Re: La Fabrication du Grand Marnier
- The mineral oil is for cosmetic reasons, it is used on raisins too. It
can be washed off. Probably only some oranges have it anyway. Some say
it is better to use organic citrus to ensure no spray was used. I use
fresh peel. Dried peel is used for export and storage reasons I imagine.
--- In Distillers@yahoogroups.com, maxime belair <maxime_belair@y...>
> Is the wax used for oranges comestible?
> Does it give a bad taste to the liquor?
> And another thing, why sould the peels be dried before
> use? Does it really makes a difference?
> Thank you very much to share your knowledge,
> Max B.
> The bitter oranges are called Seville oranges and are
> used to make
> English breakfast marmalade. The Arabs introduced them
> to Spain. I
> bought some this season and found that it is only the
> flesh that is
> slightly bitter. The skin is apparently slightly
> milder than sweet
> oranges. There is an Italian (Calabria) variety and a
> smaller variety
> used to make the Italian Chinotto soft drink (soda).
> I use Valencia
> oranges (juicing variety) from my garden successfully
> for both
> Cointreau style and Grand Marnier style liqueurs.
> Commercial oranges
> can be waxed though.
> --- In Distillers@yahoogroups.com, maxime belair
> > What are and where can we find those special
> > oranges". Does it really make a difference from
> > normal oranges.
> > Anyone had experince using normal oranges or bitter
> > oranges?
> > Thanks,
> > Max B.
> > ---------------------------------
> > For the traditional way of making Grand Marnier -
> > You get about 250 g of orange peel from 1 kg of
> > oranges. Assuming an
> > essential oil yield of 1.5-2%, 250 g of peel should
> > give you 3.5-5 ml
> > of essential oil (1/2-1tsp). Recipes suggest that
> > g of peel/litre
> > is sufficient flavoring which could be up to 1/2 tsp
> > of essential
> > oil/litre. So you would need to macerate at least
> > g of orange
> > peel in 50%abv grape spirit and then redistill. Then
> > add oak chips
> > and sugar.
> > Or you can just add 1/2 tsp of bitter orange
> > oil to your
> > oaked spirit/brandy and add sugar.
> > (The orange juice yield from 1 kg of oranges is
> > 500 ml.)
> > Wal
> Lèche-vitrine ou lèche-écran ?
- This msg 14752 needs corrections
See also msg 3064 'Curacao or Triple-sec'
From one kilogram of oranges (approx. 4-5 oranges), you get -
1) 400-500ml juice
2) 400-500g peel (white & zest)
3) 120g fresh zest
4) 80g sugars (orange juice is 8% sugar, 1.2% acid)
It appears that the zest from 3-4 oranges (80g) per litre of 50%abv
is a good flavouring quantity. This is eqivalent to about 1.5ml of
orange essential oil/litre or about 1/4 teaspoonful or 25 drops
(metric spoon = 5ml = 100 drops).
For 5 litres of 50%abv you would need the zest from about 15-20
oranges which is around 3kg. You could peel the zest and then juice
the oranges giving you 1.2-1.5 litres of juice to add to your 20
litres of sugar wash. Macerate the zest in the 50%abv for 2 weeks and
then redistill to obtain a 'Triple-sec'/Curacao distillate. Add sugar
--- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> For the traditional way of making Grand Marnier -
> You get about 250 g of orange peel from 1 kg of oranges. Assuming
> essential oil yield of 1.5-2%, 250 g of peel should give you 3.5-5
> of essential oil (1/2-1tsp). Recipes suggest that 150 g of
> is sufficient flavoring which could be up to 1/2 tsp of essential
> oil/litre. So you would need to macerate at least 150 g of orange
> peel in 50%abv grape spirit and then redistill. Then add oak chips
> and sugar.
> Or you can just add 1/2 tsp of bitter orange essential oil to your
> oaked spirit/brandy and add sugar.
> (The orange juice yield from 1 kg of oranges is about 500 ml.)