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Re: amaretto

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  • gff_stwrt
    Thanks, Shane, Regards, The Baker
    Message 1 of 7 , Apr 19, 2009
      Thanks, Shane,

      Regards,

      The Baker

      --- 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
      >
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