Comments for Homebrew Underground

Comment on Homemade Amaretto Liqueur: Part 1 by admin

admin — Fri, 24 May 2013 02:30:54 +0000

Alex:
I think the unsulfured fruits give a better flavor (my wife will kill me for saying this).

Comment on Homemade Amaretto Liqueur: Part 1 by Alex

Alex — Thu, 23 May 2013 23:07:49 +0000

When making this recipe, or others, do you prefer to use sulfured/unsulfured dried fruits? Would this make any noticeable difference in flavor?

Comment on Homemade Kahlua: Part 1 by Jon Haugan

Jon Haugan — Mon, 20 May 2013 02:46:06 +0000

I have made flavored Kahlua for a few years. The important thing to con cider is using vanilla bean. I have been experimenting with the different flavors of rum, the caramel syrup from my disorono I make. My next experiment is with using sorghum.

Comment on Cherry Liqueur Recipe: Part 2 by admin

admin — Sat, 18 May 2013 13:55:56 +0000

A lot of old recipes for cherry liqueur call for cherry pits. They are pretty bitter and can ruin the flavor if you use too many. You can always make the liqueur without them. I have made batches without them and the liqueur comes out okay.

Comment on Cherry Liqueur Recipe: Part 2 by Cindi

Cindi — Sat, 18 May 2013 07:51:44 +0000

Hello,

I read somewhere that cherry pits were toxic. What do you know about this and how much is too much?

Thanks

Comment on How to Calculate Alcohol Content (%ABV) of Liqueur by Unknown

Unknown — Sat, 27 Apr 2013 08:05:13 +0000

I’m asking this for an I-Search project that I need to graduate. Any information will be helpful.

Comment on Homemade Kahlua: Part 4 by caharr7

caharr7 — Fri, 01 Mar 2013 06:09:59 +0000

Have you tried using agave nectar as your sweetener? I’m trying to work the recipe to be as simple and natural as possible. Honey has too much flavor. and then use your…mix ratio to come up with the right formula…

cheers…

Comment on Homemade Kahlua: Part 1 by admin

admin — Tue, 29 Jan 2013 00:21:06 +0000

Hi SlashRacer
The correct amount for the finished batch is 6 3/4 cups. The image was just for presentation. It wasn’t meant to show the amount for one batch. If you reduce it down too much when heating, you can simply add more water after you pour it into the jar. In fact, it is expected to come out a little bit less when you pour it into the jar and then add a little water to bring it up to the right level.

Comment on Homemade Kahlua: Part 1 by SlashRacer

SlashRacer — Tue, 29 Jan 2013 00:06:51 +0000

Ok….So this was my first time trying this and I am new to all of this. I have two questions and both are inregards to the carmel syrup. I fear I have heated the carmel too much. What happens if you cook/heat the sugar to much?

Your instructions says to boil it down to 6 3/4 cups, but the image in the directions shows it at 7 1/2 cups. Is the image correct or the 6 3/4?

Comment on Homemade Kahlua: Part 1 by admin

admin — Sun, 30 Dec 2012 00:44:48 +0000

garipaldi:
1. 11oz coffee for two batches … probably so. I think I got about 3 or 4 batches from 16oz.
2. It is okay to make smaller batches of the syrups. You may have to play with the boil times. If the finished volume is too little (too thick), you can add more water to bring them up to the correct volume.
3. Yes. Distilled water is best.
4. I had to transfer it back and forth a few times before getting the hang of it. You don’t have to scrape it all out each time. Once you pour it into the glass measuring cup, just leave any straggling amount in it. When you finish, you can scrape it out of the boiling pan. It all gets measured in the measuring cup in the end. You can probably do it by the boiling time once you work it out.