homemade bailey's with an extended shelf life?

[Shovelhead89]

I'm looking to make a bailey's with a decent shelf life. 2 months isn't really enough for my liking. I've seen recipes that used condensed milk or evaporated milk instead of cream. Any thoughts? I'm no cook so I'm clueless to the shelf life I could squeeze out of these at 20-25% abv.

[Halfbaked]

Maybe not exactly what you are looking for http://homedistiller.org/forum/viewtopi ... 14&t=48094 but maybe it will get you on the right road..... I Have not made it but several have and I hear it is very nice. FYI if you are looking for a recipe the first place I go is to tried and true section 100% of the time, because I want that recipe to work.

[Shovelhead89]

Maybe not exactly what you are looking for http://homedistiller.org/forum/viewtopi ... 14&t=48094 but maybe it will get you on the right road..... I Have not made it but several have and I hear it is very nice. FYI if you are looking for a recipe the first place I go is to tried and true section 100% of the time, because I want that recipe to work.

Very much appreciated, looks like I have some testing to do this weekend.

[NZChris]

I've been using this recipe for quite a while with no signs of deterioration, not that it gets much of a chance in my fridge. A friend of mine has had a bottle for over six months and says it's still ok.

http://w.homedistiller.org/forum/viewto ... 58&t=32624

[rumBum2]

All though taters kahlua is damn fine drink its not baileys. This would be closer :

1- http://homedistiller.org/forum/viewtopi ... 14&t=47403
2- http://homedistiller.org/forum/viewtopi ... 58&t=36022
3- http://homedistiller.org/forum/viewtopi ... 58&t=32624
4- http://homedistiller.org/forum/viewtopi ... s#p6886709
5- http://homedistiller.org/forum/viewtopi ... s#p6782449

6- http://homedistiller.org/forum/viewtopi ... =4&t=34811

I couldn't find the recipe (link) i used.. is basically like the #6 but with neutral and no eggs. Delicious!!

[Shovelhead89]

All though taters kahlua is damn fine drink its not baileys. This would be closer :

1- http://homedistiller.org/forum/viewtopi ... 14&t=47403
2- http://homedistiller.org/forum/viewtopi ... 58&t=36022
3- http://homedistiller.org/forum/viewtopi ... 58&t=32624
4- http://homedistiller.org/forum/viewtopi ... s#p6886709
5- http://homedistiller.org/forum/viewtopi ... s#p6782449

6- http://homedistiller.org/forum/viewtopi ... =4&t=34811

I couldn't find the recipe (link) i used.. is basically like the #6 but with neutral and no eggs. Delicious!!

Are any of those good for an extended shelf life though?

[Shovelhead89]

I've been using this recipe for quite a while with no signs of deterioration, not that it gets much of a chance in my fridge. A friend of mine has had a bottle for over six months and says it's still ok.

http://w.homedistiller.org/forum/viewto ... 58&t=32624

That's actually the thread that I was looking at before I made this one. Have you tried both recipes on there?

And do you think it needs to be refrigerated?

[NZChris]

The first recipe has given me such good results that I have never bothered to try the second. I mostly use berry schnapps rather than whiskey, rum is nice too. I have never stored any at ambient temperatures as I have no need to.

I give mine a good shake before serving, as chocolate or coffee fines settle out. You might be able to rack it off them, but I don't have any reason to try that. If you try it, I'd be interested to know how you got on.

I would hazard a really wild guess that Baileys pasteurize, as 17% might not kill everything they might get in their bottles.

[Bushman]

That is plenty of shelf life around here for Baileys. I usually make it so I can use it with amerato and whiskey to make Duck Farts. I think my recipe for all of them is somewhere here on the forum. Maybe a search for Duck Farts will bring it up?

[bearriver]

Duck Farts

Those are real popular in my house also.

Homemade Bailey's never seems to last long before someone consumes it all. I use whichever recipe pops up first after a HD google search.

[MDH]

As long as your alcohol content is around 20% or more you'll be fine. If you want, you can repasteurize the cream by heating it to boiling, under a lid, taking it off the heat, and then adding it to the alcohol not long after cooling.

You might want to look up glycerol monostearate and sodium citrate, both easily available online. These are harmless emulsifiers that will give it shelf stability and prevent it from coagulating.

Personally for these kind of liqueurs, I make the cream base separately by steeping some coffee, cocoa powder and vanilla bean in it, straining them out, allowing the cream to "Clear" of solids, debris etc from the cocoa and then racking it off. I sweeten the liqueur with Grade B maple syrup and use a lighter Whisky (e.g. straight wheat through a column, oak aged for a few years).

[Shovelhead89]

As long as your alcohol content is around 20% or more you'll be fine. If you want, you can repasteurize the cream by heating it to boiling, under a lid, taking it off the heat, and then adding it to the alcohol not long after cooling.

You might want to look up glycerol monostearate and sodium citrate, both easily available online. These are harmless emulsifiers that will give it shelf stability and prevent it from coagulating.

Personally for these kind of liqueurs, I make the cream base separately by steeping some coffee, cocoa powder and vanilla bean in it, straining them out, allowing the cream to "Clear" of solids, debris etc from the cocoa and then racking it off. I sweeten the liqueur with Grade B maple syrup and use a lighter Whisky (e.g. straight wheat through a column, oak aged for a few years).

Thank you very much for the info.
Did a bit of digging and found this that others may find useful aswell
Http://onlinelibrary.wiley.com/doi/10.1 ... x/abstract" onclick="window.open(this.href);return false;" rel="nofollow

[MDH]

Remember, if using cocoa (Real cocoa... Not chocolate syrup), you should let it settle from the cream before decanting off, otherwise you will have to shake the bottle each time you want to pour (cocoa sediment is not very sightly).

You can use sodium caseinate but sodium citrate is cheaper, and if you are familiar with basic chemistry, is easily made at home. Glycerol monostearate is apparently used as a bodybuilding supplement. My own is from a chemical supply company, but it is probably more accessible as a supplement.

[Shovelhead89]

You can use sodium caseinate but sodium citrate is cheaper, and if you are familiar with basic chemistry, is easily made at home. Glycerol monostearate is apparently used as a bodybuilding supplement. My own is from a chemical supply company, but it is probably more accessible as a supplement.

Would you use glycerol and sodium citrate or is it one or the other? Do you have a preference?

[rumBum2]

All though taters kahlua is damn fine drink its not baileys. This would be closer :

1- http://homedistiller.org/forum/viewtopi ... 14&t=47403
2- http://homedistiller.org/forum/viewtopi ... 58&t=36022
3- http://homedistiller.org/forum/viewtopi ... 58&t=32624
4- http://homedistiller.org/forum/viewtopi ... s#p6886709
5- http://homedistiller.org/forum/viewtopi ... s#p6782449

6- http://homedistiller.org/forum/viewtopi ... =4&t=34811

I couldn't find the recipe (link) i used.. is basically like the #6 but with neutral and no eggs. Delicious!!

Are any of those good for an extended shelf life though?

I made a batch in august and have a 375ml bottle of it still.. had a taste test today, thanks to your thread and it still seems fine. No mold or off taste.. i did use a very high % neutral to start (60%ish).

[Shovelhead89]

Remember, if using cocoa (Real cocoa... Not chocolate syrup), you should let it settle from the cream before decanting off, otherwise you will have to shake the bottle each time you want to pour (cocoa sediment is not very sightly).

You can use sodium caseinate but sodium citrate is cheaper, and if you are familiar with basic chemistry, is easily made at home. Glycerol monostearate is apparently used as a bodybuilding supplement. My own is from a chemical supply company, but it is probably more accessible as a supplement.

Did some more digging and realized I already have glycerol in it. Glycerol = glycerin as far as I can tell. The alcohol content is high enough where I can have to worry about any bacteria growing although i am worried that the fat and alcohol will separate over time as it is not homogenized as they are mixed, which baileys does. I've searched alot and don't know if there is anyway I can do this at home.