I'm making rum pot ,or rumtopoff. as my strawberries , raspberries, blackberries and others berries get ripe I wash ,cut them up and put them in a jar with my plum brandy and sugar and after a few weeks or months you have the fruit with ice cream and dribble a bit of the alcoholic syrup over to it's awesome. You can use whatever alcohol or fruit you want
Hello Kiwi Proud!! “Rumtopf” is excellent! My Grandparents are from Germany-my Opa had a huge garden-and made his own spirits-mostly brandy’s-they were excellent and his “rumtopf” was distilled using 10:16 molasses-it was substitute for sugar-he’d put fruit in from the garden-gooseberries, blackberries and plums! We always got a little “sip”-or got to taste it over vanilla ice cream-all I remember was it was delicious!!
@@KarlEBrandmy mum used to make it she learned from a old German couple when she was young,it's such a awesome way off saving fruit and berries and its just fun 😂 it was my go to secret weapon whenever I cooked a nice meal for a girl . Few alcoholic strawberries, blue berries and stuff on vanilla ice cream for pudding was a nice way of finishing a meal and impressing them . Thanks man 👍 and cheers 🍻
Really interesting idea, would have never occurred to me. You might also try using a chai tea bag for your spice with apples. I really like it. Another great idea.
A lot of those stainless steel funnels like to airlock as liquid is filtering through them. A fix for that problem I found is a paperclip, judiciously re-bent at the 3 bends to make it more of a triangular shape slightly smaller than the width of the down pipe section of the funnel., so it lifts it slightly to allow air to escape easily when filling bottles. A set and forget method.
This is great, but shouldn't you wait for the water to be in temp before you submerge the bourbon? I used to make a sous vide old fashioned at my former job, and we had to wait for the water to get to temp.
A dentist friend of mine told me that it has been proved an apple wine once distilled increases the chances of mouth cancer. I do not know if that is true,just saying.
distillation only purifies/concentrates something by extraction. the distillation of a substance isnt adding anything to it, so where would the added chance of disease come from?
i always feel like you loose so much alcohol in the apples. has anyone ever tried just adding apple juice or concentrate and comparing them. i do always thing fresh is better but im cheap too. lol.
I did an apple brandy. Cut it to 90 proof with water. Aged it for 3 weeks on toasted apple and oak. Then cut it with apple juice to 75 proof. Very smooth apple taste
Interesting idea, Randy. Thank you for continuing to share your experiments.
cheers my Friend
Nice little edition before Monday. Thanks.
You bet
When I grow up I want to be cool like you! Lol
I don’t want to grow up You made me chuckle thanks I needed that 👍
I'm making rum pot ,or rumtopoff. as my strawberries , raspberries, blackberries and others berries get ripe I wash ,cut them up and put them in a jar with my plum brandy and sugar and after a few weeks or months you have the fruit with ice cream and dribble a bit of the alcoholic syrup over to it's awesome. You can use whatever alcohol or fruit you want
Hello Kiwi Proud!! “Rumtopf” is excellent! My Grandparents are from Germany-my Opa had a huge garden-and made his own spirits-mostly brandy’s-they were excellent and his “rumtopf” was distilled using 10:16 molasses-it was substitute for sugar-he’d put fruit in from the garden-gooseberries, blackberries and plums! We always got a little “sip”-or got to taste it over vanilla ice cream-all I remember was it was delicious!!
@@KarlEBrandmy mum used to make it she learned from a old German couple when she was young,it's such a awesome way off saving fruit and berries and its just fun 😂 it was my go to secret weapon whenever I cooked a nice meal for a girl . Few alcoholic strawberries, blue berries and stuff on vanilla ice cream for pudding was a nice way of finishing a meal and impressing them .
Thanks man 👍 and cheers 🍻
@@kiwiprouddavids724 CHEERS!
cool idea thanks
Thanks for this video Randy!! Have a great day!!
cheers
Really interesting idea, would have never occurred to me.
You might also try using a chai tea bag for your spice with apples. I really like it.
Another great idea.
That's a great idea!
You can also use the Sous Vide for rapid aging, lemoncello, infusing botanicals for gin/ ouzo, absinthe etc. It's a pretty handy device.
thanks for ideas
A lot of those stainless steel funnels like to airlock as liquid is filtering through them. A fix for that problem I found is a paperclip, judiciously re-bent at the 3 bends to make it more of a triangular shape slightly smaller than the width of the down pipe section of the funnel., so it lifts it slightly to allow air to escape easily when filling bottles. A set and forget method.
thanks for tip
Great channel!
thanks
WOW i love this recipe can you use any type of whiskey and can i ask what did you do with apples😊
Yes you can! I discarded the apples but they did not taste bad
that is great im thinking about useing pears
That's cool! What about using one of those lids and draw a slight vacuum on it like you would do a meat?
thats a idea
This is great, but shouldn't you wait for the water to be in temp before you submerge the bourbon? I used to make a sous vide old fashioned at my former job, and we had to wait for the water to get to temp.
good thinking
I love your videos, Randy. Where do you get your bourbon jars?
I cant remember
Out of curiosity, did it reduce the final proof, Randy?
I would say just a little going by taste
You might want to try the apple pie spice instead of the cinnamon stick.
cheers
A dentist friend of mine told me that it has been proved an apple wine once distilled increases the chances of mouth cancer. I do not know if that is true,just saying.
distillation only purifies/concentrates something by extraction. the distillation of a substance isnt adding anything to it, so where would the added chance of disease come from?
I think extra zero got it
Bet I would like that better than apple pie.
tasty
i always feel like you loose so much alcohol in the apples. has anyone ever tried just adding apple juice or concentrate and comparing them. i do always thing fresh is better but im cheap too. lol.
I did an apple brandy. Cut it to 90 proof with water. Aged it for 3 weeks on toasted apple and oak. Then cut it with apple juice to 75 proof. Very smooth apple taste
cheers