Steps to a flavoured vodka..

[bruvvamoff]

Hi all.

I just wanted to share my plans for making some fruity vodka to accompany the fast aproaching summer, also ask a few questions.
I just completed my second turbo yeast run with ma T500 and it tastes 10 times better than the first. Cleaning runs really do make a world of difference.
Anyway, I have a 25l birdwatcher brewing away and I'm hoping to get some super ultra clean spirit from that, then have a go at flavouring it.
Here's my plan, based on a mash of 21l water, 5kg white sugar, 200g tomato puree, juice of one lemon, 60g bakers yeast. Room temp for 7 days.

1. Distill down to as pure as possible (normally 95.5ish)
2. Dilute to vodka strength (37.5 or thereabouts)
3. Pass the vodka through activated carbon (optional)
4. Put vodka in jars with various chopped fruits/herbs
5. Add sugar to taste, leave to infuse for at least a month
6. Paper filter out the fruit, add colouring and put in litre glass bottles

So what do you think?
I'm hoping I can do without the carbon filter, I read up and the concensus is that if you get the mash and still correct in the first place you won't need filtering.
I like the sound of that.

Let me know your thoughts, and any personal recipes would be great.
I'll keep posted

[blind drunk]

I would first macerate the fruit without the sugar. I would then add the sugar after the first straining.

[bruvvamoff]

I would first macerate the fruit without the sugar. I would then add the sugar after the first straining.

Ah yes of course. How would I know if it's the right amount of sugar if it isn't fruity yet?
Good call, I'll sugar last.

[Dnderhead]

if the neutral/vodka is 37% to start with,then you add fruit/juice it will be 15-20%? a product.depending how much is added.

[drpotoroo]

I thought I read on here somewhere it is better to steep the fruit in more like 70-80% ABV then dilute later?

[bruvvamoff]

if the neutral/vodka is 37% to start with,then you add fruit/juice it will be 15-20%? a product.depending how much is added.

I wouldn't add juice, just chopped fruit. Then I'd strain it out last so technically the ABV should remain the same, unless the fruit absorbs the alcohol.
I'm trying to make a sweet flavoured vodka, not a liqueur. Does fruit absorb alcohol? That would put a spanner in the works if it does.

[bruvvamoff]

I thought I read on here somewhere it is better to steep the fruit in more like 70-80% ABV then dilute later?

That ties in with what Dunder said. I'll research that technique a bit.

[blind drunk]

I thought I read on here somewhere it is better to steep the fruit in more like 70-80% ABV then dilute later?

Just logged on to say the same. I always find the fruit lets out "water" and dilutes the ethanol to some extent already. After the maceration, I dilute further (or not) by taste.

[bruvvamoff]

I thought I read on here somewhere it is better to steep the fruit in more like 70-80% ABV then dilute later?

Just logged on to say the same. I always find the fruit lets out "water" and dilutes the ethanol to some extent already. After the maceration, I dilute further (or not) by taste.

It makes sense and I take it on board, but isn't 70-80% ABV quite high if going for 37.5%?
If after a month it's only dropped to about 65% then I need to add alot of water and also dilute the flavour.
I know it seems like I'm being particular about the ABV but I have a few parties around the corner and my friends all feel comfortable with 37.5%.
What if I diluted to 50% ABV, then added fruit?
Thinking about it, I could calculate the max potential drop in ABV given the measurements.
Assuming we start with 1 litre of 50% ABV.
We add 300g of fruit (max potential water content, 300ml)
Assuming that all the fruit liquifies then..

1L + 300ml = 1300ml
50/1300 = 0.384
0.384 x 1000 = 38.461

So 300g of fruit could theoretically drop the ABV of 1L from 50% to 38.461%.

How's my maths?

[lampshade]

I would first macerate the fruit without the sugar. I would then add the sugar after the first straining.

In my experience, adding sugar during maceration seems to pull out more of the fruit flavor than without the sugar.

[lampshade]

It makes sense and I take it on board, but isn't 70-80% ABV quite high if going for 37.5%?
If after a month it's only dropped to about 65% then I need to add alot of water and also dilute the flavour.

regarding diluting the flavor by adding water... I macerate a lot of fruit to compensate for the later dilution of flavor that occurs by adding water. I do that by two (or more) steps: (1) Add fruit, let stand. (2) Remove the spent fruit and add new fruit.

[blind drunk]

Check out what Tater does with his fruit, especially the step where he makes the fruit syrup and then adds it back to the likker. I realize you're going for something different, but it could be useful to your mission -

http://homedistiller.org/forum/viewtopi ... =14&t=4065

[lampshade]

Check out what Tater does with his fruit, especially the step where he makes the fruit syrup and then adds it back to the likker. I realize you're going for something different, but it could be useful to your mission -

http://homedistiller.org/forum/viewtopi ... =14&t=4065

I like.. that is how I will do it the next time!!!

[bruvvamoff]

Check out what Tater does with his fruit, especially the step where he makes the fruit syrup and then adds it back to the likker. I realize you're going for something different, but it could be useful to your mission -

http://homedistiller.org/forum/viewtopi ... =14&t=4065

I just read that thread. Basically it should be called 'how to squeeze every last bit of taste from fruit'
Awesome stuff. Makes me consider simply making an amount of fruit syrup and simply stirring it into the vodka.
So many techniques it makes my head spin.

[Dnderhead]

"So many techniques it makes my head spin"
A lot of things we do has multiple ways of doing it .from mashing to ageing,
try different ways or combinations and see what suits you and work on that.

[dakotasnake]

why would you use turbo yeast to bigin with. use something like ec1118 and skip the carbon filtering.imo fruit does obsorb at least some alcohol. iv made stawberry pant dropper than ate the fruit. theres hootch in them thar fruits.

[bruvvamoff]

why would you use turbo yeast to bigin with. use something like ec1118 and skip the carbon filtering.imo fruit does obsorb at least some alcohol. iv made stawberry pant dropper than ate the fruit. theres hootch in them thar fruits.

I only used turbo yeast for my first 2 practice runs. I'm using birdwatcher now.

[Peter_Muir]

Sounds to me you're trying to make a liqueur and not a flavoured vodka. If you want a flavoured vodka you'de macerate your 95% neutral in your fruit for a week and then run it again in pot stil mode to extract the fruit or herb oils

[Dnderhead]

some months ago, I did a bunch of research on "flavored vodka" 99% is vodka with artificial flavoring added.

[bruvvamoff]

some months ago, I did a bunch of research on "flavored vodka" 99% is vodka with artificial flavoring added.

That was my first lazy option, but I wanted to get experimental with real fruits.
I might try and make a fruit syrup and mix it with the vodka, somewhere between the easiest and the right method.
And no, I'm definitely not making liqueur. I like liqueur but sometimes it's a bit too sweet and not strong enough.

[Bushman]

If the fruit has a lot of seeds say like raspberries, I like to use a cloth mesh to put the fruit in to eliminate a large portion from entering. Still filtering can become a problem as you will go through a lot of coffee filters. To eliminate part of this problem after removing the fruit I first leave it in the refrigerator for a day and let a lot of it settle to the bottom then I siphon it out. From here I pour it through a wire strainer using paper towels ( less expensive than coffee filters). The paper towels are not as dense so they do not clog as easily however more gets through as well. My last step is to use coffee filters, they will still clog but I made a vacuum pump that pulls it through. This has really sped up my processes. Below is a link to my vacuum funnel.
http://homedistiller.org/forum/viewtopi ... uum+funnel

[Peter_Muir]

some months ago, I did a bunch of research on "flavored vodka" 99% is vodka with artificial flavoring added.

That's true, but you get craft distillers like Hanger 1/ St George spirits that do it properly and that is why we do what we do.

[bruvvamoff]

That's true, but you get craft distillers like Hanger 1/ St George spirits that do it properly and that is why we do what we do.

How do those guys do it? I find dropping in concentrated flavour essences a bit lazy, while distilling, fruiting, distilling again, seems excessive.
I'd love to find a universal method of turning fruit into the perfect syrup for mixing with vodka.

[Dnderhead]

it depends what you want,adding fruit will make a liqueur.distilling after will give more of a schnapps.

[Peter_Muir]

How do those guys do it? I find dropping in concentrated flavour essences a bit lazy, while distilling, fruiting, distilling again, seems excessive.
I'd love to find a universal method of turning fruit into the perfect syrup for mixing with vodka.

It's not really excessive, just another step in the process. Infused vodkas are used in plenty of cocktails and make a grate vodka martini. If you're just making something that you're going to pour a mixer over anyway then take the easy path but if you want something that will be great shaken, built or stirred take the extra step.

Try the panty dropper method with your choice of fruit, you'll probably find that this is what you're after.

[Dnderhead]

if you are figuring you time and expenses then you mite as well stop right now.

[lampshade]

An innocent question from a newbie: What is the benefit of distilling a flavored wash?

I make liqueur by steeping fruit and sugar in vodka for a month. Never tried any other way. This can be described as (1) distill neutral vodka and then (2) steep in fruit and sugar.

After reading this thread, I wonder: Is it true that I would get a better product by (1) first stripping a wash that was fermented with the fruit, (2) steeping that fruit in the stripped spirits, (3) distilling, and then (4) adding syrup?

Did I get the last sequence correct? Maybe step three is not needed.

Could somebody list the steps for making a great flavored vodka and the steps for making a great liqueur?

[Dnderhead]

its not that one is better than another. you git different products with different proses.

[bruvvamoff]

An innocent question from a newbie: What is the benefit of distilling a flavored wash?

I make liqueur by steeping fruit and sugar in vodka for a month. Never tried any other way. This can be described as (1) distill neutral vodka and then (2) steep in fruit and sugar.

After reading this thread, I wonder: Is it true that I would get a better product by (1) first stripping a wash that was fermented with the fruit, (2) steeping that fruit in the stripped spirits, (3) distilling, and then (4) adding syrup?

Did I get the last sequence correct? Maybe step three is not needed.

I have always wondered this. Distilling twice would be OK with me if the finished product was that much better to warrant it.
If you look above one of the chaps mentioned something about using the second distillation to extract the fruit or herb oils.
I'm not sure if he meant extract them from the wash to your drink or the other way around.
I'm going to boil up some fruit in sugar water and mix it up that way. If I'm unhappy I'll redistill it.
I'll keep posted

[lampshade]

One issue I have with the sugar-based syrup, is that that syrup, when added to the vodka, may make the liqueur too sweet. Instead of making syrup by using only sugar to extract the fruit flavor, is there another method that produces the full fruit flavor without the extra sweetness?

Would some combination of this method work: Add sugar and some vodka to the fruit. Let stand to produce syrup. Later, strain and add the syrup to the larger vodka batch.