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.
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.
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 ?
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.
