Bitterness comes from the strawberry seeds interacting with the alcohol. The alcohol leaches tannins from the seeds. Try pushing the fruit through a fine seive to get the plup, but no seeds. Then follow recipe as you normally do.

@chuckdontknowdoya6100

4 жыл бұрын

Blueberries do the same thing you have to strain the seeds first to escape that bitter bite

@plantifulvegan4198

3 жыл бұрын

Could you juice the strawberries, then add the sugar?

@elenidemos

3 жыл бұрын

@@plantifulvegan4198 You can, but iff you would like a clear liquor, filtering it is much harder.

@plantifulvegan4198

3 жыл бұрын

@@elenidemos how about mashing them a little, like we do for making strawberry shortcake

@elenidemos

3 жыл бұрын

@@plantifulvegan4198 Mashing them is fine. As I suggested, pushing them through a fine strainer. Juicing them will make the particles small enough to pass through a standard filter like a coffee filter paper or or brewing filter cartrige. Your other option is to settle the particles to the bottom after straining the liquor off the fruit, then syphon the cleared liquid. But the smaller the particle, the longer it takes to settle.

I make this pretty frequently. Frozen berries are actually better as the freezing process causes the cell structure to break down, allowing more strawberry essence to soak out. You needed to let it sit another week on the strawberries. I use mine to make a sangria, 2 parts wine, 1 part strawberry liquour, .5 parts simple syrup

I got the bitterness too, tasted a "Used" strawberry, that's where it comes from. What I used, was 130 proof homemade, uncut, and then just back sweetened with sugar, raves on that combo. I put the spent strawberries through a food processor, ground up some "Nilla Waffers," and made a thick paste, froze the mixture, covered with melted chocolate and made some delicious Strawberry Chocolate Shine Balls. Cheers!

One thing that I've heard people doing to get the maximum amount of flavor out of strawberries for mead, etc. is baking them. You spread them out on a cookie sheet and basically bake them at a low temp, somewhere around 250f / 120c until they start to turn a deep red, then pull them out, mash them up, and mix them in.

Everyone below talking about how there was probably some interaction with the white part of the strawberries, or the seeds of the strawberries, but at 12:04 you can VISUALLY SEE the lemon seed on the screen. I mean I saw when it fell through his fingers earlier on in the video, but I noticed it again at 12:04 and it's a much easier mark to find than when it fell through his finger.

Instructions unclear. My pants are off, I'm all sticky and the produce manager in the grocery store is really mad at me.¯\_(ツ)_/¯ But seriously this is a really cool recipe. Definitely going to try it. Got the video favorited to my cocktails playlist!

@StillIt

4 жыл бұрын

BAHAHAHAHHAHA

@wiseguysoutdoors2954

4 жыл бұрын

Hillarious, Bearded and Bored. I could actually picture the mgrs face!! Lol

@dimash244

4 жыл бұрын

Jesse needs to put a disclaimer at the beginning - this should be consumed at home not at the store in frozen fruits section

@chuckdontknowdoya6100

4 жыл бұрын

Laughed so hard I fell off my chair

@Just_The_Average_Dude

4 жыл бұрын

Pineapple done this way is really good as well.

We do limoncello and sometimes a strawberry version in the summer. I would suggest an organic honey (preferably wildflower) for the sweetener.

When a strawberry is fresh and you cut it open there is a "whiteish" color to the inside. That is very bitter. If you remove it then the strawberry is much sweeter. I have found when making syrups they can have the bitter taste if there is too much of the white. Frozen strawberries normally have a lot of it. Thaw them and remove what you can of the white inside and see what a difference it makes.

@StillIt

4 жыл бұрын

Hmmm interesting I never noticed that

@mimib6253

4 жыл бұрын

Thanks for the heads up

I don’t even drink alcohol and I can’t stop watching these videos.

KZread recommended me your channel.. ive watched probably 10 videos today, and just find them very enjoyable. For context, I dont even drink...

@StillIt

3 жыл бұрын

The KZread algorithm overlord has brought us together 👍🥃🤣🤣

Amazing recipe. I’ve done a variation of this for 2 years now with amazing results. Great flavor, color and strength.. Everyone loves it! Thanks for the recipe!

If you want more strawberry flavor, use a distillate made with strawberries and raw sugar. Very little strawberry flavor comes through in the final distillate, but the strawberry properties remain, so, when you add more strawberries, you get an enhancement of the strawberry flavor from those properties in the distillate. Learned that from good old George!!

@StillIt

4 жыл бұрын

Interesting almost like strawberry stock!

Try this guys, 3 parts of this strawberry liqueur, 1 part of lemonchelo, may add some simple syrup if necessary. My friends love it.

Just looked like good old fashioned fun. I always how you don’t make it look super serious and stuffy Keep it coming

Your fruit liqueur videos have been super helpful. My general question is what ABV should I shoot for when making/proofing a liqueur, if I am concerned about maximizing preservation. I don’t drink a lot, so I am interested in making something that can last as long as possible. Thanks again for your liqueur videos. They are the most thorough ones I’ve found yet.

I'm trying this now. I got my hands on some 190 proof Everclear and have some fresh strawberries sitting in it. Even after less than a day the berries have already lost their color. I'll give it a while longer then use some sugar to get the syrup. Thanks for the tip with the lemon juice for the color and the vanilla to help round out the flavor. I'll give those a shot!

@r.c.linnenkamp4711

2 жыл бұрын

If you mush the strawberries through a sif and remove the seeds it should stop it from turning bitter

Ive seen this recipe years ago on home distiller, and I love that you're making home distilling more mainstream. I've only seen a few of your videos but its easy to tell you know what you do. Im in eastern canada so its awesome to see more people experimenting in the upside down! (also colbert in kiwi land was the best episode ive seen)

@StillIt

4 жыл бұрын

Cheers mate. its easier to experement when standing on our heads down here ;)

Did the same thing with fresh orchard peaches, was the best one I've made. I let mine sit for one month before bottling.... cheers

Going to have to give strawberries a go next summer when local and fresh is available. I made similar with one batch cherry and another peach using 4th gen UJSSM as the spirit. The main difference was I added sugar right from the start. I’ll have to give adding sugar as you did making a syrup. More control over final product that way. I did add clove and cinnamon to the cherry. The peach vanilla and cinnamon. Both turned out very well. Had forgotten about the term “panty dropper” but how fitting!

I make similar stuff. I usually use gin as a base, as it adds a little more complexity. Depending on my mood, I might also throw a cinnamon stick or a couple pf cloves in the mix too.

@seththomas9105

3 жыл бұрын

Awsome! We make "Apple Pie" and "Cherry Pie" and we do the same. Sometimes Raisins or honey or cloves get added for a complex flavor. For those that make apple pie at home try mixing a shot of Dr. McGillicuddy vanilla to your drink for apple pie with ice cream. Or a shot of the Dr. Butterscotch for caramel apple pie. Good stuff.

On my 2nd double batch of this. I went a step further with it. I started with 40% neutral in a 10 liter Chinese pot still on a hot plate. Still has a perforated shelf in it. I put a whole quart of fresh picked strawberries (cut in half) on the shelf and distilled two liters of spirit through the berries. Spirit come out at 75% ABV. I then macerated berries exactly the way Jesse did in this video. Can’t beat the flavor even after proofing down to 75 proof. Cheers!

At the end your like strawberry 🍓 stillcake! 😆 Great video mate! It’s good to use what you have in hand. But I need to stress out for good infusion you MUST 😂 use fresh fruit. I do a lot of infusion during summer. Here is my notes that may help others. Always cover your fruits with spirits. 2 to 3 cups of fruit for about 700 ml of 50%. Start to taste after three days if not strong enough wait tow more days and taste again. Soft fruits like strawberries or blueberries release more flavours more quickly than firm fruits, suck as pineapple 🍍. Fruits with higher water content like oranges, lemon or apple are not good for infusion that’s why we use their rinds. Et voilà my friend!

@chuckdontknowdoya6100

4 жыл бұрын

I use apples with great success just use a very high proof to start

@paulsapper

3 жыл бұрын

Chuck Don't know do ya Interesting, I’ve been thinking of using apples, how long did you leave them in there for and did you use sugar as well?

@paulsapper

3 жыл бұрын

1FrenchConnection1 Thanks for the tips

@chuckdontknowdoya6100

3 жыл бұрын

@@paulsapper At least a week or more if needed. I also use different types of apples for their different flavors

@chuckdontknowdoya6100

3 жыл бұрын

@@paulsapper never tried sugar I always just added the fruit to the next batch to recover the alcohol. I built a large vapor chamber in my setup with a screen on the bottom just for this reason.

Thanks for the video mate. I have been thinking about doing something like this for a month or two. Thanks for the tips mate

@StillIt

3 жыл бұрын

Any time!

I made some plum rum. Dark rum, plums and brown sugar. I left it for 6 weeks. It was the tits. Highly recommended.

in austria you call these "can openers" and thats a very very very polite translation 😂😂

@MrAfrosan

3 жыл бұрын

Hi there, you have some recipes from Austria, about Quince shnap, You welcome

@cbg1609

3 жыл бұрын

@@MrAfrosan to make schnaps is very easy. first you take Korn wich is a tasteless, odorless alcohol with 38% alcohol in it. cut the quinces and let them soak in the alcohol for about 3 weeks and here you go. quince schnaps. you can also destill it but thats a whole other story

i have no idea how this popped in my reccomended i think youtube is trying to make me a alcoholic lol subbed going to try this

@StillIt

4 жыл бұрын

Don't you love it when a plan comes together! KZread algorithm has my back haha. It's a great hobby, funily enough I drink less now though.

I did some cherry moonshine, put the cherry inside the glass gallon for two weeks.so good with a little 7oz cup you end up on the other side of town.

Looks great man. I will have to try it one day.

@StillIt

4 жыл бұрын

Yeah its pretty good

Cheers from Pennsylvania! I’m making strawberry-rhubarb cordial right now. I used super sweet local berries with an off-the-shelf silver rum @ 40%. I didn’t want to dilute the strawberry flavor too much, just whatever I blend the result with. Per container: 1.5 lbs chopped strawberries, 1/4 C chopped rhubarb, 1/2 Orange’s peel & 4 C silver rum. The infusion is great and has mild sweetness on its own. The strawberry needs to pop more so I boiled some more strawberries into a slightly reduced simple syrup that I’m filtering. Going to use this to sweeten the final result giving it another burst of fresh strawberry flavor. I want that strawberry flavor to be really explosive and fresh.

Brilliant idea, Jesse! I’m diggin this for some good summertime parties.... just one problem, though...now I just need to convince myself to come off some good finished product to “sacrifice”😂

Ill let you know how I go with my kiwi mango and passionfruit. You've inspired me.

Only recently came across the channel & this video. Been doing this for a bit over a decade & when doing the sugar dust you'll find it much easier to use tall cylindrical jars (Ikea has some great ones) and generally use slightly less sugar but pour off each day for about a week. Keep each pour off in its own jar and mix them to taste at the end. You'll find later pours have less strawberry flavour and also less volume. You'll find this method results in less waste sugar & more syrup volume - once the fruit is sitting in liquid it doesn't shed anymore. Don;t be worried about oxidation - there is enough alcohol in the flesh to preserve the fruit for the time you're drawing it out. I prefer using fresh cut in half over frozen and worth mentioning once you've done your final pour the waste fruit is 100% still edible and makes for an awesome dessert paired with a good quality vanilla ice-cream (no extra syrup is required)

Just finished my first distilation from a banana wash and came out at 70%. I have split it into three jars and added strawberries into one, Raspberries into the second and blueberries into the last. I plan to blend in a similar way. Cheers for all the sound advice and for helping me get this far in the art. Sláinte

@StillIt

4 жыл бұрын

Slainte, Ah that sounds really interesting should turn out great!

@cabji

2 жыл бұрын

How did this go? It's been a year so just checking in.

My syrup is fresh strawberries 1kg, kiwis 1kg, & 10 five ml slices of fresh peeled ginger, juice of 1 lime & 1tsp lime zest, with 1kg sugar. Syrup is strained at ~1 week with a good strainer. Pulp is blended after straining for an ice cream topper.

@StillIt

4 жыл бұрын

Ah YUM! I definitly like the idea of ginger in there.

ive been going through a lazy spell here in scotland and not made any home brew in a few months, i think ill be going over your channel and having a bash at some of your recipes for the festive period and ill stock up and make a few months worth on a binge brew, keep up the good work, love the channel bro

@wiseguysoutdoors2954

4 жыл бұрын

I bought some peated Barley from Scotland and made a hell of a single malt. Very proud of it! I have Scottish heritage from the lineage of Somerled and the McDonald's of Islay and Ardnamurchan

@StillIt

4 жыл бұрын

Solid play mate! Gotta get stocked up for Xmas!

@johnnycobb00

4 жыл бұрын

@@wiseguysoutdoors2954 i live in the heart of a whisky town here in scotland called dumbarton, im never short of a good dram lol

Alright. I'll do it.

That's cool, thanks for the video bro. I like videos that show how to flavour neutrals as I really can't stand essences haha

@StillIt

4 жыл бұрын

Im with you on that!

This is reminds me of brandied fruit. An old preservation method where you could continually add fresh in season fruit over the summer to a big jar or crock to soak in brandy (doesn't have to be but it's traditional) and by winter it's a thick syrup that can be added to other foods or drinks along with the fruit. It also helps to preserve the vitamins and other good stuff in the fruit for a boost of nutrition during the more lean months. I like to cover my extra fruits with raw honey and let it ferment into a nice syrupy mead. It's really nice with cranberries, I add to drinks. It's also an immune booster, so it's a nice addition to other drinks. Plus the fruit is delicious after being soaked for months!

@juanignacioromero7427

Жыл бұрын

loved that idea

awesome vid im from Oregon.

New subscriber to your channel and just love it. I made something very similar with fresh UK strawberry's and added a little Glycerine which really made the taste and mouth feel just pop out.

@StillIt

4 жыл бұрын

Awesome! Welcom to the channel Ian :)

@iandawkins2182

4 жыл бұрын

Thanks, just going through your back catalogue of videos, so informative and inspiring. Respect from a new UK fan.

The polenta whiskey having a buttery trait makes me want to experiment with updating my DragonCon "Peach Pie".

I would do a double fold on the berries to get moore strawberry flavoure, the add sugar that you eventually mean it needs 😀

IF you want a thicker style drink, add liquid glucose. 120-150 grams/1.2L. Vary it to your preferred taste.

Love the video.. Wanting to try this but thinking of using apples.

Oooo I have to try this now. Recently discovered a negroni variant with strawberry liqueur instead. I liked it better than with campari

oooh could you have added a vanilla bean with the strawberries?

Keep it out of sunlight to maintain the color. I keep adding sugar to the berries until they stop giving juice and dissolving the sugar. Try pineapple, it’s awesome! Mango is too!

A slow juicer would have probably been pretty good for this. I can imagine it being used two ways. The first and maybe the fastest to make this drink would probably be to take those strawberries and slow juice them right at the beginning. Toss the juice and the pulp into the alcohol. Let it sit for a hours to a few days. More overall flavour extracted and probably colour too. Pour it all through a cloth bag like you did already and then squeeze out the excess alcohol in the pulp. Then sweeten directly in the main jar. Alternately after the initial strawberry soak you could pass those berries through a slow juicer to get back what I am sure amounts to a lot of alcohol and get some extra flavour out along with it. Less waste in time and volume. Slow juicers are getting pretty inexpensive recently. Just bought one about 2 months ago for just a bit more than a high speed spin juicer to use for making apple, pear, celery etc juice for sodas and brews. Mainly because I cannot find a single source of apple or pear juice locally that is fresh and free of excessive amounts of preservatives that kill brews. Slow juicers can be used for other stuff too like juicing grapes and then being selective with how much o the skin pulp to put into the brew to control tannins. I was thinking about using it to build my mashes as well. Easily destroy every cell in raw potatoes or corn for max output. Hops and so on. Only a few posts here and there I can see about people thinking about it. On two side notes: 1. Remember that berries that get frozen are typically late harvest or of lower quality than you might find during peak season. So less sweet, more sour etc. That could be where that bitterness could be coming from. 2. The freezers in shopping stores often get defrosted with the contents still there. Whether from negligence on the side of staff not bothering to check the freezers or from them not wanting to waste staff time unpacking, packing and re packing from freezer to freezer when they have to undergo maintenance. Many a time have I gone to a store, wanted to grab a bag of frozen veg, only to ind the entire thing defrosted and all the veg having lost all it's water and become mushy. Just imagine your berries getting defrosted and re frozen dozens of times over months.

I do the same thing with sour cherry, bitter cherry, blackberry and blueberry. Also I sometimes substitute the spirit with plum/prune brandy(50-55% ABV) than proof it down to 35-45%ABV depending on the taste or mood! 😊

@MCfattyB

10 ай бұрын

Blueberry! Utter genious, gonna have to give that a go 🙂

Wow ..I've eaten the strawberry from the jar ..I think making jam with all the alcohol still in the berries would be awesome ..sugar pectin and a stick blender .. glad to have you back and distill in again Jessie....great video

@StillIt

4 жыл бұрын

I may have eaten a few ;) I did not think about making jam!

@somerandomguy32

4 жыл бұрын

@@StillIt this is the same idea as the rose liquor I make ..but It didnt call for lemon .. but I always stored the bottles in the dark cabinet anyways.. and I make simple syrup on the stove and I'll leave it as strong as I can... it's great

Dude Laphroaig is my fav too! I live across the water from Islay, when I used to work on the fishing boat I used to see it everyday, it's literally like a few miles over the water from where I live lol. My dad used to go to the Islay distilleries all the time. So weird lol

Excellent

I had the same bitterness when I made a batch with fresh strawberries Jesse. And like you found the strawberry flavour wasn't as much as I was hoping for. I went a different flavour profile with mine as in I used Almond extract instead of Vanilla. It was really tasty. And I took the leftover berries and laid them on a cookie sheet with parchment paper and then froze the berries as much as they would because the alcohol wouldn't freeze much. Then I stuck them in a ziplock for adding to a drink like an olive on a toothpick or put them into a party punch. I did the same with peaches when I made peach Schnapps.

@StillIt

4 жыл бұрын

You know what I had a bottle of almond extract sitting there. I considered it pretty heavily haha.

@quarlow1215

4 жыл бұрын

@@StillIt Try it next time. It really goes good with strawberry.

In a shot glass with spray cream on or in a blender with vanilla ice cream and m8lk

Tried it with shopped rhubarb, sugar and real wanilla. 6 month in the jar, and 2 -3 years of storage. EXELENT to any dessert :-P

@StillIt

4 жыл бұрын

Ah yum

That syrup is very good on pound cake with some cream.

@StillIt

4 жыл бұрын

Oh . .. . god . . . . yes

What would i need to do or gett if i want to start learning with this recipe?

Interesting to see G-Dropper made by someone else, reckon im going to have to add some vanilla to my next batch, cheers

Looks like fun .

@troyshankles4747

2 жыл бұрын

What ABV did you start with ?

Hey man I have had a go at this, just wondering if that's muzlin cloth your using to separate?

Basil goes nicely with strawberries, might try that in lieu of vanilla.

Would like more videos like this but with more measurements and a list of supplies in the details.... love the videos though!

I made a strawberry shine and then soaked strawberries in it....... it's freakin amazing!

"My wife's favorite drink is Laphroaig." Hell yeah! That's a cheeky bint. The whisky, I mean.

@StillIt

4 жыл бұрын

LOL . . . .the whiskey. Right

could you add some basil leaves in the mix to add some savouriness to the liqueur? if so, would you add them with the strawberries and the spirit or with the strawberries and the sugar? and could you do that with raspberries and mint?

Everclear would be awesome for this

We always have way more figs than we know what to do with at my house, I think I'll have to try this with them this year.

After this time, did the lemon help keeping the color?

Would slicing the berries change the amount of time needed to extract the flavor and color from the berries?

I strongly recommend tasting the liqueur after just 6 hours with the strawberries. I find it much fresher and if you taste the strawberries at that point they have no flavour left except bitterness, which is all you're continuing to extract with a longer infusion. Disclaimer though I'd cored those strawberries when getting rid of the greens, it's possible that made flavour extraction much faster.

@StillIt

4 жыл бұрын

Interesting! I ate a few of these out of the jar when the booze came out. They still tasted sweetish. So perhaps I had not got to that stage yet.

We run a couple drinks where I work that use fresh fruits syrups, blueberry and basil is a great combo that I would check out if you can get the balance between the two right. I would blend your strawberries to create a puree, or chop them very fine, then macerate. The increased surface area should help increase the perceived strength of the strawberry flavor, and cut the contact time necessary to hit similar flavor intensities without changing the flavor too much. If you've got too much time on your hands, I would put your spent strawberries/sugar mix into a vac/plastic bag and put it into an immersion circulator at 135-150F for 2+ hours, then strain through a chinois or cheesecloth, you'll just want something with a pretty large pore size otherwise it easily gets clogged. This is low enough of a temperature where you will maintain the fresh strawberry flavors, and the water bath is just intensifying that flavor. The syrup it yields is pretty great stuff and is worth checking out IMO.

My wife watched this vid with me, so guess what she wants me to make. 😀

@StillIt

4 жыл бұрын

hahaha nice! Better get going then.

@tiffanysandoval6910

3 жыл бұрын

😆

@jackmehoffe9372

3 жыл бұрын

A baby?

@ronniem83

3 жыл бұрын

Well she's giving you a sign buddy. 😏

I have been wanting to experiment with this but using bananas, now would fresh be good or make it to cloudy from the starch, what about dehydrated??

That looks incredible! What kind of shelf life would this have? And what's the best way to preserve it?

@JohnKlosner

3 жыл бұрын

I also wonder what temperature "let's set this to the side" is. 70F on the counter? 40F in the fridge?

Were you get the alcohol ratio from to know what % I end up with?

I know I'm late, but yeah, if you do an infusion off a high proof spirit like that with berries, it will go bitter. I used to make a raspberry liqueur in this vein and what I hit on was doing the berry/sugar syrup stage first, pull the best flavors out of the berries into the syrup, then doing my infusion after and only for an hour or so - it happens quickly. The longer you leave the spirit on the berries, the more of that bitterness gets pulled out.

Black pepper corns would make that strawberry flavour really pop. Or a drop of basalmic vinegar both are used in culinary dishes with strawberries

Great video

I've done it with both Strawberries and Rhubarb, both outcomes are very morish! However, I had everything (sugar & fruit) to my chosen spirit, usually a citrus forward Gin or high proof Vodka or Polish spirit. 3 parts spirit to 1.5 part sugar & fruit (TBF, I've found you can add as much fruit as you want, the outcome's still bang on!) and 0.5 water. I'll strian and add simple if/as necessary. Will consider trying some vanilla next time, too. I'm currently infusing Rasberries & sugar into a bottle of JD, it's been infusing for about a month now... had a sneaky sip the other day - damn, that sh#t is good! Will give it another month I think, should be like nectar after that. Love your vids fella 🙂

hello I was wondering if you could tell us how we can preserve our liqueur without putting it in the freezer for more than a few days to consume is there a special preservative for that ?

Brilliant video, any chance of that polenta whiskey recipe?

Did you put the sugar and strawberries in the fridge while drawing out the liquid for the syrup?

Frozen strawberries are better for brewing because the ice crystals breakdown the cell walls releasing the flavour. Could be the seeds...

@StillIt

4 жыл бұрын

Huh, you mean the strawberry seeds being a little bitter? I had not thought of that.

@tonyoliver4920

4 жыл бұрын

Yeah

@tonyoliver4920

4 жыл бұрын

Still It also go checkout the thought imperium instant aging video

You might try trowing a little salt in... I’ve had good luck with it, especially if I’m going for a “creamy/buttery” sweet.

@StillIt

4 жыл бұрын

Thats a good point actually

Did you keep them at room temperature or in the fridge?

Hi, I've done a Blueberry , Plum and vanilla, Rhubarb and ginger, all done using the same method with excellent results, Don't throw away the fruit add some more sugar boil it up and turn it into alcoholic jam.

@StillIt

4 жыл бұрын

Yum Rhubarb and ginger sound great!

If i have a choice between vanilla extract and essences wouldn't extract be a better way to go since it made with pure vanilla vs artificial flavors? I'm just curious I've never used essences before so i genuinely don't have a clue which is better..

My drink of choice is rye whiskey

where do you get your jars and what sizes are they.

Since I am not a spirit brewer myself can I just swap the base spirit for vodka or something similar???

This is a possibly a newbie question but what constitutes a "relatively high ABV spirit"? Are we talking 40% or something like everclear?

i'm STILL loving this channel . making some shady's sugar shine at the moment . its going good now that I have put the right amount of yeast into it . Get this I nearly put 362 grams of sugar into my container when I should have put 3.62 kilograms . facepalm.gif . I will try this if the results are any good . getting there slowly with the help of this channel and the home distiller forum . Cheers!

I usually give it a month and add sugar at the beginning. Also I usually use about 50% more berries. Pineapple is amazing as well.

@StillIt

4 жыл бұрын

Pineapple is now rather high on my to do list! Thanks :)

@69Polie69

4 жыл бұрын

I don't know the ratio, but we just put sliced pineapple rings in a large glass container until it was full, then add "enough" sugar, and fill it up with vodka or some white lightning we have laying around. Again, we let it set for about a month or as long as you can stand to wait! I would like to try the same, but with coconut as well. I don't know how using fresh shredded coconut would work, or just chunks of coconut.

@Starfireaw11

4 жыл бұрын

@@StillItFrom my experience, pineapple doesn't improve with steeping; the freshest, juiciest pineapple after months of steeping has the same result as just mixing the spirit with pineapple juice. It's damned good, but not worth the effort. Cherries, however...

Would it help to give the strawberries a couple of pulses in a food processor to break them up first?

Hello! I recently found your channel, and I was wondering if you could do this with all fruit, like peaches? Peach is my dad's favorite fruit, and this would be an awesome birthday/christmas gift. I'm in the US, so most of the things made here wouldn't be something I could do normally (nor have the equipment for anyway) but this seems kind of simple anyway. Thank you for sharing!

I love Southern Comfort. And talk about panty droppers, Soco and coke is probably how you were made lol

Any idea how long the flavor would last?

Hello I have a question I want to lower my AVB to a brandy level AVB how would you lower the starting AVB from 100 to 30-40 AVB

I sorta ninja’s my strawberries and they where in tequila for two weeks. Before I strained them but it’s thick and not so red. Any recommendations?

Laphroaig is amazing.