Brisbane Local Food
How to use home grown produce to create some wonderful liquors and spirit mixes.
Latest Activity: Aug 11
Started by Andrew Cumberland. Last reply by Andrew Cumberland Aug 11.
This is where we will store recipes for specific drinks and general "how to make alcohol" discussions.Continue
Started by Andrew Cumberland. Last reply by Cres Aug 22, 2014.
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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Thats so cool Andy, I've tried a Davidson's Plum red wine before http://www.murderingpointwinery.com.au/red-emperor-46.html
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 ; )
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.
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.
Seriously? After only 2 days?
gees you're a busy man Andy!
It uses a spirit base Lissa but has a lot of extra sugar added to make it liquor (that's why I was happy to use the sour plum).
It's getting very pink now Rob I'll upload a photo again in a week. I suspect it might even be done by then. I saw the pith as another bittering agent to offset the sugar (to which I added Lissa's honey to round out the flavour).
More likely it's spirits. Sounds positively delish.
Very, very exciting Andy!
You got onto that quickly. Is that red in the water already? no squeezing by the looks, or is that reflection off the fruit. I see pith from that other secret ingredient, I'm guessing the pith is intention by the alchemist.
That Ginger Beer was lovely, so I now intend to get the kit, in the not too distant future ... a must before summer, @ the strength, it goes down nicely on a winter's day, it will be divine on a summer's day.
A new experiment - Davidson Liquor.
Featuring some of Rob Collings Plums (with the odd rasberry for arouma) and Lissa's honey. As it matures, I'll work out what else it needs to balance the flavour.
Not criticising the bug, Elaine. It had a great, rich taste. However, it required work to keep it fed. At $3 for 22 liters, I'm happy to be a lazy bugga.
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