Lähde: http://keskustelu.suomi24.fi/node/1209019
Ohje 2:
Ingredients:
2 qt. very strong vodka
2 lb. ripe plums
4 cups sugar or 1-1/2 qt. light sugar syrup, cooled
Directions:
Put the plums in a crock. Add the vodka, seal the crock and set it in a dark place for four to six weeks. Drain off the vodka and reserve it. Add the sugar or cooled syrup to the crock and mix it with the plums. Let this mixture stand for two weeks: The sugar will draw the alcohol out of the plums.
Drain the syrup from the plums and add it to the reserved vodka. Discard the plums. Strain the brandy and pour it into bottles. Seal them and store for six months before serving. To make about 3 quarts.
Lähde: http://foodgeeks.com/recipes/recipe/18299,ukrainian_plum_brandy_slivyanka.phtml
Ohje 3:
Ingredients
4 lbs Italian plums
5 lbs sugar
1 bottle whiskey
Directions
1. Rinse the plums (do not scrub away the white bloom) and cut out the pits.
2. Place in a large crock or one or more large jars.
3. Pour in as much of the sugar as the container can hold.
4. Cover loosely (I believe the traditional cover is several layers of cheesecloth but I've done fine with a regular lid that is left unscrewed) and let it ferment at room temperature for six weeks.
5. As the mixture liquefies keep adding sugar until it is used up.
6. Strain the liquid (reserving the pulp) and mix it with the whiskey and bottle it up.
7. My mother always uses a cheap whiskey and allowed the mixture to age in the bottle for many months.
8. However, using a good whiskey makes it drinkable right away--especially important for the first batch.
9. It keeps indefinitely--if you make enough.
Lähde: http://www.recipezaar.com/My-Moms-Plum-Brandy-13377
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