Home-made liqueur thread - Because store-bought limoncello is AIDS

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Clostridium Botulinum

Clostridium Botulinum

Soup Hotel Head Chef
True & Honest Fan
kiwifarms.net
Joined
Aug 10, 2020
Hello, my fellow kiwis,

I recently got into the hobby of making my own liqueurs. More specifically, made my own limoncello and apple pie shots from everclear and then lemon zest and apple cider, respectively.

Anyone got any recipes or tips on homemade liqueurs? I got myself 2 handles of everclear and need some inspiration.
 
I don't know much about liqueur, but I know plenty about liquor.
I'll share my wine recipe that doesn't necessarily make a good wine, but it makes an excellent brandy. I'll let you put two and two together.
This is a five gallon recipe. Adjust it to the size of your still.
Ingredients
2 #10 cans of peaches in light syrp, blended
9Lbs white sugar
1 spoon full of yeast activated in sugar water
Enough water to fill the bucket to half an inch from the top
Throw it all together in the bucket, use an air lock, and wait about two weeks. I spent time figuring out this recipe so that the sugar runs out about the same time the alcohol kills the yeast. You get a super dry wine. You can use concentration methods to turn this wine into a liquor with a strong essence of peach. It tastes wonderful and sells well.
 
Oh, I have tons of recipes. Depending on the fruit you use to steep in the everclear, it will preserve into a nice drunken fruit for you to nibble on. Since this may be long, I'll just start with fruit liquors first.
For fruit you want to nibble on, it needs to be able to handle alcohol without dissolving. Stone like fruit like cherries, apples, apricots, sloe, ume, and a few other's are good. Strawberries also somewhat maintain their shape too. Raspberry like fruit work too, but they'll dissolve at some point and just be a bunch of seeds. If you have access to currant plants, use both the fruit and the leaf. You can add sugar if you want, but it depends on your tastes. I've tasted a friends blueberry liquor that was so sweet you couldn't taste the alcohol.

Herbs and spices are also good. Mint and cinnamon is a nice flavor. You could attempt to do something similar to absinthe by adding wormwood, be warned that it can be very bitter. Caraway seeds are a classic. Juniper berries are another good spice. I have done spice mixes, but I usually dump that into red wine to spike mulled wine. That's all I can think of at the moment.
 
I used to make my own anisette & slivo, but haven't since drying out. Good times.
 
take your weed stems and crap bits
grind/cut/etc them up
dump them in some vodka (or tequila, rum, any hard booze really but it'll taste like shit no matter what so don't bother)
shake it up ever few days
let it soak for a week or few
wrap a coffee filter around the bottle's neck with rubber bands
dump a slug into a glass
tank it or add some sugary crap like sprite
 
My mother in law makes killer Nocino (black walnut liqueur). It takes like 3 years to be drinkable due to tannins. I recently became allergic to walnuts and it makes me sad.
However, I still have homemade lemoncello and BlackBerry liqueur.
 
Jaded Optimist said:
My mother in law makes killer Nocino (black walnut liqueur). It takes like 3 years to be drinkable due to tannins. I recently became allergic to walnuts and it makes me sad.
However, I still have homemade lemoncello and BlackBerry liqueur.
Click to expand...
Don't you need to pick the walnut fruit before the nut fully develops? I also vaguely remember needing to pick it on a certain day of the year or something for the traditional nocino.
 
Helvítis Túristi said:
Don't you need to pick the walnut fruit before the nut fully develops? I also vaguely remember needing to pick it on a certain day of the year or something for the traditional nocino.
Click to expand...
Yeah, you need unripe walnuts. It took a bit of calling around to find someone to sell her some. I've never heard anything about certain days.
 
Get a bag of skittles, put them in a bottle of decent vodka and leave next to a heater for a few days. Chill then serve. Cheap and easy.
 
XYZpdq said:
take your weed stems and crap bits
grind/cut/etc them up
dump them in some vodka (or tequila, rum, any hard booze really but it'll taste like shit no matter what so don't bother)
shake it up ever few days
let it soak for a week or few
wrap a coffee filter around the bottle's neck with rubber bands
dump a slug into a glass
tank it or add some sugary crap like sprite
Click to expand...
Aren't you supposed to decarb it first?

Also: try putting a bunch of whole chai spices like cardamom, crystallized ginger, cinnamon, peppercorns, star anise in bourbon for a month or two, then use brown sugar to sweeten it. Great for winter drinks, especially hot cider
 
Ol Dirty Fatso said:
Aren't you supposed to decarb it first?

Also: try putting a bunch of whole chai spices like cardamom, crystallized ginger, cinnamon, peppercorns, star anise in bourbon for a month or two, then use brown sugar to sweeten it. Great for winter drinks, especially hot cider
Click to expand...
I was under the impression decarb was more for edibles that didn't start with "make butter", and the booze leaches the thc out (but maybe faster if you decarb).
I can sorta see how mulled winter drink might be a way to hide the tastes, but probably a bit more effort than it's worth.
 
XYZpdq said:
I was under the impression decarb was more for edibles that didn't start with "make butter", and the booze leaches the thc out (but maybe faster if you decarb).
I can sorta see how mulled winter drink might be a way to hide the tastes, but probably a bit more effort than it's worth.
Click to expand...
Oh I meant that second paragraph in general not as a reply to u. Don't waste your time on something that's gonna end up tasting like bong water anyway lmao
 
Ol Dirty Fatso said:
Oh I meant that second paragraph in general not as a reply to u. Don't waste your time on something that's gonna end up tasting like bong water anyway lmao
Click to expand...
hey, weed booze doesn't taste _that_ good
 
XYZpdq said:
take your weed stems and crap bits
grind/cut/etc them up
dump them in some vodka (or tequila, rum, any hard booze really but it'll taste like shit no matter what so don't bother)
shake it up ever few days
let it soak for a week or few
wrap a coffee filter around the bottle's neck with rubber bands
dump a slug into a glass
tank it or add some sugary crap like sprite
Click to expand...

Ol Dirty Fatso said:
Aren't you supposed to decarb it first?
Click to expand...

XYZpdq said:
I was under the impression decarb was more for edibles that didn't start with "make butter", and the booze leaches the thc out (but maybe faster if you decarb).
Click to expand...

Must decarb. Must decarb. Must decarb.
 
It's probably easier to make friends with a Greek person and wait for them to offer you some homemade ouzo. Every Greek I know either makes it, or their Dad/Grandpa does, and they all insist that you try their ouzo because in their opinion it's better than anyone else's.

Just be sure to treat it with respect: homemade ouzo shows absolutely no mercy at all.
 
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