This Apricot Vodka Recipe Is Ridiculous!
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- Опубликовано: 9 фев 2023
- It's time to make an apricot vodka! But I wasn't sure what technique to use to get the apricot flavor into the vodka. So I decided to try using a bunch of them. Perhaps we can learn a little about the techniques and end up with a tasty beverage.
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Ingredients you will need:
Vodka / neutral
A but load of apricots
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My grandmother used to soak peaches in homemade vodka and then puree the peaches. Bring to a quick boil and jar them up. It was absolutely incredible on vanilla ice cream. She'd also use it to make syrups for pancakes and waffles.
Theres a spirit company here in the US that does "moonshine" infusions and we used to make fruit salad with all the remaining booze fruit. Its intense.
There's one in Yalaha, which is in Central Florida. I used to live right down the road from it, they make the absolute best blueberry moonshine I've ever had!
Ole Smoky is the company I think you mean I like some of their stuff
@@nateone6632 Yes sir, I believe that's the one. As soon as I turned 21, we went there are bought some blueberry moonshine with some fruit at the bottom. I loved how intense and good the flavor was!
They usually have really good tours too
Recently I bought a very strange bottle of mango rum, it was handmade porcelain, mostly yellow with a palm tree it was the only one on the shelf and the only one I'd ever seen in my life, it was astounding such a pure mango fruit flavor, im wondering if you could perhaps recreate this mystery mango rum with a still it recipe!
I think I might have seen that on how to drink.
Hey Jesse… you should consider experimenting with an iSi cream whipper to rapid infuse flavor(s) into your spirits. Very simple process with an amazing flavor exchange in under two minutes.
The subtle sweetness of Apricot is amazing !!! Good work.
Never felt the need until now, much as Polish Wifey loves my distilling hobby; but we're so watching this one again together. Cheers brother!
Fruit Macerated on spirit and then aged can be known as Nalewka. I’ve done the redistillation and then put the spirit onto roasted apricot pits and kernels. (Roasting breaks down the amygdalin). Adds a touch of marzipan as well.
When adding sugar to the final batch I also macerate the fruit on an equal amount of sugar for a couple of days and use the resulting fruit flavoured syrup to sweeten the spirit. (Just a little, not enough to liquor it.) Just another way to layer in more fruit flavours.
That sounds delicious!
To make things a bit more complex(both flavor and process lol) I do the following
I make a small batch of cider/wine and distill it and make a brandy. Saving some of the cider/wine for later
I macerate the fruit in vodka, strain and re-distill on fresh fruit.
Then I blend approx 30% brandy to 60% fruited vodka, and 10% wine/cider. Do math to estimate proof and then proof down with your drinking proof based off that estimate.
I find you get the best of all worlds, the hint of fermented from the wine, the essenses from the brandy, and the freshness from the maceration.
I know this gets away from vodka, and seems like alot of work but you get the hint of color, less particulate than a final maceration, and a fine finish product.
Been subscribed since you had 30k subs I love your videos mate seriously never stop making these !
Hey brotha good stuff, I always appreciate the hell out of your video quality and attention to details
Always get my head thinking into new ideas 👍
You are awesome sir! Haven't been confident enough to do this myself, but I'm about to jump in!
Thank you Jesse for doing this video. It makes me feel more confident that I can pull of my next recipe, cherry orange vodka. Whish me luck!
Thanks again for another aweosme video mate! Im not a distiller but certainly appreciate everything youre doing
Very interesting, Jesse. Thank you.
Oh my...here we go!!! This is going to be interesting 🤔
I have peach, pear and wine sap apple trees. My favorite is start with peach brandy. Then drop dried apricots and charred wood into the jars until they almost rehydrate in a few days. It's like the first bite into a fresh peach with a smokey, leathery finish.
Love the Trumb poured!!
I bought my first still (milehi 8gal, 3" reflux) because of you and Barley and Hops Brewing...
Starting my first sugar wash today even though the still won't be delivered for 3 more weeks.
Been making some fruit runs and could not figure out why my end product was not tasing at all like the fruit, even with the thumper loaded I was barely getting a hint of whatever fruit I was using. Glad to hear @1:30 it's not just me. My pomegranate brandy was good, but not really pomegrantey until I added 100% juice to temper it down. My blueberry stuff was good but also not blueberry-y, so I added some extract and a few berries at the bottom of the bottle (plus it looks pinky-out fancy that way)
I think from now on I'll save the grocery bill and just do a sugar wash or two ran through a few times and then flavored with a final run. Thanks booze dwarf!
Oh my god this is the greatest day of my life! Jessie from still it just quoted a post of mine from redit lol. I made the apricot brandy. I have only been doing distilling for about a year now and thort why the hell not?! Its free sugar lol. Was easy enuf to do and the apricots were free lol. I agree with what he said here about the flavour tapering off at bout 30%. I had good flavour, along with similar changes but still apricot. And after that it was all a bit meh. After letting breath for a few hours i ended putting the last 3 jars or so above 30% into the feints anyway. Just didnt want them in the final mix.
You channel really encouraged and gave me the push to jump further into this hobby. I really thank you for your great videos and awesome content! Keep up the awesome work and look forward to all your upcoming vids! Good stuff!
A very long time ago a friend of mine gifted me 2 litres of 190 proof ethanol . Knew nothing about your skill set and passion. So I put it in a large glass jar like yours , only much larger and added half a kilo of Australian dried apricots. Sealed it up and left it for 6 months in a cool dark place. Poured off the liquid into bottles and kept the apricots for the adults to be eaten with ice cream. I was aware of the dangers of strong booze so it sat untouched for another year. My friend arrived and I produced the drink- never watered it down , it looked and smelled amazing! Over the evening he drank 3 shot glasses and went to bed very early, I was wary and only tasted. Next morning he was fine, we the rest of us had too much cask wine and we’re not well.
I love this channel.
Thank you
Particulate? "Non-chill filtered" Perfect.
ive just mascerated pomegranite into a vodka its absolutely gorgeous, i wondering whether to add some sugar syrup but not sure now, i have a t500 and airstill and would love something bigger. shortly going to have a go at buccanneer bobs rum looking forward to that and made some blackberry brandy from our own back garden last year. love learning from you jesse im go na be doing quite a lot of your recipes when i got the ingredients
I like the "totally accidental inclusion of something you had to blur instead of re-recording 10 seconds of dialogue" that definitely wasn't a deliberate teaser...
Dam I was that close to getting an Airstill now I have to wait to see what they have come up with!! What a tease!😂😉
I make both a black current and a rhubarb steeped vodka. I have done a gooseberry once. I've done ginger too but that's a very different drink.
Works best with a high proof vodka for the maceration, as high as you can get but over 70% at least. That extracts the fruitiness best. I steep for 4 to 6 weeks! A salad spinner does a great job of recovering all the alcohol from the fruit. Then a coffee filter to clarify it and I proof it down to about 40-45%.
We've always called this schnapps. Adding extra sugar would make a liqueur.
Hello everyone, I'm from Russia. I make moonshine, beer, wine and much more. I would like to talk, exchange experiences. What about communication?
The heads from that run could be used as an essence to enhance other spirits as its already "safe" ethanol, although there is a tiny amount of methanol in ripe fruits that may get concentrated when doubling up on the fruit component so ya would probably want to at least discard the first few mls
I do something similar with the loquats and lemons that grow in my backyard every year I make syrups with them that I have used to flavour batches of vodka in the past
The two flavours combine really well especially once sweetened
@@Tater_Lord I love loquats. I wonder what they'd be like as a botanical in gin (either mashed whole fruit or just the skin, without the seeds of course)
I wonder how it would go if you used dryed apricots as they have a more intensive flavour? Hmmmm. Nice one Jesse 💯% the 💣👍.
I'm not surprised that it was no longer a vodka after you let the fruit rest in it for so long. This is basically how you make stuff like Limoncello with the Lemon Peels. After the alcohol sucks out all those aromas from any kind of fruit or fruit peel it has very little in common with Vodka anymore.
I did this once. The best infusion I was able to make with peaches (not apricot) was to score the skin and soak the entire fruit in the vodka. I used a large mason jar and filtered for clarity. I didn't distill it. I added a sugar syrup and made a schnapps. I ended up steeping the peaches for about a month shaking daily
I would love to come learn some stuff from you and teach you some stuff as well
Hi Jesse, love your videos. Can I make a suggestion on a future project? Persimmon or Prickly pear brandy! as an Italian, we love these two fruits and I think they might create something nice!
Ahhhh they sound fun. Not sure I can get them in larger amounts here I will have a look!
Hey Jesse, you can do as republikas said below use the air still to make an apricot essence (fruit, water any other item you like) and then add distill.
that's basically making a hydrosol (like when you distill levander for example)... I am just thinking that this way you'll get good aroma, but no flavor I guess
A nice Video !
Thanks for these simple to follow methods to use up some of the summer fruits.
And now you have really piqued my interest in that new Still Spirits product.
Have an idea. What about a popcorn whiskey??
Popcorn’s dead.
It would be interesting to see what other aromatic items could be used.
Perhaps edible flowers or coffee beans or other spices
"The furry flavour" - if you hadn't mentioned "connotations", I would not have gone there, but it does explain my love of peaches...
Hey Jesse what was that new still spirits distiller that was blurred out . Would love to see it 😜
We have seen the Air Still Pro on their site.
I'll admit, the funny thumbnail got me here
Raspberry infusion works really well 280g per 600ml vodka same as Blckberry excellent in vodka and Whisky add sugar to taste
After years and many, many runs using various fruits and always finding the fruit flavor was lacking, I've come to the conclusion that a fruit mash is never going to have a noticeable fruit flavor. It is cheaper and much more flavorful to infuse or add extracts to neutral spirits like vodka post distillation.
The classic perspex oceania measuring cup. Truly a staple. I pour my 25L fermenter into one of those jugs for measuring. It's called integrity
7:58 .... oh my, did we get a new (yet to be released to the public) still to play with?
The new release from still spirits perhaps?
Funny, just as I was going to brew a Habanero Apricot Mead
Remember making limoncello? And having a bunch of naked fruit left over? Squeeze the lemons, add sugar and water, ferment, let it age for a while, distill. Lemon eau de vie. Amazingly lemony and dry.
Have you ever tried to make herb tinctures to have a play with flavour?🧐
Waiting to see what this new wizardry is you have to show 🤔
4th option? Adding back the distilled sugary leftover from the air still to back sweeten?
How difficult would it be to deal with a puree?
Distilled apricot brandy/infused liquor sounds like it would be great to age on a fruit wood
Hi Jessi, just done a similar infusion with Mango, but there's a miniscule flavour of mango, what would you suggest?
you have another method of doing this by distilling apricots without fermenting them so you just extract fragrance/essential oil that you add to vodka
I have tried pair Brandy doesn’t land itself well to carry over flavor
How strong is the stuff left in still? Can that be turned into a more traditional desert liqueur?
Already liking the vid...lol
Would love a Vermouth recipe for a T500 still
10:32 is that a cheeky Abandoned Brewery pint glass?
I do believe it was :)
Yes. Sugar wash=> distillation=> vodka+fruits/ gin type/ vapor infusion/ second distillation e.t.c.
the best alcohol ive ever drunk was peach brandy from an old lady who ran a share house, it was like drinking cordial straight but it was 85% numnumnum thanks for the recipe
Can this be done with something like a limoncello? Like macerate the lemon rinds and then a week or so later redistill it.
In the last distillation, would you put filtered apricot juice into the mix instead of adding fruit? I’m newish to this craft, but always experimenting.
When is the Air Still Pro video coming now its been released?
The Mrs wants me to ask you about honey vodka. From what I understand, it is distilled mead
Jesse brother… I’m an Aussie dude that’s followed for like 2 years now and love the chasing the craft website, up till now. Why you ask??? Where the bloody hell is the proofing calculator gone buddy. I’m currently now using one from the state’s but yours was way more convenient. Did our boof head government take it down or not? Please please please bring it back man. Love ya work and love watching you cook up some of the best concoctions knower to man. But please proofing calculations back bro. I only used you page mate.
You could use the seeds of the abricot, to add some almond like taste.
Have you tried sweetening with fructose rather than cane sugar? It normally brings out fruit flavours a lot better. I find it is almost like using msg in savoury foods.
Hi from Belgium
Very much like VKAT Apricot Vodka.
How much shine would you get from from 200lts?
Please do . more fruit videos! Show me the brandies 🤣🥰
I really hope you made pies or tarts with the fruit that came out of the vodka? Plums and cherries make absulutly wonderful pies after making spirits. Do not use them neat but 20/80 or 40/60 ratio.
as a central european guy, what i really think is ridiculous is the fact, that you dont mash the fruit and just make a delicious marillen schnapps out of these apricots
I would think the citrus early cuts are/were the difference between fresh (young) apricots and sweet (mature) apricots. I wouldn't throw much out of a vodka infusion... already disposed of sulfurs and heads.
Sometimes when we make a fruit spirit, it tastes good but looks unappealing in the bottle. Could we clear it finings or proteolytic enzyme. What do you think ??
Do you have to toss heads when distilling a spirit that's already been distilled?
So I picked up on the comment regarding distilling sugary drinks in the air still.. I have one of those air stills, and also quite a lot of various fruit liqueurs I made by macerating and adding sugar, before I discovered the joy of distillation ;). I'd love to try distilling them because tbh the drinks aren't that great, but I've held off due to concerns about burnt sugar flavour coming through. Of course nobody knows exactly how sugary these drinks are; they aren't syrupy but I reckon I added about 75% by volume compared to the amount of fruit. I guess I could just try it, but does anyone have any experience they could share? Thanks!
@stillit Jesse you should make sweet cakes or bread with the fruit when your finished… I make cranberries and blueberries from my solutions to make ice cream and muffins or even cobbler
I make jam. Absolutely delicious
I have a question please 🙏. I know malted barley is best but can you used steam rolled barley?
Only if you've got enzymes for the mash. Malted barley has naturally occurring enzymes that will convert starch to sugar during the mash.
later this yr I plan to go to a livestock auction and look 4 some farmers to hopefully get a deal on barley wheat and rye and malt myself. looking around buying it is extremely expensive imo. also plan 2 hit up a fruit wholesaler I know of for cheap fruit that they need rid of 😉
What was that metal strainer that you were using?
Air still infusion basket. You can get them online
Hi folks - what's the distilling unit called and where can I get one?
It’s a Still Spirits air still. A little over $200 USD from most online retailers.
Jesse, how about an experiment with a Kiwi classic, weet-bix drowned in sugar 😆
i'd be curious to see if it'd work with cherries
Can you distill Shaoxing cooking wine for us ? 15% alcool ...
I made some apricot mead and I didn’t like it. Stilled it down and now I want to infuse with fruit. I think I’m going to take the fruit out when it’s done and mix it with water, sugar, boil for a bit….hand mixer until it’s liquid/syrup. I figure if I have a “brandy” and a sweet syrup I can come up with a tasty cocktail.
Apricot are a tricky ferment in mash. Tricky in Kombucha. I avoid.
Would it help if take skin off fruit first? Or is some of the flavour concentrated in the skin for some fruits?
Absolutely it is. You make Limoncello purely from Lemon peels. It totally depends what kind of flavor you want.
@@LeutnantJoker Thanks.
Why wouldn't you use the original soaked apricots witb newly added ones in the air still ? That way, you'd recover the alcohol in the fruit (without squeezig it in a strainer).
Don't know exactly where you are at in New Zealand but hopefully out of harms way
Hodo you think that would have turned out if you had used less fruit in the first maceration and not redistilled?
can you distill milk?
Have you distilled mead?
If you want to release flavor and juice from fruit try freezing very ripe fruit. Freezing breaks the structure of the fruit and it works like a dream for me. Just thaw the fruit in your spirit of choice.
What about co2 infused the fruit with the spirit
Kiwifruit would be a nice tart flavor id be kean to see it.
Theoretical question for the community I can't find the answer to. Will the enzymes in pineapple break down kibbed corn enough for fermentation without a full cooking process?
Pineapple is mostly known for its ability to break down proteins. I haven't heard of it having any amylase in it (breaks down starch into sugar)
I told this to someone else that broke their cheap refractometer: Turn it into a Distillers Light saber :D Its just about the perfect size.