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Cherry liqueur |
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Absolutely. I have taken some pics already and I'll post up pics of the entire process when I add the alcohol and bottle it up. The sugar and blueberries are fermenting on their own (I can smell the CO2) and once they are finished I'm going to add the alcohol and then let it rest for a week or two and then filter and bottle it. This is an amazing traditional process you have turned us on to. I hope I didn't stray too far from Romanian tradition by using blueberries but I couldn't resist after the cherry liqueur turned out so well. I can't thank you enough for teaching us this, this is so cool. I will be doing this every year from now on. |
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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The blueberries and sugar seem to have finished their fermentation, tastes of alcohol and intense blueberry. I strained off the resulting syrup and the 2 pounds of blueberries and 1 pound of sugar yielded 3 cups of syrup to which I added 12 ounces of 190 proof grain alcohol which results in an alcohol level of about 31% plus whatever alcohol the fermentation produced. I read that freezing the blueberries causes the microscopic ice crystals which are formed to break down the cellular walls releasing more blueberry essence so I have the strained blueberries in the freezer and will thaw them tomorrow and then mash them and add them to the syrup/alcohol mixture. I plan to then let it age for a few weeks or months before straining and bottling.
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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OMG . i will have to give it a try vary soon .
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Ahron
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Picked up 11 lbs of sour cherries yesterday. They are now macerating with sugar in three jars.
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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now send some photos so we can drool
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Ahron
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Coming soon. I just got my computer back from the shop so pics will be on the way.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Here's a picture after 1 week. I have 3 bottles like this;
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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So after 3 weeks & a bit, I filtered the juice from all 3 bottles into 1. At this point I added a bit of vodka just to stop fermentation. I waited a week and then filtered again to get rid of more sediment.
I now have 4 litres of juice waiting for the vodka which I'll add next week and then bottle.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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looks really good - i need a jar to get this going - got some good, sour cherries a couple of days ago, but found out our gallon jar got tossed. i was NOT happy about that!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I started a small batch of blueberries today. Worked out to 10 oz of blueberries, to which I added 5 oz of sugar. If I like this batch, I'll still be able to buy a bunch of wild blueberries near the end of the month to make a big batch!
This is a bad phone pic, but it's a shot of the blueberries and sugar in a 1 litre bottle.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Wow, I can't believe how bad that pic looks. This was taken a few hrs after making the bottle. There was already quite a bit of movement of juice from the berries to the sugar.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i bet they're going to taste great ~ |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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OOOO..... blueberry liquor! No you have me deciding if I want to use the rest of my blueberries for liquor or muffins! I'm thinking liquor...
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I'm thinkin' liqueur!
I just made a batch of maple liqueur.
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Sorry i did not saw it Earlier. it sounds Interesting .if you got blackcurrant in your area you can try and do cassis liqueur . |
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Ahron
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Very easy Ahron,
1 part Maple syrup, 1 part Canadian whisky. Mix together & let sit for a week or so to let the flavours blend. That's the basic recipe. If you'd like it stronger you could add more whisky, as well you could also add other flavouring agents such as honey. Black Currants are no problem. Creme de Cassis is on my to do list.
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Thanks for the info
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Ahron
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Gotta bring this back to life!
Have any of you fine folks been making liquers?
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I haven't, but I need to. Montana is home to some very nice cherries in the flathead valley.
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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In much pf the US, the native black cherry and several regional subspecies and varieties grow wild.
do know of a couple here, but they are quite small and produce very little fruit at this time. In north Texas, they are very common and produce a lot of fruit. I have seen an inch of fruit on the ground below some trees. I suspect they would make a very good liquor, pick your tree by taste as the fruit varies from pretty sweet to all day kissing puckering sour. The flavor is variable, from very flavorful to very astringent so taste testing is in order. I do not know what the pin and bird cherries would do,but they are surely possibles. I do have dewberries and blackberries here and they are about to get ripe, the liquor store has plenty of 94% everclear. Too bad I do not still live on the border, Noventa ses puro, aka everclear used to be $1 a liter, though I am sure it is more than that now. |
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