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renshaw 06-17-2011 10:59 PM

Making liqueurs?
 
I searched on Google and on here and couldn't much information on thsi subject,
I was wondering how hard it would be to make something around 20 - 23 percent (so not distilling) that resembled fruit based liqueurs.

(A Guess)
Is it simply, Water sugar + super yeast then flavours?
How do you create the density of the liquid etc.


Thanks.

leviticus 06-17-2011 11:03 PM

I would suggest maltodextrin for changing the viscosity and adding the texture that liqueurs usually have.

I'm curious though if yeast would be able to get ABV up to 23% without side effects/much difficulty. I have little to no knowledge of this aspect of your experiment though.

renshaw 06-17-2011 11:05 PM

Quote:

Originally Posted by leviticus (Post 3014558)
I would suggest maltodextrin for changing the viscosity and adding the texture that liqueurs usually have.

I'm curious though if yeast would be able to get ABV up to 23% without side effects/much difficulty. I have little to no knowledge of this aspect of your experiment though.

All i seen was 23% on a packet of yeast called "super yeast"
So i was wondering the same as you!

I've used a maltodextrin supplement for energy at the gym! :)

cuttsjp 06-17-2011 11:11 PM

I haven't had as much experience with liqueurs as I would like, but if you're looking to get something that's around 20-23% ABV, you'll probably want to make/get some fruit purée/juice, then up the gravity using sugar. There are a few great distillers' yeasts out there, so if you want to get it to 20% or so without distillation, you can use a distillers' yeast like Wyeast 4347 Eau de Vie and it'll get your mixture up there. And seeing as the yeast won't survive past 21% ABV or so, once fermentation is complete, you could definitely backsweeten it to your taste.

Another good option is to basically make a fruit wine (using pretty much the same techniques described above) but to ferment with wine yeast (like montrachet champagne or something) and then do a little freeze distillation. That way you can just freeze it for a little while (not until the whole thing is frozen), decant off the ice, and keep the remaining liquid.

Of course the easiest way to get around this is just to make infused vodkas. They are amazing and wonderful and all you really need is some vodka, fruit/spices/flavorings, some containers (mason jars are good for experimenting) and a really small amount of time (usually only around 2-4 weeks). Easy peasy lemon squeezy...but those will be the strength of vodka (but they won't taste like it).

Good luck :mug:

leviticus 06-17-2011 11:14 PM

Well, your other problem in getting a product similar to the shelf liqueurs would be flavors contributed by whatever you're fermenting. Distilling is what clears up and removes all the crap from grain alcohol...

I'm sure you could use sugars that would contribute little to the end result, but something tells me that there would be esters and such in there that would simply be too powerful to overcome with flavoring alone.

So...

perhaps a 1 gallon batch with enough dextrose to get an OG where you want, ferment with your superyeast, rack (filtering would probably be the bare minimum here), neutralize of yeast, and back-sweeten/texturize with maltodextrin & flavor?

leviticus 06-17-2011 11:15 PM

Quote:

Originally Posted by cuttsjp (Post 3014573)
of course the easiest way to get around this is just to make infused vodkas. They are amazing and wonderful and all you really need is some vodka, fruit/spices/flavorings, some containers (mason jars are good for experimenting) and a really small amount of time (usually only around 2-4 weeks). Easy peasy lemon squeezy...but those will be the strength of vodka (but they won't taste like it).

+1

dayflyer55 06-30-2011 01:08 AM

i found Kits on midwest supplie to do exactly what you are talking about. Anyone know how and how well this works??

http://www.midwestsupplies.com/hazelnut-brandy-kit.html

Snicks 06-30-2011 01:16 AM

I tried some of these "super yeast" packs a years ago and they were absolutely horrendous. They make high alcohol for sure, but that doesn't mean you can really drink it.

As already mentioned you would need a vodka or similar neutral alcohol base to flavour. The density or body comes from the sugars (never fermented), and sometimes added glycerine.

hudsonj6 06-30-2011 02:59 AM

Quote:

Originally Posted by cuttsjp (Post 3014573)
Of course the easiest way to get around this is just to make infused vodkas. They are amazing and wonderful and all you really need is some vodka, fruit/spices/flavorings, some containers (mason jars are good for experimenting) and a really small amount of time (usually only around 2-4 weeks). Easy peasy lemon squeezy...but those will be the strength of vodka (but they won't taste like it).

I think there's an old book kickin around my house somewhere that was given to my parents as a gift before I was even born that has tons of recipes that just call for adding fruit/spices ect to vodka and a few other hard alcohols as well.

drathbone 06-30-2011 11:03 AM

I've been told distillers yeast should work fine to get you up to around 20% abv, but get a blowoff tube because they are ravenous monsters.


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