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whats the best way to add flavour to neutral vodka? I was considering soaking it in oak chips... what kind of flavour does that give it? Or should i just buy essences (though the whole fun of it it is to make my own flavours!!!). Is it possible to make whiskey out of neutral vodka? ( i know I can make gin, does anyone have a recipe they would personally reccomend, maybe similar to bombay sapphire?)

thanks!

I like this recipe for Kahlua
tastes great
my missus loves it

thanks Mickarus!

any others?

when making the kaluah, try using half brown sugar,half white.


There are some recipes in the wiki....

2 Lemons (big)
2 Limes
3 cups vodka
2 cups sugar syrup

Remove Zest from Fruit, Steep in vodka for 2 weeks, strain, add syrup to taste and bottle.

Kahlua
1.5 cups brown sugar
1 cup regular granulated sugar
1/2 cup instant coffee (or 3 cups of regular coffee made with 2 cups of fine ground beans)
3 cups neutral spirit
2 tsp pure vanilla extract, or 1/2 vanilla bean

combine sugars in water and heat 5 minutes (don't boil). Gradually add coffee using a whisk until blended, then cool. Pour into bottle, add spirit and vanilla. Age 2 weeks, remove bean if used. Makes 1 liter.

if using regular coffee and not instant, Add the hot coffee into a pot containing all of the other ingredients. Heat until all sugars are disolved, cool, and add spirit.

can you leave the granulated coffee in the spirit

IF YOU LIKE FRUIT FLAVORS, DO A SEARCH ON THE FORUMS (SEARCH FUNCTION IS AT TOP OF THE PAGE) FOR "PEACH SHINE", FRUIT OTHER THAN PEACHES CAN BE USED. SOME PEOPLE USED BLUEBERRYS, PEARS,PEACHES, AND I HAVE USED SEVERAL VARIETIES OF THE RASPBERRY/CANEBERRY FAMILY.

i have some strawberries soaking in some proof vodka right now. I like fruit flavors a bit, but i like a variety and I would like to age someting in oak chips (bought a bag from food for less for 3 bucks)... any ideas?

I've tried soaking sugar spirit on wood, and there is not much complexity to it, tastes "flat" flat is not quite right, but something is missing.
For a good flavored whiskey, I recomend you make it from a grain mash, including a little rye. Of course this is a matter of taste.

can i make whiskey from a reflux still? will the whiskey taste similar to the stuff aged in barrels tho it is aged in oak chips?

I just made whiskey last week...
Two 25 l washes :
First from 4,5 kg flaked corn and 0,5 kg malted rye.
Second from 4,5 kg flaked barley and 0,5 kg malted rye.

I distilled the 2 washes separately in my reflux still without cooling nor packing.

The taste of each spirit is quite different... I hold some bottles of each pure product and I made a blend 50/50 in a few other bottles.

It ages now on oak chips, I think it's similar to age in barrels but it goes faster... Otherwise, I'm stocking spirit from UJ's sour mash recipe, and I intend to age it in an oak barrel when I'll have enough (30 l), just to try and see... and also for prestige!

stoker wrote:can you leave the granulated coffee in the spirit

The instant will disolve.
The regular you will not put the grounds in the spirit, but make a strong coffee, and add that liquid to the recipe.

I prefer using instant for kaluah...I think it tastes better.

I distilled the 2 washes separately in my reflux still without cooling nor packing.

So no reflux or packing, but you still had the codensing working right? (stupid question, but just want to clarify) Also, how many times did you run it through? what abv did you get?

thanks!