Blackberry Whiskey/Vodka

[alank950]

Anyone know the ratio for Blackberry Whiskey or Vodka..Gonna use around 2ltr or 3/4 fill a demi john with spirit.so how many grams of Blackberries will i use with how much sugar..

 

[BerkshireBadger]

I use 750g of fruit to every litre of spirit, but for the sugar anything from 100g to 600g depending on the end result I'm after. 100g gives a very dry sharp spirit, 600g is more like a liqueur.

 

[alank950]

I use 750g of fruit to every litre of spirit, but for the sugar anything from 100g to 600g depending on the end result I'm after. 100g gives a very dry sharp spirit, 600g is more like a liqueur.

Thanks..i will experiment..

 

[GeorgeSalt]

I've been collecting recipes for a while, trying to get away from the basic fruit+alcohol+sugar+time versions and finding some with more complex flavours. I have a blackberry recipe I found on a German recipe website that sounds nice although I haven't tried it yet (I hadn't finished translating it until tonight, and I still need to adjust down to single bottle quantities)..

3 bottles clear alcohol (70 cl bottles)
500 g brown sugar
100 g honey
1 kg blackberries
2 vanilla pods
2 cinnamon sticks
2 sprigs rosemary

Split the vanilla pods.
Layer the blackberries and sugar in a large jar.
Add the vanilla, honey, cinnamon and rosemary.
Pour over the alcohol (gin, vodka, schnaps or korn) making sure the blackberries are covered.
Leave for at least six weeks before straining and bottling.
Allow to mature.

 

[alank950]

I've been collecting recipes for a while, trying to get away from the basic fruit+alcohol+sugar+time versions and finding some with more complex flavours. I have a blackberry recipe I found on a German recipe website that sounds nice although I haven't tried it yet (I hadn't finished translating it until tonight, and I still need to adjust down to single bottle quantities)..

3 bottles clear alcohol (70 cl bottles)
500 g brown sugar
100 g honey
1 kg blackberries
2 vanilla pods
2 cinnamon sticks
2 sprigs rosemary

Split the vanilla pods.
Layer the blackberries and sugar in a large jar.
Add the vanilla, honey, cinnamon and rosemary.
Pour over the alcohol (gin, vodka, schnaps or korn) making sure the blackberries are covered.
Leave for at least six weeks before straining and bottling.
Allow to mature.

Sounds very good , i prefer to keep the ingredients simple with just berries sugar and alcohol although i may just try this next year..
This recipe would go down very well for Christmas..thanks for the post...

 

[Pearlfisher]

Don't throw the fruit away afterwards ,it makes a wonderful dessert.

 

[Crastney]

isn't this very similar to a rumtopft (sp?) ?

basically a large jar, with layered fruit in it, each layer covered with rum, and left for a while. keep adding fruit/rum until the jar is full, as and when it is available.

 

[GeorgeSalt]

isn't this very similar to a rumtopft (sp?) ?

basically a large jar, with layered fruit in it, each layer covered with rum, and left for a while. keep adding fruit/rum until the jar is full, as and when it is available.

Same principle.. a rumtopf is a fruit-heavy liqueur. With any liqueur whether you can use the fruit afterwards and how you can use it depends on the fruit.

I have a winter liqueur running involving a lot of dried fruit, this will all be used for a fruitcake when it's finished steeping. But it has far more brandy than a rumtopf would have and all the fruit is dried fruit rather than fresh.

 

[alank950]

isn't this very similar to a rumtopft (sp?) ?

basically a large jar, with layered fruit in it, each layer covered with rum, and left for a while. keep adding fruit/rum until the jar is full, as and when it is available.

Same principle.. a rumtopf is a fruit-heavy liqueur. With any liqueur whether you can use the fruit afterwards and how you can use it depends on the fruit.

I have a winter liqueur running involving a lot of dried fruit, this will all be used for a fruitcake when it's finished steeping. But it has far more brandy than a rumtopf would have and all the fruit is dried fruit rather than fresh.

What dried fruit did you use with what amount of Brandy and sugar?.I assume dark rum could be used also..

 

[GeorgeSalt]

What dried fruit did you use with what amount of Brandy and sugar?.I assume dark rum could be used also..

The recipe I found and (loosely) followed was:

70 cl brandy
20 cl water
150 g brown sugar
1 tablespoon honey
120 g dried figs
120 g dried apricots
120 g dried apple or apple rings
50 g raisins (I've used sultanas)
½ vanilla pod (I used 1/2-tsp vanilla paste)
½ stick of cinnamon
3 cloves
3 red peppercorns
1 cardamom pod

Steep the dried fruit in the brandy for three days.

Bring the water to a simmer and dissolve the sugar and honey into it. Allow to cool. Lightly crack the spices with a mortar and pestle (or rolling pin or brick). Add the syrup and the spices to the brandy and fruit. Leave to steep for six weeks. Strain and bottle.

I'm at week four or thereabouts with the steeping, and I have to say it smells wonderful. I plan on using all the fruit for a fruitcake when it's finished.

I have about six very similar recipes, slight variations on the type of fruit, the quantities of spices, some include ginger and others don't (incidentally I have a very good and fast recipe for a ginger liqueur that's going to be one I make regularly). I've been collecting liqueur recipes with tha aim of putting together a small booklet - or maybe that's just my excuse for testing them all!

 

[alank950]

What dried fruit did you use with what amount of Brandy and sugar?.I assume dark rum could be used also..

The recipe I found and (loosely) followed was:

70 cl brandy
20 cl water
150 g brown sugar
1 tablespoon honey
120 g dried figs
120 g dried apricots
120 g dried apple or apple rings
50 g raisins (I've used sultanas)
½ vanilla pod (I used 1/2-tsp vanilla paste)
½ stick of cinnamon
3 cloves
3 red peppercorns
1 cardamom pod

Steep the dried fruit in the brandy for three days.

Bring the water to a simmer and dissolve the sugar and honey into it. Allow to cool. Lightly crack the spices with a mortar and pestle (or rolling pin or brick). Add the syrup and the spices to the brandy and fruit. Leave to steep for six weeks. Strain and bottle.

I'm at week four or thereabouts with the steeping, and I have to say it smells wonderful. I plan on using all the fruit for a fruitcake when it's finished.

I have about six very similar recipes, slight variations on the type of fruit, the quantities of spices, some include ginger and others don't (incidentally I have a very good and fast recipe for a ginger liqueur that's going to be one I make regularly). I've been collecting liqueur recipes with tha aim of putting together a small booklet - or maybe that's just my excuse for testing them all!

Thanks i will give this a try sometime soon..