superfurryanimal 91 Posted April 7, 2011 Report Share Posted April 7, 2011 anyone else tried this out of the poachers cookbook by prue coats ? i've been making this for years now, superb ! if you've not got the book (which is a must for all hunters and those who like cooking game) here's the recipe give it a go you will not be disapointed, a.t.b sfa - 4lbs blackberries, 8ozs cane sugar and one ltr bottle of whiskey. place fruit, sugar and whiskey in a large screw top bottle, (i use an empty 3ltr plastic spring water bottle). shake every 4 or 5 days untill sugar has dissolved and then place in a dark cupboard for three months. then using muslin cloth strain and using a funnel i then put it into qtr bottles which i save from used vodka or whiskey bottles from family and friends.(don't forget to steralise) then keep its whereabouts secret for as long as a year, if possible ! if blackberries are abundant in september i'll make double or even tripple the amount, then lable up a few bottles and give to family, friends and farmers where i've got permision ! 1 Quote Link to post Share on other sites
Tomm Parr 30 Posted April 7, 2011 Report Share Posted April 7, 2011 anyone else tried this out of the poachers cookbook by prue coats ? i've been making this for years now, superb ! if you've not got the book (which is a must for all hunters and those who like cooking game) here's the recipe give it a go you will not be disapointed, a.t.b sfa - 4lbs blackberries, 8ozs cane sugar and one ltr bottle of whiskey. place fruit, sugar and whiskey in a large screw top bottle, (i use an empty 3ltr plastic spring water bottle). shake every 4 or 5 days untill sugar has dissolved and then place in a dark cupboard for three months. then using muslin cloth strain and using a funnel i then put it into qtr bottles which i save from used vodka or whiskey bottles from family and friends.(don't forget to steralise) then keep its whereabouts secret for as long as a year, if possible ! if blackberries are abundant in september i'll make double or even tripple the amount, then lable up a few bottles and give to family, friends and farmers where i've got permision ! I am a mad homebrewer and forager and shall have to have a look at that book and have ago at that balckberry whisky later in the year. Here's a licquer you can try soon for Elderflower vodka. Similar recipe: Flowers up to a third of the bottle/jar, sugar to halfway, vodka to the top. shake every day. Have ago at limoncello too if you like your licquers Quote Link to post Share on other sites
superfurryanimal 91 Posted April 7, 2011 Author Report Share Posted April 7, 2011 anyone else tried this out of the poachers cookbook by prue coats ? i've been making this for years now, superb ! if you've not got the book (which is a must for all hunters and those who like cooking game) here's the recipe give it a go you will not be disapointed, a.t.b sfa - 4lbs blackberries, 8ozs cane sugar and one ltr bottle of whiskey. place fruit, sugar and whiskey in a large screw top bottle, (i use an empty 3ltr plastic spring water bottle). shake every 4 or 5 days untill sugar has dissolved and then place in a dark cupboard for three months. then using muslin cloth strain and using a funnel i then put it into qtr bottles which i save from used vodka or whiskey bottles from family and friends.(don't forget to steralise) then keep its whereabouts secret for as long as a year, if possible ! if blackberries are abundant in september i'll make double or even tripple the amount, then lable up a few bottles and give to family, friends and farmers where i've got permision ! I am a mad homebrewer and forager and shall have to have a look at that book and have ago at that balckberry whisky later in the year. Here's a licquer you can try soon for Elderflower vodka. Similar recipe: Flowers up to a third of the bottle/jar, sugar to halfway, vodka to the top. shake every day. Have ago at limoncello too if you like your licquers give it a go mate ! gives a lovely warm glow on a freezing days ferreting ! Quote Link to post Share on other sites
JoeD 24 Posted April 8, 2011 Report Share Posted April 8, 2011 I am going to be trying both of these, CHRIST i don't think I will have any liver left once since I am making so much alcohol haha. Joe Quote Link to post Share on other sites
Tomm Parr 30 Posted April 9, 2011 Report Share Posted April 9, 2011 (edited) I am going to be trying both of these, CHRIST i don't think I will have any liver left once since I am making so much alcohol haha. Joe Seriously, fruit licquers are a piece of cake to make. You can use virtually any fruit to do it. 1. Fruit (or fruitflowers) up to a third high in the bottle/dj/container. 2. Sugar to halfway (it'll drop through the fruit later on) 3. Add some spices if need be (never more than 1tsp of each spice per bottle) 4. Add the spirit of your choice to fill the container/bottle. Lid it. 5. Turn every day for 2-3m. 6. Strain fruit and keep the juice. (You can use the fruit then for cakes or sauces) We did 5 licquers last year (as well as ten types of wine): cherry brandy, elderflower vodka, sloe gin (2 cloves, 1 tsp cinammon per bottle), damson gin/vodka (2 cloves, 1 tsp cinammon per bottle), lemon gin (limoncello). Edited April 12, 2011 by Tomm Parr Quote Link to post Share on other sites
j j m 6,540 Posted April 12, 2011 Report Share Posted April 12, 2011 im going to give it a go Quote Link to post Share on other sites
richie198 28 Posted April 17, 2011 Report Share Posted April 17, 2011 cant wait to try these brews lads can anybody give me a way for the sloe gin Quote Link to post Share on other sites
Tomm Parr 30 Posted April 19, 2011 Report Share Posted April 19, 2011 (edited) cant wait to try these brews lads can anybody give me a way for the sloe gin look a few posts up at the one i posted for elderflower vodka a few weeks ago. Just use that recipe and change the elderflowers for sloes and vodka for gin. mind you, you shan't find any sloes until at at least October. Pick them in November and freeze then defrost them before using them Edited April 19, 2011 by Tomm Parr Quote Link to post Share on other sites
EskdaleHawks 8 Posted June 28, 2011 Report Share Posted June 28, 2011 I made some Raspberry whiskey a few years back using wild raspberries. Quote Link to post Share on other sites
spanj 11 Posted June 29, 2011 Report Share Posted June 29, 2011 I am going to be trying both of these, CHRIST i don't think I will have any liver left once since I am making so much alcohol haha. Joe Seriously, fruit licquers are a piece of cake to make. You can use virtually any fruit to do it. 1. Fruit (or fruitflowers) up to a third high in the bottle/dj/container. 2. Sugar to halfway (it'll drop through the fruit later on) 3. Add some spices if need be (never more than 1tsp of each spice per bottle) 4. Add the spirit of your choice to fill the container/bottle. Lid it. 5. Turn every day for 2-3m. 6. Strain fruit and keep the juice. (You can use the fruit then for cakes or sauces) We did 5 licquers last year (as well as ten types of wine): cherry brandy, elderflower vodka, sloe gin (2 cloves, 1 tsp cinammon per bottle), damson gin/vodka (2 cloves, 1 tsp cinammon per bottle), lemon gin (limoncello). I'm brewing some gooseberry vodka...... not sure how its gonna turn out though Quote Link to post Share on other sites
CarraghsGem 92 Posted June 29, 2011 Report Share Posted June 29, 2011 will redcurrants do? ive a bush full of them Quote Link to post Share on other sites
chris k 205 Posted June 29, 2011 Report Share Posted June 29, 2011 is it just me that likes damson gin then? Quote Link to post Share on other sites
Tomm Parr 30 Posted June 30, 2011 Report Share Posted June 30, 2011 is it just me that likes damson gin then? no i like it too Quote Link to post Share on other sites
Tomm Parr 30 Posted June 30, 2011 Report Share Posted June 30, 2011 will redcurrants do? ive a bush full of them yeah i'm sure they should be fine. crack on and get back to us in 3m when its ready! Quote Link to post Share on other sites
baleoutqueen 1 Posted July 7, 2011 Report Share Posted July 7, 2011 my husband makes that, its yummy although for some reason last year's was ick. Tomm Parr - your avatar scares me Quote Link to post Share on other sites
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