grapefruit

[whistlewetter]

My dad was recently in Tennessee and purchased some grapefruit whiskey that he really enjoys. This has me wanting to make a grapefruit flavored whiskey for him. Does anyone have a recipe or a method that you could share? Ive read some that scrape the peel and macerate it that way, some that macerate the actual fruit but I have also read that the white pith is a no no during maceration. If anybody has a nice recipe I will appreciate it very much!!

I am thinking maybe trying a panty dropper type recipe? Slice up and freeze some grapefruit then poor some rads over the fruit and sit for a while?

[still_stirrin]

Gosh...it sounds like crap! I can't imagine grapefruit whiskey being enjoyable....unless you pour a bucket of Sprite in it. YUK!

You can try to macerate a whiskey (after the barrel???) with a sour citrus fruit like grapefruit. Go ahead and do it...it's your whiskey.

Me....no thanks. I am not going to waste my good sipping whiskey with grapefruit (and I like grapefruit juice and fruit). But not in my whiskey!
ss

[NZChris]

Try zest only. Pith or juice will wreck the whiskey.

Take a small lot of whiskey and fill it with zest for a few days, two weeks should be more than enough, then strain it. Use this as an essence to flavor the whiskey.

If you have a mini still, do a small run with plenty of zest in the basket. Use this as an essence to flavor the whiskey.

[ShineonCrazyDiamond]

Whistle wetter,

I'm not going to say don't listen to still stirring, becuase he is very knowledgeable and I have to imagine a great distiller. But sometimes you just have to ignore him. I don't at all recall you saying you were gonna send his ass any liquor. Or request an opinion of drinks.

I think NZ is giving you good advice. I have not done citrus before, but his description would let you control the level of flavor.

You could also try suspending the fruit above the liquor with tooth picks. This is not a joke. There is supposedly some magical thing that the fruit flavor jumps into the whiskey without ever touching it. Someone can come along with a link to the full process. Never done it, just read it in my journies here.

Hope you can make you your dad happy and proud you were able to do this for him .

[Bushman]

Try zest only. Pith or juice will wreck the whiskey.

Take a small lot of whiskey and fill it with zest for a few days, two weeks should be more than enough, then strain it. Use this as an essence to flavor the whiskey.

If you have a mini still, do a small run with plenty of zest in the basket. Use this as an essence to flavor the whiskey.

I like this idea, find a recipe like lemoncello here on the forum and substitute the grapefruit. Another way to do it is like how I do my orange peels for my Grand Marnier recipe.
http://homedistiller.org/forum/viewtopi ... r#p7124442

I also agree with still stirrin in that it doesn't sound good. One recipe I thought would be good and made but turned out like crap was the bacon whiskey recipe that was going around a while back.

[ShineonCrazyDiamond]

He's trying to replicate a whiskey that his dad already enjoys. He's not trying to create a new whiskey for anyone's approval.

[Hound Dog]

I used DAD300's lemoncollo method for an orange vodka. It came out pretty good. Get an organic grapefruit or two that have a good smell to them . Put them in a large jar whole and cover with your liquor. A day or two will draw a lot of flavor out. I would watch it closely to not overpower the flavor.

I agree with others besides SCD, it sounds pretty unappealing. And Bushman, I am a big American bacon eating Infidel but I don't think even I would infuse it in whiskey.

[ShineonCrazyDiamond]

How many here weren't taken back by Fruit Loops the first time some crazy newbie talked about it?

Also, I never said it was my style, either. Just supporting some else's.

For the record, the product he is talking about is white whiskey. Probably filtered. Not great commercial brand either.

If you like grapefruit, would it be just as bad in vodka?

[Bushman]

If you like grapefruit, would it be just as bad in vodka?

Don't know until I try it which is probably what I should do. I love bacon but what I made in whiskey was terrible!

[ShineonCrazyDiamond]

Since this thread, I was googling of course. There are alot of grapefruit whiskey sours out there. Not as crazy when you consider it as a cocktail.

Which, btw WW, is what that jar of grapefruit moonshine looks like. The color looks like they just proofed the whiskey with grapefruit juice. But I haven't had it, so you would have to tell me.

[whistlewetter]

I take no offense lol. Still_stirrin's response actually made me chuckle. You are correct in it being white dog. dad will pour a glass about 1/3 full of it and then top it off with some actual grapefruit juice. To me it sounds about the same as a vodka and orange juice. I am going to sample it and try to recreate it. I will try both the zesting method as well as covering a whole grapefruit with likker and let it sit.

Shineon they may have done just that, using juice to proof. I will let you know when I sample it. Dad came over to see my boys and he was telling me about it.

Thanks for ALL the responses lol.

[as82]

Doesn't´t sound weird to me at all.

Think Genever (or malty Gin) with strong grapefruit emphasis and less juniper.

I´d look at old style Genever recipes (some malt wine + some neutral) and get some inspiration from gin recipes with strong citrus emphasis...

Use zest and only cut off the outer part of the skin. I´m not sure about grapefruits - but most citrus fruits give of bitter taste when you use the inner white skin.

Good luck!

[NZChris]

You are correct in it being white dog.

That's your biggest clue right there. It won't be white after any of the steeping methods. That bottle was either spirit run with some zest in the boiler or basket, or had a distilled essence added made as I described.
There is a small possibility that the essence was distilled using water. I've never tried that.

[whistlewetter]

I think this is what it is. I know he and my brother go here when they go to Tennessee.


http://olesmoky.com/products/grapefruit ... ed-whiskey" onclick="window.open(this.href);return false;" rel="nofollow

[MichiganCornhusker]

Just a guess, but I'd bet there is something about mixing the flavors of grapefruit with white whiskey heads that make it all a little bit better. In fact, I think I've heard of this idea before for patching up a wide heads cut.

I do see how white dog & grapefruit might be a good drink though, but then again I like an occasional cocktail.

[NZChris]

To get that color you'll need to steep zest.

Try browning first using Bushman's method. Then put them in the smoker unless you already have smokey whiskey. If it tastes oaked, you'll have to do that too.

[Hound Dog]

Well Ole Smokey sure has expanded upon thier line of rot gut swill! Unless they have made dramatic improvements, I should hope you could make something better.

[Yummyrum]

Sorry I can't add anything to the whiskey bit but I can say I've made a few batches of Grapefruit wine over the years as we have an abundance of Citrus on our property .

Grapefruit wine is very drinkable and you would be hard pressed to know it was made from Grapefruit ...so I'm Kinda thinking that what comes from a grapefruit into a whiskey may not be as bad as some fear .
I'm actually interested in this and may try it just with vodka .

You could also try suspending the fruit above the liquor with tooth picks. This is not a joke. There is supposedly some magical thing that the fruit flavor jumps into the whiskey without ever touching it. Someone can come along with a link to the full process. Never done it, just read it in my journies here.
.

Shineon , thats the method Emptyglass uses for citrus , like you , I haven't tried it either but maybe nows the time
From memory you have to have a sealed jar and it takes about month .The citrus can be suspended any way you like so long as its above the liquer

[Hound Dog]

Grapefruit wine sounds pretty tasty! If you make it as vodka, I have to say, the DAD300 method of plunking the whole fruit in there works pretty good. Don't have to worry about delicately zesting it to not get any of the pith in it. Worked good for orange vodka with a couple drops of food coloring to make it orange it was a hit. I have to admit I am being bias because I made apple pie with sweet feed white dog once and thought it was disgusting. I guess a citrus fruit might be different. A whiskey sour isn't bad.

But, Georgia Moon?