Excellent tip. I strain mine well and do not get much cloudiness, but the lemon would add a little something as well as clearing the product. Thanks for that suggestion.
It helps a lot to first freeze the fruit as it breaks down the cells and accelerates the infusion process. I use 190 proof everclear and add it and the to a mason jar fruit after the fruit has thawed out. I shake the bottle once a day until after about six or seven days the fruit turns white. It is then ready to add simple syrup and water to get the desired proof and sweetness. Freezing the fruit takes months off the time it takes to produce a good product. Adding a small amount of lemon juice takes out some of the cloudiness and provides a smother. taste.
@@dEEmARIE- The simple syrup I use is made by mixing an equal measure from a measuring cup of sugar to water. Heat the mixture until the sugar dissolves. Do not allow it to boil. Do not mix the simple syrup to the infusion until it is cool. You can add water to lower the alcohol by volume or ABV by adding water. The method shown in the video above is likely the best for you to try first unless you are like me and prefer a strong liqueur. I use 190 proof grain alcohol so I need to add some water. The video above uses common store bought vodka so it does not require any water to be added.
hello I was wondering if you could tell us how we can preserve our liqueur without putting it in the freezer for more than a few days to consume is there a special preservative for that ?
Please don’t think my question is a joke. What size bottle of vodka do you use? Your instructions say one bottle, but don’t give any other information. Thanks.
Everclear is made to make lower-proof liqueurs, so the short answer is yes, but you'd need to lower the alcohol by volume first as Everclear is 95 ABV. There are some recipes out there for making Lemoncello that can give you the water to grain alcohol ratio. I've not done it with Everclear, but may try it this summer when raspberries are ready.
When I make this, I store it in my pantry, so a cool, dark place. I've not used rum as a base ingredient instead of vodka, but I may have to give that a try.
First you should have frozen the berries as they break down easier then crushed them a little. Lol this doesn't take anywhere near 3 months to make. More like a week or two
We're not making an infused vodka here, which is a week or two. This is a liqeuer that has a heavy raspberry taste to it and is. More like a schnapps. Latest batch was frozen berries from last fall, but we use fresh when they are ready to pick.
@@TheSoaringPigReviews it will still have as much flavor. If you freeze your berries first it breaks the cell walls releasing more juice much faster. My current batch is only a week old and already most of the color is out of the raspberries. Besides once you squeeze it through cheesecloth the point becomes moot. I also break my berries down with a muddler this greatly speeds up the process
@@TheSoaringPigReviewsof course its going to taste weak if u just pour some out of the jar to sample. As I said when u start you have to muddle the berries then squeeze when finished.
If you add the juice from half a lemon at the end of the process, it will clear any cloudiness
Excellent tip. I strain mine well and do not get much cloudiness, but the lemon would add a little something as well as clearing the product. Thanks for that suggestion.
It helps a lot to first freeze the fruit as it breaks down the cells and accelerates the infusion process. I use 190 proof everclear and add it and the to a mason jar fruit after the fruit has thawed out. I shake the bottle once a day until after about six or seven days the fruit turns white. It is then ready to add simple syrup and water to get the desired proof and sweetness. Freezing the fruit takes months off the time it takes to produce a good product. Adding a small amount of lemon juice takes out some of the cloudiness and provides a smother. taste.
May I ask how much additional water you add after day 7 to the simple syrup (thinking half gallon size jug that it's all in). Thank you for your input
@@dEEmARIE- The simple syrup I use is made by mixing an equal measure from a measuring cup of sugar to water. Heat the mixture until the sugar dissolves. Do not allow it to boil. Do not mix the simple syrup to the infusion until it is cool. You can add water to lower the alcohol by volume or ABV by adding water.
The method shown in the video above is likely the best for you to try first unless you are like me and prefer a strong liqueur. I use 190 proof grain alcohol so I need to add some water. The video above uses common store bought vodka so it does not require any water to be added.
Thank you so much David.
I like everything about this video the presentation was great the background music was amazing two thumbs up
Thanks so much
Your voice is very soothing. Reminds me of bob ross
I have a glut of Redcurrant (Rips here in Norway) . I bought my vodka today and am giving this a go. 😋🙂
I have the same birthday 😊 Thanks for the great vid!
Good vid. Like the date thing
Thanks.
hello I was wondering if you could tell us how we can preserve our liqueur without putting it in the freezer for more than a few days to consume is there a special preservative for that ?
Please don’t think my question is a joke. What size bottle of vodka do you use? Your instructions say one bottle, but don’t give any other information. Thanks.
Standard 750 ml / 26 ounce bottle
Does it taste like chambord?
Can you use Everclear instead of Vodka?
Everclear is made to make lower-proof liqueurs, so the short answer is yes, but you'd need to lower the alcohol by volume first as Everclear is 95 ABV. There are some recipes out there for making Lemoncello that can give you the water to grain alcohol ratio. I've not done it with Everclear, but may try it this summer when raspberries are ready.
I collecting mulberries from a nearby tree and plan to do this. :)
How did it turn out? I always find Mulberries to have a vegetal aftertaste that I don't care for much
Where do store it? Also can you do ot rum? Thank you!
When I make this, I store it in my pantry, so a cool, dark place. I've not used rum as a base ingredient instead of vodka, but I may have to give that a try.
Say I’m stranded in the wilderness and don’t have access to a liquor store; how do I make it then?
Listen for banjos
Can we use frozen?
Absolutely, and I have in the past.
I dont understand how this guy has under 100k subscribers this is made perfectly
First you should have frozen the berries as they break down easier then crushed them a little. Lol this doesn't take anywhere near 3 months to make. More like a week or two
We're not making an infused vodka here, which is a week or two. This is a liqeuer that has a heavy raspberry taste to it and is. More like a schnapps. Latest batch was frozen berries from last fall, but we use fresh when they are ready to pick.
@@TheSoaringPigReviews it will still have as much flavor. If you freeze your berries first it breaks the cell walls releasing more juice much faster. My current batch is only a week old and already most of the color is out of the raspberries. Besides once you squeeze it through cheesecloth the point becomes moot. I also break my berries down with a muddler this greatly speeds up the process
@@Adol666 Will sample the current batch at 2 - 3 weeks and see the difference if any.
@@TheSoaringPigReviewsof course its going to taste weak if u just pour some out of the jar to sample. As I said when u start you have to muddle the berries then squeeze when finished.