11
2008
Part IV – Blending and Bottling
Shown below is a shot of the blending ingredients – back row, left to right: clarified infused spirits, standard sugar syrup, standard caramel syrup. Front row: vanilla extract, measuring cup.
Boil down the standard sugar syrup to 90% of its original volume to thicken it slightly.
In this case we start with 10 oz of standard sugar syrup. After boiling down we have 9 oz. Add to this 5 oz of caramel syrup. It is necessary to blend the caramel syrup with the boiled down sugar syrup otherwise the boiled down sugar syrup will crystallize if allowed to cool by itself.
Allow the blending stock to cool completely before adding it to the infused spirit. The point is to avoid the possibility that any of the alcohol will evaporate if it were mixed hot. Shown below is a jar with the blending stock.
Add the blending stock and vanilla extract to the clarified infused spirits according to these proportions: 4 parts infused spirit, 6 parts blending stock, 1/4th part vanilla extract.
Shown below is a comparison shot of real Kahlua next to my homemade Kahlua.
The recipe is great and very more-ish!!!!!!! The filtering is different in my set up. I use a large 3 litre stainless funnel with a taper spout in which I fit cottonwool as the filtering medium.
I filter into a 5 litre demi-john. fill up the funnel, cover it with a lid and let it go for a day or two.
Please use stainless for the funnel and glass for storing the liqueur.
Plastic is a big NO-NO due to leaching of harmful chemicals into your liqueur.
Cheers.
Okay. Thanks for the tip. I will be sure get a stainless steel funnel for the next time.