Homebrew Underground

Step Two: Clarifying or "Racking"

After 4 weeks, the infusion of the almond flavor into the vodka will be complete. If the contents of the jar is allowed to settle in the final week, you will be able to see a partially clarified part at the top of the jar and the bulk of the sediments at the bottom.

CAREFULLY pour off the partially clarified part from the top of the jar into a clean jar through a metal coffee filter. This is the first racking. When the sediments start to flow into the filter, stop pouring and setup a saucepan with a kitchen strainer.

Pour the remaining sediments and "sludge" into the saucepan through the kitchen strainer.

Below is a shot of the saucepan with the strainer and all the solids from the jar. Let it settle for several minutes to allow all the liquid to pass through the strainer.

Tip: Save the chopped almonds from the strainer and put them in the refrigerator and save them for making almond liqueur cookies.

Pour the sludgy part from the saucepan into a separate "sludge jar". Allow the sediments to settle for a few days in this jar, then rack off the top part through a metal coffee filter similar to the first racking done previously.

Repeat the racking steps over and over several times over a period of weeks, allowing the sediments to collect at the bottom of the jar, then racking off the clarified parts into a clean jar. Use two jars – one for the main part that is nearly clarified and one for the cloudy part. As more an more of the infused spirits are cleared up from the cloudy part, you can transfer the clarified part to the other jar. Use paper coffee filters periodically to filter out the sediments. BE PATIENT and do not be in a hurry. Shown below is a shot taken 9 days after the first racking. It’s nearly clarified, but not finished.

After several rackings the infused spirits will be completely clarified. It is ready to sweeten and blend. Shown below is a shot of the clarified spirits 30 days after the first racking. It is completely clear.

Sweetening and Blending

Once the infused spirits are completely clarified, then it is time to add vanilla extract and sweeten the liqueur. Shown below is a shot of the ingredients for sweetening and blending. Starting in the back row, left to right: clarified infused spirits, standard sugar syrup and standard caramel syrup. Front row: vanilla extract and a measuring cup.

One of the secrets to a good homemade liqueur is the sugar syrups used for sweetening. Follow the recipes for standard sugar syrup and standard caramel syrup found here at this blog. Shown below is a shot of the blending stock – 2 parts caramel syrup and 1 part sugar syrup.

Add 1 teaspoon of vanilla extract for every cup of clarified spirits and sweeten with 1 cup of blending stock for every 2 cups of clarified spirits. You can vary the amount of blending stock to taste. It should be on the sweet side and it needs to be smooth – not too much bite – or people will make a face when they drink it.