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Home Grown Liquors

How to use home grown produce to create some wonderful liquors and spirit mixes.  

Members: 20
Latest Activity: Nov 18

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Recipes and Instructions

Started by Andrew Cumberland. Last reply by Andrew Cumberland Aug 11. 17 Replies

This is where we will store recipes for specific drinks and general "how to make alcohol" discussions.Continue

An easy video instructions guide

Started by Andrew Cumberland. Last reply by Cres Aug 22, 2014. 9 Replies

I thought I would have a crack at producing a video instruction guide to making spirits and liquors for anyone who wants to see what's involved.  I've recently added a couple of videos on making…Continue

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Comment by Craig Hogan on November 18, 2015 at 20:34
You can use Star San no rinse sanitiser. Dilute in a spray bottle. Like yourself, if I can do things naturally or organically it's my preference. Unfortunately the fundamental key to a healthy fermentation is cleanliness so it's critical.
Comment by Andrew Cumberland on November 18, 2015 at 20:02

Thanks Craig.  Apparently you can also soak them in steraliser but I'm not so keen on the sound of that. Cryovac seems like the better answer (and I have a machine already!).

Agreed Phil.  It's not in my nature to tip it all out. 

Comment by Craig Hogan on November 18, 2015 at 19:36
Hello stranger! Nice work on perfecting the rum! I've just made a mulberry beer and to avoid infection you can cryovac the berries and take it to a boil. That will kill everything and you won't dilute or stew the fruit.
Comment by Phil on November 18, 2015 at 17:11
Let's hope you pull it off Andy as it would be a waste to have to tip it down the sink
Comment by Andrew Cumberland on November 18, 2015 at 13:32

At my last garden visit, I talked about a Mulberry wine that had become contaminated with wild yeast.  I'm now having a go at making my very own red wine vinegar with it.  If it works, I just created 8 liters of top shelf vinegar!

Comment by Lissa on October 19, 2015 at 4:41

Congratulations :)

Comment by Andrew Cumberland on October 18, 2015 at 23:10

I DID IT!!!!!

For nearly two years I have been on a mission to create a great rum without any artificial flavour.  I finally did it.

I used a rum yeast with half/half molasses and sugar to ferment.  When bottling, I added some oak wood chip for colour and mellowness.  It is meant to sit for 6 to 8 weeks, but I tried it tonight after 3.  I love it, so I fed some to my latest student guest.  He also loved it.  

I feel like a crazy alchemist who just turned water into wine.  

Comment by Rob Collings on June 7, 2015 at 23:54

Thats so cool Andy, I've tried a Davidson's Plum red wine before

It tasted like a red wine from grapes ... no real difference (to me), I was impressed and disappointed at the same time, as I'm not a big red fan.

... I am however a liqueur fan ; )

Comment by Andrew Cumberland on June 7, 2015 at 23:47

I'll fill the container completely with the base Rob.  I'm just short at the moment.  I have lots of colour, but little taste.  You can't rush these things mate.  Having said that, you're on the money.  You need to keep tasting.  When it's right, move on to the next batch.  If it has a strong plum taste within a couple of weeks, I know I can do another batch.  If it takes a month or so, then I can't.  Most fruits peter out taste wise after a month. 

Comment by Rob Collings on June 7, 2015 at 23:35

How's it taste Andy? ... strong enough? ... is it possible that you may be able to extract multiple times like Lissa's cordial, or would you go for more volume being for a different purpose ... this is assuming it is strong enough.


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