IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberto...
German ApfelKorn (similar to schnapps) is traditionally made by blending neutral wheat spirit with apple juice and adding a sweetner. ApfelKorn is usually 50 proof (25% ABV) for a smooth sipping beverage, and can be added to clear carbonated soda to make a fizzy apple flavored cocktail.
My version of the recipe is a little different because I infuse Everclear with several varieties of apples for the added depth of flavors. The sweet apple liqueur is easy to make using Everclear as the base for the infusion, as well as for easy ABV calculations. We are using this high proof alcohol to dissolve the essential oils and flavoring compounds into the alcohol base.
Alcohol by nature is a solvent, so it quickly extracts the essential oils and flavors from the fruit. The higher the alcohol content used in the infusion process, the greater the flavor results. The lower the alcohol content, the lower the level of flavor that can be extracted into the infusion. We refer to this as the solubility of essence and flavor.
After infusing the Everclear with apple flavors, we then calculate the amount of liquid required to lower the proof of alcohol to make a smooth, palatable, and enjoyable liqueur.
Preparation is easy, but it should also be meticulous: when prepared with accuracy the product can be replicated time and time again. As long as we know our beginning concentration of alcohol, we can always calculate our desired ending alcoholic concentration. We will refer to this as our “Alcohol By Volume” content.
The biggest hurdle most people encounter is simply finding an accurate recipe. There are many books, many resources on the Internet, and many shared recipes: However many of these lack accurate measures and calculations. Many struggle to balance the Alcohol By Volume content. ABV is your most important calculation to make a consistent liqueur time and time again. Sadly, many don’t know how to calculate ABV, and simply guess. Consequently so many have no idea what their starting and ending alcohol by volume contents are. Trying to replicate great results without measure or calculations might be nearly impossible.
I start with two separate smaller 500 Milliliter batches for better flavor control.
Items Needed:
1) Liter Everclear 190
2) Quart Mason Jars with tight fitting lids
1) Honeycrisp Apple
1) Granny Smith Apple
1) Macintosh Apple (Red Delicious can be substituted)
1) Mason Jar Pickling Weight (glass)
1) Beaker - able to measure 500 Milliliters of Liquid
Wash the apples in warm water with a vegetable brush, to remove any packaging residue or wax from the outer skin. Remove any stems and clean the top and bottom dimples of the apple well.
Peel and core each apple separately. Divide the peels between the two mason jars, then cut each core in half, removing the seeds, then put half of each core into each mason jar. The skin and the core contain a lot of flavor and will give your liqueur that wonderful golden color. Slice the apples putting 1/3 of each apple into each jar, and then add 500 Milliliters of Everclear 190. The remaining slices can be used to bring the liquid level of the jar to 700 Milliliters, anything leftover can be eaten as you cleanup.
I then add a "wide-mouth" fermenting weight on top of the apples to keep them submerged. The fermenting weights I use are made of solid glass, and can be purchased on Amazon. The weights keep the apples submerged below the surface and prevents discoloration.
Let the jars of sliced apples sit in a cool dark place for two weeks. A cold corner of the garage is fine, but if it's summer, then use the refrigerator. Apples contain a lot of pectin, so do not shake the jars. If at any time during the infusing process the apples begin to discolor, strain out the infused Everclear into a clean jar. Do not push on the apples to try and get more liquid out of them, doing so will cause you to have a cloudy alcohol base for your liqueur. Only several attempts at racking will somewhat help to clear up the alcohol.
Once the alcohol base has been strained and filtered, it can sit in the refrigerator for a long time until you are ready to temper down to a sipping liqueur or cordial.
To be continued after the infusion process is complete.
Almost any type of fruit can be infused / tinctured with great results. I also have a jar of red raspberries infusing along with the apples.
My version of the recipe is a little different because I infuse Everclear with several varieties of apples for the added depth of flavors. The sweet apple liqueur is easy to make using Everclear as the base for the infusion, as well as for easy ABV calculations. We are using this high proof alcohol to dissolve the essential oils and flavoring compounds into the alcohol base.
Alcohol by nature is a solvent, so it quickly extracts the essential oils and flavors from the fruit. The higher the alcohol content used in the infusion process, the greater the flavor results. The lower the alcohol content, the lower the level of flavor that can be extracted into the infusion. We refer to this as the solubility of essence and flavor.
After infusing the Everclear with apple flavors, we then calculate the amount of liquid required to lower the proof of alcohol to make a smooth, palatable, and enjoyable liqueur.
Preparation is easy, but it should also be meticulous: when prepared with accuracy the product can be replicated time and time again. As long as we know our beginning concentration of alcohol, we can always calculate our desired ending alcoholic concentration. We will refer to this as our “Alcohol By Volume” content.
The biggest hurdle most people encounter is simply finding an accurate recipe. There are many books, many resources on the Internet, and many shared recipes: However many of these lack accurate measures and calculations. Many struggle to balance the Alcohol By Volume content. ABV is your most important calculation to make a consistent liqueur time and time again. Sadly, many don’t know how to calculate ABV, and simply guess. Consequently so many have no idea what their starting and ending alcohol by volume contents are. Trying to replicate great results without measure or calculations might be nearly impossible.
I start with two separate smaller 500 Milliliter batches for better flavor control.
Items Needed:
1) Liter Everclear 190
2) Quart Mason Jars with tight fitting lids
1) Honeycrisp Apple
1) Granny Smith Apple
1) Macintosh Apple (Red Delicious can be substituted)
1) Mason Jar Pickling Weight (glass)
1) Beaker - able to measure 500 Milliliters of Liquid
Wash the apples in warm water with a vegetable brush, to remove any packaging residue or wax from the outer skin. Remove any stems and clean the top and bottom dimples of the apple well.
Peel and core each apple separately. Divide the peels between the two mason jars, then cut each core in half, removing the seeds, then put half of each core into each mason jar. The skin and the core contain a lot of flavor and will give your liqueur that wonderful golden color. Slice the apples putting 1/3 of each apple into each jar, and then add 500 Milliliters of Everclear 190. The remaining slices can be used to bring the liquid level of the jar to 700 Milliliters, anything leftover can be eaten as you cleanup.
I then add a "wide-mouth" fermenting weight on top of the apples to keep them submerged. The fermenting weights I use are made of solid glass, and can be purchased on Amazon. The weights keep the apples submerged below the surface and prevents discoloration.
Let the jars of sliced apples sit in a cool dark place for two weeks. A cold corner of the garage is fine, but if it's summer, then use the refrigerator. Apples contain a lot of pectin, so do not shake the jars. If at any time during the infusing process the apples begin to discolor, strain out the infused Everclear into a clean jar. Do not push on the apples to try and get more liquid out of them, doing so will cause you to have a cloudy alcohol base for your liqueur. Only several attempts at racking will somewhat help to clear up the alcohol.
Once the alcohol base has been strained and filtered, it can sit in the refrigerator for a long time until you are ready to temper down to a sipping liqueur or cordial.
To be continued after the infusion process is complete.
Almost any type of fruit can be infused / tinctured with great results. I also have a jar of red raspberries infusing along with the apples.
