Comments for Homebrew Underground http://www.homebrewunderground.com Homebrew recipes, homemade liqueurs, beer making Fri, 23 Dec 2011 20:32:07 +0000 hourly 1 http://wordpress.org/?v=3.0.5 Comment on Homemade Amaretto Liqueur: Part 1 by Aaron Ramson http://www.homebrewunderground.com/52/homemade-amaretto-liqueur-part-1/comment-page-1/#comment-224 Aaron Ramson Fri, 23 Dec 2011 20:32:07 +0000 http://www.homebrewunderground.com/?p=52#comment-224 I want to thank you for posting this amazing recipe. I made a 'variation' of it, as I could not obtain apricot kernels in time to give this liqueur away as Christmas gifts; I ended up substituting high quality almond extract (Williams Sonoma brand) in equal parts with the vanilla extract, in hopes to give the liqueur a necessary bitter almond flavor that it would be missing. I am happy to report that it was still a success and I have received numerous praises about what a tasty and complex flavor this liqueur has!! I plan on making it again next year, and this time I will have the apricot kernels. I will also experiment with a little less sugar syrup and more cherries in the maceration, for my own person tastes. I have also noticed that the flavors continue to evolve with aging. I highly recommend this recipe to anyone looking for a liqueur that is truly comparable to Disaronno Originale. I want to thank you for posting this amazing recipe. I made a ‘variation’ of it, as I could not obtain apricot kernels in time to give this liqueur away as Christmas gifts; I ended up substituting high quality almond extract (Williams Sonoma brand) in equal parts with the vanilla extract, in hopes to give the liqueur a necessary bitter almond flavor that it would be missing. I am happy to report that it was still a success and I have received numerous praises about what a tasty and complex flavor this liqueur has!! I plan on making it again next year, and this time I will have the apricot kernels. I will also experiment with a little less sugar syrup and more cherries in the maceration, for my own person tastes. I have also noticed that the flavors continue to evolve with aging. I highly recommend this recipe to anyone looking for a liqueur that is truly comparable to Disaronno Originale.

]]> Comment on Homemade Kahlua: Part 2 by kiari67 http://www.homebrewunderground.com/100/homemade-kahlua-part-2/comment-page-1/#comment-220 kiari67 Wed, 07 Dec 2011 04:24:03 +0000 http://www.homebrewunderground.com/?p=100#comment-220 The linen bag worked well and infusing for 2 weeks has given the rum a robust coffee flavor without the bitterness! The linen bag worked well and infusing for 2 weeks has given the rum a robust coffee flavor without the bitterness!

]]> Comment on Homemade Amaretto Liqueur: Part 1 by Aaron Ramson http://www.homebrewunderground.com/52/homemade-amaretto-liqueur-part-1/comment-page-1/#comment-216 Aaron Ramson Mon, 21 Nov 2011 08:00:21 +0000 http://www.homebrewunderground.com/?p=52#comment-216 I cannot wait to try the amaretto I made using your recipe. I made a version of it using a "top secret clone recipe" of disaronno originale, and all it contained was vodka, sugar, and almond extract. I'm currently on day 6 of maceration; I can't wait till its complete! I cannot wait to try the amaretto I made using your recipe. I made a version of it using a “top secret clone recipe” of disaronno originale, and all it contained was vodka, sugar, and almond extract. I’m currently on day 6 of maceration; I can’t wait till its complete!

]]> Comment on Homemade Kahlua: Part 2 by admin http://www.homebrewunderground.com/100/homemade-kahlua-part-2/comment-page-1/#comment-215 admin Sun, 20 Nov 2011 04:37:00 +0000 http://www.homebrewunderground.com/?p=100#comment-215 I think grinding the beans gives the coffee more surface area available for the spirts to reach and should result in a more thorough infusion than using straight beans. I think grinding the beans gives the coffee more surface area available for the spirts to reach and should result in a more thorough infusion than using straight beans.

]]> Comment on Homemade Kahlua: Part 2 by kiari67 http://www.homebrewunderground.com/100/homemade-kahlua-part-2/comment-page-1/#comment-213 kiari67 Sat, 19 Nov 2011 16:47:00 +0000 http://www.homebrewunderground.com/?p=100#comment-213 I've always used whole beans to infuse the rum. There is no filtering involved, just straining the beans out after 4 weeks. Is there a benefit to the ground over the whole? I’ve always used whole beans to infuse the rum. There is no filtering involved, just straining the beans out after 4 weeks. Is there a benefit to the ground over the whole?

]]> Comment on Homemade Kahlua: Part 1 by admin http://www.homebrewunderground.com/99/homemade-kahlua-part-1/comment-page-1/#comment-212 admin Sun, 06 Nov 2011 16:20:33 +0000 http://www.homebrewunderground.com/?p=99#comment-212 This recipe takes some trial and error to get the proportions and timing all right. I found I was having to deal with the bitterness, too. Thanks for pointing out the math error. I messed up :-( This recipe takes some trial and error to get the proportions and timing all right. I found I was having to deal with the bitterness, too.
Thanks for pointing out the math error. I messed up :-(

]]> Comment on Homemade Kahlua: Part 1 by KroBaar http://www.homebrewunderground.com/99/homemade-kahlua-part-1/comment-page-1/#comment-211 KroBaar Sun, 06 Nov 2011 03:01:39 +0000 http://www.homebrewunderground.com/?p=99#comment-211 I just finished this recipe tonight, I've been wanting to try it for a long time as I found your recipe over a year ago! Anyway, after just mixing the blending stock, infused spirits and vanilla, my first little taste it... it still seems to be fairly bitter, though my infusion of the rum with the coffee was about 6 weeks (I forgot about it), so that's probably why. I'll certainly try another batch once I finish this one! One note on your math above... you've mixed your units, you took 192 ounces and divided by 3.5 cups, hence the large number of batches (54.86). 192 ounces = 24 cups and 24/3.5 ~= 6.85 batches. I just finished this recipe tonight, I’ve been wanting to try it for a long time as I found your recipe over a year ago! Anyway, after just mixing the blending stock, infused spirits and vanilla, my first little taste it… it still seems to be fairly bitter, though my infusion of the rum with the coffee was about 6 weeks (I forgot about it), so that’s probably why. I’ll certainly try another batch once I finish this one!

One note on your math above… you’ve mixed your units, you took 192 ounces and divided by 3.5 cups, hence the large number of batches (54.86). 192 ounces = 24 cups and 24/3.5 ~= 6.85 batches.

]]> Comment on Homemade Kahlua: Part 1 by admin http://www.homebrewunderground.com/99/homemade-kahlua-part-1/comment-page-1/#comment-210 admin Sun, 16 Oct 2011 21:14:30 +0000 http://www.homebrewunderground.com/?p=99#comment-210 You're welcome. I'm glad you like the recipe. Okay ... for the math ... let's see. To the best of my recollection, I would get about 3.5 cups of infused spirit per batch (starting with 4 cups of rum). Your target is 30 times 16 = 480 ounces. The blending ratio is 4 out of 10 ounces to make the infused spirit part (4 oz plus 6 oz blending stock) or 40%. So 40% of 480 = 192 ounces. You would need to make 54.86 batches to get 192 ounces (192 divided by 3.5). Somewhere around that much. I think it's best to make smaller batches to nail down the amounts more accurately and to get a feel for it. Things might vary a bit. You’re welcome. I’m glad you like the recipe. Okay … for the math … let’s see. To the best of my recollection, I would get about 3.5 cups of infused spirit per batch (starting with 4 cups of rum). Your target is 30 times 16 = 480 ounces. The blending ratio is 4 out of 10 ounces to make the infused spirit part (4 oz plus 6 oz blending stock) or 40%. So 40% of 480 = 192 ounces. You would need to make 54.86 batches to get 192 ounces (192 divided by 3.5). Somewhere around that much. I think it’s best to make smaller batches to nail down the amounts more accurately and to get a feel for it. Things might vary a bit.

]]> Comment on Dark Cherry Liqueur Recipe: Part 1 by admin http://www.homebrewunderground.com/39/dark-cherry-liqueur-recipe-part-1/comment-page-1/#comment-209 admin Sun, 16 Oct 2011 20:24:47 +0000 http://www.homebrewunderground.com/?p=39#comment-209 yes. You can make it without the pits. They add a slightly bitter nutty flavor, but it's okay withyout the pits. yes. You can make it without the pits. They add a slightly bitter nutty flavor, but it’s okay withyout the pits.

]]> Comment on Dark Cherry Liqueur Recipe: Part 1 by morninglory http://www.homebrewunderground.com/39/dark-cherry-liqueur-recipe-part-1/comment-page-1/#comment-208 morninglory Sun, 16 Oct 2011 20:03:20 +0000 http://www.homebrewunderground.com/?p=39#comment-208 i am going to make this recipe using frozen cherries which are already pitted... so i don't have any pits. can i make it anyway without the pits? or is there a substitue you would suggest? i am going to make this recipe using frozen cherries which are already pitted… so i don’t have any pits. can i make it anyway without the pits? or is there a substitue you would suggest?

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