I've got some raspberry liquor in the making, but I threw it in the fridge because I was worried about it. Possibly fermenting and building too much pressure in that jar. I also added the sugar right away. But I have a Chambord bottle that I finished up, and I thought I would put it in that.
What is the necessity of storing it in the refrigerator? I would think with all that brandy, Vodka, and lime it would not go bad. Will it ferment due to the simple sugar? I really don't want bottles of blackberry blowing up in my pantry. I just got done making 3 bottles so wanted to make sure of how to store. Thank you for the very nice instructional video. I looked at a lot of videos and recipes and yours was the best, clearest to follow.
It cannot ferment…..firstly there is no Yeast, apart from the natural yeast on the fruit but yeast does not tolerate alcohol much above 18% volume (36 proof) the minimum vodka you can buy is I think 75 proof. There may be a tiny amount of pressure if stored in sunlight due to heat causing liquids to expand, but not anywhere near enough to even pop when the bar opens. It’s totally fine, just store it somewhere dark and room temperature and you could leave it there for a decade and it wouldn’t explode
You could use the left over pulp for jam making..or even better turn it into an ice cream or even better..mix it into "apple" and make a crumble..OMG !!!
thanks for not calling this "blackberry moonshine" or "blackberry brandy". So many people mis-title their videos when all they do is add fruit to Everclear and call it Strawberry Moonshine, or whatever fruit they jam in there. no pun intended. But anywho, that liqueur you made looks incredible, like the Chambord we sometimes sip. I bet it was delicious. thanks for sharing the recipe.
Does anyone else call this fruit Brambles? Just asking. Picking some today for our Christmas day after dinner spirit. Brambles and Brandy........checks calendar to see if it's Christmas yet......
Julie S very important: it isn't simply water mixed with sugar. You have to boil the water and then add the sugar and stir until the mixture reduces into a syrup. 1 part each (for example 1 cup water and 1 cup sugar).
That's what I did, except I put it in the refrigerator because I added the sugar right away and I was worried it might ferment if I didn't put it in the refrigerator. I guess next time I just won't add the sugar right away. Part of the purpose was to get the sugar to draw some of the liquid out too.
Why is there odd rock music playing in the background? Out of place. In a nice bar setting it should be something like quiet jazz especially making something like a. blackberry cordial.
like and subscribe form me..😄 can you make this into a cream drink...? can you show a nice drink writh coconuts, without cream...? sorry my english is not so good. hug from Denmark...🙏🌹😊
So, the first step to making blackberry brandy is to start with commercial-grade (i.e., artificially flavored) blackberry brandy? Also, it's hard to take bartending advice seriously from someone with a bottle of Rose's grenadine on their shelf.
what the hell was that intro lmao
Dude. turn the music off. Great tutorial regardless.
Buddyyyyy...... i made a Blackberry and Raspberry Liqueur and they are BOMB! Thanks. Everybody loves it!
Oh, you made more of a Chambord, huh? I kept the bottle, and I intend to put my Rasperry liqueur in there once it's ready. 😊🥂
I've got some raspberry liquor in the making, but I threw it in the fridge because I was worried about it. Possibly fermenting and building too much pressure in that jar. I also added the sugar right away. But I have a Chambord bottle that I finished up, and I thought I would put it in that.
Still wearing the same shirt when he returns to the camera, after saying, "put it aside for 4 or 5 days" lol
Loved this! Can honey be used instead of simple syrup?
What is the necessity of storing it in the refrigerator? I would think with all that brandy, Vodka, and lime it would not go bad. Will it ferment due to the simple sugar? I really don't want bottles of blackberry blowing up in my pantry. I just got done making 3 bottles so wanted to make sure of how to store. Thank you for the very nice instructional video. I looked at a lot of videos and recipes and yours was the best, clearest to follow.
It cannot ferment…..firstly there is no Yeast, apart from the natural yeast on the fruit but yeast does not tolerate alcohol much above 18% volume (36 proof) the minimum vodka you can buy is I think 75 proof. There may be a tiny amount of pressure if stored in sunlight due to heat causing liquids to expand, but not anywhere near enough to even pop when the bar opens. It’s totally fine, just store it somewhere dark and room temperature and you could leave it there for a decade and it wouldn’t explode
You could use the left over pulp for jam making..or even better turn it into an ice cream or even better..mix it into "apple" and make a crumble..OMG !!!
thanks for not calling this "blackberry moonshine" or "blackberry brandy". So many people mis-title their videos when all they do is add fruit to Everclear and call it Strawberry Moonshine, or whatever fruit they jam in there. no pun intended. But anywho, that liqueur you made looks incredible, like the Chambord we sometimes sip. I bet it was delicious. thanks for sharing the recipe.
Easy to understand, thanks. (That background noise takes away from your video tho')
Does anyone else call this fruit Brambles? Just asking. Picking some today for our Christmas day after dinner spirit. Brambles and Brandy........checks calendar to see if it's Christmas yet......
Great video! Is it possible to use red wine instead of the brandy?
What is simple syrup please? Never heard of that before i was thinking of maple syrup!
Simple syrup is the trade's term for a mixture of water and sugar with a ratio of 1:1. So 1 Litre of water to 1kg of sugar.
Julie S very important: it isn't simply water mixed with sugar. You have to boil the water and then add the sugar and stir until the mixture reduces into a syrup. 1 part each (for example 1 cup water and 1 cup sugar).
Please make limoncello and other fresh liqueurs
it looks great I will have to try this as I just picked about 3 gallons of blackberries
Can you make this liqueur using raspberries instead of blackberries to make a raspberry liqueur?
That's what I did, except I put it in the refrigerator because I added the sugar right away and I was worried it might ferment if I didn't put it in the refrigerator. I guess next time I just won't add the sugar right away. Part of the purpose was to get the sugar to draw some of the liquid out too.
Make some jam with the leftover berries :)
Isnt it gonna taste bitter from your lime that you put in
Surely the juice from the berries and the sugar from the simple syrup would balance those out.
How is tha brandy more like flavor vodka
what's the shelf life?
3:13. Four days later and still the same shirt huh? :D
Yeah. What's the problem? ^^
People say it needs to be in dark for 3-4 months. What should i do?
Lumikko White you’re thinking of a misbehaving child
It depends a lot of what fruit you are using for the licour
Can u do an amaretto sour ?
Perfect 👌 thanks
Throw away????No make a sponge cake or a crumble with it.
Why is there odd rock music playing in the background? Out of place. In a nice bar setting it should be something like quiet jazz especially making something like a. blackberry cordial.
NEVER "jazz"
Any new stuff coming in 2021 ?
Save the berries for cakes, breads or ice creams.
dude, whats that intro, totally out of place
You’re just making flavoured vodka....
that's what a Liqueur is, chum
like and subscribe form me..😄
can you make this into a cream drink...?
can you show a nice drink writh coconuts, without cream...?
sorry my english is not so good.
hug from Denmark...🙏🌹😊
So, the first step to making blackberry brandy is to start with commercial-grade (i.e., artificially flavored) blackberry brandy? Also, it's hard to take bartending advice seriously from someone with a bottle of Rose's grenadine on their shelf.
Now burn it
i jb
a cup of simple syrup?!?! thats disgusting
not really. with a fruit liqueur you want to be about 2/3 fruit syrup and 1/3 alcohol to have it be at 25%+ abv. so you can keep it in the freezer
I just don't know what simple syrup is! Did u boil sugar and water?
A cup of simple to 2 cups of liquid is disgusting? You’re not too smart Michael :/