Loading ...
Sorry, an error occurred while loading the content.

Russian flavored vodkas (15) - FRUIT VODKA RECIPES

Expand Messages
  • waljaco
    See msg 40611 for background. FRUIT VODKA RECIPES 1) 12kg plums 1-1.5kg sugar Crush plums, add sugar. Ferment and distil. 2) Crush plums and add sufficient
    Message 1 of 1 , Oct 26, 2007
    • 0 Attachment
      See msg 40611 for background.

      FRUIT VODKA RECIPES
      1)
      12kg plums
      1-1.5kg sugar
      Crush plums, add sugar. Ferment and distil.
      2)
      Crush plums and add sufficient water to make a suitable mash. Ferment
      and distil.
      3)
      see recipe 2)
      4)
      2kg peach leaves
      400g peach kernels (crushed)
      400g bitter almonds (crushed)
      12l neutral alcohol (55%abv)
      Macerate peach leaves and distil. Crush kernels and almonds, add milk
      to make a paste. Strain and add to distillate. Strain.
      5)
      800g peach kernels (crushed)
      100g raisins
      6l neutral alcohol (55%abv)
      sugar syrup
      Macerate crushed kernels and raisins and distil. Add sugar syrup to taste.
      6)
      400g peach kernels (crushed)
      1 handful (2 tbsp.) birch leaves
      1 handful (2 tbsp.) blackcurrant leaves
      1 handful (2 tbsp.) bird cherry (Prunus padus) leaves
      1 tbsp. mint
      6l neutral alcohol (55%abv)
      sugar syrup
      Macerate crushed kernels for 3 days and distil. Infuse leaves for 1
      day. Strain. Add sugar syrup to taste.
      7)
      25g cherry kernels (crushed)
      25g plum kernels (crushed)
      25g peach kernels (crushed)
      12 g caraway (crushed)
      2l neutral alcohol (55%abv)
      sugar syrup
      Macerate crushed kernels and caraway and distil. Add sugar syrup. Add
      blue food coloring.
      8)
      800g peach kernels (crushed)
      400g bitter almonds (crushed)
      (12l) neutral alcohol (55%abv)
      Macerate crushed kernels for 3 days and distil. Strain.
      9)
      400g plum kernels (crushed)
      400g peach kernels (crushed)
      200g plums
      100g raisins
      4g bitter orange peel
      4g lemon peel
      4g cinnamon
      7l neutral alcohol (55%abv)
      sugar syrup (400g sugar & 1.8l water)
      Macerate for 2 weeks and distil. Add sugar syrup.
      10)
      Macerate fresh apples in neutral alcohol (55%abv) for half a day.
      Strain, add water (1 cup/l alc.) and distil.
      11)
      12l apple juice
      1kg sugar
      65g yeast
      Grate apples and press out juice. Add sugar and yeast. Ferment and distil.
      12)
      10l pears (by volume)
      10-15l water
      400g sugar
      40-50g yeast
      Cook slice pears, add sugar and when cool the yeast. Ferment and distil.
      13)
      10l wild pears (by volume)
      Ferment crushed pears and distil.
      14)
      400g bitter almonds (crushed)
      400g peach kernels (crushed)
      400g plum kernels (crushed)
      400g morello cherry kernels (crushed)
      50g cinnamon
      25g coriander
      25g clove pinks (Dianthus caryophyllus)
      25g aniseed
      25g cream of tartar
      10l neutral alcohol (55%abv)
      6l water
      sugar syrup (2kg sugar & 6l water)
      Macerate crushed botanicals for 2 weeks, add water and distil. Add
      sugar syrup.
      15)
      peel 1 lemon
      peel 1 bitter orange
      1g black pepper corns
      2.5g mace
      2.5g coriander
      4g cloves
      12g aniseed
      40g cinnamon
      1.2l neutral alcohol (55%abv)
      1.2l water
      rose water
      sugar syrup
      2g cochineal
      2g alum
      Balm of Gilead (gum from Commiphora gileadensis)
      Macerate crushed botanicals for 1 day, add water and distil. Add
      sugar disssolved in rose water to taste. Add cochineal and alum, allow
      to stand for several days and strain. Infuse in a small woven bag some
      Balm of Gilead to taste.

      wal
    Your message has been successfully submitted and would be delivered to recipients shortly.