Flavoured Neutral Spirits (non-sweet)

These include ...

Flavoured Vodka

Volodia writes .. Volodia has also scanned in some pages of recipes for making flavored vodkas from "Ukrainian Cuisine", N I Georgievsky, et al, Technika Publishers, Kiev 1975 (out of print). Pp. 179 - 187. Each page is about 150 kb. He also reports recipes from a Russian language site: http://www.halyava.ru/asmir/nsam.html Volodia also writes .. from Cheryl ...
Peppered Vodka. Over here, we make our peppered vodka the straight forward way - use peppers as hot or as cool,(I grow mine, jalapeno)as you can stand it, slice in half, and add a few to each bottle. After it turns a wee bit green (jalapeno) it's ready. If for some reason it's too hot, add a bit of sugar & lemon. Excellent for cesare's. I usually make mine BEFORE diluting, as it is hot and the extra h2o cools nicely.

Flavored vodkas are large here too. There is a drink I call lemon drop. remove the rind from 3 large lemons, throw it in a gallon of vodka, wait 1 week, strain. Then decant into smaller bottles and freeze. Of course it won't actually freeze, but it gets thicker than normal. Then cut up some lemon wedges, sprinkle with sugar, and have a shot of the vodka, then the lemon. tastes like lemon drop candy, only with a huge punch.

Another good one is red currant. 1 1/2 cups r.currants, from the bulk store, to 1 gallon of vodka, store for a month or so, til nice and red colored, strain, serve with fresh orange juice. Wal also offers ...

Gin

For instructions on how to distill your own gin essence, see John Stone & Mike Nixons Making Gin & Vodka.

I use a small essence still to make gin essence in. It is a 1L glass coffee pot, with a large cork in the top, through which a condensor sits. Total cost < NZ$20.



Mikrobios describes his technique ...
As a alternative method, UPS writes ... Regarding other sources of Juniper berriers, Dick advises .. Matt adds ... Wal writes ...

Arak or Raki

See also the instructions in Fruit based mashes.

For a Greek "raki" alembic still see: http://www.paleochora-online.de/raki_eng.htm

Roger is still working on improving the following method for making Arak .. Wal writes ...

Grappa

Wal also writes about Grappa ...

Absinthe

Wal writes ... Jack recommends the following as very good ... Volodia writes ...
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