Marzipan wine/liquer?

[Tutelage]

I have leftover a small/large quantity of marzipan and I have checked the ingredients for anythign that could retard yeast, I see noting but sugar, flavouring and almond extract, no preservatives mainly.

So:
5 litre Demijohn
Dissolve marzipan in water and bring to the boil, dump into the demijohn and bring OG to 1060 (if below) with yeast nutrient and champagne yeast .
Give it a week and add another 500ish grams of fermentable to get 13%.

When cleared thief and check for body and taste, if acceptable add glycerine and sweetener to make a sweetened liquer or bottle and age until edible.

Thoughts? I can imagine the flavour of the almonds being rather insipid and watery.
I am hoping this would come out something like a lighter amaretto, less thick and sickly.

Cheers,
Tutes.

 

[bobsbeer]

Welcome to the forum. I haven't made a wine with marzipan, but I see no reason why it wouldn't work. If it were me I would add 1 lt of white grape juice and or some sultanas to give it some vinosity. Also your OG seems a bit low. I would aim for 1.090 to 1.100 to up the ABV a bit to 13% or so. That will give it more of a liqueur taste. Good luck with it and let us know how it goes.

 

[Tutelage]

Cheers, I think ill add grape juice, as I have a sultana and strawberry wine goig on now and the wine is very .. winey with wayyy too much body for this application. As for the gravity readings i will be taking the gravity to 1.060 twice so as to now have too much strain on the yeast in the start for a total of about 1.110 (will be dding second stage sugar at 1.010).

Thankyou for your response, and I'm going to have to try that grapejuice..

 

[Brewtrog]

You can make almond wine so I don't see why not marzipan wine, though I've never tried making almond wine so can't tell you what it's like.

 

[Tutelage]

Flavour seems nice, the almond 'dust' separated from the marzipan after leaving for a few hours and gradually floated to the top leaving behind a rich, marzipan tasting syrup. Will rack from the bottom to clear the dregs and taste then, OG was 1.050 before adding sugar in two stages for 1.120 total.

 

[Apricorn]

How did it go? Interested in trying something similar for Christmas - My Dad loves marzipan.

 

[Tutelage]

It actually went surprisingly well. The marzipan needed to be added multiple times as the dust separated and floated to the top, before being skimmed and a new batch of marzipan melted into water to take its place. Glycerin and sweetener were an absolute must and even with all included it was quite mild (though distressingly alcoholic). I would recommend adding a small bottle of almond essence at the end before bottling and taking (very!) small tastes to balance the flavour profile. Make sure that you get extract in alcohol, not oil.

Beware of krausen though! It will most likely come up through your spout.

 

[Apricorn]

Glad to hear, I will have to try this one next