- Thanks, Shane,
--- In Distillers@yahoogroups.com, Shane Hughes <sjhvmb@...> wrote:
> Liqueur recipes galore on this site. Some use raw ingredients some do not. www.guntheranderson.com/liqueurs/flavors.htm There are a couple for amaretto.
> --- On Thu, 4/16/09, gff_stwrt <gff_stwrt@...> wrote:
> > From: gff_stwrt <gff_stwrt@...>
> > Subject: [Distillers] amaretto
> > To: Distillers@yahoogroups.com
> > Date: Thursday, April 16, 2009, 9:23 PM
> > Hi, folks,
> > I have a lot of apricot stones from when I fermented the
> > apricot wine for making apricot brandy.
> > I intend to use them to make amaretto.
> > I have a recipe from http://geniuscook.com/amaretto
> > (looked for other recipes but they are scarce)
> > which requires:
> > 500 ml pure 90-96% alcohol
> > 500 ml filtered boiled water
> > 100g cores of plum seeds (sic)
> > (we would say plum kernels.
> > They give apricot kernels as the alternative,
> > and apparently those are much more often used).
> > 1.5 cup/ 350 g sugar.
> > Would it be okay instead of using the strong alcohol
> > (neutral spirit)
> > to use double the amount of the apricot brandy which is
> > around half the strength?
> > I can probably have some apricot brandy at a bit over the
> > 50% abv and make up some very strong invert sugar (sugar
> > syrup brought to the boil with a bit of lemon juice) to get
> > the proportions right; in any case it's probably not
> > critical.
> > I've done invert sugar at, I think, two parts sugar to
> > one of water (by volume; cupsful, actually) and I wonder how
> > much stronger it could be made. I will try three sugar to
> > one of water and be very careful not to burn it. I think
> > this will work (especially the use of the apricot brandy)
> > but what do you think?
> > And would it be better doing the whole thing a bit
> > differently?
> > I haven't tried smashing the stones to extract the
> > kernels but (since the kernels need to be broken for this
> > recipe) I may try smashing the stone with a heavy hammmer,
> > breaking up the kernel in the process; then pitch the
> > shattered stones into a big container of water.
> > The lightweight broken stones should float, and the heavy
> > (broken)kernels should sink, et voila, job's done!
> > Thanks,
> > The Baker