E67 Sambuca "step three"
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- Опубликовано: 9 авг 2020
- Still Works and Brewing is doing step three and final step in making our Sambuca. Come check how our Sambuca is made.
Recipe Sambuca
infusion
5-6 days
700 ml. 90% ethanol
Anise 100 gr.
Elderberry 25 gr.
distillation
lower to 40% ABV
mix
700 ml. distillate
450 ml. 1 to 1 simple syrup
age
one week in bottle
enjoy 
Хобби
Love your videos Randy nothing like watching and listening and learning thank you for showing us how it’s done
I appreciate that!
@@stillworksandbrewing no need I’m just speaking the truth and I’m sure everyone else will agree you’re patient and explain what you’re doing great job great teacher don’t ever change my friend
I think I need to try this! Thanks
it is good!
Awesome Randy! Thanks for posting. Can't wait for the next one.
You bet!
I always wanted to see how Sambuca was made, and you did it Randy, thank you soooo much, keep those excellent videos coming!!!!
My pleasure!! And thanks for watching Cheers!!
That looks really good. I recently purchased Romana brand Sambuca. I have never had Sambuca before. I like it but it is very syrup like. Yours looks a lot thinner. Thanks for the video's.
Awesome Randy! I think I heard the cicadas applauding your efforts also... Can't wait to try this recipe too. It's one thing to read how to do it, but something better to actually watch it to fruition. Cheers!
Please do! the taste is fantastic Cheers!!
I suspect what you were looking for was 'simple syrup' or 'invert sugar'. You boil sugar & water with some Citric Acid (recipes online). That essentially breaks the sugar chains, gives you a nice flavor and really nice mouth feel (like schnaps). It's well worth doing it right. I also noticed my sugar washes ferment in 3 days with bread yeast even in relatively low temps. Yeast eats through invert sugar much easier, quicker and with less stress in comparison to table sugar. I use DAP, dead yeast, citric acid to adjust ph, a pinch of Epsom salt and a bit of Calcium Carbonate to buffer ph. Very easy and clean ferment.
Thanks for the advice, always learning,great info Cheers!!
Nice work sir! I always wondered how it was made. I will definitely need to try this build! Thank you!
This may be a dumb question, but the spice quantities don't need to be adjusted if I start with a lower sugar wash do they? I have some 130 sitting around.
No problem 👍
I think you would be OK maybe let it infuse couple extra days
Totally unrelated Randy, but I have a question for you. I saw that you infused jalapenos into your vodka. Have you ever put jalapenos or habaneros in your vapor trail? I'm curious how it would turn out and how much spiciness would go through, if any. Cheers sir!
@@mr.distiller I have not tried that but i bet you would get more flavor that you think could be a cool idea. Cheers!!
Randy, I would run it through a small charcoal filter and avoid the britta. There's a lot of plastic in britta.
Someone made charcoal filter using stainless triclamp spool, a ptfe ss screen gasket and ss bowel reducer.
They would fill it with charcoal, with as much, or as little distillate. Which gravity fed down and out.
You have to careful though. You make a big enough filter, you can strip the COLOR and TASTE out of store bought liquor.
It will look like vodka when you pour jack into it. Heard it works great for over-oaked spirits.
Congrats on the Sambuca! I have never made it.
Cheers Randy!
Hi BigEdsGuns I think I'm going to look into that I haven't filtered any thing for a while but sometimes be nice to have a correct filter when you need it. Cheers!!
@@stillworksandbrewing I'll see if I can find the link on carbon filtering on HD forums.
@@BigEdsGuns thanks
Thanks, great video !
At the end, when you mixed in the simple syrup, you lowered the abv, right ? Did you calculate to reach 40% ?
And how come the anethol present in the distillate didn't became cloudy (ouzo effect) ?
Very Interesting - we always favored Sambuca Romano over the cheaper brands. Will definitely have to give " your recipe " a try ! How did you happen to come by this recipe, I would also like to attempt to make a batch of Amaretto, again we are partial to the DiSaronno brand.
Thanks for sharing and enjoy your creation !
Hi Ed A while back I found that recipe on line and wrote it down I don.t think I would change much on next batch Cheers!!
FWIW - Thought the link that I provide here would be of benefit to you - I know that I am going to give it a GO ! topsecretrecipes.com/disaronno-amaretto-copycat-recipe.html
Regards, Ed
Great series. Thank you. Have you done anything with maple syrup? It's that time of year for us here in Wisconsin.
Hum maple syrup interesting any ideas?
@@stillworksandbrewing Next weekend I'm starting a Maple Porter Beer with 25 gallons of sap. But you are the idea guy. Hahahaha
At 2:30 in you state your recipe says 100 grams per quart. A quart is 946 ml. Your show notes say you used 100 grams per 700 ml. Which is correct?
So. Instead of running it through the still again just stain and add the sugar to make it black sambucca
I guess you could cheers!!
Quick question (maybe a dumb one).... When you redistilled, you put 90% ABV alcohol plus enough water to reduce the ABV to 40%. It looks like you had about 3 quarts of 90% ABV so to drop it to 40% you'd have added maybe about 3-1/2 to 4 quarts of water. That would mean you started out the re-distill process with a little less than 2 gallons in your stillpot. You have an 8 gallon still ... is it OK to start out with that small a beginning amount in your stillpot? I've been under the impression that in a stillpot of that size, you'd need to start with 3+ gallons to avoid damage
yes you need to be at or below 40% and you can add enough water to make sure your heating element is well covered extra clean water will not hurt anything sorry for the confusion cheers!!@
@@stillworksandbrewing Thanks very much for the quick response. I really enjoy your videos and consider you to be my "Moonshine Mentor" :-)
Glad to help
Just a quick question to anyone are liquorish and aniseed the same thing?
Anise has the taste of black licorice
How do you like your PID controller? Did you make/design it yourself?
yes i did build my self I do like it their is a learning curve to it I'm working on a video on how i got mine set Cheers!!
stillworks and brewing that’d be awesome. I’d be interested in watching a video specifically on that. Thanks for the great content.
@@aknutz46 Not to be super negative about PID controllers, but as so many other new distillers have discovered. PID's are not really the right way to run a still. You want power control, not temperature control for electric distilling.
Here is yet another of the latest "George bashing" threads on Home Distiller forums.
homedistiller.org/forum/viewtopic.php?f=88&t=79290
A perfect example of electric power control would be just like running propane. Constant heat.
Except adjusting the heat is just like adjusting a light dimmer switch. Turn it down, you get a drip, drip, drip (higher ABV). Turn it up you get a nice steady thin stream (ABV for whatever still mode you run). Turn it way up, and you are doing a stripping run (lower ABV). It's simple, no questions asked, except how it tastes coming out.
With a PID it's the On, Off, On, Off, On, Off. Different washes, volume, and ABV will also effect programming of the PID.
Which is why a lot of frustrated builders end up asking (the same) questions on HD forums.
Cheers AK Nutz!
I'm a little confused. For your neutral spirit you said your last cuts jar was 180-190. How much was your first cut and can I have your tailings. Lol.
sorry i miss spoke i started 190 my last jars i keep was 80-90 proof thanks for catching that. Cheers!!
@@stillworksandbrewing ok. I was thinking "Holy shit I'm doing something seriously wrong". Lol
Was that whole or cracked elderberries?
I used whole but next time i think i will crack them Cheers!!
Wow, thanks for the quick reply! I'm trying to think of how I would do it. I don't own a grain mill. Have any ideas?
Brothers of Bourbon I was thinking a rolling pin or jar the ones I got we’re dried not hard
My wife telling she know now where I get my bad habit from
lol have a great day
Aniseed not liquorice It;s star aniise not anis and it's better broken up a little
cheers