New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Liqueur Anyone?




Reply
 
LinkBack Thread Tools Display Modes
Old 11-13-2007, 12:25 AM   #11
mrfocus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Montreal, Canada
Posts: 582
Liked 1 Times on 1 Posts
Likes Given: 1

Default

I'm pretty confident you could keep the amount of fusel alcohols low as long as the temperature isn't too high (although it will take a bit more time).



__________________
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)
mrfocus is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2007, 01:23 AM   #12
mrkristofo
Feedback Score: 0 reviews
 
mrkristofo's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Behind the zion curtain
Posts: 941
Liked 4 Times on 4 Posts

Default

I'm pretty confident distilling alcohol is illegal in most countries.



__________________
Coming Soon:
Primary: Stone Vertical Epic 08.08.08
Secondary: Oaked Arrogant Bastard
Conditioning: Dead Guy Ale clone, Double-Dubbel
Drinking: Not for a while
mrkristofo is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2007, 01:26 AM   #13
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,394
Liked 340 Times on 281 Posts
Likes Given: 92

Default

Quote:
Originally Posted by mrkristofo
I'm pretty confident distilling alcohol is illegal in most countries.
Have you read the thread?

The OP mentioned using distillers' yeast to make booze WITHOUT having to distill (mentioning its legality in the post), and the other person talking about potentially distilling is from New Zealand (where it IS legal.... lucky bastards...)
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
the_bird is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2007, 01:32 AM   #14
mrkristofo
Feedback Score: 0 reviews
 
mrkristofo's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Behind the zion curtain
Posts: 941
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by the_bird
Have you read the thread?
No, my bionic hands took over.

But to answer the OP's question....what they said. When you start forcing the yeast to do what they don't really want to do (remember that fermentation is an anaerobic last-ditch-effort mechanism to produce necessary cofactors for survival), you'll get some nasty flavors (like the higher alcohols others have mentioned).
__________________
Coming Soon:
Primary: Stone Vertical Epic 08.08.08
Secondary: Oaked Arrogant Bastard
Conditioning: Dead Guy Ale clone, Double-Dubbel
Drinking: Not for a while

Last edited by mrkristofo; 11-13-2007 at 01:34 AM.
mrkristofo is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2007, 12:20 PM   #15
Jesse17
Yep....I tell you what...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Jesse17's Avatar
Recipes 
 
Join Date: Nov 2007
Location: Miles City, MT.
Posts: 564
Liked 4 Times on 4 Posts

Default

So any ideas on the kits I mentioned above? Do you think they're just using distillers yeast to make the liquer, and not telling the customer about the batch of headache/hangover they would be making by actually using the kit?

__________________________
Primary: Apple Cider
Secondary: Empty (the cider is my first batch ever)
Bottled: Nothing (I told you I'm new)
Drinking: Budweiser (I told you I'm just getting started, why can't you just leave me alone)

__________________
Jesse17 is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2007, 10:40 PM   #16
mrfocus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Montreal, Canada
Posts: 582
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Someone had posted a Carbon Filter (it was red with a wolf on it) that was supposed to be pretty good to get rid of the higher alcohols. I can't remember what the name is nor which online brew store had it. Anyone else remember?

__________________
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)
mrfocus is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2007, 01:18 AM   #17
denimglen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: Auckland, New Zealand
Posts: 438
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Quote:
Originally Posted by JeanLucD
Ah every time I see a thread like this I just laugh to myself and thank the government (omg I'm actually thanking the government?!?!) of NZ that we can legally distill as much as our heart desires. All I need to do now is just get myself a still, haha.
But as the Bird said, I'm pretty sure that there'd be heaps of fusel alcohols and such that'll make your "liqueur" taste all firey and give you a massive headache in the morning. Here's another site you could try out for real distilling though: http://www.home-distilling.com/HD_EasyStill-Instructions.asp

It makes me think of boot-legging and moonshine, ah you Americans, .
Make that two. A NZ distiller here.

Well I don't distill that often, beer's my drop of choice.



But to be ontopic, using the turbo yeasts creates the most rankest tasting crap ever, there's no way, even with carbon treatment I would drink it without being distilled.

It's hard to keep the temp down with these yeasts as they ferment rapidly, I've had them hit 24 - 25C in around 12C ambient temp. You also use so much sugar with them they need to be fermented warm or you get a stuck ferment.


Now I feel like posting pictures of my 6'ish high still just to show off
__________________
denimglen is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2007, 03:37 AM   #18
mrkristofo
Feedback Score: 0 reviews
 
mrkristofo's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Behind the zion curtain
Posts: 941
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by mrfocus
Someone had posted a Carbon Filter (it was red with a wolf on it) that was supposed to be pretty good to get rid of the higher alcohols. I can't remember what the name is nor which online brew store had it. Anyone else remember?
This a general technique to make crappy vodka taste better. In side-by-side trials of Popov vs Belvedere, after 13 runs through the filter the testers agreed the filtered Popov was indistinguishable from the top-shelf.

That, or their sense of taste and smell was lost after sample #6...

The concept is sound though, it should work. Just make sure you use a new filter. You don't want to knock off the nasties that are sticking to your 2-month old brita into your liquer.
__________________
Coming Soon:
Primary: Stone Vertical Epic 08.08.08
Secondary: Oaked Arrogant Bastard
Conditioning: Dead Guy Ale clone, Double-Dubbel
Drinking: Not for a while
mrkristofo is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2008, 03:30 PM   #19
meyers.markg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Dekalb, IL
Posts: 25
Likes Given: 3

Default

I stumbled across this post in my quest to see if I can my make my own liqueur via fermentation. What about using WLP 099 high gravity yeast? I've read that it creates a fairly decent/ smooth beer at 20% abv. Does anyone have any good/ scientific reason why 099 would behave any different from those other distiller's yeast? I figure worst case scenario is that I waste 1 gallon of sugar water and a $7 white lab yeast tube.

Does anyone know for the record how liqueur companies make their liqueur. Do they infuse distilled liquor w/ flavoring and sugar?

I'm really looking for cheap ways to satisfy the wife in my brewing hobby (perhaps some Kahlua, Baileys), thus wine-making seems out of the question for the time being.

__________________
meyers.markg is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2008, 04:33 PM   #20
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

What about using stepped sugar additions. Use a champagne or high gravity beer yeast. Start ou with an SG around 1.080 or so and just keep adding a bit of sugar every time it drops down to 1.020. I have no idea how "neutral" this will taste, perhaps it will have all the same horribleness of distiller's yeast, but it has to have somewhat better chances.



__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Coffee liqueur? Nooby General Beer Discussion 3 03-12-2009 01:27 AM
Priming with Liqueur DraconianHand Bottling/Kegging 31 02-10-2009 03:24 PM
Anyone do this? (adding liqueur as a beer flavoring) Screw991le Recipes/Ingredients 16 04-30-2008 08:20 PM
fruit liqueur priming jeysiin Recipes/Ingredients 1 09-10-2007 04:55 AM