AlistairB Posted August 1, 2011 Report Share Posted August 1, 2011 Hi, one of the girls at work has just bought a carrier bag full of plums and has plenty more at home, so i've decided to make a plum based liqeur. Unfortunately i dont have a decent recipe or a clue where to begin. I had a quick search but didnt come up with much. If you've ever heard of the Foxdenton Estate fruit liqeurs, that's the sort of thing i'm after, fairly dry, not too sweet. So i thought i'd prevail on the collective wisdom of PW to see who has a good recipe or tips and tricks. I've got plenty of small/medium/large kilner (Sp?) jars etc, so how do i go about it? Thanks AB Quote Link to comment Share on other sites More sharing options...
Dunkield Posted August 1, 2011 Report Share Posted August 1, 2011 We made some Damson Vodka and Blackbery Vodka at the weekend. Having looked at some recipes we went with: 1 litre Vodka 500 grams Berries/Damsons 250 grams sugar I have used this ratio for years for Sloe Gin and am failrly sure that is what I used last time I made Damson Vodka. I use kilner jars, cleaned well before use, whack it all in, give it a good shake (outside in case the seal is a bit iffy ) then just leave it for as long as you can. Quote Link to comment Share on other sites More sharing options...
Barney86 Posted August 1, 2011 Report Share Posted August 1, 2011 I spoke to the Foxdenton people the other day. They dont do anything special. Start with a normal recipe and apply the following rules: Lighter = less time maturing than normal recipes then remove fruit Dryer & more kick = less fruit & start with dry booze Less sweet = less sugar Simples. Quote Link to comment Share on other sites More sharing options...
AlistairB Posted August 1, 2011 Author Report Share Posted August 1, 2011 Cheers chaps, i've got another bag full turning up later this week so i'll make various batches i think. AB Quote Link to comment Share on other sites More sharing options...
PhilR Posted August 2, 2011 Report Share Posted August 2, 2011 Cheers chaps, i've got another bag full turning up later this week so i'll make various batches i think. AB Well I hope it'll be ready in time for shoot days Quote Link to comment Share on other sites More sharing options...
ajb403 Posted August 2, 2011 Report Share Posted August 2, 2011 The damson gin I made last year I just half filled a 5 litre water bottle (the wide mouthed ones that you get from the supermarket) with damsons that'd been cut in two, then topped it up with gin, shake periodically and leave! I found I didn't need to add any sugar, the damsons were more than sweet enough. I managed to resist its charms last winter but I doubt it'll last to the end of this one! Cheers Ashley Quote Link to comment Share on other sites More sharing options...
AlistairB Posted August 2, 2011 Author Report Share Posted August 2, 2011 Well I hope it'll be ready in time for shoot days Well there are 3 different recipes starting to mature as of last night Phil so we should be ok!! AB Quote Link to comment Share on other sites More sharing options...
Doc Holliday Posted August 11, 2011 Report Share Posted August 11, 2011 I spoke to the Foxdenton people the other day. They dont do anything special. Start with a normal recipe and apply the following rules: Lighter = less time maturing than normal recipes then remove fruit Dryer & more kick = less fruit & start with dry booze Less sweet = less sugar Simples. Dry booze? Do you mean something like a Dry Gin? If not then what do you recommend? I've currently got some cherry brandy on the go. It's been in the mix for about a month now. Probably about another month at least before it's ready I reckon. I did it last year and it turned out pretty good. I usually do a few litres of sloe gin. May have a go at blackberry whisky and/or vodka this year too, seeing as we've go a shed load of cultivated blackberries on the allotment this year. Does anyone use a hydrometer to check the strength of their drams? I don't but I'd be interested to hear from anyone who has. I'm not sure if the alcohol content does change but if so by how much in which direction? Quote Link to comment Share on other sites More sharing options...
Beardo Posted August 11, 2011 Report Share Posted August 11, 2011 cherry vodka and raspberry vodka made this morning - the cherry being my favourite - the last batch i made was knockout (in more ways than one) Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted August 22, 2011 Report Share Posted August 22, 2011 I've got a load of plums ripening on the tree at the moment, was thinking of a bit of jam (have already consigned 9 kilos to wine) but the liquors sound great. Will try gin I think. Quote Link to comment Share on other sites More sharing options...
Alpha Mule Posted August 22, 2011 Report Share Posted August 22, 2011 Pity you're not closer, as I could help with quality control (of the finished product) Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted August 22, 2011 Report Share Posted August 22, 2011 Pity you're not closer, as I could help with quality control (of the finished product) Welsh meet up? I'll let my mate Brown Sauce arrange that... I'm just across the water. Quote Link to comment Share on other sites More sharing options...
Brown Sauce Posted August 23, 2011 Report Share Posted August 23, 2011 Welsh meet up? I'll let my mate Brown Sauce arrange that... I'm just across the water. Currently 4 gallons of happily bubbling red plum juice on the go and a further 2 gallons of yellow plum just about to get under way. Once ready, let the hangovers commence!! :wacko: Quote Link to comment Share on other sites More sharing options...
Beardo Posted August 24, 2011 Report Share Posted August 24, 2011 wild plum vodka, brandy and gin all made now! Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted August 24, 2011 Report Share Posted August 24, 2011 wild plum vodka, brandy and gin all made now! Plum gin recipe would be appreciated Nick.. Quote Link to comment Share on other sites More sharing options...
AlistairB Posted August 24, 2011 Author Report Share Posted August 24, 2011 5 differing plum vodka/brandy brews on the go know, but I'm definitely going to have a go at the blackberry vodka recipe someone posted up yesterday. AB Quote Link to comment Share on other sites More sharing options...
Beardo Posted August 24, 2011 Report Share Posted August 24, 2011 Left to right... Raspberry vodka, cherry vodka, plum brandy, plum vodka, plum gin. First two are about a month, middle two about a week old, end made today. General fruit recipe is 70cl booze, 400g fruit, 200g caster sugar. Slit the fruit but leave stones in. Stick it all in a Kilner and shake every couple of days. Ready in a month or two. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted August 24, 2011 Report Share Posted August 24, 2011 Cheers Nick, what's the significance of leaving the stones in? Just asking, I suppose my instinct would have been cut them in half and remove them.. Quote Link to comment Share on other sites More sharing options...
Beardo Posted August 24, 2011 Report Share Posted August 24, 2011 Certainly for cherries, every recipe I've ever read says leave in to add to the flavour. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted August 25, 2011 Report Share Posted August 25, 2011 A dash of almond essence is a pleasant additive to stone-fruit liqueurs. Being reminiscent, I suppose, of the flavour of the stone. LS Quote Link to comment Share on other sites More sharing options...
activeviii Posted August 28, 2011 Report Share Posted August 28, 2011 you can take the stones out, split them open and then put the nut back into the gin/vodka/brandy/whiskey. it adds a nutty almond taste to the liqueur. if you want a deeper almond taste then toste the nuts first. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted August 28, 2011 Report Share Posted August 28, 2011 I love 'savoury' almonds but hate with a passion the Amaretto / Bakewell Tart almond essence flavour, it's one of the very few things where even the smell makes me heave. In fact a personal hell would be being made to watch Big Bruv on a loop, being force-fed Mr Kiplings...yuk. I think I may leave the stones out! Quote Link to comment Share on other sites More sharing options...
D_No Posted August 31, 2011 Report Share Posted August 31, 2011 Blackberry whisky, blackberry vodka, cherry vodka and gooseberry gin all being started tonight, damson and sloes to follow! Quote Link to comment Share on other sites More sharing options...
Brown Sauce Posted August 31, 2011 Report Share Posted August 31, 2011 Does anybody have a walnut tree in their garden or nearby?? Walnut brandy..... The fruit needs to be picked early before they ripen and turn brown/black. Half fill a kilner jar with green fruit that has been will pricked/stabbed with a fork. 150g sugar and fill to the brim with vodka. Takes about 6 to 12 months to mature. The liquer does turn black, but don't be alarmed, after time it'll mellow to brown. That this stage it'll be ready for sampling. Quote Link to comment Share on other sites More sharing options...
flyingphil Posted September 3, 2011 Report Share Posted September 3, 2011 Ive just taste tested my damson brandy after three weeks in the making- its amazing! I cant wait to crack it open this winter. Just need to wait for the sloes to ripen so I can get the gin on the go too. Quote Link to comment Share on other sites More sharing options...
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