Fruit vodka - equipment question

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green fingers

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Re: Fruit vodka - equipment question
« Reply #15 on: August 02, 2009, 06:04 »
I use a pound of fruit to a bottle of vodka and a pound of sugar.(1:1:1)
  Others may have different recipes and add other things.
I put in the fruit and vodka and then keep adding the sugar. ( Think I put too much sugar in the strawberries.)
I dont put the whole pound of sugar in straight away, keep adding it to adjust to my taste. Good fun tasting!
Shake container every day (if you remember) to dissolve the sugar and leave a minimum of 3 weeks.  The longer you leave it the better. When you want to use it strain off the fruit and there you are fruit vodka.
Wonderfully simple and strong ::) ::)

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purplejaguar

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Re: Fruit vodka - equipment question
« Reply #16 on: August 02, 2009, 09:26 »
Sounds wonderful, thanks greenfingers  :).
Chinese Proverb - Man who puts Meat and Peas in same pot, very unhygenic!! ;o)

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willowman

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Re: Fruit vodka - equipment question
« Reply #17 on: August 04, 2009, 07:53 »
purplejaguar - I was told by a friend ...... 1 litre vodka, 1 lb fruit, 1 lb sugar.

Easy to remember and so far has produced good results.
End result can be sweetish, more like a liqueur than a straight vodka, but very quaffable.
So far have made elderberry, blackberry, plum vodkas and blackberry bacardi. All good.

Am now maturing rhubarb vodka from recipe on this sites recipe section.

Just have a bash with whatever fruit you've got and the cheapest supermarket vodka.
I'm sure even if the end result is not perfect you'll still drink it.
I started out with nothing.....and I've still got most of it.

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HLS

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Re: Fruit vodka - equipment question
« Reply #18 on: August 04, 2009, 10:19 »
Elderberry vodka! Hmm...  I think I may have found yet another use for the elder tree in my garden!  What's the end result like?

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willowman

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Re: Fruit vodka - equipment question
« Reply #19 on: August 05, 2009, 07:54 »
elderberry vodka made to the above quantities is very good. Sweet, like a fruit brandy or liqueur. I dilute (sometimes) with tonic or lemonade - very refreshing.
Must admit I searched high and low for elderberry recipes as I couldn't be bothered to make wine.
Couldn't find many uses for elderberries so tried vodka - success.
I did find one recipe for German elderberry soup, but that was no good because mine are English elderberries (geddit?).

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smileysal

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Re: Fruit vodka - equipment question
« Reply #20 on: August 08, 2009, 01:42 »
And don't forget to use the fruit, bottom of trifles, mixed with braised red cabbage, in a pie with apples, the possibilities are endless!!!!! :tongue2:

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Riala

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Re: Fruit vodka - equipment question
« Reply #21 on: August 31, 2009, 19:22 »
Using that recipe (1lt Vodka, 1lb fruit, 1lb sugar) how much liquid are you left with?

Is it 1.5lt or more or less?

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New shoot

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Variation of raspberry vodka plus blackcurrant rum
« Reply #22 on: August 31, 2009, 20:58 »
I've got a different method for Raspberry Vodka which I make with my Autumn Bliss each year.

Put raspberries in a clean demijohn and cover with about an equal layer of granulated sugar. Don't be over eager about washing the fruit cos you need the natural yeast on it to start the process.

Seal with a bored cork & airlock. After 2-3 days the raspberries liquify and the whole lot starts bubbling away. Give it a shake around every day and ferment for 6 weeks.

Strain the resulting alcoholic liquor off and mix with Vodka - start with 1/3 raspberry liquor to 2/3 vodka and work your way up a max of 50/50 - some tasting required until it hits the spot.......hic  ;) The vodka stops the fermentation and stabilises the drink so don't delay with this bit.

Leave a week or so to let the flavours mix and then stand well back as friends and family beat the door down to get to it  :)

For those with blackcurrants in the freezer the following is also worth making.

Roughly mash 300gm blackcurrants & mix with 300g sugar and 1L white rum. Again a shake every day makes sure the sugar dissolves and the blackcurrants flavour & colour the rum really well. Leave for 1-2 weeks and strain. You can use the blackcurrants in a pie or crumble afterwards - best mixed with a bit of cooking apple but really rather nice.

New Shoot
« Last Edit: August 31, 2009, 21:01 by New shoot »

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azubah

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Re: Variation of raspberry vodka plus blackcurrant rum
« Reply #23 on: November 28, 2009, 19:32 »
For those with blackcurrants in the freezer the following is also worth making.

Roughly mash 300gm blackcurrants & mix with 300g sugar and 1L white rum. Again a shake every day makes sure the sugar dissolves and the blackcurrants flavour & colour the rum really well. Leave for 1-2 weeks and strain. You can use the blackcurrants in a pie or crumble afterwards - best mixed with a bit of cooking apple but really rather nice.

New Shoot

Thanks for this recipe New Shoot.
I tried it and it is lovely..hic

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gypsy

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Re: Fruit vodka - equipment question
« Reply #24 on: November 28, 2009, 20:59 »
Last year I made some rhubarb vodka and it looked like rose table wine, clear and pink, this year I made some and it will not clear. Does anyone have any ideas what to do with it? CC
Catherine

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azubah

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Re: Fruit vodka - equipment question
« Reply #25 on: November 29, 2009, 18:47 »
gypsy, What does it taste like? Could it have started fermenting?

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gypsy

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Re: Fruit vodka - equipment question
« Reply #26 on: November 29, 2009, 22:31 »
It tastes like the last batch, just looks cloudy. CC



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