Last year I have made walnuts liqueur, or nocino in Italian. From the single batch I have obtained 2 liters of liqueur, which I have bottled in dark beer bottles and left to age in the same, dark room. Now I have noticed that while the liquor in one bottle has achieved the dark brown color typical of the liqueur, in another bottle the liquor is greenish and opaque. What can have happened?
Not exactly a beer homebrew question but... I heard from many people that drinking 70-96% alcohol (not rubbing alcohol but distilling grapes). For example Cyprus traditional drink zivania is made by distilling grapes and the first few batches are pure alcohol that they say is good only for cleaning because of the toxins it has is bad for your health and also can get you blind. On the other hand, in a lot of liqueur recipes, like limoncello, they use …
I am new to home-brewing. I want to brew some liqueurs but since I am a diabetic, I can not use normal sugar in brewing. My option is using sugar substitutes (like artificial sweeteners) like Splenda (I use Splenda since it is a well-known brand). Some of those sweeteners are fructose, that means they are produced using fruits or have some fruit or some other (strange) artificial taste. Also some brands have Sucralose and can be boiled up to a …
I've been looking for recipes for cherry vishnick and most of them involve just putting the cherries into a jar of vodka for several weeks. I'd been looking for a recipe that involves fermentation. I found one: http://pragmaticattic.wordpress.com/2009/07/19/homemade-sour-cherry-brandy-visinata-or-vishniak/ The part that involves fermentation: Put 2 cups of cherries in a really large jar with a cup of sugar. Do not pit the cherries, she warned, because the pits are critical to the fermentation process. Let the fruit and sugar ferment …
I'm about to macerate some fruit to make sweet liqueur (first attempt), and am using the generic instructions from homedistiller.org: Fruit Liqueur Place cleaned fruit in a large jar. Add alcohol (50%abv) to cover fruit. Seal and macerate for 10 days. The fruit soaks up the alcohol and releases some juice. First racking. Gently pour off liquid so as not to blemish fruit. Layer fruit in jar with sugar (cover most of fruit). Seal jar. The sugar makes the fruit …
I thought about adding whisky/bourbon/rum/brandy to one of my future porters or stouts. I was thinking about evaporating the alcohol from it first in order to prevent unnecessary ABV increase via heating the spirit to 80C for approx. 2 hours. I have a few doubts regarding this. Does it even make sense to do so? Will the spirit's taste and aroma be noticeable? If so, how much should I add? I was thinking somewhere between 0,25 and 0,5 litre for …
I'm interested in brewing kind of a coffee wine. Would it taste at all like Kahlua? I imagine the coffee flavor would be slightly weaker. Recipes for it I've seen have described the taste as "unique" but nothing very informative.
Previously, I made cherry liqueur. Beyond that, I do not have much experiance about homebrewing. Now I want to make coffee liqueur, but I have no idea how to do? I need help with the ingredients and and brewing proccess.
I use a swamp cooler to keep my fermentation cool: a bucket full of water where my carboy or bucket goes in, and a t-shirt draped over the carboy/bucket with a fan pointed at it. One room has two carboys in it and no sunlight hits them, so I use a white t-shirt over those and use bleach in the water of the swamp cooler. However I recently just set up two carboys in another room where light now hits …
Context: I'm brewing into small, split batches lately to test the effects of various additives. I've got some true cinnamon bark and cacao nibs which I am planning on crushing up, letting steep in alcohol (upper-shelf vodka) for a couple of weeks, and then pitching into 1gal batches of stout when I rack them into secondary. Question: Since I'm adding these tinctures/flavorings into such small (1gal) batches of beer, I don't want to end up adding too much of the …