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 Posted: Wed Aug 15, 2012 4:12 pm
Vox's (lethal) Blackberry Brandy Liqueur
I warn you in advance that this brew was an experimental and the quanties of the ingredients were not exact. I had a bumper crop of blackberries in 2011 and this is where most of them went.
You will need
1 Demi john
1 stopper (air lock not required as you are not actually fermenting anything)
1 litre of good but inexpensive brandy (give or take)
1 kg of honey (give or take)
As many blackberries as you can get your hands on.
First thing you need to to is clean out your demi john and clean off the blackberries, you don't want any bugs floating about in the end product.
Next thing is to put the blackberries into the demi john and then cover them in the brandy, leave that to sit while you heat up the honey.
The honey I used was set honey so it needed to be warmed through until it was a good runny consistancy, like sirop. Once it is warmed through and runny enough add it to the brandy little bit by little bit and shake the mix up so the honey blends in well with the brandy. Keep doing this until all the honey is added.
One all the honey is added, make sure the stopper is secure and give the mixture a good shake. Then store it in a dark place for four to six weeks, shaking it up every couple of days.
After six weeks strain the liquid through a filter and bottle it, the dregs can be used for cooking if you wish to, though I haven't tried cooking with the dregs myself.... I've normally drunk the liquid dregs and eaten the fruit.
Also never do what I did and ate all the blackberries after they were filtered out, you will get very drunk very quickly and give yourself a hangover.
This year's variation had cherries in it this year, this time around I used more cheap brandy and heated it so the honey dissolved in it, it made things less sticky and I have a clearer brew.... it's still lethal and the cherries this year are just as bad as the blackberries last year.
So why is this brew lethal? Because you don't realise just how alcoholic it is until you try and stand up after having a glass or two of it.
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Posted: Wed Aug 15, 2012 4:15 pm
Gorseflower Wine
Makes about 15 litres
Ingredients
10 pints fresh gorse flowers (measure them with a pint glass)
15 litres water
1.7kg golden granulated cane sugar
Juice of 6 lemons
Brewer's yeast
1. Put the flowers with the water in a large pan. Bring to the boil, reduce the heat, and simmer for 15 minutes. Keeping the heat very low, add the sugar and stir until it has dissolved.
2. Pour into a bucket and add the lemon juice. Allow to cool to blood temperature, then add the yeast (follow the packet instructions for quantity).
3. Cover with a clean cloth or piece of muslin and leave to stand for three days, then strain the liquid and transfer to a demi john/carboy with an airlock. Make sure all the yeast goes through. Leave to ferment. When fermentation has ceased (about 2 weeks), syphon into sterilised bottles and seal.
N.B. Don't drink too much of this in one go, it will give you the hangover of the century....the only two country wines that produce a worse hangover are Oak Leaf wine and Silver Birch wine.... though drink enough oak leaf wine and you will pickle your stomach
Also, this tastes dry, and a bit like a pina colada with a slight fizz on the tongue.
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Posted: Thu Dec 05, 2013 12:04 pm
Black Cherry Brandy Liqueur
I warn you in advance that this brew was an experimental brew and the quanties of the ingredients were not exact. I got given a crap tone of cherries, and not enough patience to make jam
You will need
1 Demi john
1 stopper (air lock not required as you are not actually fermenting anything)
1 litre of good but inexpensive brandy (give or take)
1 kg of honey (give or take)
As many black cherries as you can get your hands on.
First thing you need to to is clean out your demi john and clean off the blackberries, you don't want any bugs floating about in the end product.
Next thing is to put the fruit into the demi john.
The honey I used was set honey so it needed to be warmed through until it was a good runny consistancy, like syrup. I poured the brandy into a huge cooking pot and warmed it to the hob and added the runny honey to it until it all dissolved
One all the honey is added to the warmed brandy pour the lot into the demi john. Make sure the stopper is secure and give the mixture a good shake. Then store it in a dark place for four to six weeks, shaking it up every couple of days.
After six weeks strain the liquid through a filter and bottle it, the dregs can be used for cooking if you wish to, though I haven't tried cooking with the dregs myself.... I've normally drunk the liquid dregs and eaten the fruit.
Also never do eat all the fruit after they are filtered out, you will get very drunk very quickly and give yourself a hangover. Not to mention a bad case of the runs.
So why is this brew lethal? Because you don't realise just how alcoholic it is until you try and stand up after having a glass or two of it.
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