot on. The next stage was to prune out up to a third to improve the shape and with the apples, cherries etc pruning back to fruiting spurs. You are instinctively doing a great job 👍
Dried orange peel is excellent fire starting kindling. My long departed aunt always had peel drying on the hearth of her open fireplace.
My daughter's Sicilian mother-in-law made a delicious Limoncello but left the lemon peel in alcohol for only 2 weeks! People in England must remember that the fruit they buy in supermarkets is treated and covered in pesticides, only fruit from not treated trees should be used.
Yes two weeks is quite long enough to wait! I only slice off the citrus zest with a peeler so no bitter pith is used. It's easy to buy unwaxed lemons/oranges in the UK. As for pesticide ingestion it's too flipping late for me to worry about it.
That's interesting!
I bet your m-i-l knows what is right and is using many generations of experience. I had assumed it would be like making sloe gin where the sloes need to be left for 6 months, at least
It is easy to obtain non waxed organic citrus fruit in UK. Organic, no pesticides used in production and storage. Unwaxed means the zest is usable without concern.
@@jimmyjohnstone5878 wax can be removed by putting in warm water for a few minutes
This was so entertaining. I've got a cumquat tree in my garden and I'm heading down to the bottle shop to buy some vodka. Thank you for a really fun video. Kylie is a riot. You can take the girl out of Brissie, but you'll never take the Brissie out of the girl, bless her.
Love your pruning strategy Kylie, “cut of the dead ones”! Hahahaha!!
I love your farm lots of fruits orange is my favourite fruits..🙂💞💞
I Really enjoy all your videos, You both have worked so hard to build a home and gardens that are beautiful. Thank you so much for sharing.
How fun to watch. I had a bumper crop of raspberries one year so decided to make raspberry Lacore. Interestingly, the recipe told me to leave the raspberries in the vodka for 3 to 4 weeks along with sugar a little bit of lemon peel, then stream them out and store them.
We also used every fruit we can get hold of that year including blackberries, plum, peach, and rhubarb. The rhubarb was especially interesting and delightful,
We chose to use a medium quality vodka that was drinkable. I’m asking you to make exceptionally good work.
While you’re doing your experimenting, you might want to experiment with the times your fruit is on the vodka whether it tastes better with the sugar included while it’s masquerading, etc. have fun.
You can use the thicker branches as roosting bars for the chicken coop to replace the the ones you took out as well as having an outside roosting bar
That's the new for coffee. Drinks get work done.😄🤘🍻
Oh goodness! I was feeling so envious watching you two taste testing you lovely concoctions. 😁
You probably wouldn’t be envious of the failures 😂☺️😂
Honestly what a brilliant video. I am there. The taste tests.....omg...so funny. Anyway I am inspired and will be branching out.
For the cloudiness of my liqueurs I use coffee filters before adding the syrup (once or twice, often over night). It usually works very well. Loved the video!
Oh, interesting, will give that a try next time
For anyone wondering what this is: Aguardiente, in Spanish, or aguardente, in Portuguese (Basque: pattar; Catalan: aiguardent; Galician: augardente) is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (ABV).
In South Africa we make peaches in brandy. Use the fruit with ice cream as desert .and juice with sugar as liqueur We have a glut of lemons so I will have a go at Lemoncello, We make a decent rose from our grapes but it's a lot stronger than commercial booze
I went to a demo where they made limoncello with citrus peel and lemongrass in vodka for 2 weeks then added sugar syrup. They served it as a cocktail added to prosecco- delicious.
Sounds great!! We just started growing lemongrass so this is definitely now on our ‘to try’ list 😀
Great episode! Funny too.
We made eau de coing (quince) and added oranges and star anise and it was delicious...but, like your plum, like drinking juice. If you want to used the fruit for jam afterwards you will need to act pectin as the alcohol seems to destroy the natural pectin.
Good morning! It was so hard to find you again! With a diferent name it was completely hard. 😀
My mouth was watering just watching you taste that liqueur. Great way to use up fruit on your property Andrew some good nights sleep lol. Thanks for sharing. Have a good week ahead xx
I feel inspired. I might just have a go at making limoncello myself.
Do it! So super simple 😀
I'd be drunk!! Orange liqueur is Grand Marnier I think! I look forward to hearing the name.
Of course as a Canadian I could weep seeing all the fresh citrus you have that you can't consume as getting a juicy orange here is pretty luck of the draw. I've spent a fair amount of money on dry as popcorn fart orange only to throw it away sadly.
Pigs and goats apparently like oranges.
Hugs from 🇨🇦
We are very lucky .... our vitamin C levels have never been so high 😂
I made some good stuff with peaches & plums. HUGE glass jar with screw on lid. Fill the jar 3/4 with fruit. Just cut the fruit in half and do not peal. Add 1/2 cup to 1 cup of sugar if the fruit is not sweet. Fill jar with vodka. Place a thick piece of cheese cloth on top then screw on lid. Place on counter out of the sun. Turn over the jar once a day for about 3 months. Strain out using cheese cloth into sanitized jars. Place fruit in a heavy bottom pan and simmer on low for a couple of hours. It will get thicker & thicker. Spoon into sanitized jars. The liquid is wonderful to drink and the fruit butter is good on toast, ice cream or just by itself.
Ohh, this sounds wonderful. Our peaches have just started to form on the trees .... will definitely be trying your method. Thanks for the tip!!
Booze + sugar, dangerous combo!!! The citrus peels have medicinal properties, so you could feel less guilty when drinking it :))) If you have time you might make candied peels. A bit of work, but delicious, especially in cakes!
"You can just smell it on the nose." Comments get less coherent and more fun as the testing goes on LOL
Haha! I thought it was the sophisticated comment of a connoisseur!
When I made Lemoncello from lemons gathered from my sister in laws Arizona home, I made the mixture in reverse. I peeled the lemons and then covered them with simple syrup. The mix was to sit for 2 weeks but I forgot about it and left it about a month in a sealed jar. Then I strained the peels and added equal amounts of vodka. Then let it sit for another week or so. The result was quite wonderful.
Interesting .... I wonder if the taste differs depending on the method?
Liqueurs that come with free extreme facial muscle exercises :-}
Your method of adding syrup to taste has the advantage of being the right taste but I would be inclined to add a load of sugar (technical term) at the start when you mix fruit and alcohol, then turn it every week for a month to mix it in. That keeps the alcohol level high and can still be adjusted when you choose to start drinking it after 6 months or whatever length of time.
What 'proof' alcohol is your homemade Agua-wotsit? I once bought a pear spirit in France that was 120% and was the most evil, nasty, disgusting thing I've ever had! The waiter tried persuading me not to have any, but I was a fool. Hideous. 40%, the standard proof in the UK at least, is used for a very good reason!
This is what we dp.
You can dry orange slices (or any citrus really) then dry out and sell/use for decor/crafts.
Aguardente literally translates to "Fiery Water". Its a very good boose to keep a person warm in arsh winters.
The best aguardentes are made of fig and/or arbutus.
Some star annis when making orange gin is really good. Just a little so it’s just detectable.
Loved the video - I didn't realise it was this straightforward to make limencello - going to give it a try!
Do it 😃. You’ll be so surprised how easy it is
I was slurring my words after watching this episode!🇨🇦
That was fun!
I wish I had paid closer attention as a young man. My mother and grandmother made some kind of candy/brandy fruit. It cured/brewed/aged in dark glass jars on the counter, away from direct light. They would divide the concoction, refortify and refill the jars to double the recipe. Then give the new starter as gifts during the holidays. I asked my baby sis after watching your video. While she remembered helping with the dividing...that seems to be as far as our memories go. Alas, another recipe lost to the ravages of time. Hope the new brew works out and thanks so much for the great content.
My German mother did exactly the same, but I'm not sure if that was an adopted recipe in the U.S. or a German tradition. I may have the recipe in our messy drawer of recipes.
What a shame that recipe’s been lost, would loved to have given it a try
If you find that recipe please do let us know .... from a pure science/research perspective we’ll test it out 😂
Thanks for sharing this idea with us. Looking forward to trying this recipe. I do have to say the facial expressions when you were trying it were humorous. 😂😂 I love watching your videos, you two are great. If you want an amazing cleaning product that smells great and really cuts through grease and grime.....Take a large container that has a lid fill it 3/4 way full with white vinegar and add any orange and lemon peels to it let sit for about 30 days strain through cheesecloth and put into a spray bottle. It works so awesome. I have a large container I keep with vinegar in it at all times and constantly throw my peels in when we have them so I have a constant batch going.
Love citrus cleaners, we’ve been doing like you for year. Definitely the best degreasers I’ve ever used, and smell great 😀
i,m a new subscriber and just want to let you know that your videos are becoming a highlight of my week ! keep it up
Homemade liqueurs became my pandemic hobby. For the ‘cellos’ i made, I only use the skin (no pith) and it is quite time intensive. The best one was from grapefruit. Here in the states i used grain alcohol. See Bearded and Bored’s channel for some great recipes. Love your channel.
The Tangerine Dream🙋
The Chinese dries theTangerines or Mandarins skin (with whites remained ) to use them for cooking. Personally, we use the orange or lemon peels (without the whites) with strawberries to make jam. Yummy. We used alternative sweetener not sugar.
With the abundance of oranges in Portugal, the piggies have the luxury of consuming them🤣!
Pruning strategy?
Do you know that the branches in trees grow upon an algorithm?
At some point in time I would like to hear about your move from “desk” work to “farm” work.
Good to see Marmite on the shelf. Tastes from home lol You either Love it or Hate it, Me I stick my finger in and eat it from the jar.
I can tell that you had visitors from the UK recently - the 2 jars of Marmite are a real giveaway!
It’s the toll to pass through our back gate 🤣😀😂
You are both hilarious 😂 I'll come to your taste fest in 5 years when you have mastered the art.
Wowsers, that’s a high bar of expectation 😂. Let’s hope 5 years is enough .... backup plan, just add tonic, solves all taste issues 😂🤣😂
Hey I would recommend trying a rumtopf it’s gorgeous
You can almost see the tree sigh with relief as you remove the heavy branches...
You can get water distillers for purifying water off amazon for €50, which work very well for taking an existing spirit and removing most of the water from it ... which when combined with a microplane used to shave the skin off unpeeled fruit creates a liquid which responds well to dilution with sugar syrup ;)
Well done you two love watching you. Maybe you can give some of the oranges to gouts or pig farmers?
I was just waiting to hear you announce the siesta! 🤣🤣🤣
*Lots of fun making that in today's video... enjoy it in moderation* 🙂
Perhaps when our newest orange tree gets bigger then we can try this. Very interesting.
“Not booze o’clock yet”. Haha. You two will be lit before noon while taste testing. I’m
My 'recipe' is ...
1. One tall glass
2. Thick slice of lemon. (no need to peel)
3. Cover with Gin (and a bit)
4. Add Indian Tonic water.
5. Wait 3min
6. Drink
7. ......
10. profit!
😜 enjoy
your patience is commendable
Future project is a still? I’ve done this with blackberries but found that with very soft fruit or berries it’s best to only leave it in for a few days and then strain with cheesecloth. Another thing is to partially dry some fruit (cherries do well here), you do want some moisture in the fruit, and then put it in with booze- especially whiskey. I live in Canada so rye is the spirit of choice.
love the reactions / facial expressions with the booze tasting
Cheers for whenever!
My friend decided to add multiple fruits, alcohol (vodka) together, let it "mature" for roughly 6 months. She didn't need to add sugar, the softer fruit had enough.
Word of warning, don't use it as an ice cream topping!
We basically ate it as a form of "jam" and we're driving towards being drunk far too fast. 😅
Brilliant! I could do with a shot of that😉
Have you tried pressure canning the tangerine slices in jars?
Interesting
Tangerine Dream
Love the show! We can't wait to do our own
Great video guys. You really have a fun life. :-)
Ha! Nothing like a little humor with a wee bit of alcohol ... lol. Cheers!😎🥂👍
I wish i had a tangerine tree in my garden. Unfortunately I live in Estonia
"the locals drink it neat" cracked me up. Yes. We do.
I've made simple syrup and it's done when it's clear like water. You going to want to shake those bottles from time to time because what's not dissolved is going to fall to the bottom of the bottle.
Love Tangerina my favourite fruit ,and i miss that here in England . A few years ago i made Licor with 'Aguardente de medronho ' with dry figs , really nice , i just didnt add the sugar , but i guess you can do that as well .
Ohh, hadn’t thought of figs .... we have a couple of trees so that’s definitely worth an experiment 😃
@@MAKEDOGROW its nice . In my dads house we have 'moscatel ' figs , they are sweet , thats why i didnt need to ad suggar . We dryed the figs on the sun ,very nice sweet flavor .
@@victorgoncalves2442 ooh, that sounds amazing. We have what we refer to as ‘green figs’ which are typically used for drying. We didn’t get to them in time last year but will be keeping a keen eye on them this year
its funny Kylie said "wake up with the worst headaches" because in my family its essentially a known fact that booze made with sugar automatically gives you headaches. They consider it cheap alcohol whereas the opposite can be drunk till you pass out, but no headache in the morning. I don't know if its true but maybe you two can experiment?
You are such a brave bunch! All this self-experimenting in the name of science.
I shall nominate you for the "Samuel. C. Drinkers" prize for outstanding performance before noon! 🤣🤣😨🤢
OMG! You two had me cracking up while you were taste-testing your drinks...so early in the AM. Could you give your peeled fruit to a pig farmer? Seem like you had a ton of fruit you couldn't eat.
It's always 5pm somewhere.
From an old woman who used to help make PJ in a bathtub... the fruit has the most alchohol content...
Kylie I notice you have two part mason lids, are they available to purchase in Portugal. And if yes, where? I have both the regular jars and the wide mouth jars.
Love watching the two of you and learning so much from you. It is so encouraging for our move next year.
I had those 2-part lidded jars from the UK. I tried finding some here but no luck, though you can get some non-genuine Ball ones via Amazon but I don’t imagine they’re any good for canning. The fake lids aren’t very good at sealing 😟. If you can, try to bring them with you.
Highly recommend Weck jars, I definitely prefer them over traditional mason jars, and they’re all wide mouthed. But that’s no good if you already have a stock of jars
@@MAKEDOGROW thank you for your reply. We owned a restaurant and have well over 100 jars. I think I will invest in bringing rings and lids from Canada. I really like the wreck jars also.
Probably local accents have a bit to do with it, but it's actually witten aguardente or água-ardente, literally burning water. And soon you'll be able to produce your own as soon as you do your first vindima 😁
Wondering if the lichen on the trees steals nutrients - worth brushing off?
It doesn’t steal nutrients as far as we know, in fact from reading up on it it’s apparently a sign of clean air 🤷♀️
Lichens are not a single organism, but, rather, an example of a mutualism in which a fungus lives in close contact with a photosynthetic organism (an alga usually) on some structure from which they do not take any nutrition. They grow on trees, stones, buildings. They need a non polluted environment. Lichens don't damage the tree.
Having grown up on a small farm I understand having too much of a good then then not having enough when out of season. Here in the US there were almost no citrus this winter and prices were ridiculous.
I see that you have several citrus in your land.
Do you know the varieties of your orange trees? Have you considered planting early and late varieties to have about 9 months of oranges?
Do you normally compost the prunings? Do you have a wood chipper or something like that?
Ok, I think you need to get this taxonomy thing organized. Let's start with Lemoncello. Ok, all citrus drinks end with a string instrument. Example - Orangeviola. Rosaceae such as apple and pear could end with a percussion instrument. Example Pearbongo. All Fabaceae, such as beans and peas could have a woodwind instrument ending (obviously) Example Peaflute.
I think that solves the liqueur nomenclature problem and I haven't even had a sip yet!
Hilarious 🤣 As usual!
Usually when the skin of these small oranges is dry, the inside is still very good.
Lovely relaxing video , peeling oranges 🍊 reminds me of shelling peas very therapeutic 😀.
Can I ask if you have ever told us how much you paid for your farm/small holding ? Recently I've been looking at similar property for sale in Portugal 🇵🇹
We paid €70k ... we’ll be doing some short videos soon that answer these types of frequently asked questions. Stay tuned
@@MAKEDOGROW thanks for the info.
I've been looking on RUclips at property in Portugal 🇵🇹 early days for me .
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If you put the poor quality booze through a water filter several times .It turns a cheap product into a good quality product . You can also add water to lower the strength .
Oh, interesting ... do you mean like a Brita water filter, or something more sophisticated?
@@MAKEDOGROW yes
hey guys, love the show and I think you guys are doing an awasome thing with your land.
I just keep wondering about one thing; If you are under those trees all the time, don't you have issues with ticks in Portugal?
Keep up the shows, Im looking forward to next episodes!
We’ve not noticed any ticks ...though we know it can be an issue in Portugal. Keeping the grass low probably helps and now that we have the chickens roaming around we should have even less issues
Do you think this might be a good at to use surplus jam? I made more jam than I can possibly eat or give away.
Sounds wonderful ,pity we can’t taste it.
Highly entertaining, my friends! Did it end up being a day of rest?
It was a day off, so worked perfectly to watch chicken tv for the rest of the day 😀
@@MAKEDOGROW Will the girls eat the discarded fruit (sans liquor of course)??
@@margaretstanton7567 unfortunately our girls don’t seem too keen on fruit or veg so far ... we’ve tried many things and they’re not fussed, even strawberries. Maybe that will change as they grow older
@@MAKEDOGROW I'm surprised! Right, maybe with time.
About aguardente going well with coffee, theres this combo called "Licor de Café". You should try it, just mix aguardente and sugar syrup with coffee and voilà.
And as we understand, this is done at breakfast, right?
We’ve had it served at the end of an evening meal and it does work well at that time of the day 😀
@@MAKEDOGROW I've never had it for breakfast, that's just too much ahaha. In our family, we usually drink it as an aperitive, but only after dinner.
I want to guess that the amount of sugar would depend on the fruit juice?
The plum vodka is similar to sloe gin seeing sloes are members of the plum family and gin is flavoured vodka
The same technique can be used to make liqueur out of pretty much anything with aromatic compounds, so you can just go wild! I made some knock-off Kahlua using slightly crushed coffee beans and it turned out way better than the original. Next I'm planning to go for some flowers like rose, elderflowers and even lavenders!
DIY Kahlua is on the list .... but I’ve been wondering whether the quality and freshness of coffee matters .... and whether used coffee grounds would also work. Any thoughts?
@@MAKEDOGROW I've never used grounds because I didn't want to deal with straining them out later on, so I'm not sure about that. As for the quality and freshness I'm sure they help but I've just used whatever beans I had been drinking at the time, which weren't particularly the highest quality, and had probably spent 6-7 months on the shelf on avg. after being roasted, 1-2 of which were in an open bag.
You could bottle the peeled oranges...but as you have so many.....
Have you considered buying your own still?
I have nothing to say really, but I appreciate your content, and wish to help with the yt-algorithms.
When you ate the oranges I found it really interesting that you said that it has pips, "not like a normal orange". 🙂A normal orange has pips, that's an integral part of its reproductive system. Without them, it's sterile. The ones you eat without pips are the abnormal ones, the result of cross breeding and other artificial techniques.
My method is slightly different no sugar syrup. After 3 months of steeping. Drain alcohol into another container and put the sugar on top of the fruit direct and store again for another 3 months . this leeches all of the liquid out of the fruit. then add this liquid to the original alcohol taken of and store again for another 3 months. With fruits like plums instead of throwing them away coat them in melted chocolate and give to my very happy wife.
Guy your face such a picture tasting the alochol lol
What was the liquid that you put in with the tangerines? Love your channel. I have a feeling your channel is really going to grow. You're so easy to watch.