Tata
Lina, the yellow plum liqueur turned out to be brown and cloudy. Well, it's clear that it's cloudy - the pulp. And quite strong compared to currant. Can you somehow lower the degree? Can you add more water during the third step? And to count two weeks from the beginning of the third stage or from the day of adding water?
Linadoc
No, we don't need water now. There is a risk that it will ferment later. The fortress may decrease slightly over time. And if it is still strong, then you can dilute it with water right before use.
SvetaI
Linadoc, I have been making such a liqueur for several years, however, Ivanich made me do it with this recipe:
Home liqueurCherry brandy
(Ivanych)

Actually, this is the same recipe. But only when I read yours, I realized that you can make not only from cherries, but also from other berries / fruits.
Here's my assortment this year:
Home liqueur
Cherries, plums, strawberries in one bottle
Home liqueur
True, cherries are still the most delicious
Linadoc
Uhhhh you !!! Impressive!
But I like the plum better.
helenanik
Linadoc, Lina, tried her variation of melon with lemon and tequila - very good, tequila gives its own flavor, very unusual and tasty. We, however, do not drink pure sweet wines / liqueurs, only diluted with sparkling water, so another great option turned out. thank you very much
Immediately put it from Moldovan prunes but already on vodka
Linadoc
Elena, I'm very glad that the recipe came up! Cook for health and with imagination!

I don't drink at all, well, a couple of glasses a year. Sport mode and conscious choice. But I like to treat with liqueurs, and wine, and champagne, and cider, naturally. I love that others like my drinks very much. That's why I do it.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers