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Russian flavored vodkas (14) - BERRY VODKA RECIPES

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  • waljaco
    See msg 40611 for background. BERRY VODKA RECIPES 1) 800g raspberries 35g orris rot 12l neutral alcohol (55%abv) Macerate for 1 week and distil. 2) 400g
    Message 1 of 1 , Oct 24, 2007
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      See msg 40611 for background.

      BERRY VODKA RECIPES
      1)
      800g raspberries
      35g orris rot
      12l neutral alcohol (55%abv)
      Macerate for 1 week and distil.
      2)
      400g raspberries
      12l neutral alcohol (55%abv)
      sugar syrup
      Macerate for 2 days and distil. Add sugar syrup to taste.
      3)
      800g raspberries
      200g orris root
      12l neutral alcohol (55%abv)
      sugar syrup
      Macerate for 3 days and distil. Add sugar syrup to taste.
      4)
      10l (by volume) grape pomace
      5kg sugar
      30l water
      100g yeast
      Ferment and distil.
      5)
      Add crushed grapes to spoilt wine, allow to ferment and distil.
      6)
      Remove stones from morello cherries. Crush cherries and ferment. Crush
      cherry stones and add to fermented mash and distil.
      7)
      Macerate morello cherry pulp and crushed cherry stones in neutral
      alcohol (2-4kg/l of 55%abv) and distil. Cover fresh morello cherries
      with the distillate and infuse. Add 150-500g sugar/l.
      8)
      30-36l (by volume) morello cherries
      3l morello cherry juice
      1.2l milk
      600g fine (caster) sugar
      Remove stones from cherries and press out juice (using a bag press).
      Macerate cherry pomace and crushed cherry stones in neutral alcohol
      (2-4kg /l of 55%abv), add milk and distil. Add to each litre of
      distillate, 3l of morello cherry juice and 600g fine sugar. Strain.
      9)
      a)Stage 1
      65g cinnamon
      25g cardamom
      15g cloves
      15g nutmeg
      600ml water
      8 tbsp. cherry kernels
      5l neutral alcohol (55%abv)
      Macerate,add water and distil.
      b) Stage 2
      Make a morello cherry syrup -
      1.2l morello cherry juice
      400g sugar
      Boil to 1/3 volume and infuse -
      15g cinnamon
      6g cardamom
      10g cloves
      c) Stage 3
      To 1 part of Stage 1 distillate add 2 parts of Stage 2 morello cherry
      syrup. Strain.
      10)
      4kg morello cherries
      200g peach kernels
      30g almonds
      25g lemon peel
      25g bitter orange peel
      20g sweet flag (Acorus calamus)
      12g cinnamon
      6g clove pinks (Dianthus caryophyllus)
      4.7l neutral alcohol
      sugar syrup (1kg sugar & 2.5l water)
      Macerate crushed botanicals for 4 weeks and distil. Add sugar syrup.
      Strain.
      11)
      8kg morello cherries
      400g peach kernels
      80g bitter almonds
      50g lemon peel
      50g bitter orange peel
      40g sweet flag (acorus calamus)
      25g cinnamon
      12g clove pinks (Dianthus caryophyllus)
      20l neutral alcohol (55%abv)
      400g sugar syrup
      Macerate for 2 weeks and distil. Add sugar syrup.
      12)
      1kg gooseberries
      1l neutral alcohol
      1l water
      sugar
      Macerate for 2 weeks and distil. Add sugar to taste.
      13)
      Macerate gooseberries and sliced rye bread in neutral alcohol (55%abv)
      and distil. Strain.
      14)
      3kg rowan berries (Sorbus aucuparia)
      12l bread kvas
      80-100g yeast
      6l neutral alcohol (55%abv)
      Ferment crushed rowan berries in the bread kvas and distil. Add 6l of
      neutral alcohol and distil again.
      15)
      Ferment crushed rowan berries and distil.
      16)
      Cover crushed rowan berries with neutral alcohol (55%abv) for 2 weeks
      and distil.
      17)
      800g dog rose petals
      (1.2kg) honey
      12l neutral alcohol (55%abv)
      Macerate for 3 days and distil.
      18)
      850g dog rose petals
      (1.2kg) honey
      12l neutral alcohol (55%abv)
      Infuse together.

      wal
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