Homebrew Underground

In a previous post, the blackberry liqueur was set aside to allow it to macerate. During maceration, the fruit flavors are infused into the vodka. Infusion is the basis of all home liqueur making. After 2 weeks, it’s time to strain and filter the liqueur.

In this recipe, we added sugar and sugar syrup before maceration. Some recipes call for adding sugar and sugar syrup after maceration. It is generally faster and easier to strain and filter without sugars or syrups because this tends to make the liqueur thicker and more difficult to filter. Nevertheless, I didn’t find it too difficult. Please see the article on straining and filtering here on the website. There is a lot of useful information in that article which will help when straining and filtering blackberry liqueur.

First: Using a Kitchen Strainer

Get a saucepan or pot that is big enough to use with a kitchen strainer. I like to use stainless steel. Make sure it is clean so it doesn’t impart any off flavors to the liqueur. Open the Mason Jar and carefully pour all the contents into the strainer.

Tip: Save the blackberry strainings and put them in a jar and refrigerate. They are very delicious and can be used to make pastries: Blackberry Liqueur Pie and Blackberry Liqueur Turnovers.

Second: Using a Metal Filter

Rinse out the Mason Jar and turn it upside down on a paper towel to let all the water drain out. Place the coffee maker funnel over the jar and place the metal filter inside the funnel. Slowly pour the contents of the saucepan into the filter. When the filter becomes clogged, pour the remaining contents back into the pan and rinse out the filter, then repeat until all the contents have been filtered. Repeat the process with the metal filter once more. This second time should go much faster with less stopping for rinsing.

Third: Filtering with Paper Towels

Pour the contents back into the saucepan or pot. Line the funnel with a paper towel and slowly pour the contents into the paper towel. When it becomes clogged, carefully remove it, then squeeze any excess back into the pot, then discard the soaked paper towel. Repeat this step for the remaining contents.

Fourth: Final Filtering with Paper Filters

Pour the contents back into the saucepan or pot, then place a paper filter into the funnel:

Slowly pour the contents into the paper filter. When it becomes clogged, carefully remove it, then squeeze any excess back into the pot, then discard the used filter. Repeat this step for the remaining contents.

Finally: Blending

My recipe calls for blending 1 part 100-proof vodka to 8 parts strained and filtered liqueur. I like to use Smirnoff No. 57. It is very smooth and contains very little impurites (congeners) so I use it for blending. It will enhance the flavor of the liqueur.

After straining, filtering and blending, you can transfer the batch to a 1 qt. Mason Jar. Let it settle and age for several weeks before bottling. Typically, the bottom 1/4 to 1/3 of the jar will be foggy after aging and clarification. This is mostly comprised of fruit pulp that slipped through the paper filters. The finished liqueur can be served neat as an after dinner cordial or as an ingredient in a cocktail such as a Blackberry Zinger.